Goat Milk

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As a complete food, milk is the sole food for infants and an important source of nutrients for children. However, when we hit adulthood, milk is often left out in our daily meals. More often then not, milk becomes an add-on to more adult beverages like tea or coffee. Contrary to what most people think, the fact is milk can play a role in contributing to your nutritional well-being, no matter how old you are and what lifestyle you subscribe to. To assume our bodies only required milk at the growing stages is wrong and this is a perception that needs to be addressed.

For Kids - Early childhood is a tremendous growth period across all areas of development. During this time, the body undergoes changes, both physically and mentally, Typically, the average child’s height doubles, and quadruplets in weight. To promote, encourage and sustain the growth, as well as to keep illnesses at bay, a growing child will required to be provided with all the essential nutrients.

Beyond just building a healthy body, it is also every parent’s concern whether their children are getting the right amount of nutrients to develop a healthy mind. Milk is an essential food source for toddlers, and young children, as it provides energy and nutrients for growth and brain development. Drinking milk at an early age also helps cultivate healthy habits as he or she will be more likely to continue drinking milk as teen and an adult.

For Teens - Boys and girls in this age group have high calcium needs that they cannot make up for later years in life. Calcium is a mineral that gives strength to our bones. It is also necessary for many of our body’s functions, including nerve, muscle and hormonal function. Unfortunately, peer pressure, the need to fit in and be popular amongst their peers often makes it ‘uncool’ to be seen sipping on a pack of milk.

During the teenage years, particularly from ages 11 to 15, your child’s bones are developing quickly and are storing calcium. Nearly half of all bones are formed during these years. It is therefore important that your teen gets plenty of calcium in his or her diet to prevent brittle bones later in life. Children and teenagers between the ages of 10 and 18 should aim for 1,000 milligrams per day, which is about 3 servings of goat milk or other high-calcium food. This amount is almost twice as much as the amount required by younger children.

For Adult - In our adult years, calcium and dairy products play major roles in bone maintenance and may help with the prevention of chronic diseases. According to an extensive five year study on over 1,500 young adults, researchers reported that the subjects actually reduced their intake of calcium and dairy products as they enter their twenties. Since peak bone mass is not achieved until the third decade of life, it is crucial that young adults continue to consume adequate amounts of calcium, protein and vitamin D found in dairy products to support health and prevent osteoporosis later in life.

For individuals with a hectic lifestyle and irregular meals, goat milk can be a good supplement for sustenance. The fact is milk is a wholesome food, providing energy and all the essential nutrients. After a tiresome and exhausting day at work, drinking a warm glass of goat milk before sleep can help you relax and soothe your nerves.

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Meyenberg Goat Milk Products Valley Goat Cheddar - Aged, 8-Ounce Packages (Pack of 5)

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Quark Cheese is commonly known as curd cheese. Quark cheese is soft, fresh cheeses made without rennet. Although traditionally made with cow milk, goat milk quark is every bit as appealing and useful.

Quark has a texture similar to that of a thick sour cream, and is most often used in baking. Its smooth texture and mild, tangy taste add lightness and moisture to baked goods. It is simple to make Quark at home from buttermilk.

It can also serve as a substitutes for ricotta in dishes such as lasagna, and as a base for dips and toppings. Alternatively, it can also substitutes in recipes that use sour cream, yogurt cheese or cream cheese.

How to make Quark Cheese

It will takes up to 48 hours before it is ready for your recipes, although the actual time that you will need to spend with it is about 10 minutes.

To make quark cheese, heat 1 quart of goat milk to 88 °F, and add 1 Tablespoon. buttermilk with active cultures. If your buttermilk is not quite fresh, you may want to add an extra tablespoon, as the culture activity declines over time.

Cover the pot, and leave it at room temperature for 24 hours. At the end of that time, the mixture should have a consistency very similar to yogurt.

Pour the mixture into a cheese cloth-lined colander. Either leave the cheese in the colander and cover, or tie the cheese cloth corners together over a wooden spoon or stick and hang over a pot.

Leave the cheese to drain for 12-24 hours in the refrigerator. Remove from the cheese cloth, place in a dish, and Enjoy! Normally, you will get about 8 oz. of cheese from 1 quart of milk.

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Canus Li’l Goat’s Milk Body Wash/ Tearless Shampoo 16 - Ounce (Pack of 3)

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Glass is the best storage to store fresh  goat milk because it is easily cleaned and sterilized. Use 1 quart wide mouth mason jars and gallon glass jars (1 gallon pickle jars). I would suggest the wide mouth jars because you can fit your hand into them and really scrub them and get them clean. Use quart mason jars to store if you do not have so much milk to store. Otherwise, go for bigger jars if you have so much milk to store. Do not use plastic container for storage. Plastic cannot be properly cleaned and sterilized. Never reuse milk jugs from the store; they cannot be cleaned well enough at all and will contaminate your fresh milk.

How to store fresh goat milk for use during the winter?

All you have to do is just pour the fresh milk (still warm from the goat) into new quart Ziploc freezer bags and stack them in the freezer. Use REAL Ziploc bags because “off brands” tend to leak. Do not freeze in glass! Glass is extremely dangerous, it can break very easily in the freezer - as the milk expands when it freezes. Never freeze in milk jugs from the store; they cannot be cleaned well enough at all and will contaminate your milk. When you thaw your milk (in the Ziploc bags) be ready for the bags to leak, they normally do. Put the bags in a dish as you thaw the milk. I thaw in the fridge and sometimes in the microwave. Thawed milk can have clumps in it but, it is nothing to worry about. I find that frozen milk will keep fine for 6 - 8 months in the deep freeze.

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As we age, the changes in our bodies create challenges for sufficient nutrient intake and absorption. Goat milk and dairy goat products provide good source of protein, calcium, minerals, vitamins and beneficial fats to fulfill elderly adults nutritional requirements.

Normally, elderly adults lack the motivation to cook nutritional meals especially if it has been their daily routine throughout their entire life. Therefore, dairy goat products, such as milk, cheese and yogurt which do not require cooking or preparation, when combined with other nutritious, ready-to-eat foods like fruits, bread or crackers, can provide a nutrient-dense, protein-rich meal with little effort.

Elderly adults with gum and mouth problems, like dentures or missing teeth, along with reduced saliva production, create problems chewing and swallowing solid foods. Goat milk and soft cheeses require no or little chewing, and can be combined with other soft foods to provide variety, like pureed fruits.

Many elderly adults tend to drink less than optimal amounts of liquids due to reduce sensation of thirst. Milk is nearly 90 percent water, and can provide hydration in a form that many elderly adults find more appealing than water. Milk is also easily flavored to suit particular tastes.

Some elderly adults take diuretics, which cause elevated excretion of important minerals like potassium, calcium and magnesium. Goat milk has 134 per cent more potassium than cow milk, and also has higher levels of magnesium.

Food moves more slowly through the gastrointestinal tract of the elderly adults , often resulting in constipation. Goat milk is highly digestible and 100 per cent of the protein in milk is absorbed before it reaches the large intestine. Cultured goat milk products, such as yogurt, buttermilk and kefir, also contain bacteria that are beneficial to gastrointestinal health.

Elderly adults often complaint of lack of appetite, their taste have changed and the texture of many foods are disagreeable. Lack of appetite combined with reduced nutrient absorption can cause weight loss and dwindling muscle tissue. Whole goat milk is calorie and protein-rich, containing more fat, protein and amino acids than cow milk. Goat milk and dairy goat products have mild taste and the smooth textures are usually easily accepted. They are also easy to blend with cooked foods and milk, plain yogurt or sour cream can be used to moisten foods which would otherwise be dry or difficult to chew.

Conclusion, goat milk and dairy goat products provide an immediate source of energy and important nutrients to you and elderly adults.

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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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