Recipes for making goat milk sour cream at home
Goat milk and products made from it are in great demand among consumers. Milk is nutritious, healthy, does not cause allergies, therefore it is used in baby food. The cheese is appreciated for its original rich taste. There are significantly fewer goat milk sour cream lovers, but only because it is not produced on an industrial scale. Those who have goats in their own backyard have tried this product.
Features of making sour cream from goat milk
To get sour cream from goat milk, you need cream. The peculiarity of their preparation is that goat's milk is a finely dispersed liquid, unlike cow's milk. Before making the cream, let the milk settle. Before cooking, it is heated to 37-40 ° C. Temperature can be measured with a thermometer or by dipping a finger into the liquid. The milk should be warm, but not scalding.
Important: you need to defend the product without a lid, otherwise the resulting sour cream will taste bitter, you should cover the container with milk with 2-3 layers of gauze.
It turns out a white, thick product with high fat content, which is very useful for digestive problems, low hemoglobin levels. From 10 liters of milk, 0.5-1 liter of sour cream is obtained.
Benefit and harm
Ready-made sour cream is a tasty healthy product with a high fat content. The content of useful elements in it is higher than in a product from cow's milk. Goat milk sour cream is rich in:
- calcium;
- phosphorus;
- magnesium;
- manganese;
- selenium.
It is useful for joint diseases and the danger of osteoporosis, regular consumption strengthens nails and hair, and normalizes digestion. The product can be used in sports nutrition, in the presence of anemia, it will help with weakened immunity and underweight, it is an excellent source of nutrients for a nursing woman.
The vitamins present in the product - A, E, PP, B groups - affect vision, skin condition, and the conduction of nerve impulses.
Vitamin D, which is essential for the normal functioning of the body, is also present in large quantities. It is well absorbed due to the high fat content of sour cream.
The lactic acid bacteria contained in it normalize digestion, the product (in moderate doses) can be consumed with problems of the gastrointestinal tract. You should not eat sour cream for problems with the liver and pancreas, especially during exacerbation of chronic diseases. It is dangerous for people who are allergic to lactose. Moderation in consumption should be observed for people with overweight problems.
It is necessary to purchase the product from trusted manufacturers, store it in the refrigerator.Made at home, it becomes dangerous if manufactured in violation of sanitary standards, improperly stored, or purchased stale. Excessive consumption can cause nausea and diarrhea due to the high fat content of the product. You should not give such sour cream to children under 3 years old.
Rules for choosing the main ingredient
When buying milk for making sour cream, you should pay attention to the appearance of farm owners and goats. Animals must be clean and active. If they have watery eyes, a cough, or a dirty lumpy coat, another supplier should be found.
Of course, if sour cream is made from milk from their own animals, the question of boiling is left to the discretion of the owner. If it is purchased from unknown farmers, it is better to boil the product, especially if they are not going to separate it, but decided to ferment it.
Cooking at home
Sour cream can be made in several ways. For cooking, you will need a large container for milk, a gauze or woven napkin, which can be used to cover it instead of a lid. A warm place to stand. During the settling period, the container with milk should not be stirred.
Recipes
The easiest way to get sour cream: put the container with milk in a warm place and after a few hours (from 5 hours to a day, depending on the fat content of the product), remove the top layer of cream with a clean spoon in a separate bowl. Put the cream in the refrigerator. The remaining milk can be used for baking, you can drink it or make cottage cheese by throwing the sour milk onto a gauze napkin and letting the whey drain.
If there is a separator on the farm, milk can be passed through it, separating the cream. The warmed milk is poured into the bowl of the device, the separator key is turned to open mode, the separated cream is poured through one tube, and back through the other. The device can be manual or electric. If there are few goats and milk accumulates for several days, it is stored in the refrigerator. Before separation, the product is checked for coagulability (you can put a little in a spoon or ladle and hold the stove over the fire) and after checking it is heated.
The last method is to prepare the product by fermentation. Add 100 ml of sour cream or yogurt to warmed milk (37-40 ° C) and leave for 2-3 days. Then the upper settled layer is removed and stored in the refrigerator. If you do not remove it, but stir the milk after cooking, you will get fermented baked milk, a tasty and healthy product with less fat content than sour cream, which elderly family members and small children will gladly eat.
To ferment milk next time, it is enough to leave 1-2 glasses of the product (for 10 liters of milk) and add it to the milk.
Of course, only owners of 4-5 animals can constantly have goat milk sour cream on their table. Even large goat farms do not supply this product for sale due to the high cost. This is why farming is becoming more and more popular, with many urban dwellers moving to the countryside. After all, natural high-quality products provide the family with health, and communication with animals - unique emotions.
