Soured goat milk
Description
If you want to make sour milk faster, add a little previously soured milk to fresh milk. The lactic acid bacteria will develop more quickly thanks to the starter culture, and the sour milk will be ready in 10–12 hours. Goat milk, unlike cow milk, is fatty. With homemade milk, a clump of sour cream forms on top after souring. Store-bought milk has already been skimmed, so the sour milk won't have a fatty layer on top. However, even store-bought milk with 3.6–4% fat content will show noticeable richness after souring. Dairy products made from goat milk are very healthy and delicious—give them a try. Serve chilled.
Instructions
- 1
Step 1
Prepare the milk.
- 2
Step 2
Cover the glasses of milk with a cotton cloth and leave them in a warm place for 24 hours. In summer, it is sufficient to leave the milk on the table. In winter, place it closer to a heat source.
- 3
Step 3
After 24 hours, the sour milk is ready. If you leave the sour milk in warmth longer, the whey will separate and curd flakes will form. The sour milk will become significantly more sour.
- 4
Step 4
You can serve kefir for breakfast or afternoon tea, with a berry or fruit smoothie.
- 5
Step 5
Can be served.