Elderly skin care is a very important health concern for aging adults. While our skin is generally ignored throughout life unless we have a cut, a rash, an itch, or a burn, etc., Skin is our largest and important organ - adults carry some 8 pounds (3.6 kilograms) and 22 square feet (2 square meters) of it,  and the  skin plays a much bigger role than just holding everything together in one package.

Healthy skin keeps infectious agents from entering the body, synthesizes essential vitamin D from sunlight, manufactures vitamin D for converting calcium into healthy bones and provides our sensation of touch through the various nerves running throughout.

The hallmark of goat milk is its gentleness and nutritive properties in digestion, but those same properties carry over to the skin care products, as well.

Goat milk skin care products are especially suited for caring for the special challenges that aging skin presents.

For cleansing, goat milk soap has the benefits of a lower pH, making it more friendly to the skin’s protective acid mantle, and a high fat content that supplies moisture, while gently removing dirt and dead skin cells.

Goat milk soaps also come in a vast array of combinations that include nourishing herbs and other natural ingredients tailored for specific skincare needs. Read the labels or inquire as to the suitability of particular ingredients for elderly skin care, or for other special skin care needs.

Creams, lotion and body butters made from goat milk are also especially nourishing for elderly skin. The special fat and protein molecules from goat milk, along with an array of vitamins and minerals, are easily absorbed through the skin, providing hydration, a protective moisture barrier, and nourishment for the skin all at the same time.

Isolated rough patches of skin might also benefit from the application of a homemade facial solution containing goat milk yogurt, sour cream or buttermilk. These fermented products contain lactic acid, one of the alpha hydroxy acids (AHAs), known for helping to remove dead surface layer skin cells to leave skin smoother.

These goat milk versions of alpha hydroxy acid contain no additional chemicals or preservatives and are not as harsh as commercial products.

Conclusion, it is also vital to nourish skin from the inside out. Proper nutrition is an imperative component in elderly skin care.

As the saying goes, “The proof is in the pudding.” - That pudding was made with goat milk, right? Ha Ha Ha!

If you or an elderly loved one suffers from dry, itchy skin, try a cleansing and hydration program based on goat milk. Products are widely available, and come in a range of scents or unscented and added ingredients.

Experiment with different brands and varieties to find one that works best for your special needs.

Of course, homemade products are almost guaranteed to be less irritating and more moisturizing than commercial products, not to mention less expensive!

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Mocha Chocolate Chip Ice Cream Recipe

Homemade ice cream recipes are the ultimate summertime treat. This homemade ice cream will really “wow” the coffee lovers in your life!

This ice cream recipe is a creamy custard-style frozen treat with a rich coffee and goat milk base and delicious mini chocolate chips for variety. Goat milk makes a delicious creamer for coffee, and similarly this recipe captures that wonderful flavor in a delightful, cold sensation.

The recipe below is for a 4-quart freezer.

Ingredients:

• 2 quarts whole goat milk
• 1 can evaporated goat milk
• 4 Tbsp. instant coffee
• 4 eggs
• 2 cups miniature semi-sweet chocolate chips
• 1 Tbsp. vanilla extract
• 1/2 tsp. salt
• 2 Tbsp. flour
• 2 cups sugar

Directions:

Mix sugar, salt, flour and instant coffee in a saucepan. Gradually stir in 1 quart of goat milk. Cook over medium heat, stirring constantly, until thickened - approximately 15 minutes.

In a separate bowl, whisk the eggs until well beaten. Slowly add a cup of the hot milk mixture to the eggs, stirring well.

Pour the egg-milk mixture into the saucepan, stirring constantly for 1-2 minutes. Remove from heat and chill in the refrigerator for several hours until cool, or place pan in a larger pot of ice water, stirring frequently, to cool more quickly.

Combine the evaporated milk, remaining quart of goat milk, and vanilla extract. Add the chilled, cooked mixture and stir well with a wire whisk. Pour into ice cream freezer canister. Add chocolate chips, and freeze according to your ice cream manufacturer’s instructions.

If you are a coffee lover who enjoys sipping those rich, sweet frozen coffee treats in the summer, you will love this goat milk ice cream! Enjoy!


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The savory goat cheese souffle recipe is easy and delicious. The word souffle means “to blow up” or more loosely “puff up”, souffles are an elegant milk and egg based dish that uses beaten egg whites to impart a light, airy texture to a custard base.

Souffles are served hot from the oven, because they lose their puffiness as they start to cool, and will generally fall after 5 or 10 minutes. Sweetened souffles are served as dessert, and savory souffles are served as savory light main dish, or as an accompaniment.

To make a successfully souffle, ensure to beat the egg whites until they form stiff peaks, then carefully fold the custard mix into them.

* Note: The more you stir, the more you are bursting the air bubbles that will give the souffle its lift.

Ingredients

• 1/4 cup butter, plus extra for baking dish
• 3/4 cup goat milk
• 4 eggs, separated
• 1/4 tsp. black pepper
• 1/4 tsp. sage
• 1/4 tsp. rosemary
• 1/4 cup flour, plus extra for baking dish
• 6 oz. Chevre goat cheese
• 3/4 tsp. salt (adjust up or down, depending on the saltiness of the goat cheese)
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 1/2 tsp. parsley

Directions

Separate the eggs, placing the egg whites into a medium-large stainless steel or glass mixing bowl. Prepare the baking dish(es) - either 6 individual ramekins, or a 1 1/2 quart casserole dish, by coating with butter and dusting with flour.

Preheat oven to 375° F.

Melt the butter in a saucepan, then whisk in the flour, mixing well. Add the goat cheese, milk, salt, pepper and other spices. Continue whisking for several minutes over medium heat until thickened. Remove from heat, and add the egg yolks, stirring well.

Beat the egg whites for several minutes with an electric mixer until peaks stand without falling over. Using a spatula, fold the custard into the egg whites gently, so as not to destroy the lightness of the mixture.

Pour into the baking dish(es), and sprinkle parsley on top. Bake until the top is lightly browned, about 10-15 minutes for ramekins, and 15-20 minutes for a casserole dish. Serve hot.

This savory goat cheese souffle goes well with chicken, turkey and fish main dishes, or as an entree itself with salad or soup.

With just a little attention to these details, you can successfully make your savory souffle for the first time!


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Now that you have made your Dill Bread and if you still have a lot of left over whey, firstly, let us get started and experiment it on hair.

Whey is an excellent hair care product. Whey nourishes, strengthens and softens hair. You will probably find that after using whey on your hair, it is much healthier and shinier looking. And, because it is slightly acidic, whey helps improve the health of your scalp - where your hair gets its nourishment.

There are several variations of uses for whey on your hair. If your hair is not extremely filthy or oily, you can use whey in place of a shampoo to cleanse your hair. Just rub in thoroughly and rinse with cool to lukewarm water.

If your hair needs a thorough cleansing than shampoo first, and follow with a whey rinse. Leave on the hair for 5 to 15 minutes, then gently rinse with water.

Need some serious conditioning? Wet clean hair thoroughly with the whey, brushing with styling brush to distribute evenly, then let dry naturally. Rinse with warm water, dry and style. You are really going to love how soft and silky your whey-conditioned hair looks.

Another of my favorite hair care uses for whey! If you use styling gel, cream or mousse on your hair, try using whey instead. Just spray or comb whey through your wet hair and style as usual.

The whey adds great texture and body to hair, and is especially useful for fine or limp hair, because it does not weigh it down like many hair products. Just be sure to keep separating the hairs as you dry, or the hair will tend to clump together, just like gel, cream or mousse would do.

Whey is the best heat and humidity-resistant hair styling product that I have come across. Even in an extreme heat index of over 110 degrees F, the whey would hold your hair without collapsing.

And, not forgetting, you are getting the benefit of all that protein for your hair as well!

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Yogurt is high in calcium and protein and includes bacteria that are beneficial to digestion and goat milk yogurt is always cool and refreshing.

Similarly, goat milk yogurt desserts are a great way to “chill out” from the summer heat and this dessert recipe is doubly so! Cold and creamy, with just a hint of that unique goat milk tang, yogurt goes well in many cold and frozen treats.  Add the tangy taste of yogurt to the zip of lemon in a cold dessert, and you can feel your body temperature dropping as you Eat and Enjoy…………..

These Yogurt Lemon Squares are delicious, elegant, and amazingly simple to create.

Ingredients

• 1 3 oz. box lemon gelatin
• 1 cup boiling water
• 1 cup goat milk yogurt
• 2 Tbsp. goat milk

Add the boiling water to the gelatin, and stir until completely dissolved. In another bowl, mix the yogurt and milk together until smooth. Pour the yogurt mixture into the gelatin, stirring to combine thoroughly.

Lightly spray the bottom and sides of an 8″x8″ pan with cooking spray. Pour the mixture into the pan, and chill in the refrigerator for several hours until completely set. Cut into squares, carefully remove with a spatula, and serve.

How to enjoy Yogurt Lemon Squares?

Yogurt lemon squares go well with graham crackers or other lightly-sweetened cookies, as well as fruit. Top with whipped topping, powdered sugar (just before serving otherwise, it will melt), or a lemon twist.

Instead of squares, you could also make “rounds” by using a muffin pan instead of a square pan. Or, if you have kids, use a gelatin mold to create a dessert that will really make them smile. You can also make yogurt lemon “ice cubes” by using an ice cube tray. And one thing I am certain is………summer will be a lot cooler with this dessert on the menu.

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Ricotta cheese is a soft, slightly sweet, mild fresh cheese. Ricotta is similar in appearance to cottage cheese, but has a much smaller, grainier curd and slightly sweeter taste. Ricotta in Italian means “cooked again,” a reference to the fact that it is traditionally made from whey produced from making other cheeses, like mozzarella, feta or provolone.

The original cheese-making process removes the majority of the casein protein from the goat milk (the cheese) leaving behind the liquid whey portion.When left at room temperature, the original inoculating bacteria continue to act upon the remaining lactose in the whey, converting it to lactic acid, and further lowering the pH of the liquid. The lower pH reduces the solubility of the small amount of remaining protein in the whey. Heating the whey then causes the protein to precipitate out as a very fine-grained curd.

As ricotta is basically the “leftovers” from cheese-making, it takes a significant amount of whey to produce a small amount of ricotta. In view of this, some recipes call for the addition of whole milk to the whey in order to increase the yield.

Ricotta may be best known in the United States as an ingredient in lasagna and ravioli, but it also serves as the basis for many desserts, like cannoli and cheesecake. Ricotta can also be served in a manner similar to a pudding by adding sweeteners and flavorings and stirring until smooth.

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Bring the milk to 86° and add the buttermilk. Stir well and let set, to ripen, for 1 hour. Add the rennet and stir briskly for 15 seconds. Cover the pot and let the milk set for 45 minutes, or until you get a clean break. Hold the milk at a temperature of 86° for the entire time.

Cut the curds into 1/2″ pieces with a stainless steel knife. This always seem to be the trickiest part of cheese making, but take your time, and don’t worry if all the curds are cut not exactly 1/2″. After you have cut the curds, do not stir them yet. Let them rest, undisturbed for 10 minutes.

Now you can stir the curds gently and cut any that you had missed. What you are doing here is making the size cottage cheese curd you like. Raise the temperature of the curds to 95° over the next 20 minutes, stirring occasionally so the curds do not stick together. Let the curds settle for 5 minutes, undisturbed.

Drain the the whey until it in level with the curds (about 1/2-3/4 of the whey). Add enough cold water to lower the temp to 85°. Stir as you add the water. Now, leave the curds in this cheese 85° water/whey for 10 minutes, stirring with your hand occasionally so that the curds don’t stick together.

Pour the curds into a colander and let drain. Carefully stir occasionally so it dose not stick together. After about 1/2 hour, you can carefully separate or break up the curds into a bowl and salt to taste. Cover and let sit in the fridge at least 2 days. The curds may be squeaky at first, but with the aging, they loose their squeak.

This is a dry cottage cheese, if you like it wet, you may add some cream to it.

Ingredients:

• 2-3 gallons raw goat milk
• 1 cup. Buttermilk
• 1/2 tablespoon  liquid rennet,  dissolved in 1/4  cup water
• 1-2 teaspoons  kosher salt

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*Take Note: Wear rubber gloves when handling lye.

Making soap of any kind is fairly simple. Goat milk soap is no exception. Homemade soap can be a welcome addition to anyone bathing routine, especially for someone with sensitive skin. Goat milk soap is a very moisturizing, soft soap and not that difficult to make. Follow some simple instructions and make goat milk soap for home use or to give away as gifts.

Lye and Borax are available at the grocery stores, make sure that the lye can states 100 per cent lye. Before you buy the lye, shake the can and listen to it to make sure it is free flowing for easy handling, and has no lumps in it. Borax - this boots cleaning ability, soften the water and helps with suds-ing. Liquid Glycerin is available at drug stores. Glycerin gives the soap more moisturizing qualities.

Lye heats the milk up very hot; the sugar in the milk will “caramelize” and the soap will be tan in color. Soap made with 100% lard will not lather a whole lot, but make a good cleaning, very gentle, moisturizing soap. Lathering and cleaning ability have nothing to do with one another.

Use a stainless steel pot for your soap making. Very slowly pour the lye into the ice cold milk, stirring constantly with a wooden spoon. The milk will heat up very quickly due to the addition of the lye. If you add the lye too fast, the milk may scorch and curdle. The milk will turn an orange color and curdle a little bit but do not worry, add the honey. Let the mixture cool down to 85°.

While the lye and milk mixture is cooling, warm the lard to 90°. Slowly pour the lard into the lye and milk mixture, stirring constantly, and add the glycerin and borax.

The best thing to stir soap with is an electric hand held “stick blender” because you really need to stir the soap mixture to get it to “trace”. The slower your stirring is, the longer it will take to trace. You cannot just stop or go away and let it sit because if you do not stir constantly, the soap will never “trace”.

Add the glycerin and borax and keep stirring until the mixture starts to thicken like thin pudding nice “traces”. The mixture “traces” when a small amount of the solution drizzled across the top of the main solution’s surface leaves a faint pattern before sinking back into the mass. A trace should be reached within 10 to 20 minutes of hand stirring, or 5 to 10 minutes of stirring with a “stick blender”.

Add any essential oils you wish to add to the soap at this point. Stir it in well.

Pour the mixture into your molds. Cover the top of the molds with a cloth such as cheesecloth and then cover it with a blanket. Leave it undisturbed overnight.

The next day you can cut the soap into bars using fishing line. Stack the bars on a cookie sheet lined with a large paper bag. It is not ready to use yet; the mixture needs to saponify and cure. Let the soap cure by air-drying it for at least 6 weeks before using or giving away.

• 3 pints of ice cold goat milk
• 1 12 oz. can of Red Devil Lye
• 5 1/2 pounds of lard
• 2 oz. glycerin
• 2 Tablespoon borax
• 1/3 Cup Honey

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Goat milk whey powder is a new and unique product!

Suppliers of whey powder offer a mixed whey powder, made from whey powder based on different sorts of milk. But  goat milk whey powder is made from pure goat milk whey without the additions of other sorts of milk whey powder.

Goat whey powder is obtained by concentrating and drying the whey produced during the manufacture of goat cheese. If so required, the whey can be partially desalted prior to drying.

Goat milk whey powder and partially desalted goat milk whey powder can be used as an ingredient in children’s and dietary foods, in dairy products,  such as yoghurt, in bakery products, and in confectionery.

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The high fat content of full cream goat milk powder imparts it with a creamy flavour, 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 the goat milk is spray-dried. These contents are subject to seasonal fluctuation. However the process can be modified to incorporate the standardisation 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 formulae, nutritional supplements and tablets.

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