Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)

Category: Dairy and egg dishes
Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)

Ingredients

Whole goat milk 3 l
Lactin ferment:
Bifidum
Sour cream
1 sachet

Cooking method

  • Pour milk into the multicooker bowl.
  • Install the double stirrer, lower it.
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • Yoghurt mode:
  • Stage 1 - 95 ° С 10 minutes
  • Stage 2 - 6 hours (temperature is not regulated)
  • At the first stage, the milk and mixer are pasteurized. There are light bubbles on the milk surface.
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • After the first stage, it is cooled to the fermentation temperature. For faster cooling, you can turn on the stirrer with the lid open.
  • At the second stage, the temperature with the lid closed for 2 hours is higher than the maximum fermentation temperature, therefore it is better to leave the lid open and not turn off the stirrer. Then, within an hour, the temperature will reach the fermentation temperature of the yogurt. And after that, introduce the leaven with stirring. Then we raise the stirrer and close the lid. We ferment for 5-6 hours.
  • Bifidum immediately after fermentation
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • Bifidum after a night of cooling
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • Then we turn on the "Manual" mode 80 ° С (or 100 ° С in the case of chilled bifidum, thick in consistency) for 1 hour.
  • At the end of the regime, we get well-exfoliated whey and soft curd mass.
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • We strain out the curd for several hours in a suspended form.
  • As a result, we get about 2 liters of transparent whey and a liter of pasty curd.
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • I curdled bifidum, sour cream and sour milk.
  • Bifidum curdled after a night of cooling, it had a thick consistency. The optimal temperature was 100 ° C.
  • Sour cream - immediately after fermentation, it was watery. The optimal temperature was 80 ° C.
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • While curdling, I accidentally overheated the sour milk (I was distracted and did not notice that it curdled in half an hour). It should not be curled at temperatures above 80 ° C and it is better not more than half an hour - it is liquid.
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • As a result, the curd was the most delicate of sour cream. And from the sour milk it turned out to be dry and grainy.
  • The serum from bifidum and sour cream turned out to be completely transparent, and from sour milk it was cloudy.
  • Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker) Goat bifidum curd, sour cream and sour milk (KitchenAid multicooker)
  • In general, my recommendations are as follows:
  • 1. Introduce the starter culture into milk one hour after the start of the second stage with the lid open and the stirrer on, or two hours later with the lid closed.
  • 2. The temperature for curdling depends on the initial temperature of the fermented milk product and its density - the thicker and colder, the higher the curd temperature, but not higher than 100 ° С. It is better if the temperature is 80 ° С for a warm liquid product and 95-100 ° С for a cold thick product.

The dish is designed for

1 liter of cottage cheese + 2 liters of whey

Time for preparing:

10 minutes + 5-6 hours + 1 hour

Cooking program:

Yogurt: 1st stage - 95 ° С, 2nd stage (temperature is not regulated); Manual 80-100 ° C

gala10
Ay, Mannochka, ay, well done! You spoil us with such recipes. And I already understand that a multicooker with a stirrer is a very useful thing! Thank you!
Manna
Thank you, Check mark! Yes, I also began to understand that a multicooker with a stirrer is a very useful thing! Now I will make curd in it - I liked it very much - it's convenient.
kolobok123
Here is the recipe I've been waiting for !! Thank you very much
Manna
Natasha, Thank you. I would be glad if the recipe comes in handy someday.

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