Goat milk has long been valued for its wholesome quality.
This healing drink was given to weak, sickly children.
Goat's milk and its products will help if a person is allergic to cow protein.
It is rich in various nutrients, fatter, has a pleasant taste.
In addition, from the goat's milk you can make a delicious cottage cheese and no less wonderful cheese.
To make the dishes tasty, you need to try quite a bit.
Basic principles of making goat milk curd and dishes based on it
The main rule for obtaining tasty products is the use of quality milk. Quality assurance - healthy animals and proper care for them, if the raw materials are purchased from the owners of private farmsteads.
Use for cottage cheese and goat milk from shop is possible.
The basic principle of making cottage cheese is the same as that made from cow's milk - it ferments, heats up to a certain temperature, the protein coagulates. Raw material reclines on cheesecloth, whey flows down, it turns out cottage cheese.
The difference from cow's milk is that goat ferments longer - about 3 days.
Goat cheese can be eaten as a separate dish, flavored with sour cream, milk, cream, sugar or salt, garlic and greens. It can also be the basis for desserts or raw materials for making cheeses. Goat's curd is added to salads and minced meat. And of course, this is a great product for baby food.
Cooking cottage cheese from goat milk
This is a basic recipe explaining how to cook goat cheese. The volume of raw materials may be different, to obtain a kilogram of cottage cheese requires an average of 3-4 liters of milk. The main thing is to ferment it well and in no case overheat, otherwise the curd will be tough.
• Goat milk - 3 liters
• A pinch of salt or a spoon of a fermented milk product - kefir, yogurt, the same goat milk, which is already sour.
Method of preparation Put milk in a warm place.
Salt or add fermented milk product.
Under good conditions, raw materials will turn sour within a day or two, and more time may be needed.
Skimmed milk is easy to distinguish even visually: it becomes non-uniform, the protein rises, and whey forms from below.
It is necessary to pour the raw materials into the pan and put on the fire.
Heat, occasionally stirring with a slotted spoon.
In the villages there is a rule - to heat up the future cottage cheese, while the hand suffers. As soon as the raw materials become hotter, turn off immediately.
It is advisable to stand for half an hour, then strain off.
Put a gauze in a colander and discard the mass.
Serum will gather below - you can drink it or use it for baking.
Tie a gauze and hang for a couple of hours.
Then remove the strained clot - the curd is ready!
Preparation of goat cheese from goat's milk in a can
Another option for cooking cottage cheese - plus it is that it is prepared directly in the bank. Moreover, the jar can be of any size. It is convenient to do it for the baby at one time, using a very small portion of milk - for example, half a liter. And do not need to wash a large pot! This recipe uses a three-liter jar.
• 3 liters of goat milk.
Method of preparation
Milk can be purchased two-three days, it will simplify the process of ripening.
Put the milk in a warm place and wait until the sour milk gathers on top.
Put a napkin or towel in a large saucepan, set a jar of yogurt.
Pour water into a saucepan and heat on the fire.
You must use a kitchen thermometer for liquids or check the degree of heating of yogurt with a clean hand.
From time to time the contents of the jar should be stirred to warm evenly.
When the temperature of milk exceeds 40 degrees Celsius, or the hand will no longer tolerate, it's time to turn off.
Leave the jar in the water for half an hour, then fold it over the gauze.
When the whey is completely drained, the curd can be eaten.
Cheese on the basis of goat milk curd
You can make wonderful goat cheese from cottage cheese. And for the recipe you need more and goat milk. And the result is a dense, moderately fat, delicious beautiful cheese. It can be used on sandwiches or in salads. Ingredients
• 3 liters of sour goat milk
• 3 liters fresh goat milk
• 2 eggs
• Salt to taste
• Baking soda - teaspoon
• Butter 100 grams.
Method of preparation
Prepare cottage cheese from sour milk according to the above recipe.
Place fresh milk in a saucepan and boil.
Pour cottage cheese into it, stir it.
Cook on low heat for about 20 minutes.
Turn off, fold to gauze or colander.
When the liquid is drained, put the mass into the pan, add eggs, oil, salt, soda.
Put in a water bath, wait until the water boils and hold for 15 minutes.
Pour the hot mass into the form - an enameled cup, a container or just a cut plastic bottle.
Leave to freeze, then put in the fridge.
If desired, with any salt and soda, you can add any spices.
Casserole with goat milk curd and pumpkin
Beautiful, golden-orange, tender and very tasty casserole is obtained from cottage cheese and pumpkin. And very useful thanks to its components. Prepares completely simple. In the composition there is a semolina, if desired, you can remove it from the recipe - the dish will be more moist and soft. The semolina helps to keep the shape better and comes structured.
• Kilogram goat milk curd
• 300 grams of pumpkin
• 2 eggs
• A glass of sugar - can be adjusted to taste
• A pinch of salt
• Vanilla on horseman knife
• Two tablespoons of semolina
• Lubricating oil.
Method of preparation
Pumpkin grate arbitrarily on any grater.
Grind goat cheese with sugar.
Add pumpkin, eggs, salt, vanillin to cottage cheese, semolina at will.
Grease the baking dish with oil - this can be a bowl of the multicooker, and a form for the oven
Put out the mass, smooth out.
Put in the oven at medium temperature for 30 minutes.
If multivark is used, then Baking mode is suitable, time - 40-60 minutes
It is better to serve a casserole chilled or at least warm, but not hot.
Sour cream, condensed milk, jam are suitable as a supplement.
Khachapuri with goat's curd cheese
Khachapuri - a dish of cuisine of the Caucasus and Transcaucasia, has become widespread in other places. These are pastries in the form of peculiar pies with cheese or cottage cheese filling. In this recipe is used not only goat cheese, but also for the test - yogurt from goat milk.
For the test:
• 500 ml of sour goat - can be and cow - milk
• 10 g yeast
• 100 ml of vegetable oil
• Kilogram of flour
• Tablespoon sugar
• A teaspoon of salt
For the filling:
• Goat cheese curd 500 g
• Garlic - 3 large teeth
• Eggs - 2 pieces
• Hops suneli - a teaspoon
• Salt - pinch
• Cilantro bunch.
• Vegetable oil.
Method of preparation
In advance, you need to cook cottage cheese from sour goat milk.
For the preparation of the dough, slightly heat the yogurt.
Dissolve salt, sugar, yeast in it.
Let stand. Ten minutes later, drive an egg, add butter, add flour.
Prepare a soft but not thin batter.
Clean in a warm place for proving.
After the second punching, the dough is ready to make khachapuri.
By this time make the stuffing.
Skip through the garlic press.
Mix it all with cottage cheese, add salt, spices, eggs, mix thoroughly.
Divide the dough into pieces.
Each take hands, greased with vegetable oil, stretch in the form of cakes.
Put the stuffing on top and wrap in an envelope, bending the corners upwards with the corners in the center.
Seal the seams, lay on a greased baking sheet.
Let stand in heat for 15 minutes.
Bake in the oven at an average temperature of 20-30 minutes.
In the end, you can reduce the heat.
Cool and serve with various drinks.
Souffle on the basis of goat cheese and cottage cheese
Simple, gentle, tasty, healthy - everything that can be said about this souffle. You can prepare a large form or immediately decompose in portions. It uses goat cheese and goat cheese.
• 100 grams of goat cheese or regular hard cheese
• 200 grams goat milk curd
• 4 eggs
• Lubricating oil
• Salt to taste
• Freshly ground black pepper. Method of preparation
Chop cheese with a grater.
Add cheese, egg yolks to cottage cheese, salt and pepper. Mix.
Squirrels beat well and add to the total mass, gently stirring.
Grease or mold.
Spread the mass and send to the oven.
Bake for about 20 minutes at medium temperature.
Remove from the oven and serve.
Tricks and secrets of cooking goat cheese based on goat milk
- Goat's milk is fatty, so this point should be taken into account when planning a diet, if you include curd from this milk.
- Goat's milk has a specific smell, which not everyone can taste. Therefore, spices and herbs are very welcome in goat curd dishes.
- Goat cheese can be stored in the refrigerator for up to a week. The best conditions are earthenware, covered with a napkin that lets in air.
- Goat's curd can be safely frozen, and after thawing it can be used for various dishes, such as baking. But with goat cheese is not worth doing that.
- As an additive to a salad, goat cheese curd goes well with fresh vegetables - tomatoes, cucumbers, onions, and sweet peppers.
- Another type of salad appetizer using goat's curd is the preparation of a soft mass with spices, salt, garlic or onion, greens, sour cream, savory yogurt or mayonnaise added to the main product. This mass can be used for stuffing or as a filling for sandwiches.