“Homemade Frozen Goat Milk Yogurt Recipe”

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This homemade Frozen Yogurt Recipe is creamy and delicious and with this frozen dessert, you can take an island vacation without leaving your yard. Adding coconut, pineapple and pecans give variety and flavor to this frozen dessert.

Want to learn How to Make Yogurt easily? And most importantly, be sure to allow sufficient time, up to one day for the yogurt to culture before you freeze it.

This recipe is for a 4-quart freezer.

Ingredients

  • 6 cups goat milk yogurt
  • 2 cups sugar
  • 1 can /13.5 oz. coconut milk
  • 1 can /15 oz. crushed pineapple – undrained
  • 1 cup shredded coconut
  • 1 cup finely chopped pecans
  • 1 Tbsp. vanilla extract
  • * Optional – 1/2 Tbsp. rum flavoring

Directions:

Heat the coconut milk in a sauce pan until steaming. Add the sugar and stir until dissolved. Let cool – you can refrigerate, or cool it more rapidly by setting the pan in a larger pan filled with ice water and stirring frequently. Stir in the Yogurt and vanilla extract – and optional rum flavoring, and mix well. Pour into ice cream freezer canister. Add the pineapple, coconut and pecans. Freeze according to your ice cream maker’s directions.

Finally, sit back  relax  and enjoy that tropical breeze blowing through the coconut palms!

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“Simple Cauliflower Cheese Recipe”

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Cauliflower cheese is a classic dish. It can be eaten as a main course, for lunch or dinner, or as a side dish. Less than 30 minutes  preparation time, and 30 minutes to an hour cooking time. This recipe serves 4.

Ingredients:

  • 1 large head cauliflower – cut into florets
  • salt and freshly ground black pepper

For the sauce:

  • ¾ .oz butter
  • ¾ .oz flour
  • 6-8 rasps nutmeg
  • 9fl oz skimmed goat milk
  • 1½..oz mature cheddar – finely grated
  • 2 tsp English mustard

Directions:

  • Preheat the oven to 400 F. Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.
  • Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1-2 minutes, or until a light golden color. Gradually add the milk until smooth, then cook over a gentle heat for 3-4 minutes, mixing as you heat until thickened.
  • Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.
  • Arrange the cauliflower in and ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.

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“Simple Tips to Make Rice Pudding”

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With less than 30 mins preparation time and 1 – 2 hours cooking time, this recipe serves 4.

A real classic, and yet so easy to cook in the oven on the weekend. This foolproof recipe for Rice Pudding has maximum comfort factor, so you can keep your cupcakes.

Ingredients:

  • 1¾ pints goat milk
  • 3½ fl oz. pudding rice
  • 1½ oz. butter
  • 2½ oz. super fine sugar
  • 5fl oz double cream
  • 1 tsp vanilla extract
  • pinch of salt
  • plenty freshly grated nutmeg

Directions:

  • Preheat the oven to 285°F.
  • Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
  • Now, pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla extract and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
  • Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the center, it is ready.
  • Serve at room temperature.

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“Homemade Low-fat Cheese Cake”

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This low-fat cheese cake uses quark cheese, an almost fat-free soft cheese made from skimmed goat milk.

Approximately 2 hours preparation time and 30 minutes cooking time. This recipe serves 8

Ingredients for the base:

  • 6 low-fat digestive biscuits
  • 10 low-fat/reduced sugar plain biscuits
  • 2 tbsp clear honey
  • 2½oz butter, melted

Ingredients for the filling:

  • 5fl oz skimmed goat milk
  • 6 leaves gelatine
  • 2 oz. cocoa powder
  • 3½oz super fine sugar
  • 1lb 2oz quark cheese
  • 10½oz fat-free Greek yoghurt
  • 2 free-range egg whites
  • 1 vanilla pod, seeds only
  • 1 tsp vanilla extract

To serve:

  • 10½oz. fresh strawberries

Directions:

  • Preheat the oven to 350 °F, line a 9in spring form cake tin with greaseproof paper.
  • For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin.
  • Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.
  • To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.
  • Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside.
  • In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.
  • Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve.

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“Goat Milk Sherbet Recipe”

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The best thing about the warm weather is definitely frozen desserts.

Making sherbet at home is easy — way easier than figuring out the correct way to spell it. This sherbet recipe uses only goat milk and water for the liquids, making it lower in fat and calories than traditional goat milk ice cream. Light and flavorful, it is the perfect finish to a summer meal.

The recipe below is for a 4-quart freezer.

Ingredients:

  • 2 quarts whole goat milk

  • 6 oz. sweetened orange gelatin mix

  • 1/4 cup lemon juice or the juice from two lemons

  • 2 cups water

  • 2 cups sugar

  • *Optional — 1 can mandarin oranges, finely chopped

Directions:

  • Bring water to a boil in a saucepan. Remove from heat, and add gelatin and sugar, stirring well with a whisk until dissolved. Add lemon juice, and let mixture cool in the refrigerator, or by placing in a larger pan of ice water.
  • Add goat milk, stir well, and freeze according to your ice cream maker’s directions.
  • A fresh mint leaf, orange slice, or curled orange peel makes a beautiful garnish for this simple, but divine dessert.

The next time you want a lighter ice cream recipe, think sherbet! You can easily substitute other flavored gelatin and fruit to make your favorite; cherry, strawberry, lime and lemon are all great choices. You won’t regret it.

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