We make our own delicious and healthy goat milk cottage cheese

You can make different delicacies from sour milk - pancakes, pancakes and many other delicacies. And the benefits from them will be greater than from store-bought products. If you find that recently purchased milk has turned sour, this is not at all a reason to be upset, and not a reason to get rid of it. From this product you can make many delicious dishes that will delight the whole family with their taste.

A few words about the benefits of sour milk

The balanced composition of nutrients found in sour milk helps it to be completely absorbed by the body. This product has a lot of protein and calcium.

The amount of nutrients in sour goat and cow milk (100 ml)

Sour milk is good for both adults and children . The product is rich in vitamins and minerals. Including fermented milk products in the diet will help normalize the gastrointestinal tract and have a positive effect on the health of skin, hair, nails, teeth and bones. The product is of great benefit to people who are lactose intolerant, which is found in fresh milk. It is completely absent from fermented milk products. As a result of consuming the product, the functioning of the liver and kidneys improves, and harmful elements are removed from the body faster. Sour milk can be consumed fresh and can also be processed into other healthy goodies.

Kefir and goat milk yogurt

To prepare kefir, you will need to add a culture of microorganisms. A starter based on lactic acid bacteria (thermophilic bacillus, streptococci) is used.

The technology implies the presence of the listed bacteria, milk temperature up to +20 degrees, ripening for 12 hours, contact with air.

Required ingredients:

• 900 g goat milk;
• 100 g kefir (sourdough);
• 1 tablespoon sugar.

Preparation:

1. The milk is heated to +38 degrees, all the listed components are mixed, the container is closed, covered with gauze and placed in a warm, dark place.
2. At a temperature of 17-22 degrees, kefir is infused for 10 hours. The product remains fresh for 3 days.

To make yogurt you will need:

• 1 liter of milk;
• 1 ampoule of starter culture with bacteria.

Preparation:

1. Milk with dry starter diluted in advance is heated to a temperature of +40 degrees and poured into small containers that are tightly closed with a lid.
2. Yogurt is prepared in the oven, which is preheated to +45 degrees. The jars are placed in the oven and removed from there after 7 hours.

What to do if milk has gone sour

Not everyone likes to drink sour milk, but this does not mean that it cannot be consumed in other forms. The following dishes are made from the product:

• Cottage cheese;
• Pancakes;
• Pancakes;
• Pancakes;
• Bakery.

Sour milk is an excellent base for many types of dough. Products prepared with sour milk are tender, fluffy and do not go stale for a long time. If the dough is made for baking, dumplings or dumplings, it can even be stored in the refrigerator for several days.

Fermented milk drinks

Goat milk is rarely used fresh for food due to its specific taste and smell. But fermented milk drinks are very popular. During the fermentation process, the unpleasant odor is lost and the nutritional value of the product increases.

Kefir

The most common fermented milk drink, which was first made from goat milk. Initially, this product appeared in the North Caucasus, then it was actively distributed throughout the Russian Empire. Since the 19th century, it has been actively used to treat diseases of the digestive system. It also has immunostimulating properties and a tonic effect. Recent studies show a positive effect on cancer and metabolic problems.

To prepare kefir you need:

• goat milk;
• leaven;
• sugar (no more than 1% of volume).

Special bacterial preparations are used as starter culture. At home, you can use store-bought kefir. To prepare, you need to heat the milk to 35 degrees or use a steamed product.

Milk must be mixed with starter and sugar and mixed thoroughly. Next, you need to cover the container with a cotton cloth or several layers of gauze - it is important to provide air for microorganisms to multiply. Kefir is infused for 8-10 hours in a dark room at a temperature of 17-22 degrees. When exposed to light or other temperature conditions, the technology is disrupted and the kefir spoils.

Yogurt

The usefulness of yogurt was proven by Mechnikov back in the 19th century; since then, studies have confirmed an increase in immune status and improved functioning of the digestive system with daily consumption of fermented milk products. Goat yogurt is rich in amino acids, protein, vitamins, calcium and potassium. It normalizes intestinal function, promoting the growth of normal microflora.

Characteristics of goat milk yogurt:

• viscous homogeneous consistency;
• bright fermented milk pleasant aroma and taste;
• white color without inclusions;
• fat content - 3.8-4.5%;
• protein content - not less than 2.9%.

Fresh milk is used to make yogurt. It must first be pasteurized (sterilization is allowed) followed by cooling. Before adding the starter (culture of Bulgarian bacillus and streptococcus), it is necessary to bring the temperature of the milk to 40 degrees.

It is important to maintain a constant temperature so that the growth of microflora in yogurt does not stop, otherwise pathogenic microbes will develop, which will lead to spoilage of the product. The yogurt takes 3-5 hours to prepare; the longer it is kept, the higher the acidity will be. To stop the growth of bacteria, you need to refrigerate the yogurt. Then it can be stored in the refrigerator, but no more than 5 days.

Whey and reverse

These products are waste from the production of cheese, cottage cheese and cream, but are also eaten in their pure form, or as ingredients for various dishes (dough). In terms of nutritional value, they are much inferior to regular milk or fermented milk drinks made from it. Thus, there is practically no milk fat in the skim milk - during the process of producing cream it is separated to a greater extent.

Whey usually does not contain protein, since most of it remains in cottage cheese or cottage cheese. But if these products are prepared from skim milk (that is, skimmed milk), then the whey contains only traces of fat and protein. These drinks are not much more nutritious than water.

But whey can be used to restore the functioning of the digestive system - it has a beneficial effect on acidity, promoting the growth of good microflora. The drinks also contain vitamins and microelements. Goat whey and skim milk can be used to make good baking dough. And their main value lies in their low cost.

Features of preparing dough for pancakes with sour milk

Pancakes have been prepared in our country since time immemorial. This is one of the favorite dishes in Russian cuisine. In standard recipes, the dough is kneaded with fresh milk, but it can be replaced with yogurt.

To knead the dough you will need:

• Mix a glass of sour milk with half a glass of warm (not hot) water;
• Add eggs (1-2 pieces) to the liquid, 2 tbsp. sunflower or olive oil and 6 tbsp. flour;
• The ingredients are mixed with a whisk. The result should be a substance without lumps;
• Heat a frying pan and start frying pancakes.

A little trick: when adding oil to the dough, the surface of the pan does not need to be greased. The dough will not stick to it.

Homemade sour milk cheese with sour cream

A variant of another simple cheese with eggs, which turns out to be fattier and tastes very similar to suluguni. We use any sour cream, but not less than 20%. By the way, it can also be sour; it is not necessary to use a fresh product.

Ingredients

2 liters of sour milk;

400 g sour cream;

1.5 tablespoons of salt.

Preparation

1. Place a saucepan with milk on low heat.

2. Break all six eggs into a bowl and add salt to them. If you do not want to get a very salty product, then add less salt.

3. Add sour cream to the eggs and beat together. You can use a whisk or mixer.

4. Pour the egg mixture into the milk that has begun to warm up.

5. Stir everything thoroughly, you can turn up the heat.

6. Cook the cheese until the whey is separated.

7. Place the mixture in cheesecloth and let the whey drain.

8. We tie the loose ends, put a little pressure, and let the cheese get stronger for several hours.

9. Remove the gauze and use the prepared product for sandwiches and other dishes.

Pancakes with sour milk

From sour milk you can make not only pancakes, but also fluffy pancakes. They can be served with jam, syrup, preserves, condensed milk, and if they are salty, then with different types of sauces.

To prepare dough with sour milk for pancakes, you will need to pour half a liter of yogurt into a high container, add 2 tbsp. l. sugar, an egg, a pinch of salt, half a teaspoon of soda, and 3 cups of flour. All ingredients are mixed into a dough whose consistency resembles thick sour cream. Flour is poured in small portions. At the same time, you need to thoroughly break up the lumps with a whisk or fork.

It is important that the sugar in the dough dissolves completely. In order not to stir the dough for a long time, until the sugar is completely dissolved, you can first grind it with an egg.

After all the ingredients have been added and the dough is prepared, you can start baking the pancakes. It is advisable to place a tablespoon into the pan. The products will be approximately the same shape. Pancakes made with sour milk turn out airy and remain as fresh for several days. For more variety, you can fry them, placing minced meat in the middle. This must be done before the dough has time to fry.

Goat's milk sour milk

Curdled milk is sour milk.

To obtain a fermented milk product, milk is left in a warm place and after 12 hours, curdled milk is obtained.

Be sure to read:

When does a goat begin to give first milk, how to milk a goat correctly and how many times after lambing

To avoid waiting so long, additional ingredients are added to the liquid. Then the process is reduced to several hours.

Goat's milk sour milk

Yogurt spoils quickly; it can last no more than 3 days in the refrigerator. The starter loses its beneficial bacteria after just 2 days.

Curdled milk and other store-bought dairy products last much longer due to the addition of preservatives.

The second method of making yogurt:

1. Pasteurize the milk and when it cools to a temperature of 40 degrees, add live bacteria (acidophilus or Bulgarian bacillus). Cultures of lactic acid bacteria are sold in specialized stores or pharmacies.
2. Add natural yogurt, kefir, sour cream.

The third method is to add rye bread crumb, and the milk should not be pasteurized.

This product contains lactic acid bacteria and yeast, so the process of obtaining the final product will be much faster.

Delicate sour milk dough for fried pies and pasties

The procedure for preparing dough for pies is not much different from that required for pancakes. But, you need to add a little more flour. After sifting, flour is added in small portions. This can be done using a small sieve. As soon as the mass has become thick enough to be sculpted by hand, you can begin to cut it into pieces, roll it out and add the filling.

For chebureks this process will be slightly different. Sugar is excluded from the recipe. The dough is kneaded like this:

1. Add 1 egg to curdled milk (200 ml).
2. The ingredients are mixed until a homogeneous mass is obtained.
3. Flour is added to the resulting liquid mass. This is done until the dough becomes tight and elastic.
4. The dough is divided into individual flat cakes, which are rolled out with a wooden rolling pin.
5. Filling is added to the circles of rolled out dough.

There is another way to prepare dough for pasties. A tablespoon of flour brewed in boiling water is added to the dough. Everything else is done according to the standard scheme.

Goat milk butter recipe

The cream used for butter is cold and has been left in the refrigerator for no more than 4 days.
To obtain butter you will need 1 kg of ice cubes and 14 liters of goat milk. Having a butter churn will help make the task easier.

Cooking sequence:

1. Heat the milk to +36 degrees and pour it into the separator. If there is no device, then it is placed in the refrigerator for 3-6 hours.
2. Remove the resulting cream and pour into a separate vessel.
3. Leave the vessel with the cream to ripen at room temperature for 24 hours, and then put it back in the refrigerator for 3 days. As a result, the cream will thicken.
4. Beat the mixture in a butter churn for 10 minutes, add 800 g of ice.
5. Beat with a mixer at high power until a thick, thick mass forms.
6. Pour water into a large container and add 200 g of ice. In this cool liquid you need to rinse and mash the oil. Change the water and repeat the manipulation until it becomes clear.
7. Form buttermilk into sticks, wrap in cling film or paper and place in the refrigerator.

Be sure to read:

Is it necessary to boil goat milk, what diseases of goats are dangerous for humans, medical advice

Is it possible to make an omelet from sour milk?

Many people love scrambled eggs, especially when sprinkled with green onions or chopped parsley leaves. But most housewives prepare it from fresh milk. And if there is yogurt in the house, then many people wonder what can be made from sour milk. If you don’t want to bother with complex dishes, omelet immediately comes to mind.

There is a misconception that yogurt omelette tastes sour - this is not true at all. To prepare it you will need sour milk, eggs, cheese and herbs. You can also add vegetables (potatoes, tomatoes), sausage. The vegetables are first fried until cooked. Next, a small amount of sunflower oil is poured into the frying pan. Beat the eggs a little with a fork until a slight foam forms on their surface. Milk and a pinch of salt are added there. Prepared vegetables or pieces of sausage are placed in a frying pan, and everything is poured with the egg mixture. After this, cover the omelette with a lid and keep it on low heat until cooked.

How to make butter from goat's milk?

Butter from goat milk
For 500 grams of butter you will need 10 kg of goat milk. The cooking technology consists of several stages. First of all, you need to get the cream, which will require a special separator.

The cream used for butter is cold and has been left in the refrigerator for no more than 4 days.

Collecting the cream

Cream is a saturated concentrate of milk fat.

If you use a separator, then during the centrifugation process the liquid is divided into skim milk and cream. The devices are manual and electric.

If you put the milk in the refrigerator to settle, it will separate into two parts, the top of which must be removed. This method is less productive: small volumes of milk are processed, and fat, on the contrary, is lost.

Whip the butter

The butter is whipped with a special butter churn.

If there is no apparatus, then it is replaced with a mixer, blender, or the mixture is placed in a jar and shaken vigorously. Housewives also use drills to mix construction mixtures.

If there is no device, then it is replaced with a mixer, blender

To whip butter in a one and a half liter glass jar, pour cream into it to 2/3 of the volume. It is good if there is a container with jagged or corrugated areas.

The lid must close tightly. After just 15 minutes of this manipulation, small pieces of oil will be noticeable on the glass.

The procedure must be stopped when a complete piece of product is formed in the jar. Before removing the oil, the liquid is drained from the jar.

If you have a mixer, you need to carefully monitor the thickness of the product. If the butter lump thickens too much, the mixer may stop or break.

How to make cheese from sour milk

You can prepare many different dishes from sour milk. And cheese is the most famous and delicious product made from yogurt. To prepare it you will need sour cow's or goat's milk.

You can prepare regular cottage cheese; to do this, you will need to heat the milk over low heat until lumps of cheese form in it. Then, these lumps of cheese are filtered through cheesecloth, and the liquid is squeezed out of them. Or you can complicate the process a little and add herbs (dill, parsley, green onions).

To prepare it you will need:

1. Cut the greens into small pieces and set them aside in a separate bowl.
2. Sour milk (1 liter) needs to be simmered for about 20 minutes. over very low heat.
3. Beat the egg with a mixer with a pinch of salt and pour it over the greens.
4. Pour the egg-vegetable mixture into the milk and bring to a boil over medium heat.
5. The cheese is removed from the heat and placed in a colander.
6. After the liquid has drained from the cheese, it is transferred to cheesecloth, the whey is strained out, placed in a prepared form and pressed.
7. The cheese is placed in the refrigerator until it hardens.

40 minutes to prepare delicious cheese , and the taste is better than store-bought. If you need to make salty cheese, then you need to add more salt to the eggs.

Cooking in different ways

Take 0.5 liters of goat milk, pour it into a jar and heat it in a water bath. After this, it will sour for at least 2 days, but we will speed up this process by adding one tablespoon of sour cream. Once noticeable air bubbles begin to rise from the milk (that is, curdled milk has formed), place the jar in a water bath and heat again over low heat, about 15 minutes.

Drain the resulting mass through a colander covered with gauze. Hang the resulting bag of cottage cheese for several hours to drain the whey. You can squeeze the gauze a little so that the liquid leaves faster.

Containers with goat milk should be kept in a warm room to speed up ripening

The following recipe is similar to the very first one in this article, traditional. But it is more complicated and will require more time from you. But the cheese will turn out original and especially tasty.

1. Take 1 liter of fresh goat milk and keep it in a warm place overnight. The milk will begin the process of souring.
2. In the morning, take another 1 liter of fresh milk and put it on the fire. When the milk starts to foam, pour in the young sour milk. Boil this mixture and remove the pan from the heat at the moment when a yellowish-greenish liquid forms on top.
3. Drain off the whey and carefully place the curd into the prepared bowl. Mash it with a spoon to release any remaining whey.

This cottage cheese is called skyr, it came to us from Norwegian cuisine. It has a delicate consistency and a peculiar pleasant taste.

If you have a slow cooker, the process of making goat cheese curd will be much easier.

Add 1 glass of kefir to a container with 3 liters of fresh milk, mix thoroughly and leave in a warm place for a day. You should get thick yogurt with dense flakes. Pour it into the multicooker bowl without stirring - this will make the cottage cheese grainy and more appetizing. Turn on the “Keep Warm” mode for about 3 hours. After this, just drain off the whey, and your cottage cheese is ready!

Recipes and recommendations for preparing dairy products

To get a good quality product, you need not only to adhere to the exact recipe. Every experienced housewife has her own tricks and secrets that allow her to make the final product more tender or ensure good storage. To give a special taste to butter or cheese, the recipe may include the use of additional ingredients.

Oil

There are a lot of different recipes that make it possible to obtain goat milk butter at home, here is one of them. For this you will need goat's milk, add salt if desired. To get the oil you need:

• Take freshly milked milk and then boil it immediately.
• Then you need to pour it, use a low bowl, and leave it like that for a while.
• The milk should cool down and reach room temperature.
• Immediately after this, it is moved to a colder place, where the goat’s milk should stand for two days. During this time, the cream will separate and rise to the top. They are collected, and from them the butter itself is made by beating.

Goat milk butter
can be whipped in different ways. Some use a mixer for this, experienced owners have a butter churn, but if neither one nor the other is at hand, then beat the butter by hand. Alternatively, you can fill a three-liter jar with cream, close it tightly with a lid, and shake until the oil separates. When you have completely whipped it, just drain off the whey and rinse the resulting product. There are several cooking secrets: to make the butter salty, use salt, and add saffron to give it yellowness.

Tovorog

To replenish calcium reserves, you need to consume foods rich in this microelement, one of them is cottage cheese. The preparation process is not complicated, and the main advantage is that nothing other than milk is required. This recipe can also be used if the milk has been standing for a long time, it begins to taste sour, that is, it has begun to sour, and this is the first stage of preparation.

Goat milk curd

To get cottage cheese you will need sour goat's milk, if it is not sour in itself, and you decided to get it on purpose, then to speed it up you should put it in a warm place. As soon as this process is completed, you need to use several layers of gauze onto which the sour milk is poured. Its size directly depends on the amount of milk. The diagonally opposite ends of the gauze are tied together to form a kind of knot. Hang it up for a while and let the excess liquid drain. One day is enough for the serum to completely drain.

There are fans of cottage cheese, which does not contain even a drop of moisture; in order to do this, you additionally need to place the knot under a press so that the liquid can drain. To do this, just place a heavy object on the bundle of cottage cheese for several hours and you can enjoy the finished product.

Cream, sour cream

Goat milk cream can be obtained using a separator. One of the options for obtaining them is to heat the milk to a temperature of 40-45 ° C; it is believed that at this temperature they separate better and are also thicker. Some housewives do not open the separator tap completely so that the milk does not flow so quickly. Essentially, this is the entire cooking process. You can get cream easier by leaving the milk in the jar for a while. After a few hours, the cream will rise, it can be drained by filling a separate bowl, and then used for various purposes.

Goat milk cream

Goat milk sour cream is not just tasty, it is also healthy, improves digestion, contains vitamins and microelements. A small amount of cholesterol helps prevent the formation of plaques in blood vessels. In addition, making sour cream is not difficult, the only drawback is that it requires a lot of milk. To get sour cream from goat milk in an amount of 500 g, you need to use 10 liters of milk.

Sour cream is made from collected cream. They need to be left in a warm place for a while so that the product sours. Sometimes a few hours are enough for this, sometimes it takes days. After this product has acquired its usual taste, store the sour cream in the refrigerator, there it will thicken a little, and you can only distinguish it from the store-bought one by its natural taste.

Goat milk sour cream

If you don’t have a separator, but want to try sour cream, you can prepare it in another way. A small amount of sour milk is added to fresh milk, covered with a piece of gauze and allowed to stand at room temperature. After 3-4 days, a visible layer will appear at the top of the jar; this is sour cream. It is collected with a spoon into a separate bowl and stored in the refrigerator.

Products made from sour milk or with its addition

And although many may think that a spoiled product should be thrown away immediately, some do just that with sour milk. But you can get various products from goat milk only when it begins to sour.

Kefir

There is a simple recipe for making goat milk kefir at home. You need to boil fresh milk over low heat, let it cool, 35-40 minutes will be enough. After this, add a little ready-made kefir, which can be bought at any store, and mix the resulting mass thoroughly. Let it stand at room temperature for 48 hours, then cool it a little in the refrigerator, the kefir is ready.

Yogurt

This product can be prepared according to the same principle as kefir, but some housewives use a different recipe for fermenting yogurt. For 500 ml of chilled boiled milk, take 2 tbsp. l. sourdough Let it sit for a day, the product is ready. To make homemade goat milk yogurt as similar as possible to store-bought yogurt, add jams, berries, and fruits.

Ryazhenka, curdled milk, whey

You can get whey, yogurt or fermented baked milk from both cow's milk and goat's milk. For example, to make fermented baked milk from goat milk, you need to add a little sour milk to the baked milk and wrap the vessel, after a couple of hours the product will be ready.

To get the goat's milk curdled milk ready, you need a minimal amount of effort and a little time. Sourdough is added to cooled previously boiled milk, it can be a spoonful of sour cream and allowed to stand in a warm place for 12 hours. It is advisable to drink it a day before, as the product may deteriorate.

Goat milk whey does not require special preparation; it is rather a by-product. This is the water that drains when preparing cottage cheese or feta cheese.

Condensed milk

Condensed milk from goat's milk is very tasty and nutritious, and most importantly, by preparing it in this way, you can be sure that there are no harmful additives. Take fresh milk and add a little soda to it, literally on the tip of a knife, so that it does not curdle during the cooking process. Add granulated sugar to the milk and cook over low heat until it begins to change color; when it reaches golden color, remove the product from the stove. You can’t eat condensed milk right away, but make small reserves; it’s poured into jars and sterilized under iron lids. This product is stored in the cellar.

Kumis

To prepare kumiss from goat milk, take a liter of low-fat milk, a glass of water, 3 tsp. sugar, 2 tbsp. l. kefir and 5 g of yeast. Whisk all the ingredients except the yeast and leave for a while in a warm place. Separately, yeast is diluted with warm water and a pinch of sugar so that its consistency resembles sour cream, all this is added to the milk and mixed. Pour the product into bottles and leave for half an hour. When gases have formed, you need to move it to the refrigerator, the product is ready.

Cheese

Now there are several recipes for making cheese, each of them differs in additional components. Goat milk cheese is also prepared according to this recipe. Pour milk into a saucepan, put on low heat, add a spoonful of cottage cheese. After a while, add a tablespoon of salt, let it boil a little, and then add sour cream, also a tablespoon. Wait until the whey begins to drain during the cooking process, then place the product in cheesecloth and put it under a press, after an hour the cheese is ready. Cheese cheese at home turns out to be very tender and tasty; some housewives make mozzarella cheese from goat’s milk.

Goat's milk cheese