Goat Cheese Ice Cream

Recipe can makes about 3 cups of  ice  cream.  It is easy and anyone can master it.

  • 11/2 cups Goat Milk

  • 2/3 cup Sugar

  • 4 ounces Fresh Goat Cheese

  • 6 Egg Yolks

  1. Warm the goat milk and sugar in a medium saucepan. While the milk is warming, crumble the goat cheese into a large bowl and set a mesh strainer on top.

  2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the goat cheese. Keep stirring until the cheese is melted, then stir until cool over an ice bath.

  4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Goat Milk Composition

COMPOSITION OF GOAT MILK IN COMPARISON WITH COW AND HUMAN MILK

The composition of goat milk is given in the following table which shows that the goat milk is quite similar in composition to cow and human milk but there are some obvious exceptions.

Average vitamin content of goat, cow and human milk.

Vitamin Cow Goat Human
Vitamin A(1)(2) 1560.0 (1380) 2074.0 (1850) 1898.0 (2410)
Vitamin D 33 23.7 22.0
Thiamine 0.44 ( .38) 0.40 ( .48) 0.16 (0.14)
Riboflavin 1.75 (1.61) 1.84 (1.38) 0.36 ( .36)
Nicotinic Acid 0.94 ( .84) 1.87 (2.7) 1.47 (1.77)
Vitamin B 6 0.64 ( .42) 0.07 ( .46) 0.10 ( .11)
Pantotheine 3.46 (3.13) 3.44 (3.1) 1.84 (2.23)
Biotin 0.031 0.039 0.008
Folic Acid 0.0028 ( 0.005) 0.0024 (0.001) 0.0020 (0.005)
Vitamin B 12 0.0043 (.0036) 0.0006 (.00065) 0.0003 (,.00045)
Ascorbic Acid 21.1 (14.7) 15.0(13,0) 43.0 (50)
Choline 121.0 150.0 90.0
Inositol 110.0 210.0 330.0

(1)Vitamin A expressed in International Units/liter; all others as mg/liter.
(2) Numbers in ( ) are from the USDA Handbook 8-1 (1976).

Goat Cheese Recipe With Unpasteurized Milk

Simple Soft Cheese

This is an easy recipe that only requires half  gallon raw goat milk, the strained juice of 2 medium lemons, a thermometer capable of the 180-200°F range, some “cheesecloth” (many cotton cloths will work for straining), and some coarse salt,  like kosher or sea salt. Please take note *This recipe will not work well with pasteurized milk.

Heat milk on medium heat (in a stainless steel pot) to 185°F

Remove from heat and stir in the lemon juice

Stir for several minutes until milk has curdled

Add 1/2 tablespoon of coarse salt (optional)

Pour milk through cheesecloth

Wrap curds in cheesecloth and hang (using a rubber band works well) in the refrigerator to drain

Drain for 4-8 hours, depending on how dry you want the curds

Scrape curds off cloth into bowl and stir

That is all there is to it! You can use on toast, in salads, with pancakes or whatever you wish. Experiment using herbs (added at the end when you stir the cheese). For larger curds, heat the milk well into the 190’s before curdling. Experiment with curdling temperature and drying time to get the cheese that meets your needs. Happy experimenting !

Goat Milk Fudge Recipe

What makes this fudge have a nice soft texture is the thickness. This recipe is to churn up  a thick fudge “cubes”.  And this fudge is make  as “healthy” as possible by using fresh goat milk and all organic ingredients.

  • 9 Tablespoon Cocoa
  • 4 Cups Cane Juice Crystals (you could use regular sugar)
  • 1 1/2 Cups Goat Milk
  • 2 Tablespoon Corn Syrup
  • 1/2 Cup Butter (4 oz)
  • 2 teaspoon. Vanilla
  • 1/4 teaspoon. Sea Salt
  • 1 to 1 1/2 Cups Walnuts

In a large pan mix the sugar and cocoa.  Use a pan 4X bigger than you think you need because this will boil up high as it is cooking.

Add the goat milk and corn syrup. Bring to a boil over medium heat, stirring gently.  Continue cooking and stirring occasionally over medium low heat, until it reaches the soft ball stage ( 234°).

Remove from heat and add butter but, Do Not Stir.

Cool, without stirring to 150°.  Add vanilla and salt.  Stir well to incorporate butter. Once all is combined, add the walnuts.  Stir vigorously until the fudge thickens and looses it’s gloss. Quickly spread into buttered 8″x 8″ pan.

When cool, cut into cube sized pieces with a lightly butter knife. Enjoy!

The Benefits of Kefir

kefir

Kefir is Caucasian origin fermented milk product. Kefir is an acidic, slightly foamy product made from pasteurized and fat-standardized or decreamed goat milk that has passed through a combined acidic and alcoholic fermentation of symbiotic lactic acid bacteria and yeast kefir grains. The finished product Kefir, contains 0.6 to 0.8% lactic acid and 0.5 to 1.0% alcohol. Kefir grain includes mix microbial flora. Its size varies between 0,5-3 cm. Kefir is white or white-yellow colored, and has pop-corn like appearance.

Kefir is easy to digest and help cell growth. Kefir is believed to expend life due to preventing flocculation of materials in intestine. Kefir is rich in protein, fat, lactose and minerals and decrease the bad cholesterol level in blood. Kefir decrease tension, dilute urine, evacuate body toxins, accelerate intestine movement, prevents hepatitis, joint diseases, diarrhea, constipation, blood lost, postpartum problems. It also decrease blood sugar but most importantly prevents cancer.

Kefir is an important nutrient for sick people and children, because it is easy to digest and rich in protein.

Researches showed that kefir increase potency of people. Woman use it as face-mask. Kefir is also beneficial for nervous problems, anorexia, ulcer, bronchitis and asthma.