Goat Milk

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Making sour cream is high on the list of  simple but delicious cultured goat milk products.  Only two ingredients are require  and 24 hours later you will be enjoying delicious, homemade sour cream for your baked potato, soups and casseroles, or other dishes.

To make sour cream, you will need:

• 1 Cup  goat milk cream
• 1 Tablespoon cultured buttermilk

Warm the cream to approximately 75° F. Add the buttermilk, and stir to mix thoroughly. Cover, and leave at room temperature for about 24 hours. Transfer to a storage container, refrigerate and serve. The sour cream will thicken as it cools.

If you’d like a heavier texture, you can use  a higher ratio of buttermilk to cream.

By using whole milk instead of cream, you can get the sour cream taste in a thinner version that is especially good for making cream-based soups.

Alternatively, you can also use a direct-set culture for making sour cream. This is a pre measured packet found at dairy supply companies that is mixed into the cream and left to culture. These generally produce a slightly tangier taste than using cultured buttermilk.

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Wysong Health Supplements

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As we age, the changes in our bodies create challenges for sufficient nutrient intake and absorption. Goat milk and dairy goat products provide good source of protein, calcium, minerals, vitamins and beneficial fats to fulfill elderly adults nutritional requirements.

Normally, elderly adults lack the motivation to cook nutritional meals especially if it has been their daily routine throughout their entire life. Therefore, dairy goat products, such as milk, cheese and yogurt which do not require cooking or preparation, when combined with other nutritious, ready-to-eat foods like fruits, bread or crackers, can provide a nutrient-dense, protein-rich meal with little effort.

Elderly adults with gum and mouth problems, like dentures or missing teeth, along with reduced saliva production, create problems chewing and swallowing solid foods. Goat milk and soft cheeses require no or little chewing, and can be combined with other soft foods to provide variety, like pureed fruits.

Many elderly adults tend to drink less than optimal amounts of liquids due to reduce sensation of thirst. Milk is nearly 90 percent water, and can provide hydration in a form that many elderly adults find more appealing than water. Milk is also easily flavored to suit particular tastes.

Some elderly adults take diuretics, which cause elevated excretion of important minerals like potassium, calcium and magnesium. Goat milk has 134 per cent more potassium than cow milk, and also has higher levels of magnesium.

Food moves more slowly through the gastrointestinal tract of the elderly adults , often resulting in constipation. Goat milk is highly digestible and 100 per cent of the protein in milk is absorbed before it reaches the large intestine. Cultured goat milk products, such as yogurt, buttermilk and kefir, also contain bacteria that are beneficial to gastrointestinal health.

Elderly adults often complaint of lack of appetite, their taste have changed and the texture of many foods are disagreeable. Lack of appetite combined with reduced nutrient absorption can cause weight loss and dwindling muscle tissue. Whole goat milk is calorie and protein-rich, containing more fat, protein and amino acids than cow milk. Goat milk and dairy goat products have mild taste and the smooth textures are usually easily accepted. They are also easy to blend with cooked foods and milk, plain yogurt or sour cream can be used to moisten foods which would otherwise be dry or difficult to chew.

Conclusion, goat milk and dairy goat products provide an immediate source of energy and important nutrients to you and elderly adults.

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Chhana Recipe:

Chhana is an acid and heat-coagulated milk product. It should not contain more than 70 per cent moisture and goat milk fat should not be less than 50 per cent of the dry matter.

The quality of Chhana is affected by the type, fat percentage and acidity of milk, coagulation temperature, pH, type of coagulant used and its strength. To prepare high quality chhana, fresh goat milk containing more than 4 per cent is preferred since it gives the desired soft body and also meets the legal requirements. The temperature of coagulation of goat milk should be around 85°C and its pH should be approximately 5.5.

A pinch of calcium chloride is usually added to the coagulating solution before its addition in to the boiling milk since it compensates the calcium in milk lost during boiling and helps in bringing about perfect coagulation. Lactic or citric acid is commonly used as coagulating agents. Traders however use the previous days sour whey, which brings about considerable saving in the coagulation process. Of late, some research suggests the use of calcium lactate as coagulating agent.

• The required quantum of goat milk is taken in a stainless steel jacketed kettle or iron karahi and the goat milk is heated.
• Coagulating solution is prepared by dissolving 2 g of citric acid in 200 ml of potable hot water for one litre of goat milk. A pinch of calcium chloride may be added to the hot coagulating solution to aid in the coagulation process.
• The goat milk is brought to boiling point while stirring it continuously with a stirrer.
• As soon as the goat milk boils, the heating is stopped.
• The coagulating solution is added in thin streams to the hot goat milk with continuous gentle agitation.
• As clear whey separates, addition of coagulating solution is stopped.
• It is better to wait for a few minutes for the completion of the coagulation process. Then the coagulated milk is poured over another vessel through muslin cloth.
• The cloth containing the coagulated mass is tied and hung on a hook for the complete removal of whey from chhana.
• After draining the whey out, the chhana is wrapped in vegetable parchment paper and stored for further use.

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Goat Milk Yogurt

Goat milk yogurt is one of the major cultured products. It may be made from low-fat, skim or whole milk. Goat milk yogurt can be made in a similar manner to the cow counterpart. It is made essentially the same way as buttermilk, but a different combination of microorganisms is cultured at a higher incubation temperature. Goat milk yogurt is softer and less viscous and often lacks the typical flavor of cow yogurt.

The basic processing procedures of Goat Milk Yogurt include:-

• Preparation of goat milk
• Standardization (standardized to 1.0 - 1.7% fat)
• Pasteurization (72 degree Celsius for 20 second)
• Cool the pasteurized mix to 46.7 degree Celsius and hold in vat for up to  15 minutes.
• Inoculation - 45 degree Celsius ( carefully introduce into warm milk or milk mixes 1.25% by weight of active Lactobacillus bulgaricus culture.
• Packaging (set yogurt)
• Incubation (permit filled containers to remain in room at 45 degree Celsius for 3 - 5 hours or until a firm, smooth gel has formed to pH4.5
• Chilling (yogurt is chilled to 7.2 degree Celsius in less than 1 hour)
• Storage and Distribution (store the containers of yogurt at 4.4 degree Celsius or lower, the shelf life at this temperature is 30 to 60 days).

Buttermilk

Buttermilk is usually made from skim milk (less than 0.5% fat) using the by-product from churning butter out of sour cream. Yogurt is made from whole milk (3.25% fat), low fat milk (0.5 to 2.5% fat) or skim milk. Sour cream must contain 18% fat in most states. Acidophilus milk can be made by the activity of L. acidophilus, which is capable of converting a greater proportion of the lactose to lactic acid (2%).

Kefir

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.

Other Cultured Goat Milk Products

Ghee is an Indian clarified butterfat product manufactured by fermenting whole milk into curd and churning out the butter, followed by heat clarification at 105 - 145 degree C.

Additionally, good goat milk products made in India include Chhana, Khoa and Paneer (a cheese). Chhana is an acid and heat-coagulated milk product and a chhana-based sweet is made by kneading chhana and cooking it in sugar syrup over medium heat. Khoa is a heat-desiccated indigenous goat milk product used for various sweets or candy.