Three Delicious Recipes Using Your Fresh Goat Milk

Soft Serve Ice Cream!

by Jenny Brown

When we can’t keep up with the fresh milk, it’s time to turn it into something else such as an herb cracker spread or a batch of homemade ice cream (which has been a staple around here in this hot September weather!).  So, by request, here is the first of our three favorite uses for all that extra goat milk…

BARRY’S HOMEMADE VANILLA SOFT-SERVE ‘RAW” ICE CREAM

~ Created by my sweet-tooth foodie husband~

*NOTE: You must decide for yourself if you are comfortable eating raw foods. We are very comfortable with it knowing exactly how our animals are cared for and what they eat. Do not, I repeat, DO NOT use store-bought eggs! This recipe is intended for those who raise their own animals or have a trusted source for these food items.

This recipe requires a Vita-Mix blender. You can try it in a different blender but you might not be able to achieve as creamy of a consistency. A plunger is required.

In the Vita-mix blender, combine on med-low setting just until mixed thoroughly:

6 cups fresh goat milk

1 cup sugar

2 raw eggs (fresh from your own chickens or someone you trust…never use store-bought!)

1 tsp. vanilla

few shakes of salt

Pour into 13″x9″ baking dish (glass or metal, whatever you have) and freeze hard. (Around 8 hours, so plan ahead for the hot afternoon!)

Once mixture is frozen, remove from freezer and cut into 1″-1 1/2″ cubes. Just cut up as much as you want for this serving and put the pan with the remaining frozen mixture back in the freezer.

Place cubes in blender.

Add enough milk to aid in the blending process.

With your Vita-Mix settings set like this…

( I should be getting paid for advertizing! )

…flip on the ‘ON’ switch.

In less than 2 seconds, turn the middle knob all the way to ’10′ with one hand while having the plunger in place with the other hand to continue to push the mixture down into the blades.  (Make sure you have the Vita-Mix lid on the pitcher to prevent the plunger from hitting the blades…we’re on our third plunger over the course of a few years for forgetting that minor detail)

Flip the far left switch to ‘HIGH‘ and plunge like mad, being sure the mixture is moving and blending. Continue to plunge fast and continuously until the mixture has become creamy, not icy looking (about 15 seconds).

Too icy.

Just right.

We love to add one of our homemade jams as a topping such as black cherry or huckleberry. Yum!

Since this is made with whole milk rather than cream, it’s lower in fat and calories to boot!

Yogurt Cheese

I have tried a handful of different soft cheese recipes, some requiring special purchased cultures. As it turns out, my family’s favorite so far is a recipe that calls for the easiest attainable culture…yogurt!

Although all the soft cheeses I have made with goat milk have a slightly more sour taste than cream cheese, this recipe is the mildest we’ve tried. Chevre is our next in line of favorites but it does require a packaged culture.

~Homemade Chevre ~

I buy all my cheese cultures from New England Cheese-making Supply

How to Make Yogurt Cheese

You will need:

1 gallon fresh goat milk

1/2 c plain yogurt*

liquid rennet

herbs of choice*

salt

cheesecloth

large pot

instant read thermometer, wire whisk, large spoon (slotted is nice but not necessary),  glass measuring cup

strainer that fits inside a larger bowl

* Use a quality brand yogurt such as Mountain High – I have tried to use my own homemade goat-milk yogurt and it does not set.

* Chopped fresh oregano or dill are our family’s favorites

Make sure everything is washed thoroughly with hot soapy water, rinsed with clean running water, and air dried. If you use a dishwasher, you can run your pot, bowls, strainer, and utensils through a sanitary wash.

Pour milk (1 gallon) into a clean stainless steel pot

Prepare a rennet mixture by measuring out 1/3 cup water and adding 8 drops of rennet. Stir and set aside.

Measure out 1/2 cup of quality yogurt; set aside.

Heat milk over medium heat, stirring occasionally until it reaches 95°. Turn off heat and move pot off hot burner to prevent the temperature from increasing.

From the rennet mixture, give it a good stir and measure out 1 Tablespoon. Pour into warmed milk. Stir thoroughly.

(Gotta love that ‘farmgirl’ nail polish I’m modeling, the kind that only stays on for 1/2 a day because I end up out in the garden as soon as it dries. Sometimes I wonder why I even bother!)

Transfer or dispose of remaining rennet mixture and fill glass measuring cup half full of the warmed milk. Add pre-measured yogurt (1/2 cup) and mix thoroughly.

Add yogurt-milk mixture to pot and stir thoroughly.

Let milk stand covered and undisturbed for 12-18 hours. The longer it sits, the more sour it will be. I usually leave mine on the stove overnight. If you are planning to cook, move it elsewhere; the heat could affect the culture.

Check it around 12 hours; if you slightly tip the pot you will be able to see if a thick curd has formed. You should see a firm curd and a separate liquid that is very watery (whey) . If it looks firm, test it with a clean stainless steel spoon. It should be similar to a yogurt consistancy and hold it’s shape when lifted with a spoon. If it just pours out of the spoon, it needs more time.

When it’s ready, spoon the curds into a cheese-cloth lined strainer that sits inside a larger bowl to catch the whey.

Tie up the corners of the cheese-cloth and hang it to drain for 6-12 hours. The less time you drain, the more moist and ‘sweet’ it is; draining longer will give it a drier texture and the cheese will be more on the sour side.  So, drain time depends on your preference. We prefer the ‘moister-sweeter’ cheese so I stick right around 6 hours.

You can use a long utensil (such as a shish-kabob skewer), feed it through the knot, and let it hang in the pot like this…

To minimize sourness, place the pot in the fridge to drain. It makes a slight difference but not drastic.

Once the cheese has drained, place it in a mixing bowl and mix in salt and herbs to taste by mashing it with a fork (like you would when making a pie crust).  Reshape the cheese into a ball with a large rounded spoon or press into a mold.

Pudding

Last but definitely not the least of our family’s favorite usage of fresh goat milk is this rich, creamy, pudding recipe. It  tastes like a fancy custard you’d find in a French restaurant yet it’s so simple to make!

I remember my dismay when I learned that our nostalgic and comforting tapioca pudding recipe could not be made with goat milk. The tapioca granules in the milk mixture must be heated to a boil and held for at least one minute for it to act as a thickener. You can’t heat goat milk that hot without a strong ‘goaty’ flavor developing.

So, my 13 year old son, who is a natural born ‘foody’, was determined to find a way to make a pudding with goat milk that didn’t require the milk to reach a boil.

Not only did he come up with a recipe, he came up with a recipe that tastes like it was invented by a culinary chef!

What you’ll need:

A high-powered blender such as a Vita-Mix

4 cups fresh goat milk

1/2 cup sugar

10 T. (or slightly less than 2/3 cup) cornstarch

1/2 tsp. salt

eggs

2 tsp. vanilla

2 tsp. butter

Step 1 – heat milk in a kettle until it is steaming good but not to the point where it begins to simmer. Be sure to stir occasionally so the milk doesn’t stick to the bottom.

Step 2 – Add steaming milk, sugar, cornstarch, and salt to blender pitcher. Blend on high for 4 minutes.

Step 3 – reduce speed to medium (speed 5 on the Vita-Mix) and add eggs, vanilla, and butter. Blend 10 seconds.

Gotta love those bright yolks!

Step 4 – Pour into individual dessert dishes and chill until firm.

Serve this to guests as an after-dinner dessert. They’ll think you slaved over it!