What can I make with whole Goat's Milk?

[lonetree1353]

DD wanted to try goat's milk as she cannot have dairy products and decided she didn't like the aftertaste. I have 2 litres of the stuff and wondered if anyone has any good recipes that I can use. TIA

[engineer]

I make yogurt with it. The consistancy is quite different than with cow's milk but I like that it is very creamy. Then I add fruit, honey, ground flax seed, granola and a touch of vanilla and cinnamon. Very Yum!

Also check out the Meyenberg Goat Milk Products website (www.meyenberg.com) for other recipes (like ice cream). She may like that.

Good luck

[ctr264]

DD wanted to try goat's milk as she cannot have dairy products and decided she didn't like the aftertaste.

You may want to try a different brand. My DD can't have cow's milk/products but can have goat's milk/products. We tried three different brands before we found one that didn't have an aftertaste. There shouldn't be an aftertaste. I have tasted fresh goat's milk and it doesn't have an aftertaste either.

Because DD can't have cow's milk/products, I use goat's milk in anthing that I would normally use regular milk for, including baking.

[ctr264]

Lonetree1353

The goat's milk I use is by Tournevent. It's made in Quebec but I have been able to buy it in both Ontario and Quebec. Not sure if it is available where you are.

www.chevre-tournevent.qc.ca

[PamN]

To use up what you've got, you could make the dessert sauce cajeta (like dulce de leche).


* Exported from MasterCook *

Cajeta

Recipe By : David Rosengarten
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Sauces & Salsas & Pestos

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart whole goat's milk
1 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon baking soda -- dissolved in
1 tablespoon water

1. Bring the goat's milk, sugar, and corn syrup to a boil in a deep, heavy-bottomed 3-quart saucepan over medium-high heat, stirring constantly.

2. When the mixture comes to a boil, remove it from the heat and add the dissolved baking soda. The mixture will bubble up; stir for a minute or two off the heat until the bubbles subside.

3. Return the saucepan to medium-low to medium heat. Monitor the heat as this cooks, adjusting as necessary so that the mixture is boiling, but does not boil over. Let the mixture cook, stirring occasionally, for 45 minutes to an hour. You'll know it's ready when it looks like thin butterscotch pudding. As it's approaching that final stage, stir constantly to prevent scorching.

4. When the cajeta is ready, pour it into a Pyrex or metal bowl, cover, and refrigerate.

(Makes 1-1/2 to 2 cups)

COOK'S NOTE: If your cajeta is not perfectly smooth, you can strain it through a fine sieve.

Source:
"David Rosengarten Entertains (John Wiley & Sons 2004)"
S(Web):
"http://www.amazon.com/exec/obidos/tg/feature/-/543089/ref=ed_fck_bb_rosengarten/102-6417456-4192109"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1561 Calories; 40g Fat (22.7% calories from fat); 35g Protein; 275g Carbohydrate; 0g Dietary Fiber; 111mg Cholesterol; 1167mg Sodium. Exchanges: 4 Non-Fat Milk; 8 Fat; 15 1/2 Other Carbohydrates.

NOTES : Whereas dulce de leche is made from cow's milk, cajeta is usually made from goat's milk, giving it an earthier flavor. To my knowledge, canned goat milk is not readily available in this country, so you'll have to stir the following mixture continuously at first to keep the sugars from scorching.

Nutr. Assoc. : 642 0 0 0 0