Goat milk quickly sours. How to make cottage cheese at home? Cottage cheese at home - a recipe.

Curd of goat milk, cooked with his own hands, has a special taste and aroma. And at the same time the product turns out to be very useful, as for its creation the hostesses use only natural ingredients. For this reason, such cottage cheese deserves to take center stage on your table, especially if there are small children in the family.

Home goat cheese - This is a delicious diet product.

Taste and benefits in every gram

Before telling you how to make goat milk curd yourself, I want to describe its amazing qualities.

First, it will be useful for people of all ages. This is clearly proved by the residents of the regions where this product is consumed almost daily - these people are much less sick and they do not know the problem of excess weight.
Secondly, excellent taste properties - goat curd is somewhat fatter than cow's, but at the same time it is absorbed by the body much easier and better.
Thirdly, this fermented milk product can be safely included in the diet of allergy sufferers, it will be useful for insomnia, problems with joints, for various diseases of the gastrointestinal tract and respiratory tract.

Goat cheese can be on the menu of one-year-old babies, pregnant women and nursing moms. It contributes to the improvement of metabolic processes, ensures the normal formation of bone tissue and saturates the body with biologically active substances. Goat cheese is rich in protein and contains in its composition a special amino acid - methionine, which is able to control cholesterol levels.

Recipes for cooking a special fermented milk product

Home-made goat cheese can be made in several ways. The difference lies in the use of different starters, for example, on whey, kefir, sour cream, etc.

Traditional recipe

To make traditional goat cottage cheese, you will need a liter jar of fresh milk and about three pinches of coarse salt.

Getting Started:

pour milk into a saucepan, put salt and bring to a boil;
remove the container from the stove, cover it with a lid and leave it at room temperature for a day;
after the specified time we pour out the fermented milk from the enameled saucepan and warm it a little over low heat;

Important! Now do not bring milk to boil! Just warm up a little! Otherwise, the finished cottage cheese will have an unpleasant taste!
then take a deep bowl, put a colander in it and line its bottom and walls with gauze, folded in two or three layers;
pour the warmed milk onto gauze and wait for all the whey to leave;
we fold the edges of the gauze together, lift the formed “knot” and hang everything over some container so that the liquid remains.

After 3-4 hours, the traditional goat milk curd is completely ready to eat!

On serum

In order to get a pound of cottage cheese, you need a three-liter can of milk and half a glass of acid whey.

On sour cream sourdough

For cooking goat curd for this recipe you need a liter of milk and two tablespoons of sour cream.

Getting Started:

we put the jar of milk in a high saucepan filled with water and heat it up a little in a water bath;
we take out a jar, add sour cream to warm milk, mix and transfer the jar to a warm place, leave for a couple of days;
about the formation of yogurt in the bank, you will be prompted by rising air bubbles, at this time the contents of the jar must be reheated on the water jar - 15 minutes over low heat;
then we filter the warm yogurt through gauze, tie it in a bag and hang it over a bowl for a few hours so that the excess liquid is gone.

Ready goat cheese can be eaten fresh or make it appetizing casseroles

In the slow cooker

If you have a slow cooker in your kitchen, then you can get even goat cheese from goat milk at home. So, you need a three-liter can of milk and a glass of kefir.

Getting Started:

we combine milk with kefir and leave for a day at a temperature of + 25 ° C; as a result, you should have a dense thick sour milk with good thick slices;
pour the resulting mass into the multicooker bowl, turn on the heating mode, close the lid and leave for 3 hours;

On a note! Pouring yogurt preferably neatly and without stirring - this technique will allow you to get a delicious-looking grainy curd!
after the indicated time, we filter everything through gauze or a fine sieve and hang it for a couple of hours over the sink.

With the help of the multicooker, you can cook the most delicious goat curd and save a lot of time.

Mistress on the note!

The goat milk curd is unique in its properties, but in order for it to be able to manifest them fully, it is necessary to take into account some of the cooking and storage details:

it is possible to use unboiled milk only if you are absolutely sure of its quality, but when in doubt, it is better to boil it beforehand;
pay special attention to those devices that you use in the process of making cottage cheese: gauze and utensils should be clean, the colander should be enameled or made of stainless steel, it is quite possible to use a wicker basket instead;
fresh cottage cheese is desirable to use within the first three days after its preparation, for further storage it is better to freeze it;
if the temperature at which milk is fermented is less than +23 ... 25 ° C, then in this case it will not turn sour, but simply deteriorate;

It would seem that cottage cheese is a whole religion that only dairy factories and market grandmothers can worship. It seems to make cottage cheese is a business that is incomprehensible to our mind.

But we are here for a specific reason, and it seems you have long guessed it. That's right, we came to tell that cooking cottage cheese is an easy process that requires neither technology, nor additional products, nor much time, because it ripens by itself, without the help of others.

We will tell you four different recipes on how to cook cottage cheese at home. All types of cheeses will be created on milk, and more precisely, on different types of milk, which will allow you to try different types of cheeses.

This will be the usual home-made cottage cheese for a record five minutes, then there will be a “long” option, goat and one made from sour milk. Four different processes, four different tastes and four different techniques, each of which requires a different exposure time.

Cooking cottage cheese from now on will be a real pleasure for you. Moreover, from now on (as soon as you try the cottage cheese that you prepare yourself) you will make and eat only homemade cottage cheese. No more markets and shops.

In addition to our unique recipe tips, you can also enjoy recommendations in two different rubrics. One of them will be next, and the second at the very end of the article. Be sure to read carefully and remember everything we are talking about.

What you need to know for cooking

To cook a delicious cottage cheese, it is necessary to give the product sour. To do this, it can be kept for a long time in the sun and warm, or just warm it up, without boiling.

When you warm up the milk, whey is separated. In no case can such a mass be boiled, otherwise the slices and grains of cottage cheese will be cooked and become rubber.

Before pouring the mass with serum, it must be completely cooled, but it is better to leave it at night.

Putting gauze on the sieve, take so much tissue that it is two to three times larger than the area of the sieve, because you have to lift the ends of the sieve and if you do not tie the future curd, then just squeeze it.

If the prescription states that there is no need to interfere with the mass, then it is better not to do this, since we prepared all the recipes for you and know exactly what is better not to do so as not to spoil it.

Knowing at least the basics of how to cook cottage cheese and how to handle it, you can safely begin to learn recipes. Since we have only four of them today, it will not take much time from you. You will not even notice how time will pass by, and you will already sit at the kitchen table with a large tablespoon in your hands and burst your homemade, airy, light and tender curd with a slice of fresh bread.

Cottage cheese from milk in 5 minutes

Time for preparing

calorie per 100 grams

Three ingredients! Three! From them we get fresh, homemade cottage cheese in minutes. It is necessary to try it at home to understand how far shopping products are still far from us.

How to cook:

Tip: Citric acid can be replaced with lemon juice. In case you take the juice, you will need 125 ml.

Homemade milk curd recipe

In this recipe, we will surprise you even more, as we will prepare cottage cheese from just one ingredient. In principle, this time the whole essence is in the name of the recipe.

What time is 42 hours.

What is calorie - 169 calories.

How to cook:

Pour fresh milk into a large saucepan;
Put on the burner off and leave for thirty hours;
Since the cooker often turns on, the pan will be warm most of the time;
During the time that the pan cools, it is forbidden to interfere in it;
After thirty hours, it will be possible to see that the milk has coagulated, and the whey has separated;
Turn the minimum heat under the pan and heat the mass, but do not bring it to a boil;
Again, nothing can be interfered, and it is necessary to warm it until the pan itself becomes too hot to touch it;
Turn off the gas, leave the pan so that both the contents and the dishes themselves are completely cooled;
Then do not touch another ten hours;
After the time has elapsed, pour the curd on to cheesecloth, tie it up and tie it up somewhere by placing a bowl;
In about an hour, all the whey will be drained and you have the finished curd in your pocket!

Tip: if it is warm outside the window, the pan with whey can be infused on the windowsill.

From an incredibly useful product, we can only get the same. Goat milk is healthier than sheep and cow combined. Let's try it soon.

How much time - 2 hours + day insistence.

What is calorie - 156 calories.

How to cook:

Pour the milk into a saucepan, salt it and bring to a boil;
Pour mass into a large saucepan or jar, cover and place in a warm place for a day;
Pour the mass into dishes that can go to the stove;
Remove the dishes with the contents to the stove and heat them, but do not let them boil;
Prepare the dishes, inside which put a sieve, and on it are three or four layers of gauze;
Pour the preheated contents into a sieve with gauze and wait for the serum to drain;
Then squeeze the contents of the gauze, tie up somewhere and wait another hour to finally make sure that all the serum is glass;
At the end of an hour, you can enjoy ready-made cottage cheese.

Tip: you can eat cottage cheese right away with fruits, berries or sour cream with sugar.

Prepare cottage cheese from sour milk

Again one ingredient and again in the end we get something incredibly tasty, delicious, tender and airy. Excuses are not accepted, because, as it is definitely worth a try.

What time is 1 hour and 20 minutes.

What is calorie - 167 calories.

How to cook:

Sour milk must be poured into a container, which, preferably, will have a round bottom;
Pour water into a large saucepan and place the previous pan with milk in it;
Heat the milk, but do not bring it to a boil, as soon as it starts to boil, remove from heat. Immediately you will see that on the surface of the milk pieces of cottage cheese and transparent whey have already formed;
Drain the mass on the sieve with gauze, let the serum drain. If gauze is tied up somewhere, then in about an hour the cottage cheese will get rid of all the whey and it can be eaten.

Tip: cottage cheese can be stored in the refrigerator for up to five days in a very fresh form, then it starts to acidify a little.

We will share with you the most intimate secrets about how to cook real cottage cheese at home. How to make it as gentle, airy and tasty.

In order to diversify the color of the curd, you can add sweet paprika or, on the contrary, hot pepper. You can also add turmeric or curry.

To change the taste, you can add regular sugar or a little powder with vanilla sugar, you can add cinnamon, nutmeg and cloves. Pour the berries and insist so cottage cheese.

In a salty version, you can chop up the herbs and add a little salt or soy sauce. In the form of greens can make green onions, parsley, dill, rosemary, basil and so on. Here, in addition to greens, you can add tomato and pepper cubes. Be it sweet or spicy.

Keep the cottage cheese must be in the refrigerator and preferably in a fully closed container. As, for example, the container. Having closed the box on Monday, on Friday you can still enjoy the fresh, tender and home-made curds that you have prepared yourself. Isn't that great?

Home-made curd cheese is something that you definitely need not only to try, but also to cook yourself at your leisure. It is delicious, it is satisfying and very helpful. In our case, it is also very budget. In addition, only by preparing everything yourself, you will know what you put into this cottage cheese, what was the quality, and how fresh the products were. You delicious cottage cheese!

Video. Goat's curd quickly and easily

Serum goat cheese

If you need to get 1 kilogram of cottage cheese at the exit, you need to prepare 6 liters of goat milk, pour them into 3-liter jars and put them for souring in a warm place. 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 will simply deteriorate.
To speed up this process, add ½ cup of sour whey to each jar, or dilute two tablespoons of the finished cottage cheese in a half cup of warm milk and also divide by jars.
If it happens in summer, yogurt will be ready in a day, in winter - in 2 - 3 days. The degree of its readiness, you can determine the pieces of the separated mass.
It is the most crucial stage. Sour milk is heated in a water bath. To do this, we put the jars in high pots and gradually heat over low heat for twenty minutes. You can at this time two or three times to mix the mass from the bottom up. As a result, the whey sinks to the bottom of the cans, the curd is at the top. Banks need to take out of the pan, let them cool.
We filter the cooled contents through the gauze folded in half. And you can pre-drain the serum through a rubber tube, and only then filter through cheesecloth with cheesecloth. Tie gauze and tie it up for the whole night. In the morning you cooked a delicious "goat milk curd at home" will be good and in its natural form, and with the addition of honey, jam, fruit. For breakfast, there is nothing better than cheesecakes or cottage cheese casserole.

Goat cheese curd on sour cream sourdough

A jar of ½ liter of goat milk should be brought to a warm state in a water bath. Next, it will sour for at least two days. We accelerate this process by adding only one spoonful of sour cream to the milk. We notice that air bubbles have started to rise from the milk, which means that we have sour milk in the jar. Began the process of education curd. Put the jar on again water bath and heat over low heat for about 15 minutes. Then put a colander in a bowl, cover it with gauze and pour the fermented milk mixture through it. We tie the gauze in the form of a bag and hang it for 4-5 hours for the serum to drain. After that, untie the bag and get the finished cottage cheese. This method takes a lot of time, but it is available for any hostess who would like to make a goat milk from the cottage at home.

It is important!

if you make goat milk 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 the ripening, add a little whey from the previous batch or two tablespoons of cottage cheese, previously diluted in 0.5 cups of preheated milk.

not boiled, you can only use milk, which you are sure of. If in doubt, you can make boiled milk curd

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

useful in household and whey. You can make dough for pancakes or fritters on it, make okroshka, cold soup. Serum is used for cosmetic purposes - for the healing of hair and skin. The only condition - storage in the refrigerator no more than 10 days.

Goat's curd cheese according to an old recipe

Practice has shown that simple folk recipes for the production of dairy products successfully withstand competition from the most fashionable. Try to make goat milk cheese at home from the "young" yogurt. To do this, one liter of fresh milk must be held in a warm place for one night. During this time, the process of souring will begin. In the morning, put another liter of fresh milk on the fire, and when the froth starts to rise, pour the "young" yogurt into the pan. All this mixture should boil, you need to remove the pan from the fire at the moment when a yellowish-greenish liquid forms above. Drain the serum, and carefully put the clot with a spoon in a container. Knead it until the whey is completely separated. That's ready to skir - cottage cheese with a kind of pleasant taste and delicate texture. In fact, this kind of crumbly curd fell into Russian cooking from the Norwegian national cuisine, but over the course of several centuries it has become loved by many Russians.

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

Buy three liters of homemade goat milk, add a glass of kefir, stir well and leave for a day in a warm place. Sour milk should be thick with thick flakes.
Gently pour it into the multicooker bowl, stir it is not necessary, so that the appearance of the curd was more appetizing and grainy.
Turn on the "heating" mode for three hours. After that - pour everything through a fine sieve. Cottage cheese is ready!

And another recipe of folk cooking. Many young mothers include cottage cheese in the daily menu of the child. Portions, respectively, are small. Therefore, a half-liter package of goat milk yoghurt is applied. A container with a bio yogurt is placed in a preheated and already turned off oven, where it will be at least 6 hours. Literally an hour later, the yogurt thickens and rolls up into curd flakes. And after a specified time, the mass needs to be filtered. Children with pleasure eat this tender cottage cheese, which by consistency resembles sour cream.

It is important!

Goat curd 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 older people, as it improves metabolism.

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

When you get fresh cottage cheese at home, try to put it into action for three days. And if the goat curd freeze, it will not lose its taste.

If you are interested in regularly presenting such a useful food product as cottage cheese on your table, and you have no doubt about its quality, especially if you have small children, then it is much easier, safer and more beneficial to cook cottage cheese yourself at home.

Having learned in detail from our master class how to cook goat milk curd at home, you will be surprised at how simple it is, and even more surprised at why you have not done this before.

Most importantly, before you start cooking cottage cheese, buy fresh tasty milk for this purpose. There can be three options: store pasteurized milk, whole cow milk and the most useful health milk, this is goat milk. In principle, the preparation of cottage cheese from any kind of milk is the same, only the result is different, but there is a unifying result of such preparations, the cottage cheese, in any case, is much more delicious than shop. In this master class we will tell you how to cook cottage cheese at home from goat milk, as the most useful for children and diet. As we have said, homemade cottage cheese from other types of milk is prepared in the same way.

Ingredients for making homemade curd:

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

How to cook cottage cheese at home, cooking:

Immediately it should be noted that homemade cottage cheese, made from goat milk, fermented with sour cream, is so tasty that they can be tasted like cream - paste, grain is almost absent. To achieve just such a result, it is important not to overdo the fermented milk on the fire, then you will get the most delicate cottage cheese, a ready-to-eat delicacy that does not require additional “seasoning”.

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

2) In warm milk lay out sour cream, very thoroughly stir it in the milk. For a more uniform distribution in the milk, you can pre-dilute 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, you can ferment milk with ready yogurt or kefir, again, the taste of such cottage cheese will differ from cottage cheese, fermented with sour cream. To understand what taste cottage cheese you are best suited, you need to try out all the proposed options, and the household will only be happy for such a series of experiments, as they will be lucky enough to feast on home-made curds.

3) Continuing to describe how to cook cottage cheese at home, proceed to the next step, namely, after we have warmed up the milk, close the pan with the lid and, wrapping it with something heat-retaining, leave it for eight hours or overnight. The next day, we check our fermented milk with a spoon, if the milk mass is strongly compacted, then, stirring it, put it on a small fire.

Twenty minutes later it is necessary to mix fermented milk, there are two options: if you want to get fine-grained cottage cheese, then you should mix it boldly and thoroughly. If you are interested in receiving large flakes of cottage cheese, then mix it carefully, producing movements with a large spoon only up and down. Photo 3.

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

4) After the saucepan with the warmed 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, laid tight, but well permeable with liquid, cloth. Photo 4.

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