Goat Milk

Not having an ice cream maker, nor time to crank one will not hinder you from churning up your favorite ice cream. You can make sort of a shortcut ice cream that no one whines about and it can be  served as a thick milk shake as well.

If you do like to try this, just whip a teaspoonful of vanilla and as much sweetener as you like into a quart of fresh goat milk. Put the bowl into the freezer with a cover on it. You can use a saucer if you do not have a cover. When it is starting to freeze, take it out and beat it very well with a hand mixer or a blender. Put back into the freezer until almost frozen. Take out and mix well again. Back into the freezer until as hard as you  like. More often then not we cannot wait any longer and eat it like soft serve ice cream or add a bit of milk and beat it well, making milk shakes.

Of course, like the yogurt, you can add as much or as little as you want in the way of flavorings. Fruits, jam, chocolate, chocolate chips, or even marshmallows and nuts all can be incorporated into the nearly frozen ice cream. You can also add almond, black walnut, or whatever extract you desire. Then there are banana splits, sundaes with fresh fruits like  blueberries, strawberries, and raspberries with cream or syrup made from them.

So, next time when your family request for  ice cream,  churning out these delicious ice cream take so little time and easy that you can master and do it more often, so Enjoy!

Delicious in many ways:

There are a varieties of goat milk cheeses available, like the Sweet combination, Wine combination and Chevre chaud. However, the varieties of goat milk cheese are not merely due to the various tastes but also partly due to the flexibility the cheese offer with its combination. Goat milk cheese can be savor both cold and warm and the way it is served will normally indicates the time of the year. Throughout the year, only during winter production of goat milk is temporarily suspended, at least for a few weeks therefore, it  is not available at year end.

Sweet combination

Chocolate mousse is not the only option for dessert, goat milk cream cheese combined with fruit is surprisingly tasty. The combination of mild soft goat milk cheese and strawberry or raspberry mousse  is a very harmonic combination. Exotic fruits are also a very compatible match to French goat milk cheese. You can also try pineapple with a Chabichou or mango with goat milk cream cheese.

Wine combination

The enjoyment can be completed with a matching wine. Particularly compatible wines are chosen from the same region as that of the goat milk cheese. A light Cotes du Rhone to Picodon , Tourraine Sauvignon to Sainte-Maure, Cotes du Ventoux to Pelardon , just to name a few. Champagne and fresh goat cheese also complement one another.

Additionally, it is also the taste and the maturity of the cheese that determines a suitable wine. Generally, goat milk cheese taste better with white wines than red wine especially salty goat cheese.

Chevre chaud

Chevre chaud is a French dish consisting of Chevre cheese served hot, the warm goat milk cheese which is coated in breadcrumbs or wrapped in bacon and is warmed in the oven. Several other variations are also available and are usually served on  baguette.

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Making Goat Milk Lotion is an easy and  simple process that any individual can master.

Goat Milk Lotion Recipe:

• 1 1/2 Tablespoon beeswax
• 2 Tablespoon pumpkin seed oil
• 2 Tablespoon palm oil
• 3 Tablespoon sweet almond oil
• 1 Tablespoon apricot oil
• 1 Cup warm goats milk
• 1 Teaspoon Vitamin E oil
• 1/2 Cup Aloe Vera gel

Melt beeswax and palm seed oil together. Remove from heat. After melted, add the sweet almond oil, pumpkin seed oil and apricot oil. With a blender, slowly add the warm goat milk to oil/wax mixture. Add Vitamin E oil as mixture begins to thicken. Beating until mixture thickens and cool to room temperature. Add aloe vera gel to the cooled lotion and blend well one final time. Since goat milk is used it is recommended adding a preservative to extend shelf life. Store in air-tight containers.

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Goats milk is also used to make soap. Goat milk soap gives a rich creamy feel and will leave your skin feeling very soft. Most people with problem skin, eczema (atopic dermatitis), acne, psoriasis and other sensitive skin find that after using goat milk soap their skin condition improve. The soap will clean and not irritate your skin.

One of the most popular additives to goat milk soap is  handmade soap. And rightly so. Goat Milk is a natural emollient that helps soothe and moisturize the skin. It contains vitamins A, B6, B12 and E. Goat milk has 3 times more beta-casein than cow milk. Caseins are easily absorbed into the skin and allow for quick hydration of dry skin. The content of triglycerides, capric, caprylic and caproic acid helps balance the skin’s natural pH and promotes natural exfoliation of dry skin.

Scented or fragrant goat milk soaps are like Floral, Oatmeal, Spice and Fruit Fragrances. Special Dermatological and Manuka Honey (unscented soaps) goat milk soaps are for people forced to use soap substitutes or very neutral soaps because of allergies or skin sensitive to perfumes. According to a survey, the demand for such soaps make up almost half of all sales.  Dermatologists commented that unscented goat milk soaps are particularly good for patients with skin problems because they leave no residue on the skin. These problems include eczema, dermatitis, psoriasis and infant eczema.

Making soap with goat milk takes a bit more preparation and time, but is definitely worth the trouble.

There are basically three ways to incorporate goat milk into your soaps however, each works a bit differently.

1. Fresh goat milk
2. Powdered goat milk
3. Canned/ Evaporated goat milk

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Goat milk cheese is a food consisting of proteins and fat from goat milk. It is produced by coagulation of the milk protein casein. Typically, the goat milk is acidified and the addition of rennet causes coagulation. The solids are then separated and pressed into final form. Some cheeses also contain mould either on the outer rind or throughout. It has a different color and structure and taste than that of regular cheese. It is usually white and breaks apart quickly.

Goat milk is highly suitable for the production of different varieties of soft cheeses that are popular in Europe, France, USA, Spain, Yugoslavia, Italy etc. The goat milk can be admixed with buffalo milk at 50:50 level for the manufacture of Mozzarella cheese. The cheese made from goat milk had higher retention of moisture and lower sodium content, higher fat and dry matter content and the organoleptic quality is definitely superior when compared with cow milk cheese.

In Italy, cheese made from goat milk are either consumed fresh or ripened for 2 months. For ripening the cheese, white or blue moulds are used in order to produce a strong flavour and proper rind formation. The cheese made from goat milk is known for the desirable sharp flavour due to the presence of higher concentration of medium chain fatty acids. In many states of European Union, the goat milk cheese is marketed as premium quality.

Trials have been carried out by mixing 10-25% of goat milk in buffalo milk to produce cheddar cheese, which developed sharp and balanced flavour within 6 months of ripening. At 15% replacement in buffalo milk, the Gouda cheese developed pronounced flavour.  Domiati cheese made from fresh goat milk and ripened for 90 days exhibited that the rennet type had little effect on the yield, acidity, moisture content, fat, salt, ratio between soluble nitrogen to total nitrogen, total volatile fatty acids and non protein nitrogen of cheese.

Summer is also the natural season for fresh goat milk cheese such as chevre. A word about storing cheeses in warm weather. All of them should be kept in the refrigerator. Creamy or sticky fresh goat cheese should first be wrapped tightly in plastic wrap. Be sure to use a fresh sheet of wrapping paper each time you rewrap the cheese.

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