Goat Milk

 

 

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 potatoes, soups and casseroles, or other dishes.

 

To make sour cream, you will need:

• 1 Cup  goat milk cream
• 1 Tablespoon cultured buttermilk

 

 

Directions:

 

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.

 

 

More Best gourmet recipes for you.

 

Christmas Cauliflower Casserole 

 

 

Baked Potatoes

 

 

 

 

 

 

 

 

Why use Fresh goat milk cream for the whipped cream?

 

Homemade whipped cream is one of those foods that has a definite taste advantage over its store-bought counterparts. And, when you make whipped cream at home, you can control the amount and type of sweetener used.

 

Whipped cream really is just cream that has been agitated such that air is trapped in it, making it light and fluffy.

 

Making whipped cream from fresh goat milk cream is a great way to put an extra-special finish on your delicious homemade dessert.

 

There are two simple ways to make whipped cream: 1) with an electric mixer, or 2) with a jar.

 

1. To use an electric mixer, place 1-2 cups of cream in a bowl. Mix on medium to high speed until the cream starts to thicken. When the cream makes stiff peaks that do not collapse, it is ready.
2. For the jar method, place 1-2 cups of cream in a quart jar, and secure the lid tightly. If you use a different size jar, fill it only about half full or less. As the air in the jar is incorporated into the cream, it will expand, so you need to leave plenty of place to account for this.

• Shake the jar continuously for 5-15 minutes. You will notice that the sound of the agitating cream eventually changes from a liquid “sloshing,” to a duller “thunking.”
• Open the jar and check. If the cream has turned into a solid mass, you are finished.
• With either method, you should be careful to stop as soon as the cream is sufficiently formed. If you continue to agitate it, you will end up with butter, instead.
• Finally, you can also add sugar or other sweetener to the whipped cream, but you will want to do this carefully because too much stirring will release the trapped air and deflate your whipped cream.

 

Have fun and Enjoy!

 

Best gourmet recipes  for you.

 

Scones

 

 

 

 

The recipe is a full-fat version for making cream cheese that uses only goat milk cream. If you prefer a lighter version, you can substitute part of the cream with goat milk. Anyway, I do not recommend using less than half cream, though, in order to get the best flavor and texture for homemade cream cheese. The small amount of rennet used to make cream cheese is what gives it the additional firmness over other soft cheeses such as quark or cottage cheese. *Remember, always add liquid rennet to a few tablespoons of water first and never directly to the milk.

 

 

Ingredients

 

• 1 quart goat milk cream
• 2 Tbsp. cultured buttermilk
• 1 drop double strength liquid rennet dissolved in 2 Tbsp. Water

 

 

Direction:

 

• In a stainless steel pan, warm the cream to about 70° F, stirring to ensure even heating. Add the buttermilk, and mix thoroughly. Stir in the rennet and water mixture, and again mix thoroughly.
• Cover the pot and allow to sit for 24 hours at room temperature. Sprinkle about 1/2 tsp. salt over the mixture, and then whisk lightly to mix.
• Pour the cream into a cheese cloth lined colander placed over a bowl to save the whey for future  use. Let drain for about 12 hours.
• At that time, you can collect the cream cheese from the cheesecloth and place into a bowl for storage in the fridge.

 

 

*Optional – If you’d like a drier, molded cheese, you can place the cream cheese into a cheese mold or a small plastic container with holes in the bottom to further drain and increase the body of the cheese.

 

 

More Cheeses recipes for Beginners. Check them out!

 

 

Ricotta