Goat milk cottage cheese in the oven. How to make goat milk cottage cheese at home

One of the simplest and quick ways making tender cottage cheese at home. You don’t need to wait for the milk to sour, you don’t need to use pepsin, or buy starter cultures. A little fresh milk, lemon juice, an hour of time - and the most tender cottage cheese ready.

Milk that has not been brought to a boil contains many enzymes that help digestive system cope with the digestion of foods. In addition, we recommend trying to make cottage cheese from goat milk. If you compare goat's and cow's milk, you get this: there is 6 times more cobalt in goat's milk than in regular cow's milk, and it is the main component of vitamin B12, which is responsible for important hematopoietic and metabolic processes in the body. Many times more potassium, higher quality protein and fats, which promises high nutritional value.

Goat's milk contains little lactose ( milk sugar), which means that it is easy to digest, does not cause stomach upset and is ideal for people who are lactose intolerant but love dairy products. Milk is also valued for its high content of capric and linoleic, sialic acids, carotene, niacin, iron and magnesium.

How to make cottage cheese at home

Ingredients

1 liter of milk
1/2 teaspoon salt
3 tablespoons lemon juice

Step 1

In a large saucepan, combine milk and salt. Bring the milk to almost a boil, but do not let it boil. Turn off the heat and add lemon juice and stir gently. The milk will begin to curdle into flakes. Stirring occasionally, let stand for 5-7 minutes. For additional creamy taste You can add 1 tablespoon of heavy cream at this point.

Step 2

Line a bowl with gauze or a cotton towel and pour in the curd mixture. Carefully tie the edges and lift the tied “bag”. Place in a colander and let the whey drain. The more time the liquid drains, the denser and drier the ricotta will be. It takes 45-60 minutes to prepare tender cottage cheese.

Step 3

The whey obtained from cooking can be used instead of water in recipes for baking muffins, cookies, bread, and as a base for okroshka. Cottage cheese is eaten with berries and fruits, honey, nuts, salted with herbs, as a spread on toast, as an ingredient for cheesecakes and cottage cheese baking, gnoc.

There are foods whose taste has been familiar to us since childhood. These include cottage cheese - the undisputed king of the dairy kingdom. So, it would seem, there is nothing easier than making cottage cheese at home. Anyone who at least somehow cares about their health and their loved ones can afford this. Moreover, home product much healthier and tastier than store-bought. However, despite the apparent simplicity of the process, few people do this regularly.

How to make homemade cottage cheese

At home, the preparation of this fermented milk product itself takes several days. This simplest classic recipe requires only good fatty cow's milk. homemade milk- and nothing else is needed! Milk bought from the supermarket is not suitable as it is pasteurized. From three liters good milk It turns out less than a kilogram of cottage cheese. Please note that the whey is often not completely drained from a store-bought product, which leads to an increase in weight and a reduction in shelf life. We can produce fairly dry and crumbly cottage cheese!

Cooking technology

We simply leave a jar of milk covered with gauze in the kitchen to sour. The process will begin on its own, no need to add anything to the milk! If the apartment is not warm enough, you need to place the jar near the stove or radiator. When thick white lumps form, the sour raw material is ready for further transformations (the longer it sits, the more sour it is, if you like it that way). First, leave the raw material to sour for two days. Over time, you will already know when to stop the fermentation process, adjusting the time so that you get the most delicious cottage cheese.

Then slowly pour the raw material into the pan (being careful not to shake it) and place it on the lowest heat. Heat until the whey separates. You can't boil it! Keep it on the fire for a long time too! If we bring it to a boil, then our cottage cheese will look more like rubber than tender and delicious product. Moreover, boiling kills all beneficial microflora.

After we remove the future cottage cheese from the stove, let it cool for a while. We prepare a colander for further actions. We take gauze, fold it several times and place it in the center of the colander. We pass the now cooled mass through this filter. Place a bowl under the colander to use the drained whey. When the liquid has completely drained, the edges of the gauze need to be tied and the structure suspended over the bowl until the liquid stops dripping. Manually squeezing is prohibited! Everything must happen naturally. We extract the mass. The cottage cheese is ready! This is the most common answer to the question of how to make cottage cheese at home.

Kefir or yogurt

You can try making cottage cheese at home from kefir and yogurt. The cooking process is the same as in the first recipe, but instead of milk we use either one or the other. The fat content of the resulting cottage cheese will depend on the fat content of kefir, and the yogurt, of course, should be natural, “live”, without dyes or fruit additives. It’s better to put pieces of fresh fruit into our cottage cheese ourselves.

For the baby

The child begins to be given cottage cheese from five to six months - in a thoroughly mashed form, at the very beginning of feeding. The dose gradually increases to 30 grams, so there is no need to prepare the curd on a global scale. By the year daily norm is only 50 grams. Do not give such young children cottage cheese that is sold in markets, as it has a short shelf life and the fat content is not entirely suitable. It’s better to make cottage cheese at home.

Recipe 1. In a water bath

You need to take kefir (from the dairy kitchen), pour it into a saucepan and put it on water bath(up to 70 degrees). Keep at this temperature until a thick curd is formed. Next, drain the whey and rub through a sieve (remember about small quantities - from 500 grams of kefir you should get about 50-70 grams of cottage cheese, just the daily portion for a baby). There is no need to prepare for future use, it’s better to make fresh tomorrow!

Recipe 2. Tender cottage cheese

Add a little kefir to the milk and bring the mixture to a boil, but do not boil! Place on a sieve. The curd is ready. It turns out very gentle in this way. You can add a spoonful of fruit puree to taste.

Recipe 3. Freezing

You need to freeze a pack of kefir in soft packaging V freezer. Then we cut the polyethylene, put it in a sieve, defrost, and strain. The cottage cheese is ready!

Recipe 4. With pharmaceutical supplement

Boil the milk, pour 10% calcium chloride (buy at the pharmacy) into the hot milk at the rate of a tablespoon per glass of milk. It immediately begins to curdle. Let stand to drain excess liquid. We rub through a sieve. Can be diluted with boiled milk.

Dietary

If you are planning to make low-fat cottage cheese at home, it is necessary either to immediately use low-fat milk as a base, or already during the preparation process to remove the cream from the milk that is beginning to sour. This way it turns out non-greasy dietary product for those who are watching their weight or following a diet.

From goat's milk

This is wonderful universal product for all age categories. In regions where goat milk is regularly consumed and fermented milk products from it, people get sick less, they are not bothered by excess weight and insomnia. This is due to unique properties of this milk, which can be consumed by allergy sufferers and people suffering from stomach and heart diseases. Goat cottage cheese is also quite easy to prepare at home. There are several popular recipes for those who decide to learn how to make cottage cheese at home.

On serum

You need to take six liters of goat milk (the output will be one kilogram of mass). Place in a warm place to ferment. To speed up the process, add about a glass of acid whey. The souring process lasts for 24 hours in summer, and up to 3 days in winter. When pieces of the mass are separated, the raw material is ready. For the convenience of further actions, we pour it into two three-liter jars (you can do this right away). We then heat the curdled milk in a water bath (up to 70 degrees) for about half an hour. As a result, the whey sinks to the bottom, and the curd floats at the top. Remove the jars from the pans and let cool. We filter the cooled raw materials through cheesecloth. You can drain the whey using a rubber tube and then filter it. We tie the gauze in a knot and hang it overnight. In the morning goat curd ready.

In a slow cooker

How to make cottage cheese at home if you already have a slow cooker, which has been so fashionable lately? Buy three liters of goat milk, add a glass of kefir, mix and place in a warm place for fermentation (usually for a day). The curdled milk should be thick, with large feathers. Pour the liquid into the multicooker bowl without stirring. Set it to “Keep Warm” for three hours. Strain through a fine sieve. The cottage cheese is ready!

On a bread crust

A simple method, accessible even to a beginner in cooking. To improve the process of milk souring, it is necessary to add a small crust there rye bread. At the end of the process, we remove it from the yogurt. Next we follow the basic recipe.

As you can see, for those who decide to learn how to make cottage cheese at home, there are many recipes that allow you to produce this delicious and healthy product.

Video. Goat milk cottage cheese quickly and easily

Goat milk cottage cheese with whey

If you need to get 1 kilogram of cottage cheese at the end, you need to prepare 6 liters of goat milk, pour them into 3-liter jars and put them in a warm place for ripening. This could be heated floors or a window sill in a room on the sunny side, in a word, monitor the temperature, otherwise the milk will not sour, but simply spoil.
To speed up this process, add ½ cup of sour whey to each jar, or dilute two tablespoons of ready-made cottage cheese in half a glass of warm milk and also divide among jars.
If it happens in the summer, the curdled milk will be ready in a day, in the winter - in 2 - 3 days. You can determine the degree of its readiness by the pieces of the separated mass.
The most crucial stage is coming. Heat the curdled milk in a water bath. To do this, place the jars in high pans and low heat Gradually heat for twenty minutes. At this time, you can mix the mass from bottom to top two or three times. As a result, the whey sinks to the bottom of the jars, and the curd ends up on top. The jars need to be removed from the pans and allowed to cool.
Strain the cooled contents through gauze folded in half. Or you can first drain the whey through a rubber tube, and only then strain the cottage cheese through cheesecloth. Tie the gauze in a knot and hang it overnight. In the morning, the delicious “goat milk cottage cheese at home” that you prepare will be good in in kind, and with the addition of honey, jam, fruit. For breakfast there is nothing better than cheesecakes or cottage cheese casserole.

Goat milk cottage cheese with sour cream

A jar of ½ liter of goat's milk needs to be brought to a warm state in a water bath. Then it will sour for at least two days. We speed up this process by adding just one spoon of sour cream to the milk. We notice that air bubbles have begun to rise from the milk, which means we already have yogurt in the jar. The process of curd formation has begun. Place the jar back in the water bath and heat over low heat for about 15 minutes. Then place a colander in a bowl, cover it with gauze and pour the fermented milk mixture through it. We tie gauze in the shape of a bag and hang it for 4-5 hours to allow the whey to drain. After this, unravel the bag and take out ready-made cottage cheese. This method takes a lot of time, but it is accessible to any housewife who would like to make goat milk cottage cheese at home.

This is important!

if you make cottage cheese from goat milk at home in a room where the temperature is below 25 degrees, the milk may not sour, but simply spoil. To speed up ripening, add a little whey from the previous batch or two tablespoons of cottage cheese, previously diluted in 0.5 cups of warmed milk.

You can only use unboiled milk that you are sure of its quality. If in doubt, you can make cottage cheese from boiled milk

Only perfectly clean gauze, a stainless steel colander or wicker baskets are suitable as a filter.

will be useful in household and whey. You can use it to make dough for pancakes or pancakes, make okroshka, cold soup. The whey is also used in for cosmetic purposes– for healthy hair and skin. The only condition is storage in the refrigerator for no more than 10 days.

Goat milk cottage cheese according to an old recipe

Practice has proven that simple folk recipes the preparation of fermented milk products successfully withstands competition with the most newfangled ones. Try making goat milk cottage cheese at home from “young” curdled milk. To do this, one liter of fresh milk must be kept in a warm place for one night. During this time, the souring process will begin. In the morning, put another liter of fresh milk on the fire, and when the foam begins to rise, pour the “young” yogurt into the pan. This whole mixture should boil; you need to remove the pan from the heat at the moment when a yellowish-greenish liquid forms at the top. Drain off the whey and carefully spoon the curd into a container. Knead it until the whey is completely separated. So skyr is ready - cottage cheese with a peculiar pleasant taste and delicate consistency. Actually, this type of crumbly cottage cheese came into Russian cooking from the Norwegian national cuisine, but over several centuries it has become loved by many Russians.

If you already have a multicooker, then the process of making cottage cheese at home will be even easier.

Buy three liters of homemade goat milk, add a glass of kefir to it, stir well and leave for a day in a warm place. The curdled milk should be thick, with dense flakes.
Carefully pour it into the multicooker bowl, no need to stir, so that the cottage cheese looks more appetizing and grainy.
Turn on the “Heating” mode for three hours. After this, drain everything through a fine sieve. The cottage cheese is ready!

And one more recipe folk cooking. Many young mothers include daily menu baby cottage cheese. Portions are correspondingly small. That’s why we use a half-liter package of organic goat’s milk yogurt. Place a container with organic yoghurt in the preheated and already turned off oven, where it will remain for at least 6 hours. Literally after an hour, the yogurt thickens and curls into curd flakes. And after the specified time, the mass must be strained. Children enjoy eating this delicate cottage cheese, which has a consistency similar to sour cream.

This is important!

Goat cottage cheese is a dietary product. It is introduced into the diet of infants from the age of six months, when bone tissue is formed. It is extremely useful for expectant mothers and elderly people, as it improves metabolism.

In terms of protein content, cottage cheese is equal to meat, poultry, fish and is completely absorbed by the human body. The amino acid methionine contained in goat cottage cheese can lower cholesterol levels.

Having received fresh cottage cheese at home, try to use it within three days. And if goat curd is frozen, it will not lose its taste.

Many people know about the beneficial properties of such a wonderful food product as goat milk. The majority of rural residents who have domestic goats believe that nutritional value it is significantly superior to cow's milk. However, it is worth noting that not everyone likes this product due to its taste. Some people are repulsed specific smell goat's milk, which intensifies when heated. But if you prepare fermented milk products or cheese from it, which abound national cuisine countries of the Mediterranean and the North Caucasus, then the unpleasant aftertaste is not felt at all. In particular, it is perfectly absorbed by the digestive organs and has excellent taste characteristics Goat milk cottage cheese, which is very healthy for people of any age. He provides positive impact on the functioning of the gastrointestinal tract, and this product Even people who are allergic to cow's milk can safely consume it.

Useful properties

Today in supermarkets you can easily find cottage cheese made from goat's milk. Moreover, this is a rather expensive product due to the specifics industrial production. In the production of goat cheese, lactic acid thermophilic bacteria are used, which contribute to the precipitation of the protein fraction and increase its concentration in original product. And the albumin protein present in this cottage cheese is extremely useful for preventing osteoporosis, as well as for a growing child’s body during the formation of bones and teeth. In addition, the vitamin and mineral composition of goat cottage cheese is characterized high content calcium, phosphorus, folic acid, potassium, B vitamins. Therefore, goat cottage cheese belongs to the most valuable products nutrition. Only when choosing industrially produced cottage cheese should you pay attention to the quality of the product: it must be of uniform consistency and free from foreign inclusions. Well, if you have the opportunity to get fresh goat milk, then it is quite possible to prepare cottage cheese at home.

Homemade goat curd

At self-cooking cottage cheese from goat's milk will need to take into account some nuances. First, milk should be purchased from a reliable supplier who has quality product. Secondly, to get half a kilogram of cottage cheese, you need to stock up on 3 liters of milk. Thirdly, if the temperature in the room for fermenting milk is below 25°, it may spoil. Fourthly, you will need a starter: half a glass of whey, or a couple of tablespoons of high-fat sour cream.

Preparation

The process of making goat cheese itself is not particularly difficult. Pour the starter into a three-liter jar and leave the milk to ferment. As already noted, the room should be warm. In winter, the jar can be placed near the heating radiator in the kitchen, in summer it can be placed on the windowsill in sunny weather. Gradually, the goat's milk will turn into curdled milk: in the jar you will notice the beginning of separation of the product into whey and curd mass. Usually it takes 2–3 days to ferment milk.

The next step in preparing goat curd is a water bath. To do this, place a jar of fermented milk in a pan of water and heat slightly over low heat. After twenty minutes, the whey will be at the bottom of the jar, and the curd mixture will rise to the top. Then the contents of the jar need to be cooled and you can start filtering it.

Take clean gauze, fold it in 2-3 layers, place it on a sieve and pour out the resulting sour-milk mass. Most of the liquid will go away. After this, tie the ends of the gauze with the curd in it and make a bag that will need to be hung for the final drainage of the whey. After a few hours, the tender crumbly goat milk curd will be ready.

Homemade goat curd is healthy breakfast for children, adult family members and the elderly. Moreover, it does not lose its nutritional and taste qualities even when frozen. Give your preference healthy food!

The information on our website is informative and educational in nature. However, this information is in no way intended to be a guide to self-medication. Be sure to consult your doctor.

Cottage cheese is a very healthy and tasty product that should definitely 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 milk 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 no problems with overweight much less.

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 slow fire 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 well-heated sour milk into a colander. 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!

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.

Take 1 liter of fresh goat milk and keep it in a warm place overnight. The milk will begin the process of souring.
In the morning, take another 1 liter of fresh milk and put it on the 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 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!

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 be useful to you not only in preparing many dishes, but also for cosmetic purposes. But do not forget that it should be stored in the refrigerator for no more than 10 days.

Once you make homemade goat milk curd, try to consume it within 3 days, otherwise it may go bad. But if goat curd is frozen, it taste qualities will not decrease.

Video about making goat milk cottage cheese at home

Goat cottage cheese is an incredibly healthy product containing a lot of substances necessary for the body. Now you know that making it yourself at home is not at all difficult, and you will probably include it in your family’s diet. If you have experience in preparing such cottage cheese, share with us in the comments. Bon appetit and good luck to you!

If you are interested in having one of these regularly present on your table the most useful product nutrition, like cottage cheese, and you had no doubt about its quality, especially if you have small children, then it is much easier, safer and healthier to cook cottage cheese at home.

Having learned in detail from our master class how to make goat milk cottage cheese at home, you will be surprised at how simple it is, and even more surprised at why you haven’t done this before.

The most important thing, before you start preparing cottage cheese, is to purchase fresh, tasty milk for this purpose. There can be three options: store-bought pasteurized milk, whole cow's milk and the healthiest health milk, goat's milk. In principle, the preparation of cottage cheese from any type of milk is done in the same way, only the result is different, but there is a unifying result of such preparations; in any case, the cottage cheese turns out much tastier than store-bought. In this master class we will tell you how to make cottage cheese at home from goat milk, as it is the most beneficial for children's and dietary nutrition. As we have already said, homemade cottage cheese from other types of milk is prepared in the same way.

Ingredients for making homemade cottage cheese:

goat milk - 3 liters,
sour cream - 2 tbsp. l.

How to make cottage cheese at home, preparation:

It should be noted right away that homemade cottage cheese made from goat’s milk fermented with sour cream turns out to be so tasty that you can enjoy it as a cream paste; there is practically no graininess. To achieve exactly this result, it is important not to overheat the fermented milk, then you will get the most delicate cottage cheese, a ready-to-eat delicacy that does not require additional “flavoring.”

1) So, pour the milk into enamel pan and put it on the fire, heat it up to about 40 o C. Photo 1.

2) B warm milk add sour cream, stir it very thoroughly in the milk. For a more uniform distribution in the milk, you can first dilute the sour cream in a small amount of milk and then pour it into the pan. Photo 2.

By the way, in order to get cottage cheese at home, milk can be fermented with ready-made yogurt or kefir; again, the taste of such cottage cheese will be different from cottage cheese fermented with sour cream. To understand what it tastes like homemade cottage cheese suits you best, you need to try all the proposed options, and your household will only be happy with such a series of experiments, since they will be lucky enough to enjoy homemade cottage cheese quite often.

3) Continuing to describe how to prepare cottage cheese at home, we proceed to the next step, namely, after we have heated the milk, close the pan with a lid and, wrapping it with something heat-retaining, leave for eight hours or overnight. The next day, we check our fermented milk with a spoon; if the milk mass has become very dense, then, after stirring it, put it on low heat.

After about twenty minutes, you need to mix the fermented milk, there are two options: if you want to get fine-grained cottage cheese, then you should mix boldly and thoroughly. If you are interested in getting large flakes of cottage cheese, then mix carefully, moving the large spoon only up and down. Photo 3.

We mixed the milk thoroughly, making movements in a circle, including at the same time checking the temperature of the curdled milk by simply dipping a finger into it, the mass should be unbearably hot. If you use a special thermometer, then the temperature of the yogurt should be approximately 80 - 85 o C, in this case turn off the fire, close the pan with a lid and place it in a spacious container filled with cold water.

4) After the pan with heated yogurt has cooled to the temperature of cold water (if necessary, you can make two or three changes of water), pour the mass into a deep colander lined with a dense, but well-permeable fabric. Photo 4.

5) We tie the fabric on top and, leaving the whole mass in a colander, put everything in the refrigerator for a day, periodically draining the released whey. Photo 5.

Goat milk is a wonderful dietary product with unsurpassed quality characteristics. However, not everyone loves it because of its specific taste and smell. It is much more pleasant to eat fermented milk products made from it, for example, cottage cheese. It retains all the beneficial properties of fresh milk. It is perfectly absorbed by adults and children, helps strengthen the immune system and enriches it with calcium.

Features of preparing goat cottage cheese at home

To make cottage cheese from goat milk on your own, you need to know a few rules:

To make the product, they don’t take at all fresh milk.
The air temperature in the room where it will be fermented must be at least 25°C.
To speed up the process, ferment is added to the milk - sour cream, whey, natural yogurt.
From 3 liters of milk you get about 0.5 kg of cottage cheese.
Goat cottage cheese is consumed within 2-3 days. In some cases it is frozen. At the same time, it does not lose its beneficial properties.

Making goat curd at home

Ingredients:

goat milk - 3 liters;
whey - 0.5 cups or fat sour cream- 1-2 tbsp. l.

Preparation:

Milk is poured into three liter jar, add starter to it and place it in the warmest place in the kitchen for fermentation. This process is long - from 2 to 3 days.
After separating the whey and curd mass The jar with the contents is placed in a water bath and slightly heated. This is necessary to compact the curd. This will take no more than 20 minutes.
Place clean gauze, folded in three, on a sieve or colander and pour the contents of the jar onto it. The ends of the fabric are tied, the resulting bag is hung on a hook, and a container is placed under it into which the whey will drain.
The serum is collected and used for next preparation cottage cheese, in home baking, cosmetic procedures, or simply drunk.
After 4-5 hours, the curd mass in gauze will turn into a crumbly, aromatic and very tasty dish.

Homemade goat's milk cottage cheese is eaten in fresh with jam, candied fruits, just sprinkled granulated sugar. Cheese pancakes and casseroles are made from it. In dietary nutrition, such a product is much more preferable than a regular one made from cow's milk.

Fermented milk products made from goat milk are expensive. Therefore, it is more profitable for cottage cheese lovers to make it themselves from whole milk.

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 is 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

The benefits of homemade goat curd are 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 the high content of all substances important for the growth of the child’s body with the 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 of the gastrointestinal tract, as well as to 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 cottage cheese has always been considered a dietary product, despite the fact that goat milk is slightly 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.

People who are struggling with excess weight, or those 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 caloric content of the product, to also take into account the composition of the fatty acids (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, it is quite easy to make cottage cheese from homemade milk at home, which 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 begin to cook the cottage cheese, to do this we put the milk on low heat and, stirring, bring it 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 who have problems with gastrointestinal tract, then you can make cottage cheese from goat milk that is not the first freshness, purchased in a store (of course, it should not be expired, but it is allowed for it 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.

Question: “Hooray! I'm happy! Finally, after a long search, I found fresh goat milk. The owners have a small herd; the goats are regularly checked by a veterinarian for all sorts of diseases. While it’s summer, there’s a lot of milk, it’s possible to buy goat’s milk not only for drinking, but also for making curds. I want to strengthen my little one’s immunity, feed her teeth and bones with calcium, in general, protect her from rickets. But I can't. Please teach me how to make cottage cheese from goat milk that is healthy for the child and for us adults? Thank you."(from Lyudmila’s letter)

Answer: in dietetics, fresh fermented milk products are deservedly considered a particularly valuable food: cottage cheese, cheese, kefir and whey are necessary to maintain the normal functioning of the digestive organs, cleanse the liver and intestines, and contain easily digestible calcium necessary for the body. In the previous article in the series “ Vkusnology“I described in detail Basic recipe making cottage cheese from fresh milk. Here are a few more ways to make homemade goat milk cottage cheese, healthy and tasty. As usual, answer options.

Short

Recipe for homemade cottage cheese on a “bread crust”

I like this one fragrant recipe cottage cheese, which I learned from the dairy owner. Sourdough “on bread crust” helps speed up the process of “curdling” milk during the cold season or cool summer. The method is simple even for a beginner.

Place a crust of rye bread in fresh milk, the size of your little finger, no more. Leave in a warm place for several hours under a clean natural fabric– not a plastic cover.
When the milk thickens into yogurt, remove the crust. Next, follow the steps described in Basic recipe making homemade cottage cheese.
Store finished cottage cheese and whey in the refrigerator for no more than 2 days. Eat fresh - it tastes better.

Please note: on tender cream, collect them from the surface of the milk. They will help you keep your skin healthy, elastic and beautiful, and improve the condition of the skin around the eyes. But that’s another story, in a series of articles “ For Happy Skin ”.

Recipe for homemade cottage cheese with sour cream starter

To prepare cottage cheese with sour cream starter you will need 100% natural sour cream from goat's milk. Sourdough made from cow's sour cream, even if natural, is undesirable: enzymes of cow origin will change the composition of the future cottage cheese, thereby changing the process of its absorption.

Add 1 tbsp to fresh milk. sour cream and stir thoroughly, slowly.
Cover the jar with a clean cloth and place in a warm place.
When the milk thickens into “yogurt,” place the dishes in a saucepan with cold water and heat over low heat in a water bath. Next, follow the steps described in Basic recipe for making homemade cottage cheese.

Note: Do not throw out the whey from goat milk - this is a valuable dietary fermented milk product. For internal use Whey can be stored in the refrigerator for no more than 2 days. For external use, in skin and hair products, aromatic baths, it can be used within 10 days after preparation.

Details

Recipe for homemade cottage cheese with bio-sourdough

Add bio-ferment to fresh goat milk and place in a warm place without heating it further. In summer, 1-2 hours is enough for the milk to curdle. If you are using starter from a pharmacy, be sure to read the accompanying instructions on the package. Attention: you cannot add bio-ferment to sour milk. It's dangerous.
When the milk thickens to the consistency of curdled milk, carefully separate the fungus from the fermented milk mass. Wash the fungus and place it in clean water, and heat the fermented milk mass in a water bath. To do this, place the can of milk in a saucepan with cold water on low heat. As soon as the water becomes hot, immediately remove from the heat.
When the milk is divided into 2 fractions, curd and transparent, strain the mixture through clean gauze or a colander. Use whey for its intended purpose, and cottage cheese for benefit and pleasure. Read more about other filtering methods in Basic recipe preparing homemade cottage cheese, see the recipes for storage conditions above.

Note: for young goat milk you will need rennet and a press to form a dense cheese mass during the filtration process. If desired, you can add vegetables, fruits, spices and herbs, dry and fresh, if mandatory condition- their pre-processing.

Using homemade cottage cheese

Fresh cottage cheese is the most delicious and tender. Introduce cottage cheese into your daily nutrition menu as follows: independent dish and mandatory in all cleansing and rejuvenating products.
Take cottage cheese as a basis for aromatic cheesecakes in liver cleansing courses.
Prepare Curd mousse- an easy and healthy dessert.

Please note: for a valuable dietary product - containing: protein, mineral salts, a full set of vitamins and milk sugar with lecithin, an anti-sclerotic substance necessary to maintain brain function in older people. In addition, the fat and protein in goat milk whey are in a highly dispersed state, which contributes to their better digestibility by the digestive system. If there are no contraindications, goat milk whey is included in dietary food during the courses.

Use of whey

and hair. For external use, the serum can be used for more than long time, Keep refrigerated.

Try regularly eating natural fermented milk products in recipes low calorie baked goods, for the beauty of hair and skin. Don't hesitate, you will like the result.

Be beautiful - healthy and strong.

Zima readers “ Tips for friends”