Getting fresh milk is no problem. If you live in the city, you can find vending machines selling fresh milk. If you want assurance of quality, go out to the countryside or ask relatives and friends for advice. In addition, any veterinarian who cares for livestock or manages the health of dairy livestock should have an overview of the situation.
If you can find a source of supply, be sure to sample the product on the spot. In addition to cow\’s milk, rare goat\’s milk is available, but not everyone likes goat\’s milk. However, let go of the preconceived notion that goat\’s milk smells bad. If well fed and kept in a clean environment, goat\’s milk tastes and smells good.
Fresh, unpasteurized goat\’s milk can make delicious fruit smoothies for children. The body must become accustomed to fresh milk.
If one wants to be sure that the milk is safe, it can be easily pasteurized in a pot on the stove top. The temperature is 72°C for 15 seconds. This is the temperature at which milk begins to foam. The pot should then be cooled quickly. A sink filled with ice water can be used.
Yogurt can easily be made from pasteurized milk. It is not expensive to buy a yogurt maker and choose one that comes with a spare glass. You can get yogurt cultures if you buy white yogurt at the store, but if you want to make pure goat dairy products, get yogurt cultures from an online store. You will find instructions on how to use warm milk and how long to leave it in the yogurt maker.
At the same store, you can also buy soft cheese cultures, rennet, calcium chloride (not necessary, add it to increase yield), cheese sheets, and cheese molds (which you can make at home by drilling holes securely in a plastic bowl). The same goes for cheese incubators. Basically, you just want to make sure everything is dosed correctly and on time.
If all goes well, the resulting curds can be placed in a sail and the remaining whey can be drunk as a rich source of B vitamins and minerals magnesium, calcium, potassium, zinc, sodium, and phosphorus. It can also be added to a bath.
The drained curds can be placed in molds, mixed with herbs, and drained to make your own soft cheese. To make salted curds, soak the squeezed curds in slightly salty brine for a day.
If you like steamed cheese, it is easy to make. Boil a pot of water, place a colander over it, remove the cheese, heat it in the steam, and knead it until it forms a smooth mass. Shape this into strings, braids, or loaves. Use thick rubber gloves or a rolling pin when kneading. The cheese is hot. Store the finished cheese in the refrigerator until the next day. [Fresh goat\’s milk makes a delicious pudding. Once the milk has soured in the refrigerator, place it in a bowl in a warm place, add a dry ear of bread and enjoy the delicate curd spread.