Goat Milk

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You can use feta purchased from the store, or learn how to make feta cheese using goat milk.

Feta cheese is an excellent choice for making marinated cheese.

Marinated feta cheese will keep at room temperature for a time, if it is prepared properly. It can also be stored in a container in the refrigerator.

To keep the cheese at room temperature, you will need to use glass canning jars.

To use canning jars, first sterilize the jar, lid and ring by boiling in water for ten minutes. Remove all parts from the water with tongs and allow to cool.

Place alternating layers of herbs and cubes of feta cheese into the jar. Leave about 1″ space at the top. Cover the cheese and herbs completely with vegetable oil.

Stronger herbs will produce a more noticeable flavor in the cheese, but choose according to your taste. You can use either dried or fresh herbs. Some herbs that are typically used include:

• peppercorns
• garlic
• dill
• rosemary
• basil
• thyme
• bay leaves
• fig leaves

Olive oil will have the strongest flavor, and will add a beautiful golden-green color, but you can also use canola, soybean, or other vegetable oil if you prefer a lighter taste and look.

Place the lid and ring on the jar and tighten. The cheese will keep without refrigeration for a while, as long as it is completely covered by the oil.

Use your marinated feta as a snack.

Experiment with your own combinations to find your favorite taste.

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Yes, you can make yogurt from raw goat milk as well.

However, I would not suggest store bought milk for this method. You must use fresh clean milk that you have just milked out of your health goat and following extremely good sanitary procedure because you are not going to be pasteurizing the milk,  and any harmful bacteria may gets in the milk.

Directions:

1. Start with 3 1/2 Cup. clean fresh raw milk.
2. Stir in  1/2 -1 Cup. powdered milk if desired to produce a nice thick curd. (or a specially formulated culture)
3. Warm milk to 115 degrees by whichever method you desire to heat your milk.
4. Pour the warm milk into your incubating jars, add a couple of heaping tablespoon of plain “live culture” yogurt or DVI culture, screw the lid on tight and shake well.
5. Now it is time to incubate; Cooler/heating pad method. Use a larger cooler. Place the cooler in a place where it will be undisturbed. Place the jar with the yogurt milk in the cooler. Place a heating pad over the jar (loosely). Set the pad on high (some pad needs to be set on high, yours may differ) and place the lid on the cooler. Leave it undisturbed for about 6-8 hours. If this is the first time you use this method, put a thermometer in the cooler to see what the pad is heating the inside of the cooler up to. You want it to be at least 110 degrees and not more than 120 degrees. You may need to turn your pad to medium.

(There are various methods of incubation - Food dehydrator, Cooler/water method, Cooler/heating pad method, Commercial yogurt maker ).

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A delicious Panna Cotta flavored with dried fig leaves. This recipe shows how to combines striking ingredients to make easy dishes.

The recipe below is for 4 individual serving.

Ingredients:

1 oz fig leaves - about 6 leaves
8fl oz goat milk
8fl oz double cream
seeds from ½ vanilla pod
2¾ oz caster sugar
¼ oz gelatine - about 4 leaves
8 fresh figs, quartered

Directions:

Wash and dry the leaves and leave in an airing cupboard or warm place for about a week to dry. Strip out the stems and blitz the leaves to a powder using a pestle and mortar or food processor.

Pour the goat milk and cream into a saucepan, add the vanilla seeds and sugar and bring to the boil. Simmer for one minute then remove from heat. Add the powdered fig leaves and cover with clingfilm. Leave to infuse for 10 minutes. Meanwhile soak the gelatine in cold water.

After 10 minutes squeeze out the gelatine leaves and add to the cream, stirring to help it dissolve. Infuse for a further 20 minutes, then pass through a fine sieve into a jug. Pour into four 5fl oz moulds and leave to cool completely before refrigerating until set - about four hours.

To serve, dip the moulds briefly in hot water, run a blunt-tipped knife around the edge and gently tip on to a plate. Decorate with fresh figs and serve.

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One of my favorite breakfast smoothie. This smoothie recipe is for 4 individual serving glasses.

Ingredients:

• 11/2 cups of fresh goat milk
• 1/2 cup goat milk yogurt
• 1 cup canned apricots in natural juice, drained
• 1 ripe banana fruit
• 2 teaspoons honey
• 1/4 teaspoon cinnamon

Directions:

Blend all ingredients in a blender for 1 minute or until smooth and thick.

Pour into four chilled tall glasses and serve.

More suggestion:

Keep canned apricots in the refrigerator and freeze the peeled banana for a thicker, ice-cold smoothie. Apricots can be substituted for canned peaches or fruit salad in natural juice.

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This recipe is a full-fat version for making cream cheese that uses only goat milk cream. If you prefer a lighter version, you can substitute part of the cream with goat milk.

Anyway, I do not recommend using less than half cream, though, in order to get the best flavor and texture for homemade cream cheese.

The small amount of rennet used to make cream cheese is what gives it the additional firmness over other soft cheeses such as quark or cottage cheese. Remember, always add liquid rennet to a few tablespoons of water first and never directly to the milk.

Ingredients

• 1 quart goat milk cream
• 2 Tbsp. cultured buttermilk
• 1 drop double strength liquid rennet dissolved in 2 Tbsp. Water

In a stainless steel pan, warm the cream to about 70° F, stirring to ensure even heating. Add the buttermilk, and mix thoroughly. Stir in the rennet and water mixture, and again mix thoroughly.

Cover the pot and allow to sit for 24 hours at room temperature. Sprinkle about 1/2 tsp. salt over the mixture, and then whisk lightly to mix.

Pour the cream into a cheese cloth lined colander placed over a bowl to save the whey for future  use. Let drain for about 12 hours.

At that time, you can collect the cream cheese from the cheesecloth and place into a bowl for storage in the fridge.

Alternatively, if you’d like a drier, molded cheese, you can place the cream cheese into a cheese mold or a small plastic container with holes in the bottom to further drain and increase the body of the cheese.

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