Features of goat curd and recipes for its preparation

Proponents of proper nutrition unanimously argue that cottage cheese must necessarily be included in the daily diet of each person. It is justified to use it at different times of the day: both for breakfast and for dinner. No exception are a variety of diets and fasting days. It should be noted that the regulation of portions of speech can not be, since it is quite acceptable to use the product even in large quantities.

Curd cheese is generally valued by many for its high calcium content, which has a beneficial effect on the growth, condition of hair and nails, as well as bones. If we have already touched on the benefits of the product, it should be noted that recently, supporters of healthy food prefer home-made cottage cheese, since it is a more natural product. It's no secret that this product is classified into cow and goat, and it is toward the latter that most people are inclined today.

Let us consider what this truly magical product consists of, which makes it possible to prolong youth and health.

The advantage of home-made goat cheese is felt immediately after its appearance on the table. This is, first of all, an unusual taste with an easy sourness and an unparalleled milky aroma.

And according to the content of protein, which is irreplaceable for muscles, its number in the goat milk curd corresponds to the number contained in meat. Of course, there is more fat in it than in cow, but they are easily absorbed by the body. And due to the methionine present in it, which regulates the amount of cholesterol in the human body, and the low amount of carbohydrates rarely anyone using this product gains extra pounds. In addition, the product improves the metabolism of nutrients.

The amount of nutrients of any product depends on the method of preparation, and in this case the goat cheese from the goat milk is no exception. And it should also be noted that the mentioned kind of cottage cheese is especially useful even for small children, if there are no medical contraindications to that. This benefit is due to the high content of all substances important for the growth of the child's body, with easy and fast digestibility of the product.

If we talk about its use by adults, then, in addition to the beneficial effects of calcium on the body, this type of cottage cheese is also prescribed to patients suffering from diseases of the gastrointestinal tract, as well as to people who have problems with the musculoskeletal system, respiratory system and blood.

Negative effects of the product on the human body by specialists have not been identified, but with special care it is necessary to give cottage cheese to children up to a year when pediatricians allow the introduction of complementary foods. What is connected, most likely, not with the composition, but with the consistency of cottage cheese. Representing not quite small and harsh cottage cheese balls, cottage cheese may cause discomfort in the children's stomach for the first time, as well as abdominal pain. In this regard, giving the child cottage cheese as a complementary food, you should monitor the body's response to a new product for it.

If we talk about older children and adults who do not like cottage cheese at all (as a rule, it is goat because of the pronounced flavor that causes hostility), then it is quite possible to saturate the body with useful substances contained in it (for example, casseroles, cheese cakes and much more). Where the benefit of the product is preserved, but it varies slightly somewhere large, somewhere downwards depending on the method of preparation.

So, goat milk curd has always been considered a dietary product, despite the fact that goat milk is slightly fatter than cow milk (cow fat content ranges from 1.5 to 3.6, and goat milk - from 4 to 9%).In this case, the caloric content is not due to the fat content of milk, but the speed of absorption: goat, as you know, is absorbed 100% after an hour.

If we talk about the calorie content of the goat milk curd, then it, respectively, depends on the fat content of the milk and the method of preparation (with or without sour cream). On average, the calorie content of goat milk curd is 156 kilocalories, while cow milk curd cheese without sour cream has a nutritional value of 68 kcal, and cooking with sour cream increases the rate to 209 kcal.

People struggling with obesity, or those who adhere to the norms of healthy eating, are well known to correctly calculate their daily diet, it is necessary, in addition to the total caloric content of the product, also take into account the composition of BJU (proteins, fats, carbohydrates). For example, with the calorie content of cow curd 65 kcal, prepared from 3.6% of milk, BJU will be:

• proteins - 2.9 g;
• Fat - just over 4 g;
• carbohydrates - 4.6 g

Goat cheese, having a calorie content of 156 kilocalories, will have the following composition:

• proteins - more than 16 g;
• fat - about 10 g;
• carbohydrates - just over 1 g.

If we compare the figures, it is obvious that in the goat curd is much more protein needed for muscle growth. In addition, its undoubted advantage is a smaller amount of carbohydrates, leading to weight gain. It turns out that goat curd is rich in fats (if we talk only about BZHU), but if you consider that due to other substances in its composition, it is easily and quickly absorbed, it becomes clear why this product is called dietary.

To some extent, curd cheese made from goat milk is simpler than cow milk curd. Since for its preparation, in principle, no leaven is needed. It is enough to take the sour milk and cook it before the formation of curd mass. And then everything is as usual: we turn back on a colander, covered with gauze in several layers, strain out and squeeze well, after which it is recommended to put the obtained product for several hours under pressure, and the curd is ready.

True, there is one nuance: Goat's milk is stored longer than cow's. Therefore, it happens that it is impossible to quickly turn sour milk from it, even if left in a warm place for the night (the product cannot be left in a warm place longer, as the milk will spoil).

To avoid this, it is recommended to add table salt to fresh goat's milk, we do it at the rate of 1 tablespoon of salt without a slide for one liter of milk (the more you add salt, the saltier the curd will be). After that, fresh salted milk is left for the night in a warm place, and in the morning you will get fresh sour goat's milk, from which you can prepare a beneficial effect on human health.

As noted above, cottage cheese from home-made milk is quite easy to make at home, which is made from sour milk. To cook cottage cheese at home, it is enough to have at least one liter of fresh goat milk. If you doubt the freshness of the latter, then it is better to boil the milk, then let it cool to room temperature, and you can take the next step in cooking, starting from your recipe. We present to your attention a few of them, so that you can cook goat cheese according to all requirements.

In a fresh goat's milk, add a pinch of salt or 0.5 liters of kefir (the fatter kefir, the fatter the curd will be) and leave it overnight in a warm place for further souring. Having received kefir the next morning from goat milk, we proceed to cooking cottage cheese, to do this, put the milk on a slow fire and, stirring, bring to a boil.

It is better to undercook the curd mass and leave it for another 30 minutes on a warm stove after turning it off, so that it “reaches”. Then we recline on a colander, decant, and the product is ready.

If there are no small children, or there are no people in the family who have problems with the gastrointestinal tract, then you can make cottage cheese from goat’s milk not the first freshness purchased in the store (of course, it should not be overdue, but it is allowed for several days ). Pour milk into a glass jar and set in a warm place until the best souring. After that, we heat the jar in a water bath until the whey is separated from the curd mass; it will be easily noticeable in the jar. Remove from the water bath and leave for half an hour at room temperature. The following steps are similar to the previous recipe.

Such modern means of cooking as a slow cooker are not an exception and make it possible not only to cook cottage cheese with ease, but also contribute to the preservation of unusual milk flavor, which is so rich in cooking, that in case of hostility to it, it is recommended to add greens to the main ingredients, dill or parsley.

So, we take fresh milk, combine it with any means suitable for souring you (salt, whey, sour cream, kefir), stir well and leave for thirty minutes at room temperature. After that, pour the mixture into the bowl of the multicooker, select the “Heating” function and leave it for 3 hours, after which it is neat, without shaking, let go of the colander and so on.

Experienced housewives recommend:

• it is better to cook cottage cheese in an enamel pot in order to prolong the freshness of the product as long as possible;
• To goat milk faster sour, you can add to it the whey from the previous curd, which can be stored in the refrigerator for no more than 10 days;
• goat cheese can be stored in the refrigerator for no longer than 3 days;
• if the product is prepared with surpluses, then it can be completely frozen - goat cheese, unlike other products, does not lose its original taste when defrosting;
• if you want to cook a product of lower calorie, it is recommended not to use sour cream and kefir for the leaven.

You will learn about the dangers and benefits of goat milk products from the following video.