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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Although Goat milk is similar to cow milk in its basic composition, the significance of Goat milk and it’s products in human nutrition and well-being can never be underestimated. Dairy Goat products provides essential nutrients in human diet, as well as income sources for the survival of mankind in ecosystems of many parts of the world. The contribution of dairy goat products are also greatly valued by those who have cow milk allergy and other nutritional diseases. Dairy Goat Products include  Fluid milk, Powdered milk, Yogurt, Evaporated milk, Soft cheese, Hard cheese, and Cultured Goat Milk Products comprise of Buttermilk, Sour Dip, Acidophilus, Yogurt, Kefir.

Cheese

Cheeses hold the greatest economic value among all manufactured goat milk products. According to the Agriculture Handbook of the U.S. Department of Agriculture, there are more then 400 varieties of goat cheese and lists more then 800 names of cheeses, many of which are made from goat milk or combination of goat milk with cow, buffalo or sheep milk.

The general procedures of cheeses manufacturing are:-

• Preparation of goat milk
• Standardizing the milk
• Setting the temperature
• Adding starter cultures
• Adding rennet
• Cutting curds
• Cooking
• Draining whey
• Salting
• Hooping
• Pressing
• Packaging
• Aging

Take Note: *Soft cheese are made by natural draining without pressing.

Evaporated and Powdered Goat Milk

Today, Evaporated and Powdered Goat milk are manufactured and marketed in most part of the world besides the United States. Evaporation is usually done under reduced pressure, primarily to allow boiling at a lower temperature to prevent heat damage. Powdered products available include Whole milk, Skim milk, Whey and infant foods.

Frozen Products.

Ice cream and frozen yogurt are manufactures from goat milk and cream. The popular flavor choice formulations of goat milk ice cream are Chocolate, Strawberry, French vanilla, Blueberries and Cream and combination with fruits or other ingredients.

Many varieties contain sugar although some are made with other sweeteners. In some cases, artificial flavorings and color is also used. This mixture is stirred slowly while cooling to prevent large ice crystals from forming. The result is a delicious and smoothly textured ice-cream.

Goat Milk Yogurt

Goat milk yogurt is one of the major cultured products. It may be made from low-fat, skim or whole milk. Goat milk yogurt can be made in a similar manner to the cow counterpart. It is made essentially the same way as buttermilk, but a different combination of microorganisms is cultured at a higher incubation temperature. Goat milk yogurt is softer and less viscous and often lacks the typical flavor of cow yogurt.

The basic processing procedures of Goat Milk Yogurt include:-

• Preparation of goat milk
• Standardization (standardized to 1.0 - 1.7% fat)
• Pasteurization (72 degree Celsius for 20 second)
• Cool the pasteurized mix to 46.7 degree Celsius and hold in vat for up to  15 minutes.
• Inoculation - 45 degree Celsius ( carefully introduce into warm milk or milk mixes 1.25% by weight of active Lactobacillus bulgaricus culture.
• Packaging (set yogurt)
• Incubation (permit filled containers to remain in room at 45 degree Celsius for 3 - 5 hours or until a firm, smooth gel has formed to pH4.5
• Chilling (yogurt is chilled to 7.2 degree Celsius in less than 1 hour)
• Storage and Distribution (store the containers of yogurt at 4.4 degree Celsius or lower, the shelf life at this temperature is 30 to 60 days).

Buttermilk

Buttermilk is usually made from skim milk (less than 0.5% fat) using the by-product from churning butter out of sour cream. Yogurt is made from whole milk (3.25% fat), low fat milk (0.5 to 2.5% fat) or skim milk. Sour cream must contain 18% fat in most states. Acidophilus milk can be made by the activity of L. acidophilus, which is capable of converting a greater proportion of the lactose to lactic acid (2%).

Kefir

Kefir is an acidic, slightly foamy product made from pasteurized and fat-standardized or decreamed goat milk that has passed through a combined acidic and alcoholic fermentation of symbiotic lactic acid bacteria and yeast kefir grains. The finished product Kefir, contains 0.6 to 0.8% lactic acid and 0.5 to 1.0% alcohol.

Other Cultured Goat Milk Products

Ghee is an Indian clarified butterfat product manufactured by fermenting whole milk into curd and churning out the butter, followed by heat clarification at 105 - 145 degree C.

Additionally, good goat milk products made in India include Chhana, Khoa and Paneer (a cheese). Chhana is an acid and heat-coagulated milk product and a chhana-based sweet is made by kneading chhana and cooking it in sugar syrup over medium heat. Khoa is a heat-desiccated indigenous goat milk product used for various sweets or candy.