Home-made goat cheese. Cottage cheese from goat milk.

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 cheese.

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 cloth that it is two to three times larger in area than the sieve area, 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 best not to do in order not to spoil it.

Knowing at least the basics of how to cook homemade 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 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 a 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.

Recipe for cottage cheese from homemade milk

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 warm 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 + 24 hours per day.

What is calorie - 156 calories.

How to cook:

Pour the milk into a saucepan, salt it and bring to a boil;
Pour the 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 it, but do not let it boil;
Prepare the dishes, inside which lay a sieve, and on it are three or four layers of gauze;
Pour the preheated contents into a gauze strainer and wait for the whey 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 fruit, 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, appetizing, 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 you can eat it.

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 berries and insist 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, a 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 cottage cheese is something that you definitely need not only to try, but also to cook at your leisure on your own. 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 curd, what was the quality, and how fresh the products were. You delicious cottage cheese!

Question: “Hooray! I'm happy! Finally, after a long search, I found fresh goat's milk. The owners have a small herd, goats regularly check with the vet for all kinds of sores. While summer, there is a lot of milk, there is an opportunity to buy goat milk not only for drinking, but also for a curd. I want to strengthen my baby's immunity, feed teeth with calcium, in general, protect against rickets. But i can not. Teach, please, how to cook from goat milk cottage cheese, useful for the child and for us adults? Thank." (from Ludmila's letter)

Answer: in dietology, fermented milk products from fresh are deservedly ranked as especially valuable food: cottage cheese, cheese, kefir and whey are necessary to maintain normal functioning of the digestive organs, cleanse the liver and intestines, contain the body's readily absorbable calcium. In the previous article of the cycle “ Flavor ”I described in detail Basic recipecooking cheese from fresh milk. In this one - a few more ways to get cottage cheese from goat milk, wholesome and tasty. As usual, the answer options.

Short

Recipe for homemade cottage cheese on the “bread crust”

I like this fragrant curd recipe, which I learned from the hostess thrush. Sourdough “on the bread crust” helps speed up the process of “bracing” milk during the cold season or in cool summer. The method is simple, even for a beginner.

In fresh milk, put a crust of rye bread, the size of a little finger, no more. Leave in a warm place for a few hours under a clean, natural cloth - not a plastic cover.
When the milk thickens into “clabber”, remove the crust. Then follow the steps described in Basic recipe cooking homemade cottage cheese.
Store finished cottage cheese and whey in the refrigerator for no more than 2 days. Eat fresh - so delicious.

note: for a delicate cream, collect them from the surface of the milk. They will help you keep your skin healthy, supple and beautiful, 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 on sour cream sourdough

To cook cottage cheese on sour cream sourdough, you need 100% natural sour cream from goat milk. Sour cream from cow sour cream, albeit natural, is undesirable: cow enzymes will change the composition of the future curd, and thus the process of its assimilation.

In fresh milk, add 1 tbsp. sour and carefully, slowly, stir.
Cover the jar with a clean cloth and place in a warm place.
When the milk thickens in “yogurt”, put the dishes in a pan with cold water, heat over low heat in a water bath. Then follow the steps described in The basic recipe for homemade cottage cheese.

Note: Do not pour out goat's whey - this is a valuable dietary dairy product. For internal use of serum shelf life in the refrigerator is not more than 2 days. For external use, in products for skin and hair, aroma baths, it can be used within 10 days after preparation.

In detail

Recipe for home-made cottage cheese on bioformer

Add biogamy to fresh goat's milk and place it in a warm place without further heating. In the summer, 1-2 hours is enough for milk to curb. If you use a leaven from a pharmacy, be sure to read the accompanying instructions on the package. Attention: it is impossible to add bioliper in sour milk. Is it dangerous.
When the milk thickens to the consistency of sour milk, carefully separate the fungus from the fermented milk mass. Rinse the fungus and place in clear waterand sour milk mass is heated in a water bath. To do this, put a jar of milk in a pot of cold water for minimal heat. As soon as the water gets hot, immediately remove from heat.
When the milk is divided into 2 fractions, curd and transparent, strain the mass through clean gauze or colander. Use serum for its intended purpose, and cottage cheese for benefit and pleasure. About other filtering methods in more detail in Basic recipe cooking homemade cottage cheese, about storage conditions in the recipes above.

Note: for young goat milk, you will need a rennet and a press to form a dense curd during filtration. If desired, you can add vegetables, fruits, spices and spices, dry and fresh, with the obligatory condition - their pre-treatment.

Application of homemade curd

Fresh cottage cheese - the most delicious and tender. Enter the cottage cheese in the daily food menu as a separate dish and is mandatory in all cleansing and rejuvenating.
Take cottage cheese as a basis for aromasyrnikov in courses of clarification of a liver.
Prepare Curd mousse - easy and healthy dessert.

note: for a valuable dietary product - in its composition: protein, mineral salts, a full set of vitamins and milk sugar with lecithin - an anti-sclerotic substance necessary to maintain brain functions in elderly people. In addition, the fat and protein in the serum from goat milk are in a highly dispersed state, which contributes to their better digestibility of the digestive system. If there are no contraindications, goat milk serum is included in the diet during the course.

In recipes and hair. For external use, the serum can be used for a longer time, stored in the refrigerator.

Try to regularly use natural fermented milk products, in recipes for low-calorie baking, for the beauty of hair and skin. Do not doubt, you will like the result.

Be beautiful - healthy and strong.

Zima to readers Tips for friends”

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 a 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, which does not require additional “sprinkling”.

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 milk. For a more uniform distribution in the milk, you can pre-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, 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. In order to understand what kind of homemade cottage cheese taste suits you best, 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 cottage cheese.

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, you must mix fermented milk, there are two options: if you want to get a fine-grained cottage cheese, 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, we check 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.

Cottage cheese from goat milk, cooked with your 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 exclusively natural ingredients. For this reason, this 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 how to make goat milk cheese by 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 nourishes the body with biologically active substances. Goat curd is rich in protein and contains in its composition a special amino acid - methionine, which is able to control cholesterol levels.

Recipes for making a special fermented milk product

Cottage cheese from goat milk at home can be prepared 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 homemade 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 warmed milk onto gauze and wait until all the whey is gone;
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 cheese cottage cheese is completely ready for use!

On serum

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

On sour cream sourdough

To make goat's curd with this recipe you need a liter of milk and two tablespoons of sour cream.

Getting Started:

put a 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 multicooker

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 it 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 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 multicooker, you can cook a delicious goat curd and save a lot of time.

Mistress 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;

Many people know about beneficial properties such a wonderful food as goat's milk. Most of the villagers who have domestic goats believe that it is far superior in nutritional value to cow's milk. However, it is worth noting that not everyone likes this product for its taste. Some people are repelled by the peculiar smell of goat milk, which is intensified during the heating process. But if you cook from it dairy products or cheese, which abounds in the national cuisine of the countries of the Mediterranean and the North Caucasus, the unpleasant taste is not felt at all. In particular, it is perfectly assimilated by the digestive organs and has excellent taste characteristics of goat cheese, which is very useful for people of any age. It has a positive effect on the work of the gastrointestinal tract, and this product can be safely consumed even by people who are allergic to cow's milk.

Beneficial features

Today, in supermarkets you can easily find cottage cheese made from goat's milk. Moreover, it is a rather expensive product due to its specificity. industrial production. In the manufacture of goat's curd lactic acid thermophilic bacteria are used, which contribute to the precipitation of the protein fraction and increase its concentration in the original product. And albumin protein present in this cottage cheese is extremely useful for preventing osteoporosis, as well as for a growing children's organism during the period of the formation of bones and teeth. In addition, the vitamin and mineral composition of goat curd is characterized by a high content of calcium, phosphorus, folic acid, potassium, and vitamins of group B. Therefore, goat curd is one of the most valuable foods. Only when choosing a cottage cheese industrial production should pay attention to the quality of the product: it should be of a uniform consistency, not have extraneous inclusions. Well, if there is an opportunity to get fresh goat's milk, then it is quite possible to cook cottage cheese at home.

Home-made goat cheese

When preparing cottage cheese from goat's milk, it will be necessary to take into account certain nuances. First, milk should be purchased from a reliable supplier who has quality product. Secondly, to get a pound of cottage cheese, you need to stock up on 3 liters of milk. Third, if the temperature in the milk ripening room is below 25 °, it may deteriorate. Fourthly, you need a starter: half a cup of whey, or a couple of tablespoons of high-fat sour cream.

Cooking

The process of cooking goat curd does not cause much difficulty. In a three-liter jar should pour the leaven and leave the milk fermented. As already noted, the room should be warm. In winter, the jar can be placed near the heating battery in the kitchen, in the summer it can be placed on the windowsill in sunny weather. Gradually, goat's milk will turn into yogurt: in the jar there will be a noticeable beginning of the product stratification into whey and curd mass. It usually takes 2 - 3 days to ferment milk.

The next stage of cooking goat cheese - water bath. To do this, you need to put a jar of fermented milk in a saucepan with water and slightly heat over low heat. Twenty minutes later the whey will be at the bottom of the jar, and the curd mixture will rise up. Then the contents of the jars need to cool and you can begin to filter it.

Take a clean gauze, put it in 2 - 3 layers, put on a sieve and pour the resulting sour-milk mass. The bulk of the liquid will go. After that, having connected the tips of the gauze with the cottage cheese located in it, make a bag, which will have to be hung up for the final draining of the whey. After a few hours, a gentle crumbly goat cheese curd will be ready.

Cooked goat cheese yourself is a healthy breakfast for children, adult family members and the elderly. Moreover, it does not lose nutritional and taste qualities even during freezing. Give your preference to healthy food!

The information on our website is informative and educational in nature. However, this information is by no means a self-medicinal benefit. Be sure to consult your doctor.