Homemade Goat's Milk Cottage Cheese
A treat for kids and grown-ups alike — wholesome, simple, and really delicious! Homemade goat's milk cottage cheese is great for children, especially the littlest ones. I make it for my own kids because it's nutritious and hypoallergenic — but we adults happily eat it too.
Arkady and Svetlana
Recipe author
Homemade Goat's Milk Cottage Cheese
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
4 g
Fats 25 %
3 g
Carbohydrates 42 %
5 g
68 kcal
GI:
100
/
0
/
0
- Fresh goat's milk takes its time to sour. You can speed it along in various ways, but I prefer to simply set the jar of milk in a warm spot. By the third day it's ready to turn into cottage cheese. Pour the soured milk into a suitably sized pot — enameled is best. Set it on the stove over low heat. Warm the soured milk, but don't let it boil, or the cheese will turn out tough. As soon as it's about to come to a boil, strain the contents through several layers of cheesecloth. Then hang the cheesecloth bundle so the excess whey can drip out. After an hour or two, the cottage cheese is ready to lift out of the cheesecloth and serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Goat's milk - 68 kcal/100g
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