How To Make Cottage Cheese From Goat Milk (including Sour Milk): A Recipe With A Photo + Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

We prepare delicious and healthy cottage cheese from goat milk ourselves

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 that making cottage cheese from goat's milk at home on your own is not difficult at all. It is enough to know a few rules and secrets.

Traditional curd made from sour goat milk

Goat's milk is valued much higher than milk, due to its healing properties. It boosts immunity and improves health, healing many diseases. This wonderful product is useful for people of all ages, 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 there are much fewer problems with being overweight.

Goat milk cottage cheese does not cause allergic reactions, it is more easily absorbed by the body, is 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 a traditional curd that's easy enough to prepare, you need:

• 1 liter of goat milk;
• 3 pinches of table salt.

Goat milk, if fresh, takes a long time to sour. To speed up this process, boil the milk and add a little 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 to ferment the milk. The warmer, the faster it curdles, that is, it is divided into whey and almost finished cottage cheese.

1. Pour the sour milk into an enamel bowl and place over low heat to warm up slightly. It is not necessary to bring to a boil, otherwise the curd will be boiled and taste unpleasant.
2. 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 there is enough of it to drain the curd.
3. Pour the well-heated sour milk into a colander. Wait for all the whey to go through the cheesecloth and into the bowl. Gather the edges of the cheesecloth, lift the curd mass and let the remaining liquid drain.
4. After that, hang the bag of cottage cheese for about 1-2 hours over a deep dish: during this time the last whey will drain, and your cottage cheese will be finally ready for use.

Cooking in different ways

Take 0.5 liters of goat milk, pour it into a jar and heat 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 noticeable air bubbles begin to rise from the milk (that is, curdled milk has formed), put the jar in a water bath and heat it 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 glass the whey. You can squeeze the gauze a little so that the liquid goes away faster.

Containers with goat milk should be kept in a warm room to speed up fermentation.

The following recipe is similar to the very first one in this article, traditional. But it is more difficult and will take more time from you. But the cheese will turn out to be original and especially tasty.

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

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.

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 a thick curdled milk with dense flakes. Pour it into the multicooker bowl without stirring - this will make the curd grainy and more appetizing. Turn on the "Heating" mode for about 3 hours. After that, it is enough to drain the whey and your curd is ready!

Some practical tips

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 its usual form. You can outsmart your little one by making small portions of yogurt curd for him.

Take 0.5L of goat's milk bioyogurt. Preheat the oven, turn it off and put the yoghurt container in it. It should be there for at least 6 hours while the oven cools down. After an hour, the yoghurt will thicken and begin to roll into flakes. After 6 hours, you need to strain the resulting mass. Such cottage cheese is similar in consistency to sour cream.

If the temperature in the room where you make the curd is below 25 degrees, the milk may go bad instead of sour. Therefore, we try to speed up the fermentation by adding whey from the previous curd.

Use only clean dishes and cheesecloth for straining cottage cheese.

You must be sure of the quality of fresh milk from which you are going to make curd. If you are not sure, it is better to boil the milk

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

After you make your homemade goat's milk cottage cheese, try to consume it within 3 days or it may go bad. But if the goat curd is frozen, its taste will not decrease.

Video about making goat milk cottage cheese at home

Goat curd 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 for sure include it in your family's diet. If you have experience in making such cottage cheese, share it with us in the comments. Bon appetit and good luck!