Recipes

Goat Milk Custard

6 fresh eggs

3 c. goat milk

1/2 c. maple syrup

1 tsp. vanilla

1/4 tsp. salt

Preheat oven to 400 degrees.

Beat the eggs GENTLY with wire whisk*, add remaining ingredients mix and pour into 8x8 glass baking dish.

Bake 35-40 minutes* (until some browning on the top and a knife inserted in the middle comes out clean.)

*Extra tips for a smooth custard!

~Use the freshest eggs you can find and DON'T overbeat.

~Strain egg mixture before pouring into baking dish. (I typically do not.)

~Dont over bake, gently shake the baking pan, if custard has a slight wiggle, its probably done!

All ovens bake a bit different, know your oven.:)

Sprinkle top of custard before baking with nutmeg or cinnamon.

(Recipe adapted from Earth Friendly Goodies)

Goat Milk Cottage Cheese

1/2 gallon of milk

1/8 tsp liquid rennet, I use organic, vegetable rennet.

1/2 tsp salt

1 T. cream

3 T. sour cream*

Gently warm milk to 80 degrees and carefully stir in rennet.

Rest for 2 hours.

Use a wire whisk to cut through the curds, do so until you have desired size of curd you want.

Slowly warm the curds to 100-110 degrees until you can squeeze a curd without it splitting open. Strain into a flour sack lined strainer (or hang) for 20 minutes. Stir in salt, heavy cream and sour cream.

*I like to stir in homemade yogurt into our cottage cheese curds with a little bit of goat milk versus the cream and sour cream.

ice cream and cottage cheese picture.jpg

I'm clearly not a food photographer, and need to get better, updated pictures of things I have made through the years! Ice cream recipe is up next below!

Friendly reminder~ anytime you are incubating ANYTHING, cheese, yogurt etc. use clean, sanitized pots, pans utensils!

Easy No Cook Ice Cream

4 cups of goat milk

2 c. goat milk

2. c of heavy cream

1/2 -3/4 c of sugar

2 T. vanilla extract

Mix all the ingredients well, make sure sugar has dissolved, follow manufacturers directions for freezing ice cream.

The beauty of this recipe is that you can make it however you like! Enjoy!

Goat Milk Velveeta

Supplies:
flour sack towel washed and sanitized.
Thermometer
large colander
tongs
large heavy pot
medium heavy pot
plastic wrap
Container to use as mold, loaf pans work great, but any container is fine.

Gather supplies, place colander in sink then sanitize towel. In a pot bring water to boil, using tongs immerse towel into water for 3-4 minutes. Bring pot to sink and using tongs remove towel and unfold to cover collander, leave edges draped over outside of colander, you will need them for "handles".

Ingredients:
1 gallon of goat milk
1/4 c water
3 tsp of citric acid
3/4 t. baking soda
1 1/2 t.salt (no iodized salt)
1 T. butter

(4 T. cheddar powder optional)

Slowly heat milk tp 140 degrees.
Dissolve citric acid in water, stir until dissolved.
Once milk reaches temp, stir in citric acid mixture, gently stir, once curds seperate, let rest 5-10 minutes.
Pour into towel lined colander, use spatula to scrape sides to help whey pass through, pickup 2 corners of towel in each hand and roll curds back and forth (think teeter totter motion) releasing all the whey you can and curds com together in a ball.
Dump curds in medium pot, add salt, butter and baking soda. Over medium heat, keep stirring until smooth and melted, it will puff up, but just keep stirring. Now add cheddar powder if using and stir well.
pour into mold cover and chill.

Can line mold with parchment paper to prevent sticking.
Melt as you would regular velveeta!

(Recipe from Just A Pinch recipes)