How to make goat milk cottage cheese?

Goat cottage cheese is especially useful to people suffering from allergies. It is absorbed by the body much easier than ordinary cottage cheese, and is shown even to people with insomnia. Those who use it regularly, less likely have problems with intestinal tract and do not suffer from excess weight. The only minus of this product is not so widespread, so he learned to do at home.

1

Secrets of manufacture

1. Cosy Cottage cheese is not always made of milk. It is successfully replaced by yogurt. For this, 500 ml of goat yogurt put in the heated oven for 6 hours. In the first 60 min. The process of the sinus will start and white flakes will appear, and by the time the furnace is cooled, the resulting cottage cheese is filled and served to the table. By consistency, it looks like sour cream.
2. A colander through which cottage cheese is filtering must have enamelled coating.
3. At temperatures less than 25 degrees, milk peels instead of a sinusia. It takes into account when choosing a place to ensure milk. The drying process is accelerated by adding a little liquid from the last batch of cottage cheese.
4. The liquid from the cottage cheese is stored in a cool place for no more than 10 days. After that, it is not suitable for cooking.
5. Goat cottage cheese is suitable for 3 days, after which it is better to throw it away. But when freezing and subsequent defrost, its taste is not disappeared.

2

Traditional recipe

There are several recipes for the manufacture of goat cottage cheese, but the traditional recipe is considered the most reliable and time-tested time. For him will be needed:

• 1 l goat milk
• 90 g Sololi

Cooking process:

1. Freshly milk boils incredibly long. To accelerate the process of skewing, the milk is boiled and packed with 3 tbsp. Salt. Then the tank with milk is covered and shifted into heat for 24 hours.
2. The higher the temperature in the place of storage, the faster the milk is divided into liquids and almost completed cottage cheese. This process is called a rowing. When it is completed, the milk is transfused into another container and put on a small fire. The main thing is to watch him and avoid boiling, and then the taste of cottage cheese will be hopelessly spoiled.
3. Then take a deep container, they put a colander on it and put on top of it folded 4 times the cut of gauze. The size of the fabric take the sewn of the colander, otherwise it slides under the weight of the water and will prevent the instrument of the punching.
4. Milk is transferred to the colander so that the glass liquid, and the cottage cheese mass remained on Marle. When this happens, gauze is collected by the edges and raise higher. This will help you to save cottage cheese from the fluid remaining in it.
5. Marla with cottage cheese is 2-3 hours suspended, substituting a deep tank below. It is necessary that all liquid from it come out. On the liquid remaining from cooking cottage cheese, prepare pancakes or baking.

3

With sour cream soldered

This is a rather simple recipe that includes goat sour cream. It will take:

• 2 l goat milk
• 30 g sour cream

Recipe:

1. Goat sour cream to replace the cow's not recommended - in them various enzymes and from this cottage cheese can be spoiled, and its useful properties can loosen much.
2. Milk is poured into deep containers. Bolon is best fit. There is also a sour cream, well stirred and leave alone for 6 hours or more. Capacity is closed with gauze or napkin.
3. When air bubbles appear in the cylinder, the resulting mixture put on a water bath and constantly interfere until it starts peeling. It will take about 15 minutes somewhere. Then they take a colander and gauze, spread it over the colander and filter the mixture.
4. The resulting cottage cheese is hanging in a gauze bag for 5 hours. In a cool place so that all the serum can drag. Only after this stage, cottage cheese is considered ready. Serum is also suitable for use.

4

Skir

Skir is cottage cheese who was first made in Norway. He has a special texture and an unusual taste that cannot be confused with anything. For the recipe you will need:

1. 1 l goat milk
2. Prostokvash

Cooking process:

1. The liter of milk is overflowing into a bulk container, cover it and rearranged to heat for 12. It is best to skivate milk at night during the night, then by the morning the sinusia will be completed.
2. In the morning, the container with the fruit milk put on a small fire. When the foam appears in it, it is poured by a young one. Everyone is mixed and boiled solar with a yellowish tint on top.
3. It is drained, and the cottage cheese is shifted into another container and begin to knead with the help of a spoon. Then the serum remaining inside, stand out and cottage cheese can be eating.

5

In a slow cooker

One of the simplest recipes for cooking goat cottage cheese - with the help of a multicooker. It will take:

• 3 l goat milk
• 250 ml kefira

Cooking process:

1. Kefir is recommended to take on goat milk so that the final product is not spoiled. In deep dishes, 2 liters of goat milk are poured and a glass of kefir is added. The mixture is stirred and kept 24 hours in heat.
2. During the skew, a thick mass with white flakes is formed. It is transfused into a bowl of a slow cooker, avoiding mixing. This will help the curd to save graininess.
3. The multicooker includes heated mode and set a timer for 3 hours. After they leave, it will remain to drain the separated liquid and the cottage cheese is ready.

Cooking goat cottage cheese at home is not only simple, but it is very cheap, because it does not require any special ingredients.