Goat Milk

 

 

 

Now that you have make your Cajeta, you can still continue to make your Goat Milk Butter.

As a result of the composition of goat milk butter the product has a lower melting point than regular butter, making it easy spreadable and ideally suited to applications such as the production of ice-cream! Goat milk butter does not contain carotene, so the product possesses a clear, white color. Goat milk butter is suitable for use in a wide range of applications, such as in the ice-cream, cosmetics and flavoring industries; and in the catering industry, as an ingredient in sauces, but also to fry meat.

 

 

Basic Requirements:

 

• Fresh, strained Goat Milk
• Cream Separator
• Candy thermometer
• Blender
• * Optional – Butter coloring

 

 

Creating butter from your fresh goat milk is more nutritious for you than store bought butter because there are no preservatives. It is also just plain fun. With this method, you will be able to make butter quickly. No need for slow butter churns. The recipe serves 16.

 

1. Goat milk is naturally homogenized, unlike cow milk, so you will need a cream separator and separate the cream from the milk.
2. Bring the goat milk to 55 degrees either by warming or cooling in a warm or cool water bath. (pan in the sink works fine)
3. Pour the cream into your blender. Only fill 3/4 full.
4. Add butter coloring or yellow food coloring if desired. Goat milk butter will be a clean, white color in it’s natural state.
5. Place top on blender and begin blending your cream with short bursts of speed. On/off for a few seconds at a time. The butter will form quickly.
6. Pour excess liquid out of the blender.
7. Remove butter from blender and place into a colander and rinse with very cold water.
8. Put your rinsed butter onto a cutting board. Add 1/2 tsp per pound of butter (or to taste).
9. Mix the salt into the butter with a spatula. Keep removing excess liquid. May help to have a towel underneath your cutting board to absorb any possible mess. Keep working the butter so you can remove as much liquid as possible.
10. Place butter in a mold of your choice. Purchased molds are a lot of fun but you can also improvise and use things you may already have on hand. You can even use a glass square cake pan and then cut bars from it after it cools.
11. Wrap molded butter up in plastic wrap and store in refrigerator for up to 2 weeks or freeze.

 

 

 

Nutritional facts

Per serving (1 teaspoon) contains 102 Calories; – Total Fat 10.8g, Cholesterol 33.8mg, Sodium 81.7mg, Carbohydrate 0.9g, Sugars 1g, Protein 0.9g, Calcium 22.2mg, Potassium 32.2mg, Phosphorus 19.4mg 

 

 

 

More related Goat Cheese recipes for beginners;

 

Smoked Provolone

 

 

 

It is easy and anyone can master it.

 

The recipe can makes about 3 cups of  ice  cream.

 

Ingredients:

 

• • • 11/2 cups Goat Milk

    • 2/3 cup Sugar

    • 4 ounces Fresh Goat Cheese

    • 6 Egg Yolks

 

Instructions:

 

1. 1. Warm the goat milk and sugar in a medium saucepan. While the milk is warming, crumble the goat cheese into a large bowl and set a mesh strainer on top.
   2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
   3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the goat cheese. Keep stirring until the cheese is melted, then stir until cool over an ice bath.
   4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

 

 

 

More related topic for you;

 

 

Handmade Ice Cream

 

 

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What is kefir?

 

Kefir is Caucasian origin fermented milk product. Kefir is an acidic, slightly foamy product made from pasteurized and fat-standardized or decreamed goat milk that has passed through a combined acidic and alcoholic fermentation of symbiotic lactic acid bacteria and yeast kefir grains. The finished product Kefir, contains 0.6 to 0.8% lactic acid and 0.5 to 1.0% alcohol. Kefir grain includes mix microbial flora. Its size varies between 0,5-3 cm. Kefir is white or white-yellow colored, and has pop-corn like appearance.

 

The benefits of Kefir

Kefir is easy to digest and help cell growth. Kefir is believed to expend life due to preventing flocculation of materials in intestine. Kefir is rich in protein, fat, lactose and minerals and decrease the bad cholesterol level in blood. Kefir decrease tension, dilute urine, evacuate body toxins, accelerate intestine movement, prevents hepatitis, joint diseases, diarrhea, constipation, blood lost, postpartum problems. It also decrease blood sugar but most importantly prevents cancer.

Kefir is an important nutrient for sick people and children, because it is easy to digest and rich in protein. Kefir is also beneficial for nervous problems, anorexia, ulcer, bronchitis and asthma.

 

How to make Kefir

 

There are so many ways of making Kefir, and there is almost no wrong method! Some people like to culture their grains for 12 hours, and some for 24 hours, or more. Some like to tighten the lid on the jar of fermenting kefir making it a fizzy kefir but, be sure to leave extra air space in there if you do, so the jar does not burst. Some people use raw goats milk, while others use cows milk.

 

Here are some simple instructions to get you started making Kefir :

 

1. Place Kefir grains in a clean glass jar.
2. For every tablespoon (approx.) of grains, add 7-8 ounces of goat milk (making one cup total per tablespoon of culture).
3. Cover jar loosely, and allow to sit at room temperature, out of direct sunlight. On top of the fridge or in a cupboard are great places to make kefir. Swirl it once or twice a day to agitate the grains and expose fresh surface area to the milk.
4. After 12-24 hours, strain the kefir using a strainer or colander. You can use a spoon with small holes in it to “scoop” the kefir grains out of the finished bowl of kefir, returning them to the jar.
5. Enjoy your fresh Kefir, which will keep in the refrigerator for several months. Use the remaining grains to make a new batch, starting over with Step 1.

 

* You may also consider using your excess grains to culture rice milk, coconut milk, soy milk and etc. but kefir grains that are cultured in non-mammalian milk will cease growing.

Kefir is a natural pro-biotic, containing vitamins and enzymes that encourage digestion and live microorganisms (yeast and bacteria) also help with the digestive process. Fermentation also preserves the kefir for a time, discouraging the growth of less human-friendly molds and bacteria.

Researches showed that kefir increase potency of people. Woman use it as face-mask.

 

 

Simple Homemade Kefir Facial

 

Why use cultured milk facial?

 

This homemade cultured goat milk facial happens to be the easiest you can kick start with homemade facials. Honestly, this is one you really have to give it a try!

 

It consists simply of applying kefir to the face, leaving it on for about 10-15 minutes to dry, and rinsing.

 

Kefir is a thick, smooth, creamy substance much like sour cream, but with more body, and you actually feels a lot like facial cream as it is applied.

 

After using this facial continuously for two days, you may realize that your skin is smoother, softer and firmer. Perhaps, even small blemishes had disappeared.

 

 

Kefir is a cultured milk product, so it includes the alpha hydroxy acids (AHAs), lactic acid. It has also been shown to have antibiotic effects – among a multitude of other health benefits of kefir, which could potentially be a plus for those with acne problem.

 

If you only want one, simple homemade facial to use, this is it!

 

 

Simple Homemade Kefir Cheese

 

Kefir cheese is a fresh, sweet curd cheese, similar to paneer or cottage cheese . I recommend this cottage cheese because it is quick and easy to prepare, and is a rennet-free cheese.

 

Ingredients:

• 1 gal.  Fresh goat milk
• 2 cups Kefir –preferably an extra sour kefir brewed for 2 days or 2-day refrigerated kefir, although freshly strained kefir will do
• ½ tsp.  sea salt to taste

 

Directions:

• Heat milk to about 140°F.

• While gently stirring the milk, slowly pour kefir into the milk as a slow steady stream. Do not stir too fast or too vigorously or for too long or the curds will break apart and become un retrievable. The curds should begin separating from the whey– the whey should be reasonably clear and not milky. If the whey is still milky, either increase the heat, or add a little extra kefir (while very gently stirring for a short time only) until the whey becomes reasonably clear. Let sit for 2 minutes.

• Remove curds by skimming with a strainer.

• Place curds in either a pre-moistened cheesecloth lined colander, or in a suitable mesh-type strainer. * Optional – (Add a little sea salt in the fresh curd).

• Let curds drain for about 15 minutes. And that’s it!

 

* Optional – A little sea salt to taste may be added to the fresh cheese. You can add sea salt to the fresh milk prior adding kefir, or, add a little sea salt in the fresh curd.

 

The recipe makes a nutritious, low-fat cheese. Enjoy!

 

 

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Cottage Cheese