Goat milk cottage cheese with kefir. How to make goat milk sour for cottage cheese

Cottage cheese - universal product nutrition rich in vitamins and microelements. It is eaten as independent dish, and also used as an ingredient for tender casseroles, pies and cookies. You can buy it ready-made or make it yourself. Cottage cheese made from milk at home is no less tasty, and preparing it is not at all difficult. All you need to do is choose the recipe you like and follow it strictly.

Classic cottage cheese made from milk at home

To prepare such a product you will need 3 liters of fresh cow's milk and juice of one lemon. Many housewives will be interested in how much cottage cheese is made from 1 liter of milk. Not a lot at all, no more than 150 grams, so the amount of raw materials should be selected taking into account the desired volume of the final product.

How to cook:

Milk is poured into a tall saucepan and placed over high heat so that the liquid heats up quickly. While heating, it is important to stir the milk with a spoon or slotted spoon so that it does not burn.
After the first signs of boiling appear, turn the heat to minimum and add lemon juice. Almost immediately you can see the milk begin to curdle.
The gas is turned off and the resulting composition is sent to a colander, previously covered with gauze.
The whey is squeezed out and the resulting curd mass, remaining in gauze, is placed under the load.
After a few hours, when all the whey has drained, the cottage cheese will be ready for use.

Homemade cottage cheese milk should be stored in a cool place for no more than 3 days; it can be used as a filling for dumplings or made into casseroles.

Cooking with the addition of kefir

At the core this recipe– pasteurized milk and kefir. This cooking method will appeal to busy women who don’t have time to look for real farm products.

The following ingredients will be required:

60 ml milk;
450 ml kefir;
5 g salt.

The preparation is as follows:

Pour milk into a saucepan, add salt and let it boil over low heat.
After this, pour in kefir and, as soon as the whey appears, turn off the heat.
Mix the resulting mass and put it back on the fire. You should wait until large curdled lumps begin to form.
When this happens, the resulting mass is placed in gauze, squeezed out and placed under a press.

Today you can buy cottage cheese in the store at any time, but it can never compare with a product prepared with your own hands. Firstly, it has to do with real smell and taste. Secondly, you can control the freshness and quality of the finished product.

Many people think that preparing cottage cheese at home is difficult, but in fact, if you know some rules, the process should not cause any difficulties.

It is worth noting that milk should sour when room temperature, because in the refrigerator it will spoil faster rather than sour. If you need to speed up the process of milk souring, you can add a little sour cream or ready-made cottage cheese, but using kefir or yogurt is not recommended.

Reviews and comments

How to make homemade cottage cheese from sour milk?

Let's start with the simplest and popular recipe, which has been tested more than once by many housewives. Our ancestors used it during ancient Rus'. You can use both homemade and store-bought milk. In the first case, the final product will be more tasty, but also fatty. It is not recommended to use a lot of milk to begin with, since the first time can be considered experimental, so that, if anything happens, you can adjust the process in the future. For the first time, take 1 liter of sour milk.

Preparation steps:

Pour the sour milk into a saucepan and place it on the stove over low heat. Cook until the temperature reaches 50 degrees. It is at this moment that they should begin to separate curd flakes. As soon as you see that the process has begun, remove the pan from the heat, because if the contents boil, the final product will be tough and will look like a piece of rubber;

Take the gauze, fold it into 4 layers and line the colander with it so that the edges hang down to the side. Transfer the contents of the pan and leave for a while to drain excess whey, which can be used for cooking various baked goods. After some time, ready-made and natural cottage cheese will remain in the gauze. Store it in the refrigerator for 5 days.

Recipe for cottage cheese from sour milk in a slow cooker

To prepare delicious home product You must use a multicooker that has a manual temperature setting function. The cottage cheese ends up crumbly and not at all sour. You also need to prepare 1 liter of sour milk.

Cottage cheese is prepared in a slow cooker like this:

Pour milk into the multicooker bowl and select the “Multicook” program. The temperature should be set to 80 degrees, and the time to 2 hours. After the sound signal, the lid can be opened;
Line a colander with several layers of gauze and place the contents of the bowl there. Leave for a while to allow the whey to drain. Stir the mixture several times. That's all, a minimum of effort and the cottage cheese is ready.

How to make cottage cheese from sour goat milk?

Previously, cottage cheese was prepared only from the milk of this animal, so this recipe is considered traditional. In addition, this product is very beneficial for the health of both adults and children. It is worth noting that goat milk cottage cheese does not cause allergies. For this recipe you need to take 1 liter of milk and 3 pinches of salt.

pour the liquid into enamel pan and put it on low heat. Heat until the flakes begin to separate. To speed up the process, stir everything constantly. Do not bring to a boil, as the final product will taste unpleasant;

Place a colander in a deep bowl or pan, which should be covered with several layers of gauze. Pour the curd mass and pick up the edges of the gauze, forming a bag. Press lightly or simply hang it over a bowl to remove excess moisture. Leave everything for 2 hours. After the time has elapsed, the product is ready.

How to cook cottage cheese in the oven at home?

The advantage of this cooking option is that you do not need to stand over the stove and control the progress of the process. You need to take 1 liter of milk and 0.5 liters of kefir.

combine the ingredients and place them in the oven, which must be preheated to 150 degrees. Cooking time – 45 minutes. Remove and leave the product for 15 minutes. insist;
All that remains is to transfer everything into a colander lined with several layers of gauze. Leave for several hours to allow all the serum to drain. The result should be 300 g of cottage cheese.

How to cook delicious cottage cheese in the microwave?

Perhaps someone will be surprised by the fact that preparing this fermented milk product You can also do it in the microwave.

The process is very simple and quick, which will help out when you have absolutely no time to cook. Pour 2 liters of sour milk into a microwave-safe container with a lid.

Set the power to 750 W and the time to 15 minutes. After the sound signal, let the mass cool, and then separate the whey with gauze and get the finished cottage cheese.

We have presented you with the most popular options for preparing delicious and tender cottage cheese from sour milk. Enjoy and enjoy your meal.

Followers proper nutrition unanimously argue that cottage cheese must be included in the daily diet of every person. Its use is justified different times days: both for breakfast and dinner. Various diets are no exception fasting days. It should be noted that there can be no talk of rationing portions, since consuming the product even in large quantities is quite acceptable.

Cottage cheese, as a rule, is valued by many for its great content it contains calcium, which has a beneficial effect on growth, the condition of hair and nails, as well as bones. Since we have touched on the benefits of the product, it should be noted that recently adherents healthy eating prefer homemade cottage cheese, since it is more natural product. It's no secret that this product classified into cow and goat, and it is the latter that most people lean towards these days.

Let's consider what this truly magical product consists of, allowing you to prolong youth and health.

Compound

Home advantage goat's curd is felt immediately after it appears on the table. First of all, it has an extraordinary taste with a slight sourness and an incomparable milky aroma.

If you delve deeper into the composition of the product, it contains practically no allergens, like cow’s curd. This allows the product to be used daily by children, pregnant women and nursing mothers.

And in terms of the content of protein, essential for muscles, its amount in goat’s milk cottage cheese corresponds to the amount contained in meat. Of course, it contains more fat than cow milk, but it is easily absorbed by the body. And due to the methionine it contains, which regulates the amount of cholesterol in the human body, yes low quantity carbohydrates, rarely does anyone gain additional kilograms by consuming this product. In addition, the product improves the metabolism of nutrients.

Benefits and harms

The amount of useful substances of any product directly depends on the method of preparation, and goat milk cottage cheese in this case is no exception. And it should also be noted that the mentioned type of cottage cheese is especially useful even for small children, if not medical contraindications. This benefit is due to high content all substances important for the growth of a child’s body with easy and quick digestibility of the product.

If we talk about its use by adults, then, in addition to beneficial influence calcium on the body, this type cottage cheese is also prescribed to patients suffering from diseases gastrointestinal tract, as well as persons with problems with the musculoskeletal system, respiratory tract and blood.

Negative impact Experts have not identified the product on the human body, but with extreme caution it is necessary to give homemade cottage cheese to children under one year old, when pediatricians allow the introduction of complementary foods. This is most likely due not to the composition, but to the consistency of the cottage cheese. Representing not quite small and harsh curd balls, cottage cheese can cause discomfort in the child’s stomach at first, as well as abdominal pain. In this regard, when giving cottage cheese to a child as complementary food, you should monitor the body’s reaction to a new product for it.

If we talk about older children and adults who do not like cottage cheese at all (as a rule, it is goat cottage cheese that causes hostility due to its pronounced aroma), then saturate the body useful substances, contained in it, it is quite possible, having prepared from cottage cheese various dishes(for example, casseroles, cheesecakes and much more). Where the benefits of the product remain the same, but vary slightly, somewhere up and down, depending on the method of preparation.

Nutritional value

So, goat milk curd has always been considered dietary product, despite the fact that goat's milk is a little fattier than milk cow's milk (the fat content of cow's milk ranges from 1.5 to 3.6, and goat's milk - from 4 to 9%). In this case, the calorie content is not due to the fat content of the milk, but to the speed of absorption: goat milk, as is known, is absorbed 100% after an hour.

If we talk about the calorie content of goat milk cottage cheese, it, accordingly, depends on the fat content of the milk and the method of preparation (with or without sour cream). On average, the calorie content of goat's milk cottage cheese is 156 kilocalories, while cow's milk cottage cheese without sour cream has nutritional value 68 kcal, and cooking with sour cream increases the figure to 209 kcal.

To people fighting against overweight, or people who adhere to healthy eating standards are well aware that in order to correctly calculate their daily diet, it is necessary, in addition to the total calorie content of the product, to also take into account the composition of the BJU (proteins, fats, carbohydrates). For example, with caloric content cow's curd 65 kcal prepared from 3.6% milk, BZHU will be:

proteins – 2.9 g;
fats – just over 4 g;
carbohydrates – 4.6 g.

Goat cottage cheese, which has a calorie content of 156 kilocalories, will have the following composition:

proteins – more than 16 g;
fats – about 10 g;
carbohydrates – a little more than 1 g.

If we compare the indicators, it is obvious that goat’s cottage cheese contains much more protein necessary for growth muscle mass. In addition, its undoubted advantage is the smaller amount of carbohydrates, which entails a set of excess weight. It turns out that goat cottage cheese is rich in fats (if we talk only about BJU), but if you consider that thanks to other substances included in its composition, it is easily and quickly absorbed, then it becomes clear why this product is called dietary.

Cooking features

Cottage cheese from goat's milk is to some extent easier to make than cottage cheese from cow's milk. Since, in principle, you don’t need sourdough to prepare it. It is quite enough to take sour milk and boil it until a curd mass forms. And then everything is as usual: put it in a colander lined with several layers of gauze, strain it and squeeze it thoroughly, after which it is recommended to put the resulting product under pressure for several hours, and the cottage cheese is ready.

However, there is one caveat: Goat's milk lasts longer than cow's milk. Therefore, it happens that it is not possible to quickly turn milk sour from it, even if left in a warm place overnight (the product cannot be left in a warm place for longer, as the milk will spoil).

To avoid this, it is recommended to add fresh goat milk table salt, we do this at the rate of 1 level tablespoon of salt per liter of milk (the more salt you add, the saltier the cottage cheese will be). After that, we leave the fresh salted milk overnight in a warm place, and the next morning you will receive fresh sour goat milk, from which you can prepare cottage cheese that has a beneficial effect on human health.

The benefits of the resulting product are doubled due to the fact that it was prepared independently, at home, without adding various flavors, dyes and other chemicals.

Recipes

As noted above, cottage cheese from homemade milk It is quite easy to make at home and is made from sour milk. To cook cottage cheese at home, it is enough to have at least one liter of fresh goat milk. If you doubt the freshness of the latter, then milk is better boil, then let it cool to room temperature, and you can take the next step in cooking, based on your recipe. We present to your attention several of them, so that you can prepare goat curd correctly according to all requirements.

Classic recipe

Add a pinch of salt or 0.5 liters of kefir to fresh goat milk (the fattier the kefir, the fattier the cottage cheese will be) and leave overnight in a warm place for further souring. Having received kefir from goat milk the next morning, we proceed to cooking cottage cheese, for this we put the milk on slow fire and, stirring, bring to a boil.

It is extremely undesirable to overcook, as the cottage cheese will turn out hard and rubbery.

It is better to undercook the curd mass and leave it after turning it off for another 30 minutes on a warm stove so that it “cooks.” Then we put it in a colander, strain it, and the product is ready.

At the bank

If there are no small children, or there are no people in the family with problems with the gastrointestinal tract, then you can make cottage cheese from goat milk that is not the freshest, purchased in a store (of course, it should not be expired, but it is allowed to be several days old ). Pour the milk into glass jar and put in a warm place until it sours well. Then we heat the jar in a water bath until the whey separates from the curd mass; this will be easily noticeable in the jar. Remove from the water bath and leave for half an hour at room temperature. The following steps are similar to the previous recipe.

So, take fresh milk, combine it with any souring agent suitable for you (salt, whey, sour cream, kefir), stir well and leave for about thirty minutes at room temperature. Then pour the mixture into the multicooker bowl, select the “Warming” function and leave for 3 hours, after which carefully, without shaking, place it in a colander and so on.

It is better to cook cottage cheese in enamel dishes in order to prolong the freshness of the product as long as possible;
To make goat milk sour faster, you can add whey from the previous cottage cheese, which can be stored in the refrigerator for no more than 10 days;
goat curd can be stored in the refrigerator for no longer than 3 days;
if the product is prepared with excess, then it can be completely frozen - goat cottage cheese, unlike other products, does not lose its original taste when defrosted;
If you want to prepare a product with lower calorie content, it is recommended not to use sour cream and kefir for fermentation.

You will learn about the dangers and benefits of dairy products made from goat milk from the following video.

Fermented milk products saturate the body with calcium and other substances, without which a person cannot be absolutely healthy. What are the benefits of goat cottage cheese and how to prepare it yourself at home?

Ingredients

Milk 1 liter Salt 3 pinches

Number of servings: 4
Cooking time: 26 minutes

What are the benefits of goat milk cottage cheese?

ABOUT beneficial properties I can go on and on about goat curd. This product is remarkable because it contains a unique mineral and vitamin complex, useful to people of any age - elderly, youth, children. The product contains rare vitamins such as B12 and B2. Thanks to these vitamins, human joints gain the ability to move freely and painlessly.

This product is also unique because the protein contained in its composition is completely absorbed by the human body, and this is very important. 300 g of goat's curd contains daily dose proteins, necessary for a person to maintain health.

How to make goat milk cottage cheese at home?

There are a lot of recipes for making goat milk cottage cheese, and they all contain approximately the same proportions of ingredients. It’s very simple, the main thing is to follow all the recipe recommendations so as not to spoil the products.

To prepare cottage cheese you will need the following components:

1 liter goat milk;

3 pinches of finely ground salt.

Cooking method:

The preparation of cottage cheese from goat's milk begins by boiling the milk. It takes too long to sour on its own, and boiling helps it curdle faster. After the milk has boiled, it should be salted. Then cover with a lid and put away for about a day for fermentation in a warm room.

The next step: you need to drain the separated whey from the vessel where the milk was sour into an enamel pan, put it on low heat and begin to gradually heat it. You should not bring it to a boil, otherwise the cottage cheese will turn out “rubbery”.

After heating, place the cottage cheese in a colander and cover the top with gauze folded in several layers; after the liquid has drained, turn it back over so that the cottage cheese is in the gauze. Let the liquid drain for about an hour, after which the cottage cheese is ready for use.

Cottage cheese is very healthy and delicious product, which must be present on your table. This is especially important if there are small children in the family. It turns out that making goat milk cottage cheese at home is not difficult at all. It is enough to know a few rules and secrets.

Traditional cottage cheese made from sour goat milk

Goat milk is valued much higher than dairy milk due to its healing properties. It improves immunity and improves health, curing many diseases. This wonderful product is useful for people of all ages, and especially for children. In those regions where goat milk and products made from it are present in the diet every day, people get sick much less often, and there are much fewer problems with excess weight.

Goat milk curd does not cause allergic reactions, it is more easily absorbed by the body, useful for many diseases of the gastrointestinal tract, joints, respiratory tract, as well as for insomnia.

Goat milk cottage cheese is not only tasty, but also a very healthy product.

For traditional cottage cheese, quite simple to prepare, you will need:

1 liter goat milk;
3 pinches of table salt.

Goat milk, if it is fresh, takes a long time to sour. To speed up this process, boil the milk and add a little salt to it. After this, cover the container with a lid or gauze and leave it in a warm place for a day. This is enough for the milk to ferment. The warmer it is, the faster it will curdle, that is, it will separate into whey and almost finished curd.

Pour the sour milk into an enamel bowl and place on low heat until it warms up slightly. There is no need to bring it to a boil, otherwise the cottage cheese will be boiled and taste unpleasant.
Take a deep bowl, place a colander in it, covered with gauze folded 2-3 times. The fabric should be wider than the colander, so that it is enough to strain the curd.
Pour the well-heated mixture into a colander sour milk. Wait until all the whey has gone through the cheesecloth into the bowl. Gather the edges of the gauze, lift the curd mass and allow the remaining liquid to drain.
After this, hang the bag of cottage cheese for about 1-2 hours over a deep bowl: during this time, the last whey will drain, and your cottage cheese will be finally ready for use.

By the way, do not pour out the whey: you can cook with it great pancakes and baked goods! And with homemade cottage cheese itself they turn out.

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. After noticeable air bubbles begin to rise from the milk (that is, curdled milk has formed), place the jar on water bath and heat again low heat, approximately 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.

Take 1 liter of fresh goat milk and keep it in a warm place overnight. The milk will begin the process of souring.
Take another 1 liter in the morning fresh milk, put on fire. When the milk begins 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.
Drain off the whey and carefully place the curd into the prepared bowl. Mash it with a spoon to release any remaining whey.

This kind of 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 multicooker, the process of making cottage cheese from goat cheese it 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!

It's no secret that many mothers try to include cottage cheese in their children's daily diet. But not every child likes this product in his in the usual form. You can “outsmart” your baby and prepare small portions of cottage cheese from yogurt for him.

Take 0.5 liters of bio-yogurt from goat milk. Preheat the oven, turn it off and place the carton of yogurt in it. It should remain there for at least 6 hours while the oven cools down. Within an hour, the yogurt will thicken and begin to curl into flakes. After 6 hours, you need to strain the resulting mass. This cottage cheese has a consistency similar to sour cream.

Pay attention! The gauze for straining the cottage cheese must be absolutely clean. It is better to use a colander made of stainless steel or enameled. You can also use wicker baskets. But all dishes must be perfectly clean.

If the temperature in the room where you make cottage cheese is below 25 degrees, the milk may spoil instead of sour. Therefore, we try to speed up the ripening by adding whey from the previous cottage cheese.

Use only clean dishes and gauze to strain the cottage cheese.

You must be sure of the quality of the fresh milk from which you are going to make cottage cheese. If you are not sure, it is better to boil the milk.

As we have already said, there is no need to pour out the whey - it will come in handy not only in preparing many dishes, but also in for cosmetic purposes. But do not forget that it should be stored in the refrigerator for no more than 10 days.