milk milk milk

[Ariel301]

You can do anything with goat milk that you can do with cow's milk. I do find that pasteurizing it or heating it really hot really fast gives it an off flavor, especially in the microwave, but I don't like the taste of pasteurized milk at all.

 

[freemotion]

Chowder. Got a garden? Garden chowder flavored with home made feta and lots of milk. Use onions and garlic, saute'd, then add a cup of this and a cup of that....as many colorful veggies, diced, as you can get your hands on. Simmer in chicken broth, then when the veggies are done add lots of milk and heat through, and add shredded or grated cheese of your choice, generously. Cheddar works great, but home made feta is awesome. Leave the salt out of the soup until you add the feta, as it is a bit salty.

 

[Bedste]

Heating up the goat milk wont ruin the taste in the chowder? Awesome

 

[freemotion]

First time I made this I made enough for leftovers for lunch the next day. There were no leftovers.

 

[Bedste]

thanks......

 

[Our7Wonders]

I have a book called, "Goats Produce, Too" that I use A LOT...ordered from Hoeggers, I believe...the coconut cream pie is to.die.for.

I have this book too and I really like it. It's a very basic book but has all the *how to stuff*. Ice cream, puddings, pies, yogurt, cheeses, soaps, and goat meat recipes too. It's a great beginner book and I highly recommend it to anyone just starting out - like me .

 

[Bedste]

thank you I will order it......

 

[freemotion]

If you think you'll get serious about cheesemaking, 200 Cheese Recipes (or something like that ...for some reason the title of that well-worn book that lives on my counter just won't stick in my head!) is a great one.

eta: Oh, and the Toth book....she is big on pasteurizing, you can skip that step. If you don't pasteurize, you don't need to add the calcium chloride. Pasteurization destroys the structure of the calcium molecule, preventing the proper bonds needed to make a firm curd. Also prevents us from absorbing it for use in our bodies. That we get our calcium needs met by modern store bought dairy products is an outright lie. You are doing so much good for your health and that of your family by producing your own dairy products.

 

[Griffin's Ark]

Excess goat milk? When I bake, if a recipe calls for milk I use goat milk in exactly the same way that I would use cow milk. When I make sauces with cream ( from the cow milk), if the sauce needs to be thinned, I thin it with goat milk. Use it in pudding (either cooked or instant). In fact, the only thing I use cow milk for is to skim the cream for cooking, baking or making butter. I never use the cow milk in a recipe that calls for milk anymore and I have never had the flavor of anything compromised by using the goat milk. (I'm the wife of Griffin's Ark btw).

 

[wannacow]

I used a gallon to make Emeril's goat ricotta cheese the other day. (I googled it) It was easy and yummy. We had manicotti that night. I also make yogurt every week. I'm waiting for the weather to cool down to try some other things, like soap.