My goat has set a new local record. With the arrival of spring and the beginning of the pasture season, she gave out as much as 1.8 liters of milk per day.
When we first had a goat, we received only 0.6 liters a day. Progress is obvious.
Due to this progress, we had some excess milk and I decided to make cottage cheese. True, no one in my family eats it except me, but this is their problem, I will get more.
The preparation of cottage cheese is a fairly simple process and does not require any special ingredients. It is enough to leave fresh milk at room temperature for a day.
As soon as the milk starts to sour, the resulting substance is heated on the stove to 70 degrees, and then filtered.
The whey is used to make pancakes, and everything else is cottage cheese.
For straining, we used an old method - you wrap the curd mass in a cloth and hang it over the pan.
From one liter of milk, about 100 grams of cottage cheese turned out.
I must say that the smell and consistency of homemade cottage cheese is not inferior to the store. There is only one difference. Since my cottage cheese is made from goat's milk, it has a specific goat flavor that perhaps not everyone will like.
But I regularly consume goat's milk, so I'm used to it and in my opinion the cottage cheese turned out great. I will always do this now.
