Cottage cheese made from goat's milk is an incredibly tasty, tender and healthy product. It is not difficult to prepare it, but the process itself requires some skill.
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As mentioned above, it’s not difficult to make cottage cheese from goat’s milk, and all that is required is milk itself and patience. So, first of all, you need to buy goat milk (for the preparation of cottage cheese you need exclusively homemade milk, so it is advisable to purchase the product from trusted sources). For the production of cottage cheese at home, the optimal amount of milk is from one and a half to three liters.
Once the product is finished, pour it into a glass jar and place in a warm, dark place. An oven is ideal, but if you don’t have an oven, you can leave the milk directly on the table, but in this case you need to be prepared that the cooking process will take a little longer. After about a day and a half, when the milk is warm from 25 to 30 degrees, it will turn sour, a dull, slightly yellowish liquid will appear in the jar from below, and a thick layer of yogurt in the top.
Once the yogurt is ready, you can start cooking the goat’s cottage cheese itself. To do this, take a pan with a diameter slightly larger than the diameter of the can, put a cotton cloth on its bottom and put a can of yogurt on this cloth. Pour water into the pan, and so much so that its level is on par with the contents of the can. Put the pan on a strong fire and as soon as the water in the pan begins to boil, reduce the heat to a minimum and let the cottage cheese warm for an hour. Next, remove the pan from the heat and let the contents of the jar cool completely (it takes three to five hours). It is worth noting that you should not remove the jar from the pan for cooling.
Turn the cooled cottage cheese into a colander and let the whey drain. Goat curd is ready to eat. It can be served with sour cream, fresh berries, fruits and more.