How to make cottage cheese from goat milk. Goat's milk curd is a healthy product

Cottage cheese is a very healthy and tasty product that must be present on your table. This is especially important if the family has small children. It turns out to make cottage cheese from goat milk at home on your own is quite easy. 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 strengthens health, curing many diseases. This wonderful product is useful for people of all age categories, and especially for kids. In those regions where goat's milk and products from it are daily present in the diet, people get sick much less often, and problems with overweight far less.

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

Goat's milk cottage cheese is not only tasty, but also very useful product

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

1 liter of 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 some salt to it. After that, cover the container with a lid or gauze and leave for a day in a warm place. This is enough for the milk to ferment. The warmer, the faster it will curdle, that is, it will be divided into whey and almost ready-made cottage cheese.

Pour the sour milk into an enamel bowl and place on slow fire to warm it up a bit. You do not need to bring to a boil, otherwise the cottage cheese will be boiled and unpleasant in taste.
Take a deep bowl, put 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 cottage cheese.
Pour well-warmed 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 let the remaining liquid drain.
After that, 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 on it great pancakes and pastries! And with the 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 that, it will sour for at least 2 days, but we will speed up this process by adding one tablespoon of sour cream. After visible air bubbles begin to rise from the milk (that is, curdled milk has formed), put the jar in a water bath and heat again for low fire, approximately 15 minutes.

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

Containers with goat's 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 difficult and will require more time from you. But the cheese will turn out original and especially tasty.

Take 1 liter of fresh goat's milk and keep it in a warm place overnight. The process of souring will begin in the milk.
In the morning, take another 1 liter of fresh milk, put on fire. When foam begins to rise in milk, pour in young yogurt. Boil this mixture and remove the pan from the heat at the moment when a yellowish-greenish liquid forms on top.
Drain the whey, and gently place the cottage cheese in the prepared dish. Knead it with a spoon so that the remaining whey separates.

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

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

In a container with 3 liters of fresh milk, add 1 cup of kefir, mix thoroughly and leave in a warm place for a day. You should get a thick curdled milk with dense flakes. Pour it into the multicooker bowl without stirring - so the cottage cheese will turn out grainy and more appetizing. Turn on the "Heating" mode for about 3 hours. After that, it is enough to drain the whey, and your cottage cheese is ready!

It is no secret that many mothers try to include cottage cheese in the daily diet of their children. But not every child loves this product in his usual form. You can "outsmart" your little one and cook small portions of yogurt curd for him.

Take 0.5 l of goat's milk bio-yogurt. Preheat the oven, turn it off and put the package of yogurt in it. It should be 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, strain the resulting mass. This curd is similar in texture to sour cream.

Note! Gauze for filtering 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 the cottage cheese is below 25 degrees, the milk may spoil instead of sour. Therefore, we try to speed up fermentation by adding whey from the previous cottage cheese.

Use only clean dishes and gauze for straining cottage cheese

You must be sure of the quality of the fresh milk from which you are going to make cottage cheese. If there is no certainty, it is better to boil the milk.

As we have already said, whey does not need to be poured out - it will be useful to you not only in the preparation of many dishes, but also in cosmetic purposes. But do not forget that you need to store it in the refrigerator for no more than 10 days.

Video. Goat's milk curd is quick and easy

Whey goat milk curd

If you need to get 1 kilogram of cottage cheese at the exit, you need to prepare 6 liters of goat's milk, pour them into 3-liter jars and put them in a warm place for fermentation. It can be heated floors or a window sill in a room on the sunny side, in a word, watch the temperature, otherwise the milk will not turn 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 warm milk and also divide by banks.
If it happens in the summer, yogurt will be ready in a day, in winter - after 2-3 days. You can determine the degree of its readiness by pieces of the separated mass.
The most crucial stage is coming. We heat the yogurt in a water bath. To do this, put the jars in tall pots and gradually heat over low heat for twenty minutes. You can mix the mass from the bottom up two or three times at this time. As a result, the whey sinks to the bottom of the jars, the curd is at the top. Banks need to be removed from the pans, let them cool.
We filter the cooled contents through cheesecloth, folded in half. And you can first drain the whey through a rubber tube, and only then filter the cottage cheese through cheesecloth. Tie gauze in a knot and hang up for the whole night. In the morning, the delicious “goat milk curd at home” prepared by you 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's milk cottage cheese on sour cream sourdough

A jar with ½ liter of goat's milk should 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 tablespoon of sour cream to the milk. We notice that air bubbles began to rise from the milk, which means that we already have curdled milk in the jar. The curd formation process has begun. We again put the jar in a water bath and heat over low heat for about 15 minutes. Then we put a colander in a bowl, cover it with gauze and drain the fermented milk mixture through it. We tie the gauze in the form of a bag and hang it for 4-5 hours so that the serum drains. After that, we untie the bag and take out the finished cottage cheese. This method takes a lot of time, but it is available for any housewife who would like to make goat milk cottage cheese at home.

It is important!

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

not boiled, you can use only milk, the quality of which you are sure. If in doubt, you can cook cottage cheese from boiled milk.

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

useful in household and serum. On it you can make dough for pancakes or pancakes, make okroshka, cold soup. Serum is also used for cosmetic purposes - to improve hair and skin. The only condition is storage in the refrigerator for no more than 10 days.

Goat's milk curd according to an old recipe

Practice has shown that simple folk recipes preparations of fermented milk products successfully withstand competition with the most newfangled. Try to make goat milk curd 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 starts to rise, pour the "young" yogurt into the pan. All this 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 the whey, and carefully place the clot in a container with a spoon. Knead it until the whey is completely separated. So the skyr is ready - cottage cheese with a peculiar pleasant taste and soft texture. In fact, this type of crumbly cottage cheese came into Russian cooking from Norwegian national cuisine, but for several centuries it has become loved by many Russians.

If you have already acquired a slow cooker, then the process of obtaining cottage cheese at home will be even easier.

Buy three liters of homemade goat's 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, do not stir, so that the cottage cheese looks more appetizing and grainy.
Turn on the "Heating" mode for three hours. After that, drain everything through a fine sieve. The curd is ready!

And another recipe folk cuisine. Many new mothers include daily menu baby cottage cheese. Portions are correspondingly small. Therefore, a half-liter package of bio yogurt from goat's milk comes into play. A container with bio yogurt is placed in a preheated and already turned off oven, where it will stay for at least 6 hours. Literally after an hour, the yogurt thickens and curls into cottage cheese flakes. And after the specified time, the mass must be filtered. Children are happy to eat this tender cottage cheese, which is similar in texture to sour cream.

It is important!

Goat curd - 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 the elderly, 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's curd can lower cholesterol levels.

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

Goat milk products are very useful, they are easily digested in the body, contain a lot of animal protein and calcium. In addition, goats are very clean animals, they carefully choose food for themselves, preferring only the most juicy and useful grass. All vitamins and microelements from these herbs get into milk. That is why many residents of both villages and large cities love to feast on goat's dairy products. Would you like to learn how to make goat cheese and cottage cheese at home? These recipes will be relevant for you if you care about your health and appreciate natural products.

Cottage cheese at home

If you have the opportunity to buy goat's milk, then you can cook delicious and tender cottage cheese. It is especially useful for children, because it contains protein, which is easily absorbed in the body, and it is also rich in calcium. This product is rarely found on store shelves, and if you find it, it will cost more than cow's milk cottage cheese, and you cannot be one hundred percent sure of its quality. If you make it yourself, then it will not contain harmful impurities and will only benefit you.

So for cooking goat cheese we need: goat milk - 2 l; a little more than half a glass of kefir.

If you are afraid for the purity and quality of the purchased milk, it is better to play it safe and boil it first. Then cool it to a temperature of 40-42 degrees and pour kefir into it. Leave the container with milk for fermentation in a warm place. You can pour the contents into a large thermos if you have one. Fermentation time - 12 hours.

When the milk turns sour, you can start cooking cottage cheese. Take a saucepan and pour the sour milk into it. Turn on a small fire, and stir constantly as the contents heat up. Soon you will see that clots have begun to form - these are the grains of our future curd. When the whey is completely separated, the pan can be removed from the stove so as not to overheat the product. Let it stay a little longer.

Now you need to separate the whey from the curd grains. It's simple - take a sterile gauze and put the cottage cheese on it with a slotted spoon. There is still a lot of moisture in it, so build a kind of bag out of gauze and hang it so that all the liquid is glass. Keep the product hanging for 3-4 hours.

Similarly, you can make curd from goat's milk in a slow cooker. In this case, the fermented milk is poured into the multicooker bowl, the keep warm mode is set and left for 2 hours. When the milk curdles and the whey is completely separated, the curd is collected in cheesecloth and hung up.

Delicious and tender goat's milk curd is ready to eat. The product can be eaten with sour cream, added to pastries, and it is also used to make amazing and healthy homemade cheese.

Methods for fermenting goat's milk for making cottage cheese

Goat's milk does not ferment as quickly as cow's milk, so you should always use something to speed up the process. Some people use vinegar as an acid medium, but this is not entirely correct. Vinegar is not good for the body, especially if you feed children with cottage cheese from this milk.

It is better to use kefir, whey or sour cream. A tablespoon of sour cream or half a glass of kefir is enough for a liter of milk. After adding the starter, the milk is placed in a warm place, and fermentation occurs naturally. You can also use dry bacteria, which are sold in pharmacies. Adding lemon juice to make cottage cheese is acceptable if you need to get finished product quickly, but not desirable.

Homemade goat cheese

To make cheese, we need such products: goat cottage cheese - 1 kg; 2 eggs; salt and soda - 1 tsp each; butter - 100 g.

Knead the goat curd with your hands so that the product becomes loose and does not contain lumps. Salt and add soda and eggs, mix well. Leave it to stand for half an hour. Then melt the butter in a cauldron and put the cottage cheese there. Turn on medium fire. As the product heats up, it will begin to melt. At this time, you need to constantly monitor the process, making sure that the mass does not burn. Stir the cheese with a wooden spatula or slotted spoon without ceasing. At first, the cheese will be liquid, gradually the mass will thicken. if you love spicy cheese, it's time to add spices here. Boil it for at least 20 minutes until it is completely viscous.

Now it can be transferred to any form for solidification. It is better to immediately grease its walls with oil so that the cheese can be easily removed after hardening. When the mass grabs and cools down a bit, put the form in the refrigerator for a while. Ready cheese has a very pleasant creamy flavor, it is served for breakfast with tea, added to salads and pastries.

Self-cooking curds and cheese from goat's milk ensures complete safety of your health, as you are absolutely sure of the quality of these products. Remember that purchased goat milk should always be filtered before use, as it may contain specks or animal hair. Before buying this product, always pay attention to its smell, as milk has the ability to absorb the smell of an animal. If it is sharp and unpleasant, then even heat treatment will not help eliminate it. Cheese at home from such raw materials will come out unimportant.

Goat milk has long been valued for its useful quality.

This healing drink fed weak, sickly children.

Goat milk and its products will help if a person is allergic to cow protein.

It is rich in various nutrients, more fatty, has a pleasant taste.

In addition, goat's milk can be used to make delicious cottage cheese and a wonderful cheese.

To make the dishes tasty, you need to try quite a bit.

Basic principles of preparation of cottage cheese from goat's milk and dishes based on it

The main rule for getting delicious foods– use of high-quality milk. Quality assurance – healthy animals and proper care behind them, if the raw materials are purchased from the owners of private farmsteads.

Can be used for cottage cheese and goat milk from the store.

The basic principle of making cottage cheese is the same as from cow's milk- it ferments, heats up to a certain temperature, the protein coagulates. The raw material is thrown back onto gauze, the whey drains, and curd is obtained.

The difference from cow's milk is that goat's milk takes longer to ferment - about 3 days.

Goat curd can be eaten as independent dish, flavored with sour cream, milk, cream, sugar or salt, garlic and herbs. It can also be the basis for desserts or a raw material for making cheeses. Goat's milk cottage cheese is added to salads, minced meat. And of course, this is a wonderful product for baby food.

Preparation of cottage cheese from goat milk

This is a basic recipe explaining how to make goat curd. The volume of raw materials may be different, to obtain a kilogram of cottage cheese, an average of 3-4 liters of milk is required. The main thing is to ferment it well and in no case overheat it, otherwise the cottage cheese will be tough.

Ingredients

Goat milk - 3 liters

A pinch of salt or a spoonful of a fermented milk product - kefir, yogurt, the same goat's milk, already sour.

Cooking method

Put the milk in a warm place.

Salt or add sour milk product.

At good conditions raw materials will turn sour in a day or two, it may take more time.

Sour milk is easy to distinguish even visually: it becomes heterogeneous, the protein rises, whey forms from below.

It is necessary to pour the raw materials into the pan and put on fire.

Heat up, stirring occasionally with a slotted spoon.

In the villages there is a rule - to heat up the future cottage cheese, while the hand endures. As soon as the raw material becomes hotter, immediately turn it off.

It is advisable to let stand for half an hour, then strain.

Put gauze in a colander and discard the mass.

Whey will collect at the bottom - you can drink it or use it for baking.

Tie gauze and hang for a couple of hours.

Then take out the filtered clot - the cottage cheese is ready!

Preparation of cottage cheese from goat milk in a jar

Another option for making cottage cheese is that it is cooked right in the jar. Moreover, the jar can be of any size. It is convenient to make it for the baby at one time, using a very small portion of milk - for example, half a liter. And no need to wash the big pot! AT this recipe used three-liter jar.

Ingredients

3 liters of goat milk.

Cooking method

Milk can be purchased two to three days, this will simplify the fermentation process.

Put the milk in a warm place and wait until the yogurt is collected on top.

Put a napkin or towel in a large saucepan, place a jar of yogurt.

Pour water into a saucepan and heat over a fire.

You should use a kitchen thermometer for liquids or check the degree of heating of curdled milk with a clean hand.

Periodically, the contents of the jar need to be stirred so that it warms up evenly.

When the temperature of the milk exceeds 40 degrees Celsius or the hand stops tolerating it, it's time to turn it off.

Leave the jar in water for half an hour, then put it on cheesecloth.

When the whey is completely drained, the cottage cheese can be eaten.

Cheese based on goat's milk

From cottage cheese you can cook wonderful goat cheese. And for the recipe you also need goat's milk. And the result is a dense, moderately fatty, tasty beautiful cheese. It can be used on sandwiches or in salads.

Ingredients

3 liters of sour goat milk

3 liters of fresh goat milk

Salt to taste

Baking soda - teaspoon

Butter 100 grams.

Cooking method

cook from sour milk cottage cheese according to the above recipe.

Place fresh milk in a saucepan and boil.

Pour cottage cheese into it, stir.

Cook over low heat for about 20 minutes.

Turn off, fold into cheesecloth or colander.

When the liquid drains, place the mass in a saucepan, add eggs, oil, salt, soda.

Put in a water bath, wait until the water boils and hold for 15 minutes.

Stir constantly.

Pour the hot mass into a mold - an enameled cup, a container, or just a cut one. plastic bottle.

Leave to cool, then put in the refrigerator.

If desired, along with salt and soda, you can add any spices.

Casserole with goat's milk curd and pumpkin

Beautiful, golden-orange, delicate and very delicious casserole obtained from cottage cheese and pumpkin. And very useful due to its components. Preparing is quite simple. The composition contains semolina, if desired, you can remove it from the recipe - the dish will be more moist and soft. Semolina helps to keep the shape better and structure will come.

Ingredients

Kilogram of goat's milk curd

300 grams of pumpkin

A glass of sugar - can be adjusted to taste

A pinch of salt

Vanillin on a knife blade

Two tablespoons of semolina

Oil for greasing the mold.

Cooking method

Grate the pumpkin randomly on any grater.

Grind goat cheese with sugar.

Add pumpkin, eggs, salt, vanillin to the cottage cheese, semolina if desired.

Mix.

Lubricate the baking dish with oil - it can be a multicooker bowl or an oven dish

Lay out the mass, level it.

Put in the oven at medium temperature for 30 minutes.

If a multi-cooker is used, then the Baking mode is suitable, time - 40-60 minutes

It is best to serve the casserole chilled or at least warm, but not hot.

As an addition, sour cream, condensed milk, jam are suitable.

Khachapuri with goat's milk curd

Khachapuri - a dish of the cuisine of the Caucasus and Transcaucasia, has become widespread in other places. These are pastries in the form of peculiar pies with cheese or curd filling. In this recipe, not only goat cottage cheese is used, but also for dough - yogurt from goat milk.

Ingredients

For test:

500 ml of sour goat - you can also cow - milk

10 g yeast

100 ml vegetable oil

A kilogram of flour

Tablespoon of sugar

a teaspoon of salt

For filling:

Goat cheese curd 500 g

Garlic - 3 large cloves

Eggs - 2 pieces

Suneli hops - a teaspoon

Salt - a pinch

A bunch of cilantro.

Vegetable oil.

Cooking method

In advance, you need to prepare cottage cheese from sour goat milk.

To prepare the dough, slightly heat the yogurt.

Dissolve salt, sugar, yeast in it.

Let stand. After ten minutes, beat in the egg, add butter, add flour.

Cook soft, but not batter.

Remove to a warm place for proofing.

After the second kneading, the dough is ready for making khachapuri.

By this time, make the filling.

Pass the garlic through a press.

Chop greens.

Mix all this with cottage cheese, add salt, spices, eggs, mix thoroughly.

Divide the dough into pieces.

Each to take with hands lubricated vegetable oil, stretch in the form of cakes.

Put the filling on top and wrap it in the form of an envelope, bending the edges up with corners to the center.

Seal seams and place on a greased baking sheet.

Let stand warm for 15 minutes.

Bake in the oven at medium temperature for 20-30 minutes.

At the end, you can reduce the heat.

Cool and serve with various drinks.

Soufflé based on cheese and goat's milk curd

Simple, tender, tasty, healthy - all that can be said about this soufflé. You can prepare a large form or immediately decompose into portions. Both goat cheese and goat cheese are used here.

Ingredients

100 grams of goat's cheese or plain hard cheese

200 grams of goat's milk curd

Oil for greasing molds

Salt to taste

Freshly ground black pepper.

Cooking method

Grind the cheese with a grater.

Add cheese, egg yolks, salt and pepper to cottage cheese. Mix.

Beat the whites well and add to the total mass, gently stirring.

Grease a mold or molds with oil.

Spread out the mass and send to the oven.

Bake for about 20 minutes at medium temperature.

Remove from oven and serve.

Tricks and secrets of cooking dishes from cottage cheese based on goat's milk

Goat milk is fatty, so this moment must be taken into account when planning a diet, if you include cottage cheese from this milk.

Goat milk has specific smell which may not be to everyone's taste. Therefore, spices and herbs are very welcome in goat curd dishes.

Goat curd can be stored in the refrigerator for up to a week. Better conditions- earthenware dishes covered with a breathable napkin.

Goat's milk cottage cheese can be safely frozen, and after thawing it can be used for various dishes, for example, baking. But with goat cheese, you should not do this.

As an addition to a salad, goat's milk cheese goes well with fresh vegetables- tomatoes, cucumbers, onions, sweet peppers.

Another option for an appetizer salad using goat cottage cheese is to prepare a soft mass with the addition of spices, salt, garlic or onions, herbs, sour cream, unsweetened yogurt or mayonnaise to the main product. This mass can be used for stuffing or as a filling for sandwiches.