“Simple Goat Milk Dessert Recipe”

If you are craving for a dessert that is cool and creamy sweat, then try this Dessert. This simple and sweet sensation Goat Milk Dessert recipe serves 4.

 

Ingredients:

  • 1 liter goat milk
  • 6 tablespoons sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons rose water

 

Directions:

  • Combine sugar and cornstarch.
  • Gradually, whisk in the goat milk.
  • Continue whisking and add rose water.
  • Pour in a saucepan on low heat, and stir until thickened.
  • Remove from heat and pour into ramekins.
  • Cool, then refrigerate.

7 Amazing Raw Goat Milk Benefits


Summerhill Dairy, Goat Milk 32 Fl Oz

Raw goat milk is a kind of milk that has not been homogenized or pasteurized. Many people know that raw milk is beneficial for their health including raw goat milk and raw cow milk, but there are others worry about their disadvantages or risks from drinking it. This is a type of drink that can supply lots of nutrients and many values for health.

1) Support Your Digestion – It takes approximately 30 minutes to digest raw goat milk while you need 2 hours to digest cow’s milk. This is because goat milk is low in fat globules. And, there are many short-chain fatty acids in raw goat milk that can support your stomach digest easier. Raw goat milk includes small amount of fat molecules and it is easier for people to assimilate. Fat molecules are like the factors that cause raw goat milk homogenized naturally. In addition, raw goat milk includes different protein structure to reduce allergy and support digestion. It is great if you add raw goat milk into your weight loss plan.

2) Have Alkalinity – Alkalinity is one of the most common raw goat milk benefits. Do you know about the mucous creation in your body when drinking raw goat milk? Raw goat milk is an alkaline forming food and help maintaining PH level in the body at the proper level. Additionally, raw goat milk is very helpful if you get some digestive problems such as acid reflux, heartburn and other stomach-related diseases.

3) Raw Goat Milk Is Less Allergic – While many people including kids and elderly people get allergy with cow milk, raw goat milk is relatively safe as it is less allergic. Reason being that raw goat milk does not include the complex protein, which encourages allergic reactions in your body when drinking milk. Though it does not mean that raw goat milk does not cause allergy, you could test before drinking it and the best way is to test if you are suitable with raw goat milk is by drinking a little.

4) Raw Goat Milk Has Healthy Fatty Acids – You probably have read or heard about lots of raw goat milk benefits. I would like to inform that raw goat milk includes two kinds of fatty acids; – capric acids and caprylic acids, which are very full of antimicrobial. They can fight bacteria and protect your health in some manners. Milk is nutritional food that affects well on human health. Especially, biochemical and physiological facts in raw goat milk are discovered and include both short and medium chain fatty acids that can help you prevent diseases and disorders, particularly for cardiovascular issues.

5) Provide Minerals and Vitamins – Providing vitamins and minerals are raw goat milk benefits that you could not forget whenever drinking it. This ingredient is high in vitamin A, vitamin K, vitamin B including vitamin B6, vitamin B12. It is also full of vitamin C, potassium, calcium, iron, magnesium, sodium, zinc, etc. In fact, if raw goat milk is fresh, it will be healthy and beneficial for your health. However, you should not use raw goat milk as the formula for kids due to it is lacked of folic acid. Instead, you should supply folic acid through foods.

6) Retard Harmful Organism Growth – Fresh milk includes bioactive components, which can help you retard harmful organism growth and improve your health when you drinking it. Raw goat milk also contains the same bioactive component as the mother’s milk and you can believe to supply this kind of raw milk in your diet. Certainly, you must be sure to avoid allergy or check it by drinking a little before drinking more.

7) Raw Goat Milk Have Less Lactose – Lactose is a kind of sugar that derived from glucose and galactose that you can find in milk. Many people get lactose intolerance which is normally the result of lactase deficiency. Lactase is a kind of enzyme that is used to digest lactose. As the result, you cannot drink raw milk if you have lactose intolerance. However, you can drink raw goat milk because it is low in lactose and help you digest very easily without stomached. The Lactose content in cow milk is 4.7 % higher than lactose in goat milk which is 4.1%.

In conclusion: After reading this, I am confident that you will try drinking goats milk, Its affordability is more superior than cow milk, meaning that even if you are on a strict budget, switching to goats milk will not put you out of your pocket or fighting for your Christmas dollar.

“Simple Porridge Oats with Berries Recipe”



This creamy-tasting porridge is topped with great value thawed frozen fruit and toasted flaked almonds for extra protein. With a Glycemic Index of 51, this perfect porridge is high protein, low GI.

This recipe requires less than 30 minutes preparation time, approximately 10 minutes cooking time, and serves 2.

Ingredients:

• 200ml  goat milk

• 150g fat-free natural Fromage Frais

• 80g whole rolled porridge oats

          • 15g flaked almonds, toasted

• 150g frozen mixed berries, such as strawberries, raspberries and blueberries, thawed

Directions:

• Put the oats in a saucepan with the goat milk and 300ml water. Cook over a low-medium heat for 3-4 minutes, stirring constantly, until rich and creamy.
• Pour into two deep bowls and top with the mixed berries. Scatter the almonds over and serve with the Fromage Frais.



“Homemade Salted Goat Milk Caramels Recipe”

Are you craving for something Sweet?

These salted goat milk caramels are easy to make and would definitely hit the spot.

 

Ingredients:

• 1 ½ cups Goats milk
• 2 cups Brown sugar
• 1 cup White sugar
• 1 cup Corn syrup
• 1 ½ cups heavy cream
• 1.5 tablespoon Vanilla
• 1/2 tablespoon salt (fine grain)
• Coarse grain salt to finish
• 1 cup butter
• 1 Vanilla bean

 

Directions:

  • Prepare a pot on the stove, and a baking pan (12in x 15in works best) for pouring the caramel.
  • Combine the sugar, brown sugar, corn syrup, goat milk, heavy cream, and butter in the pot on the stove. Mixing this mixture and heating it evenly is important to make the candy work. You will notice that the mixture goes from looking like a frothy delicious caramel sponge to a slightly darker, with less bubbles mixture
  • Watch the temperature of the mixture with a candy thermometer while stirring. When the thermometer reaches 247 °F remove the pot from the heat. Add the vanilla and stir.
  • * Do not let the temperature exceed 250 °F. This is ceiling for the “firm ball” stage when cooking sugar. If the candy goes over this temperature you could have problems with forming your caramels.
  • Pour the mixture from your pot into the lined or buttered baking pan
  • Let the mixture cool for about 5-7 minutes and then cut the caramel into 1 inch x 1 inch pieces. The caramel will still be warm to the touch and slightly gooey. Sprinkle pieces of coarse grain salt on the pieces and then roll them into balls and wrap in parchment to keep them from sticking together. Thereafter, unwrap and Enjoy!

 

“Simple Double-baked Souffles with Walnut Salad Recipe”

This recipe requires less than 30 minutes preparation time, approximately 1 hour cooking time, and can serves 4.

 

       Ingredients for the Soufflés:

 

  • 275ml/10fl ounces goat milk
  • 40g/1½oz butter, plus extra, melted, for greasing
  • 50g/2oz walnuts, finely chopped
  • 40g/1½oz plain flour
  • 175g/6oz Montchevre goat cheese, or similar firm, log-shaped goats’ cheese, finely chopped
  • salt and freshly ground black pepper
  • 4 free-range eggs, separated, whites whisked until stiff peaks form when the whisk is removed
  • 75g/3oz Parmesan cheese, or similar crumbly cows’ milk cheese, finely grated
  • 4 tablespoon double cream

 

Ingredients for the walnut salad:

 

• 2oz butter
• 12 asparagus spears, woody ends trimmed, peeled
• 8 thin slices pancetta, cut into ¾in strips
• 4oz walnut halves
• 4oz mixed salad leaves
• 1 tsp Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons extra virgin olive oil

 

       Directions:

 

  • For the soufflés, preheat the oven to 350F. Brush the insides of four ramekins with melted butter. Add some of the finely chopped walnuts to each ramekin, turn to coat the sides and bottom, then shake out any excess. Set aside.
  • Heat the butter in a pan over a medium heat until melted. Add the flour, stirring continuously, then continue to cook for a further 1-2 minutes, or until the mixture forms a thick paste. Remove from the heat.
    Gradually add the goatmilk to the pan and whisk until the mixture is smooth and well combined.
  • Return the mixture to the heat and continue to cook for 1-2 minutes, or until thickened. Add the goat cheese and stir until it has melted and the mixture is smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
  • Remove the pan from the heat, beat in the egg yolks one at a time, beating thoroughly after each addition, until well combined, then set aside.
  • Beat a third of the stiffened egg whites into the sauce until well combined, then carefully fold in the remaining egg whites with a metal spoon.
  • Spoon the mixture into the prepared ramekins, tapping the sides gently to remove any large air bubbles.
  • Place the ramekins into a roasting tray. Carefully pour enough boiling water into the roasting tray to reach halfway up the sides of the ramekins; it’s a bain-marie.
  • Transfer the bain-marie to the oven and bake for 20-25 minutes, or until the soufflés have risen and are pale golden-brown and cooked through (the soufflés are cooked through when a skewer inserted into the middle of the soufflés comes out clean). Remove the soufflés from the bain-marie and set aside to cool slightly.
  • Preheat the grill to its highest setting.
  • Carefully turn out each soufflé from its ramekin and place onto a baking tray.
  • Sprinkle over the Parmesan cheese and drizzle over the cream.
  • Grill the soufflés for 2-3 minutes, or until the cheese is golden-brown and bubbling and the soufflés have heated through.
  • Meanwhile, for the walnut salad, heat 1oz of the butter in a frying pan over a medium heat until melted. Add the asparagus spears, pour over just enough hot water to cover them and bring the water to a simmer. Continue to simmer for 2-3 minutes, or until the asparagus spears are tender. Drain well and set aside.
  • Heat a separate frying pan until hot, add the remaining butter and the pancetta strips and fry for 2-3 minutes, or until beginning to crisp.
  • Add the walnut halves and cooked asparagus spears and fry for 1-2 minutes, or until golden-brown, then remove from the pan and set aside to drain on kitchen paper.
  • Add the fried walnut halves, pancetta strips and asparagus spears to the salad leaves and mix well to combine.
  • In a bowl, whisk together the Dijon mustard, vinegar and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
  • To serve, drizzle two thirds of the dressing over the salad and mix well to coat the leaves. Divide the dressed salad leaves equally among four serving plates. Place one twice-baked soufflé alongside each serving. Drizzle the remaining dressing around the edge of each plate.



French Goat Milk Cheese


Finely Grated Parmesan Cheese, Pack of 4