Goat Milk

A real classic, and yet so easy to cook in the oven on the weekend. The perfect comfort food. With less than 30 mins preparation time and 1 – 2 hours cooking time, the recipe can serves 4.

Ingredients:

• 1¾ pints goat milk
• 3½ fluid 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.

More suggestions:

You can add fruit, raisins or jam to the mixture if you prefer, besides plain rice pudding.

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Nutritional facts

Per serving contains 148 Calories; – Fat 3.5g, Carbs 26.9g,  Fiber 4.9g, Sugars 12.8g, Protein 4.3g, Sodium 114.3 mg.

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. The sherbet recipe uses only goat milk and water for the liquids, making it lower in fat and calories than traditional goat milk ice cream. The recipe 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.

I assure you would not regret it!

Nutritional facts:

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Something for the weekend!

Though Eggnog is high in fat and cholesterol, the recipe using low-fat formula  – goat milk. Eggnog can be made up to 4 days in advance of drinking, and stored in the freezer. It can be served either hot or cold. With less than 30 minutes preparation time and no cooking is required. The recipe can serves 6.

Ingredients:

• 10½ fl oz. goat milk
• 4 eggs, beaten
• 3 tbsp superfine sugar
• 3 bruised bay leaves
• 1 tsp ground allspice/Pimenta dioica
• 2fl oz. vanilla syrup
• 3½ oz. “golden” rum
• 3½ oz. cognac
• freshly grated Nutmeg, to garnish

Directions:

• Beat the eggs together in a bowl with the sugar.
• Add the remaining ingredients and whisk until combined. Cover with plastic wrap and leave to rest for half an hour.
• Gently whisk again before straining into a bottle.
• Chill in the freezer for up to four days

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