Types of Goat Milk

 

 

Today,  Powdered Goat milk are manufactured and marketed in most part of the world besides the United States. Powdered products available include Whole milk, Skim milk, Whey and infant foods.

 

Besides powered goat milk  there are different goat milk compositions as well, including:

 

Flavored goat milk

It is milk to which some flavours have been added. When the term milk is used the product should contain a milk fat percentage of a least equal to the minimum legal requirement for market milk. But when the fat level is lower (1-2 per cent) the term ‘drink’ should be used.

 

Acidophilus Milk

It is fermented milk, produced by development in milk of a culture of Lactobacillus acidophilus. It is claimed that acidophilus milk has therapeutic and health promoting properties. It is also claimed that the growth of Lactobacillus acidophilus under the conditions existing in the intestinal tract will replace undesirable putrefactive fermentation with a beneficial lactic fermentation.

 

Carrot Milk

The rich nutrient content of carrot, especially, Vitamin A and its precursor carotene cannot be questioned. It is also rich in health giving fibre. Some people relish carrot as such in its raw form and some cook and use it. Another form of utilization is extraction of juice from carrot. But carrot juice when consumed as such will not be tasty. It has to be added with sugar. Just to make the carrot juice tasty and at the same time utilize the nutrients present in the juice in its natural form, carrot juice can be added with goat milk to make “CARROT MILK”.

 

 

 

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Chhana – DIY

 

Chhana Recipe:

 

Chhana is an acid and heat-coagulated milk product. It should not contain more than 70 per cent moisture and goat milk fat should not be less than 50 per cent of the dry matter.

The quality of Chhana is affected by the type, fat percentage and acidity of milk, coagulation temperature, pH, type of coagulant used and its strength. To prepare high quality chhana, fresh goat milk containing more than 4 per cent is preferred since it gives the desired soft body and also meets the legal requirements. The temperature of coagulation of goat milk should be around 85°C and its pH should be approximately 5.5.

A pinch of calcium chloride is usually added to the coagulating solution before its addition in to the boiling milk since it compensates the calcium in milk lost during boiling and helps in bringing about perfect coagulation. Lactic or citric acid is commonly used as coagulating agents. Traders however use the previous days sour whey, which brings about considerable saving in the coagulation process. Of late, some research suggests the use of calcium lactate as coagulating agent.

  • The required quantum of goat milk is taken in a stainless steel jacketed kettle or iron karahi and the goat milk is heated.
  • Coagulating solution is prepared by dissolving 2 g of citric acid in 200 ml of potable hot water for one litre of goat milk. A pinch of calcium chloride may be added to the hot coagulating solution to aid in the coagulation process.
  • The goat milk is brought to boiling point while stirring it continuously with a stirrer.
  • As soon as the goat milk boils, the heating is stopped.
  • The coagulating solution is added in thin streams to the hot goat milk with continuous gentle agitation.
  • As clear whey separates, addition of coagulating solution is stopped.
  • It is better to wait for a few minutes for the completion of the coagulation process. Then the coagulated milk is poured over another vessel through muslin cloth.
  • The cloth containing the coagulated mass is tied and hung on a hook for the complete removal of whey from chhana.
  • After draining the whey out, the chhana is wrapped in vegetable parchment paper and stored for further use.

 

 

 

Full Cream Goat Milk Powder

 

 

The high fat content of full cream goat milk powder imparts it with a creamy flavor, and renders it suitable for a wide range of applications in the food industry.

 

Full cream goat milk powder is manufactured by spray-drying whole fresh goat milk. The goat milk powder contains the natural content of fat and protein present at the time before the goat milk is spray-dried. These contents are subject to seasonal fluctuation. However the process can be modified to incorporate the standardization of the fat and protein content, should this be required for a specific application.

 

Full cream goat milk powder is suitable for use in a wide variety of foods such as, for example, dairy drinks and desserts, cheese, ice-cream, infant and follow-on formula, nutritional supplements and tablets.

 

Nutritional information (100 g): Energy 2184 kj 523 Kcal, Fat 31g saturated 21g mono unsaturated 7,4g poly unsaturated 1,2g trans fatty acid 0,3g, cholesterol 80mg, Carbohydrates 35g, sugars 35g, Fibers 0 g, Protein 26g

 

 

Goat Milk Butter Recipe – DIY

 

 

butter

 

As a result of the composition of goat milk butter the product has a lower melting point than regular butter, making it easy spreadable and ideally suited to applications such as the production of ice-cream! Goat milk butter does not contain carotene, so the product possesses a clear, white color. Goat milk butter is suitable for use in a wide range of applications, such as in the ice-cream, cosmetics and flavoring industries; and in the catering industry, as an ingredient in sauces, but also to fry meat.

 

Basic Requirements:

  • Fresh, strained Goat Milk
  • Cream Separator
  • Candy thermometer
  • Blender
  • * Optional – Butter coloring

 

Creating butter from your fresh goat milk is more nutritious for you than store bought butter because there are no preservatives. It is also just plain fun. With this method, you will be able to make butter quickly. No need for slow butter churns. The recipe serves 16.

  1. Goat milk is naturally homogenized, unlike cow milk, so you will need a cream separator and separate the cream from the milk.
  2. Bring the goat milk to 55 degrees either by warming or cooling in a warm or cool water bath. (pan in the sink works fine)
  3. Pour the cream into your blender. Only fill 3/4 full.
  4. Add butter coloring or yellow food coloring if desired. Goat milk butter will be a clean, white color in it’s natural state.
  5. Place top on blender and begin blending your cream with short bursts of speed. On/off for a few seconds at a time. The butter will form quickly.
  6. Pour excess liquid out of the blender.
  7. Remove butter from blender and place into a colander and rinse with very cold water.
  8. Put your rinsed butter onto a cutting board. Add 1/2 tsp per pound of butter (or to taste).
  9. Mix the salt into the butter with a spatula. Keep removing excess liquid. May help to have a towel underneath your cutting board to absorb any possible mess. Keep working the butter so you can remove as much liquid as possible.
  10. Place butter in a mold of your choice. Purchased molds are a lot of fun but you can also improvise and use things you may already have on hand. You can even use a glass square cake pan and then cut bars from it after it cools.
  11. Wrap molded butter up in plastic wrap and store in refrigerator for up to 2 weeks or freeze.

 

Nutritional facts

Per serving (1 teaspoon) contains 102 Calories; – Total Fat 10.8g, Cholesterol 33.8mg, Sodium 81.7mg, Carbohydrate 0.9g, Sugars 1g, Protein 0.9g, Calcium 22.2mg, Potassium 32.2mg, Phosphorus 19.4mg 

 

 

 

 

Goat Milk Recipe – DIY Easy Cajeta

 

Cajeta Recipe.

Goat Milk is also used to make Mexican Caramel Candy known as Cajeta. Mexican Caramel Candy  is something fun and easy to do and more importantly, you get to taste  it,  if you have not tried them.

The recipe requires only four ingredients, and serves 10.

 

Ingredients:

  • 3 quarts  Goat Milk

  • 2 tablespoons Cornstarch

  • 3 cups Sugar

  • ¼ teaspoon Baking Soda

 

Directions:

  • Dissolve baking soda and cornstarch into 1 cup milk. Stir well to dissolve any lumps.
  • Add rest of  milk and add sugar.
  • Bring mixture to boil, stirring constantly while cooking. Cook until the mixture is thick and looks like caramel sauce.
  • Pour into glass jars and let cool. Cover and refrigerate for up to two weeks.

 

This makes a great topping for ice cream and makes a delicious apple dip!

Nutritional facts

Per serving contains 131 kcal  Calories;  – Carbohydrates 24g, Protein 3g, Fat 3g, Saturated Fat 2g, Polyunsaturated Fat 1g, Cholesterol 10mg, Sodium 109mg, Potassium 169mg, Sugar 24g, Calcium 100mg.