Goat Milk

 

 

 

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.

 

 

 

More Soft Cheeses Recipes. Click the link to view the lists NOW !

 

 

 

Cottage Cheese                                                 Kefir Cheese

 

 

 

 

 

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

 

 

More Ice Cream Recipes, Click the link to view details NOW!