Roquefort, Ricotta, Pecorino, Brynza, Feta...it’s impossible to count how many wonderful cheeses are made from sheep’s cheese. And all of them are considered real delicacies - both due to their excellent taste and the usefulness of the raw materials. Sheep milk is rich in B vitamins and vitamin A. It contains highly digestible calcium - in the right combination with phosphorus.
That is why nutritionists often recommend sheep's milk products to patients with diseases of the skeletal system. Another specific feature of sheep's milk is its high content of linoleic acid, a highly effective means of preventing cancer. It should be noted that sheep’s milk is not drunk in its natural form - it is too fatty.
But cheeses, kefir, yogurt, fermented baked milk made from sheep’s milk are delicious!
Features of milking sheep
For milking sheep, a simple device is built - a small pen according to the size of the animal. The front and rear walls serve as entrance and exit. They drove him in, milked him, and released him. It is advisable that the floor be at a slight slope - the sheep will be calmer if its head is higher than the level of its legs, and milking this way is much more convenient.
Usually the milkmaid sits down behind the animal and places a small milk pan covered with gauze under the udder. The process is not much different from milking cows. Only everything is on a miniature scale. Like a cow’s, the udder is first washed clean and lightly lubricated with vegetable oil or a special lubricant. The first stream is milked onto the floor, not into the milk pan. And after that, they begin the process.
It lasts from 2 to 5 minutes - depending on the volume of the udder and the skill of the milkmaid.
Let's face it, sheep are practically not bred solely to produce milk. Milk, so to speak, is a pleasant “by-product” obtained from sheep. However, there are breeds that have increased lactation. And in addition to selling wool or meat, breeders of such breeds are often seriously involved in cheese making
So what breeds are these?
East Frisian
Also refers to the universal breed of the sheep kingdom. The breed originated - as the name suggests - in Germany. Lactation – high – 400-450 liters of milk per season. It is from the milk of East Frisian sheep that the famous Roquefort and Ricotta cheeses are produced in most of Europe.
East Friesian sheep
Tsigaiskaya
The oldest breed in the world. It is bred all over the world and mainly due to the versatility of Tsigai sheep. They are bred for meat, wool, and milk.
Two to three month old lambs are separated from the lambs and the sheep can begin to be milked. During 125-130 days of lactation, up to 150 liters of fat milk can be taken from an animal.
Tsigai sheep are hardy, strong animals, resistant to diseases and helminths.
Tsigai breed of sheep
Askaniyskaya
A breed bred by Ukrainian breeders. The productivity of Askanian sheep is 130-140 liters per lactation. Askanians are a meat-and-wool breed. Moreover. Askanians are often classified as Merinos - they have thin and very thick wool. As for milk, it has a high fat content - up to 9%.
Askaniyskaya breed of sheep
Romanovskaya
One of the most common breeds in Russia. Universal direction with a slight bias towards the meat direction: the wool of Romanov sheep, although abundant, is somewhat coarse - suitable only for hosiery, etc. During lactation, a Romanov sheep will produce 120-130 liters of milk.
Romanov breed of sheep
Balbasskaya
Pure mountain breed grown in Azerbaijan and Armenia. Balbass produce milk at the level of Romanov sheep - up to 130 liters per season. Balbasy are basically meat-and-wool sheep. Their fleece is used in traditional carpet weaving. And from the milk they produce a local variety of sheep cheese, similar to Adyghe cheese.
Balbas breed of sheep
Dairy sheep do not require any special conditions for breeding. As mentioned above, milk is a pleasant “bonus” from meat and wool breeds.
So pleasant that many breeders begin to breed sheep solely for the production of cheese - today in Russia this direction is extremely profitable and promising.
Especially in light of the current sanctions on the import of cheese products from Europe.
:
Livestock → Altai breed of sheep
Livestock → Meat breeds of sheep
Livestock → Sheep shearing
Livestock → Merino sheep breed
Livestock → Gissar breed of sheep
Source: https://xn--e1aelkciia2b7d.xn--p1ai/stati/zhivotnovodstvo/molochnie-ovci.html
Does a sheep give milk? Benefits of sheep's milk. How to milk a sheep?
Whether a sheep gives milk is a question close to rhetorical, since a sheep, like any animal of the mammalian order, feeds its young with it.
Therefore, the answer is simple - of course, yes.
Another thing is that many of us know very little about sheep’s milk itself, since, due to established traditions, in most parts of Russia they consume cow’s milk. Is it possible to drink sheep's milk? How is this product useful? We will try to answer these and other questions below.
What are the benefits of sheep's milk?
Many people who have tried this product immediately note its specific smell and high fat content. Therefore, the raw milk of these animals is almost never consumed in our country. However, from the point of view of its usefulness, it is in vain.
Let's start with quantitative characteristics. The milk produced by these animals contains from 6 to 8 percent fat, from 4 to 6 percent protein, from 18 to 20 percent dry matter. Compare the same indicators in cow's milk.
Sheep's milk is significantly superior to cow's and goat's milk in terms of the content of various minerals and calcium. Let’s add here a high concentration of vitamin D (twice as high as in cow’s vitamin) and we understand that there is simply no better natural product for strengthening bones, as well as preventing and treating a disease such as osteoporosis.
In addition to its beneficial effects on bone tissue, calcium is very important for the body during the recovery stage after illnesses, as well as for strengthening the human immune system.
Ask any specialist in proper nutrition, and he will say that phosphorus is necessary for the body to quickly absorb incoming calcium, so another undoubted advantage of sheep's milk is the almost ideal ratio of these two essential microelements.
Any milk contains a whole range of valuable vitamins. Sheep is no exception in this regard.
It is especially rich in such valuable elements as vitamin B12 and folic acid.
Fat content of this product
You can’t argue with the fact that the milk that sheep give is very fatty. Because of this, and also because of the special smell, it is rejected. Is it worth it? Let's try to figure it out together.
There are much more of them in this product than, for example, in milk obtained from cows and goats.
For comparison, let's give one example: the content of vitamin D in sheep's milk is at the level of 0.18 grams per 100 grams of product, while the same figure for summer cow's milk is only 0.04 grams per 100 grams.
In addition, sheep milk has a much higher content of saturated fatty acids, which contribute to better absorption of lactose.
Since we are talking about lactose, we should mention this important fact: if a person cannot drink milk due to an allergic reaction to lactose, he should pay attention to fermented milk products made from sheep's milk, since in them lactose is completely converted into lactic acid.
In many cases, people with cow's milk intolerance consume sheep's milk without the slightest negative consequences for their health.
Cheeses made from this valuable raw material
It is impossible not to say that it is from sheep’s milk that such excellent pickled cheeses as feta cheese, Chanakh, Ossetian and many others are made.
In addition, there is hardly a person who has not heard such names of sheep rennet cheeses as Roquefort, Peccary and Kachka-vala.
In addition, the yield of cheese from cow's milk is 1.5 times less than from sheep's milk, which is explained by the higher concentration of dry matter in the latter.
To be fair, it should be said that sheep oil is much worse than cow oil, since it has much worse taste and an unpleasant greasy aftertaste.
How are sheep milked?
This process has its own characteristics. To milk these animals, a small pen is built, slightly larger in size than their dimensions. Such a pen will open on both sides to provide through passage.
The technology can be described in the following words: driven in - received milk - released.
For ease of milking, it is better to make the floor at the end with a slight slope, and the sheep behave much calmer if the head is located above the level of the limbs.
The animal's udder is thoroughly washed and lubricated either with a special lubricant or with simple vegetable oil. The first stream of milk is always farted not into the milk pan, but onto the floor. The process usually lasts from two to five minutes.
This time depends on the skill of the worker and the volume of the udder.
How much milk can a sheep produce?
Despite their small size, these animals are capable of producing a lot of dairy products.
The average productivity indicators for this indicator are 130-180 kilograms of milk during the lactation period, which lasts from four months to six months. The amount of milk obtained depends not only on the diet, but also on the breed of the animal. Some sheep varieties are distinguished by very high milk yields while maintaining all the beneficial qualities of this valuable product.
As the name implies, this variety comes from Germany. He is the record holder for milk production - from 400 to 450 liters in one season! It is the milk of this breed that in most European countries serves as the raw material for the production of such world-famous cheeses as Ricotta and Roquefort.
Tsigaiskaya
One of the oldest breeds in the world. It is distinguished by its versatility, which has made it popular all over the world. These animals produce meat, wool, and, of course, milk. The lactation period lasts from 125 to 130 days. During this time, up to 150 liters of valuable dairy product can be obtained from one queen.
Askaniyskaya
Also a fairly universal breed of large sheep, originally from Ukraine (Askania Nova Nature Reserve). During one lactation, Ascanian females produce from 130 to 140 liters of milk with a fat content of up to 9 percent.
Romanovskaya
Due to its high versatility (though still with an emphasis on meat), it is the most popular breed in our country. One lactation period brings the owner from 120 to 130 liters of milk per milking animal.
It should be said right away that sheep are not bred just for the sake of producing milk, since this is not economically profitable. These animals also provide meat and wool, and milk is most often a pleasant but secondary source of income.
Although the current situation in the economy of our country, when European economic sanctions have increased prices for imported products in general and for sheep cheeses in particular, have significantly increased the profitability of the dairy sector of sheep farming.
Since no special conditions are required for keeping and breeding dairy sheep, producers of import-substituting types of cheese should think about starting their own dairy flock.
Is there a birthday coming up, a friendly party or a corporate event at work? Take care of your tomorrow's health today! If you drink a glass of sheep's milk three hours before an event that involves heavy alcoholic libations, you can not only protect your stomach, but also forget about your morning hangover! Try it and see for yourself.
How much milk does a goat and sheep produce?
Source: https://GoFerma.ru/zhivotnovodstvo/ovtsy/daet-li-ovtsa-moloko.html
Dairy sheep
When customers add cheeses such as Roquefort, Pecorino, Ricotta or regular cheese to their shopping cart, they do not suspect that such products are made not from cow or goat milk, but from sheep. Moreover, when people keep sheep on their farm, they don’t even think that from these domestic animals, in addition to wool, meat, and skins, they can also obtain a very valuable and useful product - milk.
Valuable qualities of sheep's milk
Sheep milk has excellent taste, it is very healthy and nutritious. And all this thanks to the fact that it includes:
- vitamins of groups A and B;
- calcium in a highly digestible form;
- phosphorus in a proportion that allows calcium to be well absorbed;
- linoleic acid.
Usually, cow's or goat's milk and dairy products are not given to young children, since the calcium they contain is poorly absorbed by the child's body and almost all of it is immediately excreted. And in sheep's milk the percentage of calcium and phosphorus is optimal, thanks to which calcium from dairy products made from this milk is well absorbed by the body.
Linoleic acid is a substance that inhibits the development of cancer cells, therefore it is the best natural remedy for preventing the formation of malignant tumors.
Natural sheep's milk is a very fatty product, so drinking it in this form is undesirable. But fermented milk products made from it (ryazhenka, kefir, yogurt) are extremely tasty and healthy. And sheep cheeses and feta cheese always enjoy well-deserved popularity among buyers due to their wonderful taste.
The nuances of milking sheep
First you need to fence a small pen according to the size of the ewes. The gates in this structure are made on the front and rear walls of the structure. The animal is brought into the pen through the back wall, milked and released through the front door.
Dairy ewe with lambs
The room should have a floor that is higher at the front door than at the back door. Such a floor arrangement is necessary, since sheep feel better when, when milking, their head is above the level of the limbs, and it is much better to milk an animal on such a floor. This process occurs in the same way as in other dairy animals.
The udder should be washed with water and lubricated with sunflower oil or a special product. The first stream is released onto the floor, the rest of the milk is already milked into the milk pan. Since sheep have little milk, the milking process lasts no more than 5–6 minutes. It is better to place the milk pan under the udder with a piece of gauze covered on top.
And after milking, there is no need to strain the milk - everything unnecessary remains on the gauze.
Breed overview
Of course, a sheep is not a cow, or even a goat, which are usually bred because of their fairly high milk production.
Milk is simply an additional product that not all breeders even obtain from these pets. However, there are some varieties in which lactation is increased.
And the owners who breed just such breeds, in addition to producing wool and meat, also prepare sheep cheeses.
For those who would also like to breed similar individuals on their farm, the main dairy sheep breeds will be described below.
East Frisian
This breed belongs to the meat-wool (universal) variety of sheep. It was bred by German breeders. During the season, 420–450 liters of milk are obtained from one ewe. It is from their milk that cheeses such as Roquefort and Ricotta are produced in many countries of the European continent.
Tsigaiskaya
Sheep of this breed have been bred all over the world for many centuries. Its main advantage is its versatility; these animals gain high body weight and also produce good coat.
Therefore, breeders of this category of animals keep Tsigai sheep and rams on their farms. Once the lambs are over 2 months old, they are separated from their mothers and the ewes can begin to be milked.
In 4–4.5 months of lactation, one ewe can produce 140–150 liters of milk. Animals of this breed are very hardy and resistant to diseases and helminths.
Tsigai sheep
Askaniyskaya
This breed was bred by breeders from Ukraine. During lactation, ewes produce up to 140 liters of milk with a fat content of 8.5–9%. Individuals of this breed are also versatile, and their fine wool is highly valued on the market.
A flock of Ascanian sheep
Romanovskaya
Sheep of this variety are common in different regions of our country. Although ewes are universal, they still get more meat from animals. And the wool of these sheep is coarse, it is usually used for the production of socks, stockings, etc. During the lactation period, Romanov ewes can produce 110–130 liters of milk.
Balbasskaya
This breed is purely highland and is grown in the countries of the Middle Transcaucasus (Armenia and Azerbaijan). These animals spend most of the year on high mountain pastures, so they have very strong muscular legs, and the sheep themselves are very hardy and can walk many kilometers through the mountains in search of food.
They produce approximately 120–130 liters of milk per lactation season. Balbas are a meat-and-wool breed; their fleece is used in the production of home carpets. The main type of cheese made from balbas milk is Adyghe.
Conclusion
Dairy sheep breeds do not require special conditions for keeping and feeding. They get their main food from grazing on pastures.
But the production of sheep cheeses is currently very profitable, so many breeders breed sheep not only for meat and wool productivity, but also for milk.
And Russian producers of sheep cheeses are currently increasing the pace of their production.
Source: https://fermers.ru/zhivotnovodstvo/ovcy/molochnye-porody
Dairy breeds of sheep: how much milk do they give per day, how to milk a sheep?
Sheep milk is an additional source of profit for the farm. It is rarely consumed fresh due to its high fat content, but it is used to prepare fermented milk products and various types of cheese. The article will introduce readers to the breeds of sheep that produce the most milk during the lactation period, and will tell you how to properly milk these animals.
Sheep milk
Dairy breeds
It is worth mentioning right away that sheep are not bred for milk alone. These animals are used for wool and meat, and milk is only an additional source of income for the farmer. Cottage cheese, fermented baked milk, kefir and several varieties of cheeses - feta cheese, ricotta or Roquefort - are made from it.
Attention! To make 30 kilograms of cheese, 100 liters of sheep's milk are consumed.
These products are nutritious and healthy - they contain vitamins B and A, as well as calcium and phosphorus. The last element is present in the product in the amount necessary for better absorption of calcium salts. Dairy sheep breeds are those that are capable of producing a lot of milk during the lactation period. These include:
- East Frisian (East Frisian);
- Tsigai;
- lakayune;
- awassi;
- Assaf.
East Friesian breed
East Friesian sheep were developed in northeastern Germany. They are used in three directions - meat, wool and dairy.
Representatives of this breed have a large udder with well-developed lobes, thanks to which they are able to produce 300-600 liters of milk per lactation. The amount of protein in it reaches 5%, and fat – 6-8%.
It is from this that ricotta and Roquefort cheeses are made.
East Friesian sheep
The weight of a ewe reaches 65-90 kg, and the annual wool shearing from East Friesian sheep is up to 5 kg. Females are fertile - the population increase is 225% annually. Another advantage of these sheep is their rapid weight gain. On average, the body weight of lambs increases by 300-500 grams per day.
Reference. East Friesian sheep are demanding in terms of living conditions, quality of food and need good walking.
Tsigaiskaya
Tsigai is one of the most ancient breeds of sheep, its homeland is Asia Minor. These animals are characterized by strong immunity and are able to adapt to different climatic conditions. For the winter they are transferred to sheds, but are not deprived of free range.
Lactation in females lasts 130 days. During this period, farmers manage to obtain 150-160 liters of milk with a fat content of 7-8%. Other productivity indicators of these animals are also high. The slaughter yield of meat is 50-52%, and the average annual wool harvest from one adult sheep reaches 6-7 kg.
Lacayune
Lakayune sheep are native to France. They are distinguished by their unpretentiousness, for which they are valued by farmers. These animals gain weight equally if they feed on poor steppe pastures or fertile meadows.
Females nurse their cubs for 150-160 days. During this time, it is possible to obtain 350 liters of milk from each ewe. Its fat content is 8%, and the amount of protein reaches 5.5%. After lambs are weaned from their mother, milk production in sheep declines, but farmers continue to receive a valuable product for another month.
Lakayune Sheep
Awassi
A Syrian breed of sheep, which today is bred in almost all Arab countries. Its representatives are extremely hardy, since for centuries they were forced to lead a nomadic lifestyle and eat sparse vegetation. Awassi sheep can go without food or water for several days.
Even being in unfavorable conditions, these animals are able to provide sheep farmers with milk. Their milk yield reaches record levels - 300-350 liters per lactation.
Attention! If Awassi sheep are provided with good conditions and a nutritious diet, their milk production will double.
Assaf
The Assaf sheep breed is of Israeli origin. At home it is the most popular. The ancestors of these animals were East Frisian sheep and Awassi.
Milk productivity reaches 450 liters per lactation period. But this is not the only thing that representatives of the Israeli breed can boast of.
They are also used in meat production, since the animals are early ripening, and their meat is tasty and nutritious.
Assaf sheep breed
How much milk does a sheep produce per day?
Depending on the breed, sheep produce from 1 to 3 liters of milk every day. We are talking specifically about the period when the female gives birth to a lamb, because at other times milk is not produced in the udder. On average, a ewe feeds its young for 3-4 months. During this period, you can receive milk yield from her.
New sheep farmers are interested in whether a sheep produces milk all year round. No, It is Immpossible.
When lambs are taken from a female, milk production gradually decreases, this happens under the influence of hormones.
By continuing milking after weaning the lamb, you can extend the lactation period for another 3-4 weeks, after which the ewe is allowed to rest. She needs to gain strength before the next mating and pregnancy.
Attention! Sheep produce milk for 4-5 months after lambing.
How are sheep milked?
A sheep whose lambs have been weaned at an early age needs to be milked twice a day - morning and evening. The process takes place in the stall. For convenience, it is worth equipping a special area the size of an animal, with fencing on the sides.
Attention! In the place where sheep are milked, the floor is made at a slight slope so that the front limbs of the animal are located on an elevated surface.
How to milk a sheep, instructions:
Shepherds milking sheep
- The milkmaid sits on a chair on the side of the sheep, closer to the rump.
- A container is placed under the udder to collect milk. Before milking, it is thoroughly washed and doused with boiling water.
- Cover the bucket with clean gauze, folding it in half.
- Before pumping, the milkmaid washes her hands with soap, and washes the sheep’s udder with warm water and wipes it with a towel.
- The mammary gland should be kneaded with light massaging movements. The massage lasts no longer than a minute, it promotes the production of oxytocin, the hormone that causes milk to flow into the udder.
- Immediately after this, the milkmaid begins milking. She takes two nipples in her hands and squeezes them with her fingers one by one.
Important! The first streams are poured into a separate container to check the quality of the milk. If it has a watery consistency, or contains curdled flakes or blood, the sheep should be examined for mastitis.
When both lobes are empty, pumping is done from the other nipples. The milking time for a sheep is 3-5 minutes. Afterwards, the udder is washed again with warm water and thoroughly dried with a towel. The collected milk is filtered again.
When choosing a sheep breed for breeding, it is important to decide not only on the direction of productivity. It is necessary to take into account how adapted the animals are to the local climate, whether they are demanding on nutrition, and what their immunity is. The success of a farmer depends on all these factors.
Source: http://FermHelp.ru/molochnye-porody-ovec/
Dairy sheep farming
Cheese cheese, yogurt and sheep's milk cheese: it's easier than you think (+ video)
Even in the Bible there are references to sheep's milk - a unique and surprisingly healthy product. And although it is now completely impossible to find it on the market or in a store, dairy sheep farming remains one of the branches of industrial animal husbandry. Today, sadly, almost no one thinks about sheep as a source of milk. But in vain!
What is the price of sheep milk?
The dairy sheep industry is well developed in many countries, especially in the Mediterranean. In Europe and Russia there are also dairy sheep farms, but here they are just a tiny part of a small industry. At the same time, small dairy farms are appearing in many cities in different countries, and interest in the dairy sheep industry is growing.
If we talk about the development of the sheep breeding industry, then milk production, of course, is only in third place after meat and wool.
After all, the intensification of the milk production process of the queen can have an extremely negative impact on her meat productivity and deteriorate the quality of the fleece.
On the other hand, if you make money by selling lambs, dairy sheep farming may well pay off faster - especially if the price of lambs and astrakhan sheep on the market rises.
Sheep milk can be drunk raw or boiled, and used to make yogurt and fermented milk products. But the main product, thanks to which the industry is so popular, is, of course, sheep’s milk cheese. 1 kg of cheese requires 3.5-5 kg of milk, depending on the lactation period.
Another advantage of such a business is that sheep’s milk tolerates freezing well. Therefore, the production and sale of dairy sheep products becomes much easier.
Dairy sheep breeds
Theoretically, you can get milk from any sheep. But, of course, milk productivity depends on the breed, age, feeding and housing conditions, as well as the duration of the lactation period.
In Russia, dairy sheep farming is mainly focused on animals of the Karakul, Tushino, Mazekh, Balbas, and Tsigai breeds. Fine-fleece, semi-fine-fleece, and Romanov sheep are usually not milked.
Feeding diet for sheep with milk production.
It is worth considering that when breeding sheep for milk, the technology for raising them must be more intensive. Animals become depleted much faster and require special feeding and housing conditions.
During lactation, creating the right diet for queens is especially important, because if the diet is unbalanced, this can negatively affect the quality and quantity of milk, as well as the duration of the lactation period. Feeding rations for dairy sheep are specially developed. For example, in the USA, information on the necessary components of the diet by breed can be found in the recommendations of the National Research Council (NRC).
Sheep milk productivity
Milk productivity depends to the greatest extent on the length of time the lambs are kept under the uterus. In our country, most of the commercial milk comes from Karakul sheep, since their lambs are killed in the first days of life to obtain skins.
If the lambs are kept on suckling for 1-3 days, and then transferred to a sheep milk replacer, the queens can be milked throughout the entire lactation period (4-5 months). Moreover, for the first 2 months milking can be done twice a day, and then once.
The largest amount of milk per day in sheep occurs in the second decade after lambing. Milk yield increases until the fifth lactation and then decreases. At the end of lactation, milk yield decreases to 100-200 g per day.
Before preparing ewes for mating, milking and suckling of lambs should be stopped 2-3 months in advance.
Milking sheep: master class
The most common method of milking sheep is the Moldavian method - when the head of the animal is squeezed between the milker's legs, similar to the shearing process.
Before milking, be sure to wash your hands and put on a robe. The milker must have a clean towel with him. With one end, having previously moistened it, you should wash the udder before milking.
The milking process is divided into three stages: milking, milking and re-milking.
Milking
Hold the udder with one hand and milk the nipples with the other. Bend the joints of your thumb at an angle, pressing on the nipple and moving your finger downwards. This movement is done 2-3 times. This is done in order to eliminate a plug in the nipple if it formed after milk was retained in it during the previous milking.
Milking
Grasp the udder with both hands and release the milk, squeezing it from top to bottom.
Milking
Carry out to clean the nipples from milk residues. Grasp the udder with your left hand, and with two or three fingers of your right hand alternately squeeze and pull the nipples down.
Of course, there are also machine methods for milking sheep. They are used in countries where the dairy sheep industry is more intensively developed: this method of milking is common in the south of France, Bulgaria, Czechoslovakia and Hungary.
Source: https://www.AgroXXI.ru/zhivotnovodstvo/tehnologi/molochnoe-ovcevodstvo.html
Sheep milk: beneficial properties and calorie content. Sheep milk products
Sheep have been bred for milk for thousands of years. Perhaps even before people started milking cows. In the modern world, dairy sheep farming is concentrated in Europe and countries near the Mediterranean Sea.
Sheep's milk is very nutritious and richer in vitamins A, B and E, calcium, phosphorus, potassium and magnesium than cow's milk. It also contains a higher proportion of small and medium chain fatty acids, which are considered beneficial to health. For example, some of them have a minor effect on cholesterol levels in people. In addition, they help milk digest easier.
How is it used?
Sheep milk can be frozen and stored until the required amount is available for sale or cheese production. Freezing does not affect the cheese-making qualities of the product.
Sheep milk has a higher solids content than goat or cow milk. As a result, more cheese can be produced from a liter of cheese, compared to the resulting product from the same unit of goat or cow product. Sheep milk yields 18 to 25 percent cheese, while goat and cow milk yield between 9 and 10 percent.
While sheep typically produce less product than goats and much less than cows, sheep's milk sells for a significantly higher price per liter. In farm stores it is almost four times more expensive than cow's milk.
Sheep's milk cheese
The main product made from sheep's milk is cheese. The most famous types of this product are the following: feta (Greece, Italy and France), ricotta and pecorino Romano (Italy), Roquefort (France). Bryndza cheese is also a well-known international product. Yogurt and ice cream are also made from sheep's milk.
Although any breed of sheep can be milked during lactation (like other types of livestock), there are specialized breeds of dairy animals.
There are more than a dozen dairy breeds around the world that are capable of producing 200 to 600 liters during lactation, while production from conventional sheep species is only 50 to 100 liters during the same period.
The caloric content is approximately the same - at the level of 108 kcal per 100 grams of product.
Around the world, most sheep are milked by hand. This is because many dairy breeds are raised on small farms in remote areas where technical equipment remains very limited. Modern farms where sheep are raised use complex mechanisms for milking: machines, pipelines, large tanks, etc. They do this once or twice a day.
Maximum milk yield will be achieved if lambs are removed from their pens within 24 hours of birth and subsequently raised on artificial milk replacer.
Sheep milk: benefits and harms
This milk is rich in calcium and minerals like zinc. Their content is very high compared to dairy products from other animals.
It is always worth remembering that lacto-calcium is much easier to digest than calcium carbonate (which is marble).
When combined with lactose and vitamin D, calcium is vital in the fight against osteoporosis. There is almost twice as much of this microelement in sheep's milk as in cow's milk.
Calcium is also necessary after any debilitating illness. Zinc, in turn, is needed to maintain skin health and is also recommended for various long-term diseases, including anorexia.
However, sheep milk has a very high fat content. This can have a negative connotation. Unsaturated fats can increase cholesterol levels in the body, so it is better not to overuse the product.
Vitamins
Vitamins, mainly B-complex, but also A, D and E, are essential for maintaining health and are often recommended as a dietary supplement. Why worry about this when they are all present in sheep's milk? It is especially rich in folic acid and B12, which are most often offered in the form of synthetic vitamin complexes.
Fats
Many people are put off by the high levels of fat found in sheep's milk. However, we must remember that the so-called “fats” contain three fat-soluble vitamins, without which the body begins to suffer from serious illnesses.
These are vitamins A, D and E - sheep milk contains much more of them than cow or goat milk. vitamin D is 0.18 g/100 grams, compared to summer cow's milk with a proportion of 0.04 g/100 g.
Sheep milk also contains a higher percentage of saturated fatty acids and this is thought to result in higher lactose absorption in cases of lactose intolerance.
Another important point is that 45% of the fatty acids contained in the product are mono- or polyunsaturated. This means that when such milk is consumed, it remains in the body for a very long time.
No one will argue that it is better to prevent the consequences of a feast than to deal with it later.
But remember that unsaturated fats can increase cholesterol levels in the body, so everything should be in moderation!
Protein
The protein that is contained in milk and does not end up in cheese remains in the whey. This element is three times higher in sheep's milk than in cow's or goat's milk. Thanks to this, the whole product is easier to digest, and whey, in turn, is also recommended for consumption.
Lactose
Even if people are severely lactose intolerant, they can safely consume sheep's milk products. When producing yoghurts from it, milk sugar is oxidized.
In addition, most of the lactose comes out with the whey when cheeses are made.
There is also evidence that the lactose in sheep's milk is easier to tolerate than in other types of milk, so it's always worth trying it for yourself to see for yourself.
Remember that any illness and use of antibiotics has a bad effect on your immune system. Plus, even the best medications usually kill the good bacteria as well as the bad ones. Sheep's milk yogurt and feta cheese help correct this and restore intestinal flora.
Chicken stomachs or navels are an offal from which dishes are prepared in different cuisines of the world. They are both boiled and fried. And stewed chicken gizzards, for which there are a huge number of recipes, can compete with delicacies.
The product is a complete animal protein, rich in iron, potassium, zinc and phosphorus, it contains a lot of folic acid, vitamin E and other useful substances.
Many housewives do not like to cook this product because they believe that chicken stomachs are very difficult to clean.
Indeed, this work is quite painstaking, but currently on sale there are already cleaned navels, which, before starting cooking, can be thoroughly washed and cut into pieces. If you purchased uncleaned stomachs, the process of cleaning the offal can be simplified.
To do this, place the product in ice water for a couple of minutes. After that, take them out, cut the film and remove. Rinse the navels under running water and pour boiling water over them, then remove the remaining thin film.
Experienced chefs recommend boiling chicken gizzards before stewing, and the longer you do this, the softer the product will be. Place the prepared navels in a pan filled with cold water, put on fire and cook for 1 - 1.5 hours. During cooking, periodically remove any foam that forms with a slotted spoon.
Recipe for chicken gizzards stewed in sour cream
Chicken gizzards stewed in sour cream, a very tasty and tender dish. It can be garnished with rice, boiled potatoes and vegetables.
To prepare the dish you will need:
- 1 kg of cleaned chicken stomachs;
- 2 large carrots;
- 2 large onions;
- 1 glass of sour cream;
- 3 - 4 tablespoons of vegetable oil;
- 1 - 2 bay leaves;
- 1/3 cup broth;
- salt, ground black pepper - to taste.
Clean the chicken gizzards and boil until soft. Do not pour out the broth in which the offal was cooked - it will be needed to prepare the dish. Cut the boiled stomachs into strips.
Peel the vegetables. Cut the onion into half rings and chop the carrot into strips. Pour a small amount of vegetable oil into a frying pan, heat it and place the prepared onion in a bowl, saute it until transparent and add chopped carrots. Stir the vegetable mass, cover the pan with a lid and simmer until everything is soft.
Take thick-walled dishes, for example, a casserole dish. Place it on the stove and pour in vegetable oil. After this, lay out the prepared chicken gizzards and lightly fry. Then add the sautéed vegetables and mix the ingredients. In a separate bowl, mix sour cream and a third of a glass of broth, add salt and season with pepper. Pour the resulting mixture into the stomachs with vegetables, mix everything. Reduce heat and simmer under closed lid for 10 minutes.
Chicken gizzards stewed with potatoes
Chicken gizzards stewed with potatoes is a hearty everyday dish, for which you will need:
- 700 g of peeled chicken stomachs;
- 1 onion;
- 1 medium sized carrot;
- 0.5 kg of potatoes;
- 2 cloves of garlic;
- spices - to taste;
- salt - to taste;
- 1 bunch of greens (parsley, dill, etc.).
Before stewing, prepare the chicken gizzards, clean them and boil for 1.5 hours until soft. Pour vegetable oil into a saucepan and place the dish on the fire. Cut the onion into half rings and grate the carrots on a coarse grater.
Place the vegetables in the heated oil, stir and sauté until golden brown. Cut the chicken gizzards into pieces and add to the vegetables. Season the mixture with salt and spices. Fry lightly for 5 minutes and reduce heat. Cover the saucepan with a lid and simmer for 15 minutes; during simmering, you can add a little broth in which the chicken gizzards were cooked.
While the offal is cooking, peel the potatoes and cut them into fairly large pieces. Place it in a saucepan, add broth. Cover the dish with a lid and simmer over low heat for another 20 minutes. When the potatoes are soft, turn off the heat. Peel 2 cloves of garlic and pass it through a press.
Add garlic to the dish, season with ground black pepper and let the chicken gizzards stewed with potatoes sit for a while and soak in the aromas of the seasonings. Before serving, sprinkle the dish with chopped herbs.
The recipe can be varied by adding bell peppers, cut into strips, or champignons. For piquancy, you can add a little red hot pepper, cut into rings, or add curry.
Chicken gizzard fricassee
Fricassee is a French dish that was cooked by peasants. It is usually prepared from white poultry meat, but fricassee also turns out excellent from chicken offal (especially stomachs).
To prepare the dish you will need:
- 600 g chicken stomachs;
- 1 leek;
- 200 g champignons;
- 2 tablespoons vegetable oil;
- 1/3 cup chicken broth;
- 1 tbsp. l. flour;
- 0.5 cups cream;
- 5 pieces. black peppercorns;
- salt - to taste.
Cut the prepared ventricles randomly. Cut the leek into rings. Wipe the champignons with a napkin and cut into slices. In a deep frying pan, fry the mushrooms in vegetable oil, remove them and saute the leeks in the same oil. When the onion becomes transparent, add the fried mushrooms and a spoonful of flour, mix everything thoroughly and fry lightly.
Pour the cream into the mixture and stir again so that there are no lumps. Place chicken stomachs in the resulting sauce, add peppercorns and salt. Cover with a lid. Fricassee should be simmered for 10 - 15 minutes. Serve the dish with fresh vegetables and boiled potatoes.
Preparation is straightforward and little troublesome, the ingredients are ordinary and inexpensive, and the time required is about 60 minutes. A good option for everyday family meals.
We need:
- Raw chicken gizzards - 1 kg
- Carrots - 1 large (200 g)
- White onions - 2 medium onions
- Dry coriander - 2 pinches
- Salt - 2 pinches
- Black pepper - to taste
- Bay leaf - 2 pcs.
- Drinking water - 200 ml
- Vegetable oil for frying - 3 tbsp. spoons
- Fresh parsley – 5-6 sprigs
Preparation.
- Add some salt to the washed and cleaned chicken gizzards, sprinkle with coriander and mix well.
If you want to experiment with navels, any single chicken seasonings will work, primarily basil, thyme and oregano (oregano). But leave the peppers, black and red, for the final stage of cooking, otherwise they may add an inappropriate bitterness to the dish.
- Heat the oil in a large frying pan and place the stomachs to fry. High heat, without a lid, stirring regularly is the key to success. Our goal is for the ventricles to grab an appetizing golden crust. Usually 10 minutes of such frying is enough.
- Reduce heat and simmer the meat under the lid for another 25-30 minutes. If necessary, add a little water.
- While stewing, prepare the carrots and onions for frying. Chop the onion into small cubes and grate the carrots coarsely.
- Fry the vegetables separately, as usual for soup frying: first add the onion to a second frying pan heated with oil, and after 1-2 minutes add the carrots. Stir and wait until the onion becomes translucent.
- After half an hour of stewing the navels, we send them frying, 200 ml of water, a bay leaf and simmer under the lid (!) over moderate heat for another 15-20 minutes.
- At the very end, sprinkle the meat with chopped parsley, pepper, mix and remove from heat. Chicken stomachs - juicy and soft - are ready!
Goulash with chicken gizzards in a frying pan
Making the recipe is much the same as the process described above. Several new ingredients will appear: bell peppers, tomatoes, tomato paste, garlic.
So, we will need:
- Raw chicken gizzards - 1 kg
- Onion - 1 pc. large
- Fresh tomatoes (or in their own juice) - 400 g
- Tomato paste - 2 tbsp. spoons
- Bell pepper - 2 pcs. medium (red and yellow)
- Water - 2 glasses
- Flour - 1 teaspoon
- Granulated sugar - 1 tbsp. spoon
- Garlic - 2 teaspoons (granulated or chopped into small cubes)
- Salt, pepper, coriander, bay leaf
- Vegetable oil for frying
Preparation.
- Wash the chicken gizzards and cut them into 3-4 pieces (goulash is always prepared with small pieces of meat).
- Heat the oil in a deep frying pan, place the gizzards and fry over high heat, remembering to stir. It is important to wait for a crust with a yellowish tint - 10 minutes.
- Chop the onion and cut the pepper into medium cubes. Add vegetables to the pan. Salt, pepper, season, almost never turn down the heat. Stir constantly and fry for 5 minutes until the onion turns golden brown. Make sure the onions don't burn (!)
- Pour in one and a half glasses of water, cover with a lid, turn to the lowest heat and simmer for 45 minutes (it can take an hour).
- When the ventricles are almost ready, they become noticeably soft even when pressed with a spatula. Add crushed tomatoes, a couple of bay leaves, garlic and flour mixture (100 ml water + 1 tablespoon sugar + 1 teaspoon flour + tomato paste) to the pan. Bring to a boil, simmer for another 8-10 minutes and remove from heat.
An unusual and inexpensive goulash awaits tasters! Offer them mashed potatoes or peas in addition. And next time, replace the sweet pepper in the goulash with carrots, cutting them into short strips or semicircles. An always available vegetable can perfectly decorate a dish in this particular cut.
Secrets for Soft Chicken Gizzards
We hope we have clarified for you the question of how to cook chicken gizzards so that they are soft. A win-win and simple method exists!
There are four steps to triumph:
- We choose fresh navels. Pink, slightly moist, with a subtle sweetish smell. We never take a product with the aroma of garlic (it was processed before sale to give artificial freshness);
- The first 10 minutes of frying - high heat and an open frying pan;
- Next, simmer for about 30 minutes - under the lid, separately from the vegetables;
- Take your time on the fire. The ventricles should remain on the stove for an average of 1 hour.
Ideal prerequisites for the title of family pet:
- The price of chicken gizzards is very reasonable;
Meat by-products are not much inferior in nutritional value to first-class meat, and sometimes even surpass it. They cost less, which makes some housewives look at them with disdain. But if you know the secrets of preparing offal, dishes made from them will turn out tasty and healthy. Chicken “navels” consist of a quarter of protein, contain many useful microelements, fiber, they are filling, but at the same time not too high in calories. But they have several layers of dense muscle tissue. A cook's mistake can result in the dish turning out tough and tasteless. If you know how to cook chicken gizzards correctly, they will remain soft and juicy and will be a pleasure to eat.
Cooking features
If you're going to make a delicious dish from chicken offal, you need to know how to cook chicken gizzards so that they are soft and juicy. Half of it depends on the recipe you choose. Offal stewed in sour cream is always more tender than fried or boiled in water. However, the recipe is not everything. There are several ways to cook chicken gizzards so that they are soft and tasty, regardless of the recipe you choose.
- Offal from a young bird cooks faster and is more tender than from an old one. When purchasing, give preference to ventricles that are pink in color and small in size.
- It is impossible to prepare a tasty dish from stale offal. Avoid chicken navels that are dark in color and have a sour smell. The garlic aroma should also alert you: with its help, unscrupulous sellers are trying to disguise the unpleasant smell of missing meat.
- Fresh and chilled meat products remain juicier when cooked - give them preference. If you must use frozen gizzards, allow them to thaw in the refrigerator. Offal defrosted without sudden temperature changes remains juicier than those subjected to sudden thawing in the microwave or under running hot water.
- A white film can make stomachs hard. Products produced at specialized poultry farms are cleared of it, but there are specimens in which it is fully or partially preserved. In this case, it must be torn off or cut off with a knife, washing the stomachs before heat treatment.
- If you soak chicken gizzards in cold water for an hour or two before cooking, they will remain softer after cooking.
- The main secret of preparing soft chicken stomachs is the duration of their heat treatment. They need to be cooked for at least an hour or even two if the offal is taken from an old bird. After this, it is still recommended to extinguish them. The longer you cook the gizzards, the softer they will be.
If you want to cook a delicious chicken gizzard dish, be patient. Long-term heat treatment will make them soft and juicy. You will give the offal the desired taste with the help of aromatic spices, vegetables, sauce and other ingredients. Their choice depends on the specific recipe.
Chicken gizzards with onions and carrots in a frying pan
- chicken stomachs – 1 kg;
- onions – 75 g;
- carrots – 150 g;
- vegetable oil – 40 ml;
- water – 0.4 l;
- salt, pepper - to taste.
Cooking method:
- If necessary, clean the gizzards, removing fat and inner films. Rinse them thoroughly and dry with a towel.
- Cut into small pieces, dividing each “navel” into about 4 parts.
- Remove the husk from the onion and cut it into small cubes.
- Peel the carrots and chop them on a coarse grater.
- Heat the oil in a frying pan and put the onion in it. Fry it over low heat until transparent.
- Add gizzards and carrots to the onions, cover with water.
- Cover the pan with a lid and simmer the offal for an hour.
- Add salt and pepper and continue cooking for another 10 minutes.
One of the simplest recipes for cooking chicken gizzards allows you to get a tasty and healthy dish. All that remains is to cook the side dish, and a hearty dinner is ready.
Chicken gizzards in beer in a slow cooker
- chicken stomachs – 0.5 kg;
- onions – 150 g;
- flour – 20 g;
- butter – 100 g;
- sugar – 5 g;
- Dijon mustard – 20 ml;
- beer – 0.25 l;
- water or chicken broth - 0.25 l;
- salt, pepper - to taste.
Cooking method:
- Rinse the chicken gizzards and dry. If they are large, cut into several pieces.
- Peel and cut the onion into thin half rings.
- Place butter cut into small slices into the multicooker bowl and run the unit for 15 minutes in the “Frying” mode. If your device does not have such a program, select the baking mode - the result will be identical.
- When the butter has completely melted, add the onion. Wait until it turns golden.
- Add offal and wait until the program completes.
- Sprinkle with flour and stir.
- Mix beer with broth, dilute mustard with sugar, salt and pepper in a small amount of this mixture.
- Add mustard to the gizzards, stir.
- Pour in the remaining beer and broth mixture.
- Lower the multicooker lid and activate the “Stew” mode. Set the timer for 60–90 minutes, depending on the size of the stomachs.
Gizzards cooked in beer are tender and juicy, have a piquant taste and can be combined with almost any side dish. You can serve them with potatoes, buckwheat, pasta, and rice.
Chicken gizzards with potatoes in the oven
- chicken stomachs – 0.6 kg;
- potatoes – 0.6 kg;
- onions – 100 g;
- garlic – 2 cloves;
- tomato sauce – 20 ml;
- sour cream – 60 ml;
- fresh herbs (dill, parsley) – 50 g;
- hard cheese – 100 g;
- vegetable oil - as much as needed;
- salt, spices - to taste.
Cooking method:
- Rinse the stomachs, fill with water and place on the stove. Bring to a boil over medium heat, reduce heat and simmer for 40–60 minutes, depending on the size of the offal. 10 minutes before readiness, you can throw a bay leaf and a few peas of black and allspice into the pan.
- Wash the potatoes and, without peeling them, boil until half cooked.
- Cool the potatoes and boiled gizzards.
- Peel the potatoes and cut them into round slices.
- Cut the stomachs into plates or cubes.
- Crush the garlic with a special press, mix it with sour cream and tomato paste.
- Wash and chop the greens with a knife.
- Peel the onion and chop finely.
- Grease a baking dish with vegetable oil and place potato slices in it.
- Sprinkle the potatoes with onions, then chopped herbs and spices.
- Place chicken gizzards in the next layer, salt and season them, and brush with the prepared sauce.
- Preheat the oven. When the temperature in it reaches 180 degrees, place the mold with potatoes and chicken offal in it.
- Bake for 30 minutes, then remove from the oven and sprinkle with grated cheese.
- Return the pan to the oven for another 10 minutes.
Stomachs baked with sour cream will turn out soft and tender. Potatoes add richness to the dish. The cheese will cover it with an appetizing crust, making it worthy of a festive table.
Chicken stomachs with vegetables in a cauldron or saucepan
- chicken stomachs – 0.5 kg;
- onions – 100 g;
- carrots – 100 g;
- tomato – 150 g;
- bell pepper – 0.2 kg;
- dill – 50 g;
- soy sauce – 40 ml;
- sour cream – 40 ml;
- vegetable oil – 60 ml;
- water (for extinguishing) – 0.2 l;
- universal seasoning with dried vegetables - to taste.
Cooking method:
- Place well-washed chicken stomachs in a saucepan, cover with water and boil until soft. Remove with a slotted spoon and cool. Coarsely chop if desired. If the stomachs themselves are not large, they can be left whole.
- Peel the onion and cut into thin half rings.
- Wash the pepper, cut off its stem, and remove the seeds. Cut the vegetable lengthwise into 4 parts and cut into not too thin strips.
- Scrape and coarsely grate the carrots.
- Pour boiling water over the tomato and remove the skin. Use a knife to remove the seal near the stem. Cut the tomato pulp into cubes about 1 cm in size.
- Heat the oil in a cauldron or thick-bottomed pan and put the onion in it.
- When the onion turns golden, add the carrots and fry the vegetables together for a couple more minutes.
- Add peppers and tomatoes, simmer for a minute or two.
- Place the ventricles. Fry them along with vegetables for 5 minutes.
- Mix soy sauce with sour cream, dilute with water and pour the resulting liquid over offal and vegetables.
- Reduce heat and simmer the gizzards with vegetables for 20 minutes.
- Add seasonings and continue to simmer for another 10 minutes, making sure that the liquid from the cauldron does not completely boil away. Add a little water if necessary.
According to this recipe, chicken gizzards are not only soft, but also juicy. They can be eaten without a side dish, but it is better to complement them with potatoes or pasta. They will remain tasty even if they cool down and can be served instead of a cold appetizer. If you do not fry the vegetables first, but immediately stew them together with offal, you will get a dietary dish.
Chicken gizzards in sour cream
- chicken stomachs – 0.5 kg;
- chicken broth or water – 0.25 l;
- sour cream – 0.25 l;
- vegetable oil – 40 ml;
Cooking method:
- After washing and drying the chicken gizzards, cut them and fry for 5 minutes in hot oil. Do not cover the frying pan with a lid at this time; it is better to set the flame intensity to medium or even high.
- Reduce heat and fill the stomachs with broth. Simmer them covered over low heat for 30 minutes.
- Salt and season the offal, pour sour cream. Continue to simmer, uncovered, for another 20–30 minutes. During this time they will become completely soft.
This recipe for stewed chicken gizzards can be called a classic, since housewives have been using it for a long time and many cooks prefer this simple option.
Chicken gizzards with mushrooms
- chicken stomachs – 0.7 kg;
- fresh champignons – 0.25 kg;
- onions – 0.2 kg;
- sour cream – 0.5 l;
- chicken or mushroom broth – 0.2 l;
- vegetable oil – 40 ml;
- salt, spices - to taste.
Cooking method:
- Wash the chicken by-products and cut them into small pieces.
- Peel and cut the onion into thin half rings.
- Wash the mushrooms, pat dry with a towel, and cut thinly.
- Mix half the sour cream with the broth. If necessary, it can be replaced with boiled water.
- Heat the oil in a deep frying pan and put the onion half rings in it, fry them over medium heat for 5 minutes.
- Add the chicken navels and fry them for 5 minutes along with the onion.
- Pour in sour cream mixed with broth.
- Cover the pan with a lid and simmer the offal for half an hour.
- Add salt and pepper, add mushrooms and remaining sour cream, stir.
- Continue simmering covered for 15 minutes.
Chicken gizzards prepared according to this recipe are especially flavorful. They will appeal not only to mushroom lovers. It is difficult to treat such a dish without due respect. It can even be served at a festive table, and your guests will be satisfied.
Chicken gizzards in spicy sour cream sauce
- chicken stomachs – 0.5 kg;
- sour cream – 150 ml;
- pickled cucumbers – 100 g;
- onions – 100 g;
- carrots – 100 g;
- garlic – 1 clove;
- grated horseradish – 20 g;
- grated ginger – 5 g;
- vegetable oil - as much as needed;
- salt, ground black pepper - to taste.
Cooking method:
- Wash and peel fresh vegetables.
- Grate the horseradish and ginger roots, pass the garlic through a press.
- After washing the stomachs, boil them until tender in salted water. Cool them and cut them into cubes.
- Grate the carrots and finely chop the onion.
- Cut the pickled gherkins into small pieces.
- In heated oil, fry the onions and carrots, add the gizzards to them and fry them for 5 minutes.
- Mix sour cream with the remaining ingredients, pour the resulting sauce over the chicken offal.
- Simmer for 10 minutes under the lid.
This dish of chicken gizzards has an original spicy taste. The recipe will be useful for those who like to experiment in the kitchen.
If you know how to cook chicken gizzards so that they become soft and tender, your family menu will always have inexpensive, but satisfying, tasty and healthy dishes made from these offal.
In order for chicken stomachs to be soft, it is necessary not only to cook them properly, but also to remove unnecessary skin and fat.
Offal cleaning
The cleaning process is quite simple, it includes several sequential steps:
- The product is immersed in ice water for 5-10 minutes.
- Carefully cut the ventricles along the intestinal opening, clearing them of sand or food debris.
- Wash thoroughly under running water and pour boiling water over it.
- The yellow skin is carefully removed from each ventricle using a knife.
- Wash again.
Cooking rules
Boiling stomachs is a fairly simple and straightforward process. It is practically no different from preparing chicken hearts or other offal. They are simply placed in a saucepan, filled with cold water and cooked over low heat for one to two hours.
Advice. During the cooking process, it is necessary to remove the formed foam.
Simple recipes for preparing dishes from chicken stomachs: detailed instructions
Today, there are many different ways to prepare chicken stomachs. Housewives boil, fry, stew or bake them. The recipes below will help you cope with offal at home without much effort.
Chicken gizzards in tomato-sour cream sauce
Ingredients:
- 500 g of ventricles;
- 1 medium onion;
- 1 medium carrot;
- 250 ml water or chicken broth;
- 200 ml store-bought or homemade sour cream;
- 50 g tomato paste;
- 50 ml vegetable oil;
- salt, pepper to taste (you can add other favorite spices).
Cooking technology:
- Chicken gizzards are cleaned and thoroughly washed under cold running water.
- The prepared ingredient is boiled until tender (1-2 hours).
- The onion is peeled, washed and cut into half rings.
- The carrots are peeled, washed and grated on a coarse grater.
- Vegetables are fried in hot vegetable oil.
- Place the boiled gizzards (you can also chop them if desired) and the carrot-onion mixture into the prepared pan, and pour the broth over everything.
- The contents of the container are simmered for 15-20 minutes over low heat.
- Add the remaining ingredients, mix thoroughly and simmer for another 15-20 minutes.
The finished dish is served hot with a side dish.
Advice. Before serving, you can sprinkle the dish with fresh chopped herbs, it will give it a special uniqueness.
Tender stewed gizzards with mushrooms and potatoes
Ingredients:
- 500 g chicken stomachs;
- 3-4 potato tubers;
- 150-200 g champignons;
- 50 ml of homemade or store-bought sour cream;
- 1 chicken egg;
- salt and other spices to taste.
Preparation:
- Mushrooms are washed with running water to remove sand and dirt, peeled, and cut into large pieces.
- Potato tubers are peeled, washed and cut into small cubes.
- Chicken stomachs are cleaned of dirt, fat and film. Cook over low heat until fully cooked (a bay leaf is added to the water).
- Add champignons to the boiled product, add a little salt and cook over low heat (for 15-20 minutes).
- Place potato blocks in a pan and cook until all ingredients are cooked.
- In a separate container, beat the egg with sour cream, pour the mixture into the contents of the pan, mix gently and remove it from the stove.
Stomachs stewed with mushrooms and potatoes
Stomachs with vegetables
This recipe is ideal for cooks who own a slow cooker.
Ingredients:
- 1 kg chicken stomachs;
- 3-4 large bell peppers;
- 2-3 medium sized carrots;
- 3-4 medium onions;
- 5 small tomatoes;
- 350 g frozen peas or corn (you can use a “Mexican” vegetable mixture);
- 70 g butter.
Advice. Fans of savory dishes can also add chili pepper to the main ingredients.
Cooking technology:
- The stomachs are cleaned of dirt and skin, washed thoroughly and cut into several pieces.
- Vegetables are peeled and washed.
- The offal is placed in a multicooker bowl, poured with a small amount of water (120-150 ml) and simmered for 40 minutes.
- The onions are cut into half rings, the remaining vegetables into large cubes.
- Vegetables, peas (or corn) and butter are placed in the thicket with stomachs.
The contents of the equipment are put back into the “quenching” mode for 25-30 minutes.
Chicken gizzards are not only tasty and satisfying, but also very healthy for the body. The soft and tender offal will become a favorite delicacy on the dinner table. Prepare them for your family; your household will appreciate the housewife’s efforts at the proper level. Experiment, try - everything will definitely work out!
A simple recipe for chicken gizzards: video
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