Cooking goat milk sour cream
Goat milk is a very useful natural milk product. Goat's milk is very different from the same product of other animals.It has a higher fat content, a greater amount of protein than many cow’s, many different trace elements. Another goat milk is completely hypoallergenic. It can be consumed fresh, as well as making various dairy products: cottage cheese, cream, sour cream.
Taste and benefits
Sour cream from goat milk (absolutely white color unlike cowhide) - a product, remarkable on usefulness. It is tasty, tender and easily perceived by the body, helping to improve digestion. It contains vitamins A, C, E, PP. Vitamin D in this cream helps better absorption of calcium, the amount of which in the product is quite large. Sour cream is advised to take for the prevention of anemia. It is also useful for those who monitor the amount of cholesterol in the blood, which is important for the prevention of atherosclerosis.
Everything that we prepare ourselves from natural and safe products in our own kitchen is unconditionally useful. Like sour cream from cow's milk, goat's milk sour cream can be cooked on your own. Moreover, it is not found on sale in regular stores and can be cooked only at home.
Cooking methods
First of all, a simple calculation: every housewife who regularly prepares sour cream can tell you that out of 10 liters of milk we can get about a liter of sour cream. Another nuance - the milk for the preparation of sour cream must first be defended. In this case, instead of a lid, cover the container in which the base will be located with a gauze cloth to prevent the appearance of an unpleasant odor. This is also necessary so that sour cream does not taste bitter in the future.
Sour cream is made from cream. Cream at home can be prepared in three ways: by settling, using a separator and without it. Consider each one of them.
The first method (upholding)
With this preparation of goat's milk, and it is quite fat, defended for several days. During this time, a thick layer of milk fat - cream - forms on its surface. And under them back (he is low in fat). The skimmed cream is placed in a glass jar with a clean spoon and allowed to stand and thicken. There is one drawback to this method - to get a lot of cream in this way will not work. In addition, the amount of cream and sour cream directly depends on the fat content of the main ingredient. The less fat, the less cream.
The second method (separator)
It is worth noting that the separator is a device for producing milk cream. The operation of the device is based on the principle of centrifugation. Distillation of milk through a dozen metal "plates" at a rather high speed in a circle is provided in the separator device. Due to the fact that milk is a finely dispersed substance, in which milk fat is suspended in a liquid, the beverage during centrifugation is divided into two components: thick heavy cream (sour cream) and whey (reverse). Separators are manual and electric.
Before distilling sour cream through the separator, the milk is heated to 37-40 degrees. Experienced housewives determine this temperature simply by dropping a little finger in a liquid. If the little finger suffers, then the temperature is optimal. By running the separator, you can gently pour the milk into the separator's milk receptacle. With a quiet even hum, carefully and slowly open the separator key and adjust the intensity of the cream exit process (sour cream) using a special toggle switch.
After separation, a lot of fat remains in the device itself, so milk can be passed through it again. This will increase the fat content of the cream. Put fresh cream through the separator for 3-4 hours in a warm place. Then move to the fridge. After the thickening of the cream, a delicious, healthy goat milk sour cream is taught, which is ready to eat.
The third method (ripening)
With this method, fresh goat's milk is skvashivayut, adding to it a small amount of already sour product.Then the mixture is asserted for 4 days at room temperature in a container covered with gauze. After 4 days, a layer of natural sour cream is formed on the surface. But the bottom will be a natural, very useful sour milk from goat milk. It can be consumed immediately upon receipt, or it can be used to make cottage cheese, make it a basis for dough.
Conclusion
As a conclusion, I would like to say that obtaining sour cream at home is not such a complicated process, as a result of which a useful, environmentally friendly product is obtained. Sour cream can be added to salads as a dressing, in soups, used with pancakes and pancakes, or simply spread on a slice of bread at breakfast. You will be able to please your loved ones with a natural homemade product that you cannot buy in any supermarket.
For information on how to make sour cream from goat milk, see the next video.
