Domestic goats are unique animals. Presumably, their domestication took place more than 9 thousand years ago. They have long been a source of wool, meat, fur and, of course, dairy products, which are famous for their exceptional nutritional value.

Description

To date, scientists around the world have proven its benefits for all age groups of people. In addition to high nutritional value, dairy products have a number of therapeutic functions on the human body.

However, before including a new product in the diet, including goat's milk and butter, it is important to study its composition and characteristics, useful properties and possible contraindications.

Brief description of taste

It is widely believed that goat milk products have a specific unpleasant taste. Such concern is in vain, because if all the standards for keeping animals and storing milk are observed, there is no smell.

In fact, fresh natural goat's milk has a delicate pleasant aroma. Butter, unlike cow butter, has a light airy texture, delicate creamy taste and perfectly white color.

Composition and differences

Goat's milk, although close in composition to cow's milk, still has a number of differences. It is more easily absorbed by the body due to the special structure of fatty molecules, especially in childhood.

Goat milk includes a large amount of calcium and potassium, phosphorus, magnesium, vitamins A, B, and many other substances necessary for the optimal functioning of the body.

It should be borne in mind that the content of vitamins and minerals in homemade milk depends on certain factors: conditions of detention, types of feed, and the health of the animal.

The percentage of fat content in goat milk depends on the breed of the animal and varies from 3-4% to 9%. It is almost impossible to find a fat-free product on store shelves, and even more so among farm products.

Before use, it is also useful to know about the beneficial properties and contraindications of goat milk.

Useful properties of milk

This product is known for its numerous functions that have a positive effect on the human body. Since ancient times, it has been considered a remedy for certain diseases, including a disease such as consumption. It is also one of the ways to treat anemia and rickets.

Homemade goat's milk is very useful for diseases of the stomach and intestines. As an additional drug, it normalizes the work of the entire digestive tract.

Dairy products made from goat's milk have a cleansing effect, remove accumulated toxins, and increase the protective functions of the body.

The use of milk is indicated for various skin diseases, wounds, burns, providing a disinfecting and healing property.

Another indication for the inclusion of milk and butter in the diet is the presence of colds, coughs, bronchitis.

This useful product is also easily digestible, practically does not cause allergic reactions and has a high energy value for the human body. It is an excellent basis for baby food, similar in composition to mother's milk.

Contraindications

Any product has useful properties and contraindications. Goat milk is not recommended for people with chronic diseases of the pancreas, as well as with disruption of the endocrine system. Do not use it for people who are obese and rapidly gaining weight.

Contraindications are increased blood clotting, individual lactose intolerance.

Feeding babies with goat milk also requires prior consultation with specialists. This product contains a small amount of iron, so feeding babies exclusively with such milk can lead to a lack of this trace element.

cooking oil

Getting butter from goat milk at home is quite simple. This may take some time, especially if you cook it by hand. Devices such as a household butter churn and a separator will allow to shorten the process. Nevertheless, in their absence, obtaining a product will not cause great difficulties.

Making butter at home can be divided into several main stages.

First, cream must be obtained from whole milk. They can be collected gradually, they will accumulate on top of the jar as the milk settles. However, this traditional method is not only long-term, but also costly: a large amount of milk fat is lost. Using a separator will reduce cooking time, as well as increase productivity and effectively separate cream from milk.

The fat-free residue can be used to obtain fermented milk products. In the finished cream you need to add salt to taste.

The next step is whipping the thickened cream. Traditionally this was done by hand using a jar or bottle. This process can take some time and effort, so if possible, it is better to use a special household churn.

During whipping, the cream will begin to turn into a state of dense foam and form clots. At this point, ice must be added to the container in the volume of the main product.

When the cream is whipped into small lumps, they must be washed several times in cold water with ice, while squeezing lightly. Collect the washed product in a clean container.

The oil is ready to use. It should be stored in the refrigerator.

Oil application

Goat milk butter can be consumed in a variety of ways. The most common is the preparation of sandwiches. Such a breakfast will be not only very healthy and nutritious, but also tasty.

A variety of sauces, desserts and creams are also prepared on the basis of oil, it can be used in the process of cooking meat or fish.

To taste, spices and herbs are added to the finished oil. It can be saffron, dill, parsley. If you add sugar and cocoa to the product, you get. Such consumption options will diversify the dish, make it even healthier and delight children.

Goat oil is used in cosmetic skin care products, such as nourishing creams, that restore, moisturize and soften the skin.

Causes of poor quality oil

Like any product, goat milk butter can be of poor quality. The most pronounced indicator of a low grade is the presence of an unpleasant foreign taste and smell. There are a number of reasons for their appearance:

1. Non-compliance with hygiene measures for keeping animals. This includes the lack of regular ventilation, late cleaning, unsanitary conditions, as well as poor washing of the goat's udder during milking.
2. Keeping goats in the same room with goats. The male representative of this animal species has glands that emit a strong odor that affects goats and, accordingly, dairy products.
3. Poor quality food. The ingestion of certain herbs, such as wormwood, honeysuckle, into the goat's food can lead to the appearance of an extraneous aftertaste. Therefore, in order to obtain a quality product, including goat milk butter, animal nutrition must be carefully controlled.
4. Non-compliance with the mode of storage and processing of dairy products.
5. Lack of free grazing of animals.
6. The presence of hormonal disruptions, diseases of the internal organs of the animal, old age will also give a taste to milk and butter.
7. Lack of timely milking, prolonged stagnation of milk in the udder.

All of the above causes have a negative impact on the taste and smell of goat dairy products.

Conclusion

Products made from goat's milk are more expensive than cow's milk and are less likely to be found on store shelves. However, the benefits of their use are very high, and the possible negative effects are limited. It is not for nothing that these unique animals have firmly taken their place next to humans. This is also evidenced by the numerous references to goats in Russian folklore.

It is worth trying homemade goat milk at least once in order to fully appreciate its taste and benefits. The information in this article will help you avoid a poor-quality purchase. Information on how to make goat milk butter at home will help you make a natural, tasty and healthy product with your own hands.

From goat's milk, delicious condensed milk is obtained, which cannot be compared with a store-bought one. Such a treat in moderation can be safely given to young children.

Cooking:

1. Add soda to goat's milk. This is done so that the milk does not curdle.
2. Add powder and oil. Mix well.
3. Cook over low heat, stirring constantly.
4. After the appearance of foam, increase the heat to medium and cook, without ceasing to interfere. If the mass foams strongly and pours out of the pan, the fire must be reduced. From the moment of boiling, cook for no more than 10 minutes.
5. Turn off the fire and put the container with condensed milk in cold water.

At first, the mass will be very liquid. But as it cools, it will become thicker.

The finished product should have a pleasant golden hue. Milk can be poured into a glass jar, sterilized and rolled up, or you can immediately start tasting. Store in a dark and cool place.

Kefir and goat milk yogurt

Goat milk recipes at home will help you out if you cannot drink this product in its pure form. To prepare these dairy products you will need:

• goat milk - 500 ml;
• sourdough - 2 tbsp. l.

Sourdough can be purchased at a pharmacy or grocery store.

Cooking:

1. Boil milk. Cool to room temperature.
2. Add starter.

The next day, yogurt or kefir will be ready. For a richer taste, pieces of fruit, berries, jam, jam, juice or syrup are added to the finished product.

Goat curd

If you have sour goat milk, you can make cottage cheese from it yourself. Cooking:

1. Take several layers of gauze and put in a colander.
2. Pour curd into it.
3. Tie the ends of the gauze well and hang over some container to glass the serum.

The next day, you can enjoy natural fresh cottage cheese.

Goat milk butter

To prepare the butter, you first need to boil the milk and put it in a cold place for 2 days. Then you need to collect the cream.

Cooking:

1. Whip the cream with a mixer or creamer. In extreme cases, you can do it manually.
2. Add some salt for taste.
3. For a pleasant yellow tint, add a little saffron to the cream.
4. Drain off the serum.
5. Rinse the oil.

Ready oil can be used immediately.

Now you will not puzzle over what to cook from goat's milk. Recipes with step-by-step descriptions will help you with this.

From those who keep dairy goats, one often hears complaints that there is enough fresh milk, but sour cream from a three-liter jar can be collected from the strength of a spoon or two. And some yogurt is not as thick as from cow's milk. We hope that after learning some secrets, the owners who keep goats will have not only sweet milk...

It has long been known that goat's milk is very useful. It has more proteins and vitamins than cow's, besides it is cleaner, because goats are very clean animals, it is not for nothing that they practically do not have infectious diseases. It is better to drink goat's milk warm immediately after milking, and you need to store it in the refrigerator (in a sealed container) for no more than two days. You can heat up to a temperature not higher than 54 ° C, otherwise enzymes are destroyed - substances that are very useful for the human body.

A prerequisite for obtaining goat milk products is to defend it in a wide enamel bowl. Before putting it on souring, milk should be kept for one day in the refrigerator. After that, he is transferred to a cool place somewhere in the closet. Usually in a day and a half the milk will settle. A thick film of sour cream forms on top. It is better to collect it not with a spoon, but with a slotted spoon. Under a layer of sour cream there will be high-quality yogurt, and under it - whey.

It is better to separate products from above. Having collected sour cream with a slotted spoon, lower a rubber or polyethylene tube to the bottom of the pan, pull the whey into your mouth through it and quickly lower the tube below the level of the vessel. The whey will flow out and sour milk will remain, which should be drained into a jar and placed in the refrigerator. Its quality is such that kefirs and yogurts from the store simply “rest”. Whey can be used to make any dough or fed to livestock.

Goat cheese

From sour milk you can make delicious goat cheese. It is better to heat it in a water bath. Pour water into a saucepan, put a piece of cloth on the bottom, put a jar of sour goat milk on it and heat over low heat. If you want to goat cheese was gentle - do not overheat. And for dumplings or pies, it’s better to overdo it a little. Next, you should discard the mass on gauze, folded in several layers, hang and let the serum drain.

From such cottage cheese, you can prepare a product similar to processed cheese of the Yantar type. To do this, take one hundred grams of butter, one chicken egg, a teaspoon of salt and half a teaspoon of soda for a half-liter jar of goat cheese. Cheese is mixed with butter, egg and beaten with a mixer, passed several times through a meat grinder. Salt and soda are added and the mass is heated in a water bath, stirring constantly, until it thickens. After that, pour into a separate bowl and put in the cold. The product ripens within ten hours.

Butter from goat sour cream can be churned in the traditional peasant way. A liter of sour cream is poured into a three-liter jar and chatted until the oil clumps. Then poured into cold water, washed, collected in a lump.

Here is such a simple manufacturing technique goat milk products. And do not believe when they tell you that you can’t wait for sour cream from a goat.

Here's the tried and tested recipe. goat milk cheese. Beat eight eggs with a mixer with three teaspoons of salt, add a liter of sour cream. Pour this mixture into a container with three liters of milk, which is boiling. Stirring constantly, keep on fire for 10 minutes. Allow to cool slightly and discard in a damp cloth bag. After draining the serum, put it under oppression.

Eat for health!

Today, goat milk cheese can be purchased at almost any store. But any housewife knows that the most delicious and healthy product will be cooked on her own: from natural products and with special additional ingredients - love and care for her family.

Popularity Secret

It is impossible to overestimate the benefits of homemade goat cheese. It is absorbed much better than cow's milk cheese, and contains a huge number of beneficial bacteria that ensure the normal functioning of the digestive system. In addition, the substances contained in this product help to establish metabolic processes in the body and restore the functions of the gastrointestinal tract. Plus, goat cheese is a hypoallergenic product, and therefore is considered indispensable in the menu of people with an allergy to cow's milk.

Goat milk cheese has a very delicate texture and a special aroma. It has a small amount of sugar and at the same time it is a rich source of nutrients. It is characterized by high nutritional value, but at the same time does not complicate the process of digestion.

If we talk about the name of goat milk cheese, then depending on its composition and country of origin, it will have different names. For example, in France alone there are several of its varieties and names, among them are Banon, Valençay, Care de Chevre, Palardon, Picardon, Rocamadour, Chavroux, etc. Spain also makes its own goat cheese: Pastor and Manchego. In our country, this product is usually called cheese.

On a note! In the original, feta cheese is a cheese made from sheep's or a mixture of sheep's and goat's milk, soaked in brine!

cooking recipes

In order to make cheese from goat's milk at home, it is enough to have one source product - milk and several additional ingredients, such as vinegar, salt, eggs, spices, etc. The complete composition of the components will depend on what kind of cheese you end up with. wish to receive.

Plain goat cheese

In order to prepare such a cheese, you will need two liters of goat's milk, 60 ml of vinegar and salt - 30-50 g, its amount will depend on which cheese you prefer - less or more salty.

Getting Started:

• pour milk into a saucepan and bring to a boil over medium heat and with constant stirring;
• gently add vinegar in a thin stream, do not forget to stir the contents all the time;
• as soon as the milk curdles well and forms a dense clot, remove it from the stove;
• we cover the colander with gauze and put the resulting curd clot on it, tie it in a bag and hang it over the sink;
• after a couple of hours, when the excess liquid is gone, transfer the cottage cheese to a bowl and add salt to taste;
• mix everything, knead well and give the shape of a cake;

  On a note! The compressed cake should be thick!

• we take a cast-iron pan, put our future cheese on it and put it on fire - the pressed cake should melt;
• We clean the finished cheese in a cool place and leave until completely solidified.

spiced cheese

The following recipe will show you how to make spicy goat cheese. To prepare it, you will need 12 liters of milk, 4 tablespoons of vinegar, 50-60 g of salt and cumin to taste.

Getting Started:

• pour the indicated amount of milk into a saucepan of a suitable volume and bring it to a boil, after which we immediately reduce the gas supply and add vinegar;
• with constant stirring, we monitor the curdling process, and as soon as the mass curls up into a dense clot, we transfer the pan from the stove to the table;
• we take out the formed clot and transfer it to gauze, fold it into a bag and hang it over the sink or over a large bowl;
• leave for a few hours to remove excess serum;
• as soon as the liquid leaves the curd mass, we take it out of the gauze, salt it, add a few seeds of cumin and carefully knead it with our hands;
• we form a cake from cottage cheese and put it on a cast-iron pan, under the influence of temperature the mass will first melt, and then thicken - now the cheese can be transferred to a dish and give it the desired shape.

Delicate cheese

To prepare a tender cheese, you will need a couple of liters of goat's milk, two tablespoons of sour cream and cottage cheese, 15 ml of vinegar and about a teaspoon of salt.
Getting Started:

• pour milk into a saucepan and heat it to a temperature of 45 ° C;
• dilute cottage cheese in a small amount of milk and add to the pan, put salt and bring everything to a boil;
• as soon as the mass begins to boil, we introduce sour cream into it and continue to cook with constant stirring;
• after about a quarter of an hour, the contents of the pan should begin to curl up, turning into a clot, but if this does not happen, pour in the indicated amount of vinegar;
• then we transfer the curdled milk to gauze, cover it with a cotton napkin on top, place the load and leave it for a couple of hours, then put the cheese in brine (3 tablespoons of salt per liter of water) and leave it for another 3 hours in the refrigerator.

High-calorie cheese

Making high-calorie cheese from goat's milk is as easy as its previous version. Only in this recipe we will not use vinegar. So, you will need 2 liters of milk, a tablespoon of salt, 6 fresh eggs and 400 ml of sour cream.

Getting Started:

• pour milk into a saucepan, add salt;

  On a note! If you do not want the cheese to have a pronounced salty taste, then the amount of salt can be halved!

• beat eggs, mix thoroughly with sour cream and add to milk;
• over medium heat and with constant stirring (it is especially good to walk along the bottom of the pan so that the mixture does not burn), bring everything to a boil;
• slightly reduce the gas supply and wait for the milk to start curdling - usually it takes no more than five minutes;
• as soon as the clot becomes dense enough, transfer it to gauze in a colander and give time for all the whey to go away;
• we collect the edges of the gauze, tie them, put a cutting board on top, then a load and another board, leave everything for 5 hours;
• after the specified time, we remove the load, take the cheese out of the colander, unfold the gauze and transfer the cheese to the brine (3 tablespoons of salt per liter of water), transfer it to the refrigerator and leave it there for another 3 hours.

What should be remembered?

As you can see, the recipes for goat milk cheese differ somewhat from each other in the starting products, but at the same time, the set of ingredients in each of them will not be final. You can add spices to your own taste, adjust the amount of salt or even replace it with sugar - such sweet goat cheese is especially loved by children.

However, there are certain points that should not be ignored:

• Under the conditions of our country, you will never be able to cook goat cheese that tastes like a French or Spanish product, even if you have an original recipe for a certain brand of cheese. This is due to many reasons: the habitat of goats, which provide the main ingredient for this product - milk, respectively, certain differences in the feed they use, their breed, age, conditions of detention, etc. But do not worry, as it is most likely domestic cheese made from fresh milk of local goats can turn out to be just as good, and perhaps even better, than European goat cheese made to all standards.
• Do not forget that the cheese will turn out delicious only if the milk is fresh and of high quality. For this reason, its choice should be approached with great care. Its smell is of great importance - it is often specific and even unpleasant, which is associated with non-compliance with the rules for keeping goats. Moreover, this smell does not disappear even after pasteurization, and if you use such an initial product, you risk getting a tasteless cheese.
• As for pasteurized milk, which is sold in retail chains, it has a certain advantage - a guaranteed absence of foreign odors. But at the same time, the aroma of such milk may turn out to be too neutral, which as a result will affect the smell of the finished cheese - it will be devoid of a specific aftertaste, which is desirable for some varieties. Plus, pasteurization can affect some technological processes, which will require additional ingredients to be added to the recipe.

The rest of the cooking process will depend solely on the recipe itself. If the result should be sour-milk cheese - cheese, then all operations end, as a rule, with curdling. And after separating the whey, the product "rests" - it ripens without any intervention on your part. Cheese should be stored only in the refrigerator, preferably in sealed packaging. Otherwise, it will immediately absorb the aromas of all the "neighbors" -. Its shelf life is 2 weeks.

I am not a fan of purchasing souvenirs, but it seems to me that even a wooden goat will be pleased if people pay attention to real frisky goats that give healing milk. The ancients considered it almost a panacea for all diseases. There are many myths about goats. The ancient Greeks revered goats so much that they even entrusted one of them, Amalthea, to feed Zeus himself.

Honestly, I don’t really like it myself, but I was convinced of its magical properties from my own experience. The husband brought home a tiny kitten, he was no more than a month old. In addition, the kitten turned out to be sick, he cried plaintively for days and could not eat anything, he immediately vomited. I nursed him the best I could. And then my aunt advised him to drink goat's milk. I waved it off, but she insisted. I agreed, and began to drink the baby from a pipette. To my surprise, the vomiting stopped and the baby quietly fell asleep. Two days later he was already running fast, and soon we no longer remembered his allergies.

If a person does not like milk, then it is not necessary to drink it whole, you can cook various dishes based on it.
But goat's milk cheese is very tasty.

Goat milk cheese

You will need:

2 liters of sour milk;
- 2 glasses of fresh milk;
- 3-4 egg yolks;
- baking soda on the tip of a knife;
- salt to taste.

Cooking method:

Warm the sour milk over low heat until the whey separates, strain through cheesecloth, let the water drain.

The resulting cottage cheese should stand for two days, then add fresh goat's milk, yolks, salt, soda to it, cook, stirring, for about 15 minutes.

Cool and refrigerate.

The cheese turns out to be thin, somewhat reminiscent of "Amber" in boxes.

Store it in the refrigerator.

Casserole with pumpkin, potatoes and goat cheese

You will need:

200 g of peeled pumpkin;
- 2 potatoes;
- 100 g of cheese;
- 1 glass of milk;
- 2-3 eggs;
- butter;
- salt to taste.

Cooking method:

Finely chop the pumpkin, potatoes, cheese and place, alternating, in a roasting pan, greased with oil.

Add a little salt to each layer.

Beat eggs with milk, salt, add chopped dill, mix well and pour into the roasting pan.

I myself do not put potatoes, but I put 400 g.

Soup with cauliflower and goat cheese

You will need:

400 g of cauliflower;
- 120 g of cheese;
- 1/2 cup milk;
- 1 onion;
- 2 cloves of garlic;
- butter;
- chicken bouillon;
- salt, pepper to taste.

Cooking method:

Divide the cauliflower into florets, rinse, boil lightly in salted water.

Chop onion, garlic, put in a saucepan with a thick bottom and lightly fry in butter, add chicken broth.

Add cabbage, cook for 10 minutes, salt, pepper, add milk, bring to a boil.

When serving, put slices of cheese on plates and sprinkle with herbs.

Goat cheese croutons

You will need:

2 slices of white bread;
- 2 slices of cheese;
- 1-2 teaspoons of chopped dill;
- 1 clove of garlic;
- butter.

Cooking method:

Brush slices of bread with butter, sprinkle with dill and crushed garlic, put slices of cheese on top, put in a frying pan, greased with oil, and put in the oven until the cheese is melted.

Goat milk omelette

You will need:

1/2 cup milk;
- 4 eggs;
- butter;
- salt, pepper to taste.

Cooking method:

Beat eggs, add milk, salt, beat again and pour into a pan with melted butter, fry for 5 minutes over moderate heat.

I pierce several times with a pointed match so that the liquid glass down and the omelet does not burn.

When serving, sprinkle with chopped dill and parsley.

Pancakes with goat milk

You will need:

1 glass of flour;
- 1.5 cups of goat's milk;
- 1 egg;
- vegetable oil;
- butter;
- salt, sugar to taste.

Cooking method:

Warm milk a little and beat with eggs, add salt, sugar, flour, mix, add 1 tbsp. a spoonful of vegetable oil.

Pour oil into a hot frying pan, let it spread well and bake pancakes as usual.

Grease each finished pancake with butter.

Salad with goat cheese and vegetables

You will need:

3 potatoes;
- 40 g of cheese;
- 1 onion;
- 2 tomatoes;
- 1 sweet pepper;
- 10 g of parsley;
- olive oil;
- salt, pepper to taste.

Cooking method:

Boil potatoes, cut into cubes, cut tomatoes into slices, pepper into small strips, chop greens, salt, pepper, mix everything. Grind the cheese and pour on top, season with olive oil.

Bryndza and carrot salad

You will need:

3 carrots;
- 2 eggs;
- 50 g of cheese;
- butter;
- salt to taste.

Cooking method:

Boil eggs, peel, chop.

Boil carrots and quickly chop, mix with butter and let it melt in carrots, add eggs, salt, mix, sprinkle with chopped cheese.

Bryndza dish with zucchini

You will need:

500 g zucchini;
- 3 eggs;
- 1 tbsp. a spoonful of flour;
- 3 tomatoes;
- 1 sweet pepper:
- 150 g of salted cheese;
- 15 g of parsley;
- mayonnaise;
- salt, pepper to taste.

Cooking method:

Peel the zucchini, cut into slices the thickness of a finger and let lie down.

Mix flour and eggs, dip zucchini in the mixture and fry in oil, put on a dish.

Mix mayonnaise with chopped parsley, salt and pepper. Pour over zucchini, sprinkle with grated cheese. Lay slices of tomatoes on top and wrap everything around with long strips of pepper.

Bryndza appetizer

You will need:

100 g of cheese;
- 2 pickles;
- 2 cloves of garlic;
- 10 g of dill greens;
- mayonnaise;
- salt, pepper to taste.

Cooking method:

Finely chop the cucumbers, crush the garlic, chop the greens, grate the cheese, mix everything, season with mayonnaise.

goat cheese dessert

You will need:

100 g of cheese;
- 2 ;
- lemon juice to taste;
- 1/4 cup pitted raisins;
- honey optional;
- sour cream.

Cooking method:

Cut the pears, remove the core and finely chop, chop or pinch the cheese into small pieces, add pre-steamed raisins, honey mixed with lemon juice, season with sour cream. If desired, sprinkle with powdered sugar and garnish with mint leaves.

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