How to make sour cream from goat milk

Prepared by: AlenaPrika

01/25/2021 Cooking time: 8 hours 0 minutes

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Everyone loves tender and tasty sour cream, especially the one prepared at home, because it turns out both thick and healthy! You will know exactly what ingredients such a product is made from!

Production methods

This dairy product is very rarely found on sale, because milk is usually used fresh. Getting sour cream from goat milk is not easy. This is due to the fine-grained structure and long-term settling of fat. Although there are several methods for preparing this product at home:

using a separator;
without separation.

Separation

Before you make sour cream from goat milk using the first method, you need to let it settle. At the same time, it is impossible to tightly seal the container, in order to avoid the appearance of a characteristic aftertaste. It is enough to cover with gauze or a napkin (but not a nylon cover).

At the initial stage of the cooking process, milk should be heated to 37-41°. Also, the separator itself is heated with water, which is poured into the milk receiver. Then add milk and turn on the device. The toggle switch must be adjusted so that the sour cream can flow out in a thin stream. It should be turned evenly.

When the noise becomes even, you can carefully and slowly open the key. At the end of the separation process, a sufficient amount of fat remains on the device. Therefore, it is advisable to distill the milk twice in order to wash off the fat. Place the separated mass in a warm place for a day. After which you can place it in a refrigerator.

Sour cream without separation

The name “sour cream” itself comes from the word “sweep”, which is associated with a long-standing technology for making sour cream. At a time when separators had not yet been invented to make the work of farmers easier, there was a simple method for preparing the product. For this purpose, they took fresh and sour milk.

So, how to make sour cream from goat milk at home? For this:

take fresh milk and pour a small amount of sour milk into it;
cover the container with the product with gauze, leave it to cook for 4 days at 20-25 °C;
After this time, carefully remove (literally, sweep away) the thick mass from the surface of the milk.

This is sour cream, and the settled yogurt will remain below.

It is important to consider: in a fairly small container, the process of lactic acid fermentation will not proceed quite correctly. In a container with a large hole, the yield of the finished product is greater. And yogurt can be used as an ingredient in the dough.

Sour cream with cream

More often, sour cream is made from cream. To do this, put the milk in the refrigerator for 12 hours, and then separate the cream (a thick mass of fat) and the milk (the skim part) for return. In order to obtain different fractions, fresh milk should be settled. Then the cream will collect on the surface, but some of the fat contained in the milk will be lost, and the amount of cream coming out will be small. This is the disadvantage of the method compared to the separator method, when large volumes of fresh milk are separated during centrifugation.

Sourdough to help

Another recipe for goat milk sour cream at home is the use of sourdough. This is a microbiological composition that provokes fermentation. Sourdough is obtained from the rennet of herbivorous animals, fungal cultures, as well as strains of pure lactic acid cultures.

You can make sourdough at home:

mix sour cream, yogurt, and kefir;
add citric acid to the sour milk and leave for 24 hours.

From 10 liters of pure product, about 700-800 grams of cream are obtained. The cooking process consists of adding sourdough to the cream, leaving it in a warm place for 30-35 hours at room temperature. The prepared mass should be stirred from time to time so that fermentation occurs more efficiently. During fermentation, the sour cream acquires the required consistency. The finished product should be stored in the refrigerator.

Making sour cream from goat milk using a separator

Separators can be manual or dynamoelectric. The main thing is to be able to assemble them correctly.

Important! Before separation, the milk must be allowed to settle. But you can’t close it tightly, otherwise a goat taste may appear. It is better to cover the jar with gauze or a napkin, and not with a lid.

To make sour cream from goat milk, it needs to be heated to 37-40 degrees. If you don’t have a thermometer, you can use your little finger to determine if it’s hot and doesn’t burn your finger.

The separator also needs to be heated with warm water, which is poured into the milk receiver. Then you can pour milk into the separator and start rotating. If the noise is smooth, you need to open the separator key slowly and carefully. You need to adjust the toggle switch so that the goat sour cream flows out in a thin stream. You need to turn it evenly. After separation, a lot of fat remains on the separator, so you can run the milk again to wash it off. The separated cream is placed in a warm place for several hours (or a day). Then you can hide it in the refrigerator. When the sour cream thickens, it can already be consumed. To make the sour cream taste better, the jar needs to be filled 4/5 full.

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How to make sour cream from goat milk

Goat milk is suitable for preparing various products: cheeses, curdled milk, butter. Of course, they also make sour cream from goat milk. It is characterized by a high content of protein, vitamins and microelements. Even if goat milk has an unpleasant odor, it is completely lost during the souring process. To prepare sour cream, you must first make cream, and then add yogurt or other fermented milk product. During the process of fermented milk fermentation, most proteins, fats and other elements are transformed into a form that is easy to digest; in addition, many pathogenic factors and allergens are eliminated.

Sour cream is an original Russian product; in other countries they used cream, which is why sour cream is often called “Russian cream”. This name also reflects the common origin of these products. Sour cream is made by fermenting cream using starter microorganisms.

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Benefits and harms

Sour cream can bring enormous benefits to the body, as it contains vitamins and mineral components. For what reasons should it be included in the diet:

improves the functioning of the digestive system, as it is considered a fermented milk product;
a source of calcium, potassium, phosphorus and other useful elements, vitamins; it contains proteins that promote muscle growth;
With regular use, it strengthens the immune system and increases the body’s natural protective functions;
sour cream contains cholesterol, which is processed by the liver and used to build cells;
has a rejuvenating effect and is actively used in cosmetology, to create products for facial and body skin care;
stimulates the digestive system, increases appetite and normalizes the process of food digestion.

If we talk about a product prepared independently, then among its disadvantages:

High fat content, which is not suitable for women and men watching their weight or dieting.
Short shelf life, even if all storage recommendations are followed.

Contraindications for sour cream include:

Types of sour cream

Depending on the preparation method, the ingredients used and the resulting product, sour cream will vary. These differences are reflected in organoleptic properties (fat content, taste). Although there are several types of sour cream, there are general requirements for the product that allow it to be called sour cream:

white color with a cream tint;
the taste and smell are fermented milk, without foreign impurities;
the consistency is homogeneous, a common defect in sour cream is the appearance of grains when using low-quality raw materials;
fat content – at least 10%.

At the same time, sour cream made from cow's milk may have a yellowish tint, but goat's milk is pure white and the sour cream obtained from it is free of impurities. A small amount of grains is allowed in sour cream. Since not every farmer can collect a sufficient amount of cream at one time, it will be prepared from mixed raw materials.

Rules for choosing the main ingredient

When buying milk for making sour cream, you should pay attention to the appearance of the farm owners and goats. Animals must be clean and active. If they have watery eyes, a cough, or a dirty, clumpy coat, you should find another supplier.

Expert opinion

Zarechny Maxim Valerievich

Agronomist with 12 years of experience. Our best country expert.

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The appearance and smell of the product and the container in which the milk is stored is important. If the goat's udder is poorly washed before milking, the milk will have a specific odor.

Of course, if sour cream is made from milk from your own animals, the question of boiling remains at the discretion of the owner. If it was purchased from unknown farmers, it is better to boil the product, especially if they are not going to separate it, but decided to ferment it.

Recipes for making goat milk sour cream

The name of the product comes from the verb “to sweep.”
This is due to the ancient technology of sour cream production. When there were no separators and other devices to make life easier for farmers, there was a simple way to prepare sour cream. To do this, take fresh milk and add a small amount of sour milk to it. Covering the jar (or other vessel) with gauze, the milk was left to cook at room temperature for 4 days. A thick mass forms on the surface - this will be sour cream; it must be carefully removed with a spoon (sweep away). The larger the surface area of the neck, the greater the product yield, but in too small a container proper lactic acid fermentation will not occur. The remains should not be poured out - this is yogurt, it is consumed in its pure form, or used to prepare dough. This method is used less and less - the yield of sour cream is small, and its main advantage is its availability.

Usually sour cream is made from cream. Therefore, you must first make cream from goat milk. You cannot use fresh milk - it must stand in the refrigerator for at least 12 hours. Then the milk should be divided into skim milk (skimmed milk) and cream (thick milk fat concentrate). You can obtain different fractions by settling - the cream will collect on the surface, but this method leads to the loss of a large part of the milk fat, and the yield of cream will be small. It is better to use a separator - it quickly separates large volumes of milk by centrifugation; there are manual and electric separators.

From 10 liters of goat milk, 700-900 grams of thick cream (fat content of at least 20%) or about 1.5 kg of liquid cream with a fat content of about 10% are obtained. The following must be added to the cream obtained during separation:

sour cream, yogurt, kefir or other fermented milk product;
sour milk - add citric acid and leave overnight;
special ready-made starter cultures for yoghurt and sour cream.

The cream is mixed with the starter and left for 30-36 hours in a warm (room temperature) place, covered with gauze. The sour cream being prepared should be thoroughly mixed; it is also advisable to stir it several times during the cooking process so that ripening occurs better. During the cooking process, sour cream acquires the necessary consistency. The prepared sour cream is stored in the refrigerator.

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Sales channels

Well-established sales channels allow you to plan production volumes and receive stable profits. Therefore, work on finding and attracting regular customers must begin at the stage of organizing the enterprise. To do this, you should use all possibilities, including:

installation of outdoor advertising media;
publications and videos in local media;
creation of your own website, its promotion;
use of high-quality packaging with an attractive design;
establishing reasonable trade margins;
production of products of various fat contents in containers of different volumes;
regular promotions and sales;
introduction of discount systems for regular and wholesale customers.

It should also be taken into account that it is most profitable to sell your own products yourself. Therefore, it is recommended to open several small retail outlets, attracting customers with affordable prices and high quality products.

Despite the benefits of cooperation with large wholesale customers, such as trading centers and chain companies, you should not avoid interacting with small wholesale customers. These can be small shops, catering establishments, food and confectionery industry enterprises.

Cooking will take 15 minutes. The pancakes fry instantly and have a delicate structure. This is a great option for breakfast or snack.

You need to do the following:

Beat a couple of eggs into a stiff foam along with salt and sugar.
Add 100 g of sour cream and an incomplete glass of sifted flour with a pinch of soda.
Mix thoroughly. There should be no lumps left in the mass.
If the dough is too liquid, then add a little more flour.
Fry the pancakes in hot oil for 2 minutes on each side.