I had to cut out dairy from my diet about 15 years ago when I started experiencing tummy troubles but after the suggestion from my naturopath I found that I could tolerate goat milk products. Many people who have difficultly with cows milk find that goats milk and products made from it are ok for them.
This may be due to the smaller size of the fat molecules in goat milk that make it easier to digest. In addition, although it still contains lactose, goat milk has less of it that cows milk and also has less of the protein Alpha s1 Casein which causes most of the allergic reactions to cows milk.
I don’t actually drink goats milk but I love goats cheese, yoghurt and kefir (I still keep my intake relatively small) and have recently started making my own homemade kefir cheese which is basically like a mixture between a cottage cheese and a spreadable soft cheese. As an added bonus it contains probiotics and you are left with whey which can be used to ferment vegetables or as a probiotic drink on its own or added to smoothies.
There is something so satisfying about making my own cheese and it is so simple!
1 litre goats milk. This is the brand I prefer and they stock it at my local Coles. (You can use cows milk if it works for you)
Milk kefir grains. The easiest way to get these is to find a friend who has some to spare. Failing that have a look at the Pinkfarm website where they have listings of people who can supply these or there are fermenting groups on facebook where people share spare grains.
I like to ferment a litre of milk at a time but you can do less if you like. The method is exactly the same.
Pop your milk kefir grains into a glass jar and fill with milk. Put the lid on and leave it on your kitchen bench for 12 – 24 hours. For kefir to drink I find 12 hours good (taste to see if you like it) but for cheese I like it to be a bit thicker and to have separated a bit otherwise it all just pours through the cloth. Plus, the cheese is good with some tartness.
Save a small amount of milk in a little jar to keep your grains in after the milk has fermented.
Once the kefir is ready, remove the grains (strain them out or I use a spoon to take them out – better if it isn’t metal). The milk will now be quite thick. Pour it into a muslin cloth or tea towel and hang it to let the whey drip out overnight. I usually use a double layer of muslin or a layer of muslin inside of the tea towel.
To make flavoured cheese add in your flavouring after you remove the grains and leave for a day in the fridge before dripping. I like garlic and chive but the options are endless.
This is my very unprofessional method – please feel free to experiment with your own!
The clear liquid that collects at the bottom of the jar is the whey.
Once the whey has stopped dripping out the cheese is ready.
Open up the cloth and scrape the cheese out into a jar. You can stir through some Himalayan or sea salt if you like.
Store in the fridge and enjoy!
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