Goat Milk

 

 

Summary

 

Paneer (also spelled Panir)  – a cheese originate and made in India. Paneer is also called Queso Blanco (kay’so blan’ko) (white cheese) in Latin America. It is a bland cheese that is kind of rubbery and will not melt.

 

Paneer is sometimes called “Vinegar Cheese” because vinegar is used as an “acid precipitant”, that is, the acid of the vinegar (along with higher heat) makes the curds separate from the whey. The cheese cannot be made using low temperatures.

 

A wonderfully tasty food source and excellent meat extender. You can actually, sprinkled with seasoned salt and serve as a snack . It is also one of the few cheeses that freezes well, so you can stock up for the dry times.

 

 

 

 

How to make Paneer

 

 

Paneer is easy to make and there is so much you can do with it. Paneer  is perfect for “first timers” but even the more advanced can try it or try it again. It is quick and simple to make, and takes very little special equipment.

 

Instructions:

 

You can use as much goat milk as you’d like, 1 gallon or much more as long as your pot is big enough. Do not use an aluminum pot. Over direct heat, warm the milk to 183°- 185° (not any higher), and maintain that temperature for 10 minutes. Stir it often to keep it from scorching and if it does scorch, use a stainless steel scrubby to clean your pot later.

 

With the milk still on the heat, while stirring, add about 1/4 Cup of white vinegar per gallon of milk. It taste better with white vinegar than cider vinegar. You do not need even to measure the vinegar, just pour in a glug, stir, look, pour in a glug, stir, etc. until the curd separates. The separation should happen right away. When the curd separates cleanly from the whey (it will look like very fine, white particles floating in the greenish whey), pour it into a cheesecloth lined colander and put the colander over another pot to save the whey for later use. Use real cheese-making cheesecloth and not the ones you can buy at the grocery store.

 

Tie the corners of the cloth together and hang the bag to drain for a few hours. Refrigerate your cheese after it has drained. It will keep for a couple of weeks.

 

 

 

Now that you have this rubbery ball of cheese, what do you do with it or how do you enjoy it

 

Well, Paneer is like tofu,  it will take on the flavor of the food it is cooked with. Just cut it into bite-sized cubes and throw it into chili or spaghetti.  If you love pasta cooked in whey you can always save whey just for this purpose. Try serving your chili over vermicelli cooked in whey, topped with a sprinkle of cheese, some sprouts and a dollop of goat yogurt.

 

You could use Paneer as a meat extender or replacement. If you are a vegetarian, you can use a lot of Paneer. You make “chicken a la king” using cubes of Paneer instead of meat. A quick dinner is mac’n cheese, made from a box, but also add onions, Paneer cubes, peas and buttermilk. When you make taco meat, cut it up in tiny cubes and simmer it with the meat for about an hour.

 

You can also marinade Paneer and throw it on top of salads or use it in stir-fry. Paneer is really in its element when used in curry. Serve the curry over rice cooked with whey instead of water and add a handful of raisins and a clove to the rice as well to make it really authentic.

 

There are endless uses for Paneer, so make some of this quick and easy cheese and experiment for yourself. Enjoy!

 

 

 

More Acid Cheeses Recipes for you. Check them out!

 

 

Modern Ricotta

 

 

 

 

Summary

 

Ricotta cheese is a soft, slightly sweet, mild fresh cheese. Ricotta is similar in appearance to cottage cheese, but has a much smaller, grainier curd and slightly sweeter taste. Ricotta in Italian means “cooked again,” a reference to the fact that it is traditionally made from whey produced from making other cheeses, like mozzarella, feta or provolone. Modern ricotta, on the other hand, is generally made with fresh whole or skimmed milk to which acid is added directly. As a result, most packaged ricottas are a bit fattier and creamier than ricotta made by the traditional method.

 

The original cheese-making process removes the majority of the casein protein from the goat milk (the cheese) leaving behind the liquid whey portion. When left at room temperature, the original inoculating bacteria continue to act upon the remaining lactose in the whey, converting it to lactic acid, and further lowering the pH of the liquid. The lower pH reduces the solubility of the small amount of remaining protein in the whey. Heating the whey then causes the protein to precipitate out as a very fine-grained curd.

 

Each time when you make cheese, you end up with a lot of whey i.e., The nutritious liquid left over from curdled milk when the curds are removed. Whey contains the water-soluble proteins, vitamins, and minerals in the milk. And there are many things you can do with this leftover whey. You can use it in bread baking and soup stock, and even to cook pasta. You can even drink whey plain or sweetened. And in a pinch it can be used to ripen your cheese if you are out of culture.

 

Ricotta is made by using heat to precipitate – separate out the remaining albumin protein from the whey left over from making lactic acid/rennet precipitated cheeses. Usually recipes call for the use of an acid, such as vinegar in precipitating the curds. I have found, that in most cases, due to the fact that you ripen the milk as you make your hard cheese, the whey has enough acid on it’s own and does not need the extra vinegar. I also find that leaving the vinegar out creates a smoother cheese. If you use the vinegar, the cheese will tend to be slightly grainy. Ricotta is not a high yield cheese, but it is worth the effort.

 

 

Traditional Ricotta Recipe.

 

 

• Making Ricotta is very simple. Over direct heat, heat the hard cheese whey to 200°. By the time it has reached this temperature you will see very tiny white particles – the albumin protein,  floating in the whey. The heat and acid from the ripe whey has precipitated the protein. You can add a little vinegar at this point if you really think it necessary ( 1/4 Cup. per 2 gallons of whey), it is up to you as it would not affect the Ricotta.
• Line a colander with very fine cheesecloth, called “butter muslin”. You must use a very fine cloth here, or your cheese will pass through the regular cloth. If you do not have fine cheesecloth, use a clean cotton cloth. Place the colander over a big pot so you can save the whey and carefully pour the whey into the colander. Be very careful because the liquid is hot. Tie the ends of the cheesecloth together and hang the ricotta to drain for a couple hours.
• When it has drained, place the ricotta in a bowl and add salt to taste. You will find that the Ricotta made from the whey of different cheeses has different tastes and textures.

 

In my opinion, Feta makes the strongest taste as the taste increases as it ages in the fridge. Whereas, Mozzarella makes the best. Your Ricotta will keep for a couple of weeks in the fridge. Enjoy!

 

* Note: You cannot make Ricotta from the whey left over from making an acid precipitated cheese such as Paneer/ Queso Blanco or whole milk Ricotta. Reason being, you have already precipitated out all the albumin protein the milk has to give using acid and heat and there is nothing left over in the remaining whey to make whey Ricotta.

 

 

Click the link Chhana to view the details.

 

More Soft Cheeses Recipes for Beginners. Check them out NOW!

 

 

 

Modern Ricotta Recipe.

 

 

Though it is not traditional but,  it is nice to be able to make ricotta out of plain whole goat milk you can buy at the store. The Ricotta cheese  will be drier and not as smooth and creamy as the traditional  Ricotta cheese. Anyway, it tastes great and can be used as a ricotta substitute in most recipes.

 

Ingredients:

• 2 quarts whole goat milk
• 3 Tablespoons white vinegar or ¼ Cup fresh, lemon juice
• ¼ tsp – ½ tsp salt to taste

 

Directions:

• In a heavy pot, over direct heat, heat 2 quarts of whole goat milk to 200°F. Add 3 Tablespoons of white vinegar or 1/4 Cup of fresh, strained lemon juice. Make sure to bring the temperature back up to 200°F. You will realize that very tiny white particles called albumin protein, floating in the whey. The heat and acid from the ripe whey has precipitated the protein.
• Remove the pot from the heat and set it, covered, to rest undisturbed for about 15 minutes.
• Line a colander with very fine cheesecloth, called “butter muslin”. You must use a very fine cloth here, or your cheese will pass through the regular cloth. If you do not have fine cheesecloth, use a clean cotton cloth. Place the colander over a big pot so you can save the whey and carefully pour the whey into the colander. Be very careful because the liquid is hot. Tie the ends of the cheesecloth together and hang the ricotta to drain for an hour or so because the longer you hang it, the drier your finished cheese will be.
• When it has drained, place the ricotta cheese  in a bowl, break up, stir and add salt to taste.

 

The ricotta cheese will keep for about a week in the fridge.

 

You can use your homemade ricotta in almost any recipe that calls for cottage cheese. It can be used instead of cream cheese to make cheesecake. You can also stir in some herbs and eat it on crackers.

 

Click the link Fried Cheese Sticks to view the details.

More  Goat Cheese Recipes, Check them out NOW!

 

 

 

 

 

 

Various goat milk products including fresh milk, milk powder, fermented, frozen, condensed and dehydrated milk, and skin care products are produced in many countries. Goat milk plays a vital role in our body and skin as well.

 

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.

 

 

Skin Care

 

Goat milk is also great for your skin because it is rich in vitamins, minerals, proteins as well as high in lactic acid which helps exfoliate dead skin cells and soften your skin. Elderly skin care is a very important health concern for aging adults. While our skin is generally ignored throughout life unless we have a cut, a rash, an itch, or a burn, etc., Skin is our largest and important organ – adults carry some 8 pounds (3.6 kilograms) and 22 square feet (2 square meters) of it,  and the  skin plays a much bigger role than just holding everything together in one package.

 

Healthy skin keeps infectious agents from entering the body, synthesizes essential vitamin D from sunlight, manufactures vitamin D for converting calcium into healthy bones and provides our sensation of touch through the various nerves running throughout.

 

The hallmark of goat milk is its gentleness and nutritive properties in digestion, but those same properties carry over to the skin care products, as well. Goat milk skin care products are especially suited for caring for the special challenges that aging skin presents.

 

For cleansing, goat milk soap has the benefits of a lower pH, making it more friendly to the skin’s protective acid mantle, and a high fat content that supplies moisture, while gently removing dirt and dead skin cells.

 

Goat milk soaps also come in a vast array of combinations that include nourishing herbs and other natural ingredients tailored for specific skincare needs. Read the labels or inquire as to the suitability of particular ingredients for elderly skin care, or for other special skin care needs.

 

Creams, lotion and body butters made from goat milk are also especially nourishing for elderly skin. The special fat and protein molecules from goat milk, along with an array of vitamins and minerals, are easily absorbed through the skin, providing hydration, a protective moisture barrier, and nourishment for the skin all at the same time.

 

Isolated rough patches of skin might also benefit from the application of a homemade facial solution containing goat milk yogurt, sour cream or buttermilk. These fermented products contain lactic acid, one of the alpha hydroxy acids (AHAs), known for helping to remove dead surface layer skin cells to leave skin smoother.

 

These goat milk versions of alpha hydroxy acid contain no additional chemicals or preservatives and are not as harsh as commercial products.

 

Conclusion, goat milk and dairy goat products provide an immediate source of energy and important nutrients to you and elderly adults. Additionally, it is also vital to nourish skin from the inside out. Proper nutrition is an imperative component in elderly skin care.

As the saying goes, “The proof is in the pudding.” – That pudding was made with goat milk, right?

If you or an elderly loved one suffers from dry, itchy skin, try a cleansing and hydration program based on goat milk. Products are widely available, and come in a range of scents or unscented and added ingredients.

 

 

 

DIY Goat Milk Lotion

 

Raising goats is not just about drinking their milk but it is great in other DIY skin care products as well. You can use it to make Goat Milk Bath or even this beautiful Goat Milk Lotion Recipe.

Making Goat Milk Lotion is an easy and  simple process that any individual can master.

 

Goat Milk Lotion Recipe:

 

• 1 1/2 Tablespoon beeswax
• 2 Tablespoon pumpkin seed oil
• 2 Tablespoon palm oil
• 3 Tablespoon sweet almond oil
• 1 Tablespoon apricot oil
• 1 Cup warm goats milk
• 1 Teaspoon Vitamin E oil
• 1/2 Cup Aloe Vera gel

 

 

Procedures:

 

Melt beeswax and palm seed oil together. Remove from heat. After melted, add the sweet almond oil, pumpkin seed oil and apricot oil. With a blender, slowly add the warm goat milk to oil/wax mixture. Add Vitamin E oil as mixture begins to thicken. Beating until mixture thickens and cool to room temperature. Add aloe vera gel to the cooled lotion and blend well one final time. Since goat milk is used it is recommended adding a preservative to extend shelf life. Store in air-tight containers.

 

 

Experiment with different brands and varieties to find one that works best for your special needs.

 

Of course, homemade products are almost guaranteed to be less irritating and more moisturizing than commercial products, not to mention less expensive!

 

 

Want more fun DIY Skin Care recipes? Check out our other soaping post as well.

 

 

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