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.

 

 

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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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