Goat Milk

 

The best gourmet recipes with all the instructions you need to recreate perfect gourmet dishes, and yet easy. We bring you precious collection of fine dining recipes, collected from top chefs, amateurs and our personal experiments. If you are passionate about cooking, you can also create gourmet dishes in your own kitchen. With few trial and errors, and some patience, you can also learn to master various culinary tricks in your kitchen. By opening up to experimenting and discovering new textures, favors, food combinations and aromas, you will be able to cook up your own repertoire of gourmet recipes in no time. Our objective is to help you bring the fine dining experience into your own kitchen with the collection of easy cooking gourmet recipes. Now you can create gourmet dishes in your own kitchen and Enjoy?

 

 

 

Sunday Pork and Potaoes

Baked chops top sliced potatoes for this substantial dish.

 

 

Pork Loin Cook in Milk

This classic Italian recipe of veal slow-cooked in milk.

 

 

Tomato Toasts with Feta

An easy summer sandwich.

 

 

Easy Malai Kulfi

Traditional Indian style ice cream

 

 

Feta Chicken

Chicken wrapped around tomato-basil flavored feta cheese.

 

 

Frittata with Goats Cheese, Potato and Spinach

A great light supper with a green salad and some crusty bread.

 

 

Pork Poached in Milk

A traditional Italian method of cooking pork that makes the meat wonderfully tender.

 

 

Lemon Cake with roasted Rhubarb

Lemon cake always goes down a storm

 

 

Goats Cheese Pizza recipe

Easy comfort food.

 

 

Baked Cod with Goats Cheese

Make a quick and easy, gluten-free, low-calorie lunch

 

Chorizo and Mozzarella Gnocchi

With gnocchi, chorizo and mozzarella for a comforting bake

 

Watercress Risotto with Cheese

The recipe complements the earthy flavors of the watercress.

 

Goat Mac & Cheese

Looking for comfort food? Try this delicious recipe.

 

 

Beef Wellington with Goats cheese, Garlic and Chervil mash and Beer gravy

Add a twist to the classic beef Wellington by serving it with an indulgent mashed potato dish.

 

Kimchi Macaroni and Cheese

The recipe uses homemade cabbage kimchi that you will need to make in advance, or you can use store bought kimchi.

 

Sea Bass with new potatoes  and watercress salsa

Sea Bass gets a fresh, spring treatment in this recipe.

 

Porridge Recipe

Learn how to make porridge using the recipe, then experiment with other toppings.

 

Christmas Cauliflower Casserole 

A perfect dish to make ahead for Christmas morning, or any time of year.

 

Cheesy Eggs Bake Breakfast

Instant Pot cheesy and easy breakfast!

 

Porridge Oats with Berries

 

The creamy-tasting porridge is topped with great value thawed frozen fruit and toasted flaked almonds for extra protein.

 

Double-baked Souffles with Walnut Salad

From  salads to fancy tarts, the goats cheese recipe will give you inspiration for using this tangy, lip-smacking cheese.

 

Scalloped Potatoes

Creamy and cheesy!

 

Crispy Goat Cheese Wantons with Chili Sauce

The most inspired Asian, Chinese recipe to try!

 

Feta Cheese and Hot-Smoked Trout on Toast

The cheese and  flaked hot-smoked trout flakes make great toppings for the toast.

 

Manicotti with Goat Cheese

A super satisfying meal, perfect for the rapidly approaching fall weather.

 

Cheese Ravioli

 

The simple homemade Cheese Ravioli will boost your gourmet cooking credit in just a short time.

 

Scones Recipe

Simple brunch recipe.

 

Goat Cheese and Tomato Lasagne 

An easy to make vegetarian lasagna.

 

Turkey Pot Pie

The meal is just supposed to taste really good and it does.

 

Cauliflower Cheese

The Cauliflower cheese is a classic dish.

 

Rice Pudding

A real classic, and yet so easy to cook in the oven on the weekend.

 

Goat Cheese and Chive Souffle

The light-as-air souffle have a delicious cheese flavor.

 

Double Baked Goat Cheese Souffles

Twice baked souffles were fashionable a while back and recently, a revival as ‘retro food’.

 

Goat Cheese Roulade

Rolling a roulade is the only tricky bit.

 

Fresh Fruit with Cereal and Goat Yogurt Breakfast

 

 

Savory Goat Cheese Souffle

The savory goat cheese souffle recipe is easy and delicious.

 

Bread Sauce using Goat Milk

The bread sauce recipe is an easy extra for Christmas Day.

 

Sour Cream

 

Making sour cream is high on the list of  simple but delicious cultured goat milk products.

 

 

Dessert

 

 

Bourbon-glazed Doughnut with Malted Milk Ice-cream

Giant doughnut with homemade malted milk ice cream takes the food trend to the next level.

 

 

Japanese Milk Bread

A simple starter mix helps to give this Hokkaido milk bread its light and fluffy texture.

 

 

Pumpkin Bread

This Pumpkin Bread with Brown Butter and Sage recipe keeps all the lush texture you expect from pumpkin bread while infusing delightful caramel notes.

 

 

Indian Besan Halwa

This is a traditional Indian method of cooking ‘Besan Halwa’.

 

 

                                   

Christmas Crepes                                                  Goats Milk Biscuits

 

 

Fig Roly Poly Pudding

 

Glazed Pears with Cinnamon Goat Milk Sauce, Brandy Snaps and Banana ice-cream

 

         

Goat Milk Dessert                                                Goat Milk Chocolate Tart

 

Salted Goat Milk Caramels                  Cheese, Apple and Pear Tart

 

                       

Goat Milk Pastilla                                          Low-fat Cheese Cake

 

       

Goat Milk Sherbet                                   Rich Chocolate Sauce using Goat Milk

 

       Eggnog                                              Goat Cheese Mousse with Peppercorns

 

Goat Milk Panna Cotta                             Goat Cheese Dessert

 

Breakfast Smoothie with Goat Milk

 

                               

Goat Milk Chocolate Pudding                     Fresh Dill Bread

 

                                               

Whipped Cream                                         Yogurt Lemon Squares

 

 

Healthy Cream Pie Milkshake                        Pumpkin Flan                                             

 

 

 

                               

Easy Cajeta                                                 Healthy Goat Milk Fudge

 

Masala Tea

 

 

 

Main dish at it’s best. Baked chops top sliced potatoes for this substantial dish.

 

This recipe requires total 2 hours 20 minutes time, and Serves 6.

 

Ingredients:

 

• 1/2 cup goats milk
• 2 cups cheddar cheese (shredded)
• 6 New York (top loin) pork chops (3/4-inch thick)
• 2 Tbsp. vegetable oil
• 6 medium potatoes (sliced)
• 1 onions (large, halved and thinly sliced)
• salt (to taste)
• black pepper (to taste)
• 75 oz. cream of mushroom soup
• 8 oz. sour cream (carton)

Directions:

 

• Pre-heat oven to 325 degrees F. Cook chops, half at a time, in hot oil in large skillet until lightly brown, turning once. Spray 9×13-inch baking dish with non-stick spray. Arrange sliced potatoes and onion evenly in baking dish. Sprinkle with salt and pepper.
• Stir together cream of mushroom soup, sour cream and milk in medium bowl. Stir in 1 cup of the Cheddar cheese. Spoon soup mixture evenly over potatoes and onion in baking dish. Arrange chops on top.
• Cover chops and potatoes with foil. Place baking dish on baking sheet. Bake about 2 hours or until potatoes are tender and chops have internal temperature on a thermometer reads 150 degrees F. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts and internal temperature on a thermometer reads 160 degrees F. Let stand for 10 minutes before serving.

• SHORTCUT SUNDAY PORK & POTATOES: Brown chops as above. Meanwhile, cook sliced potatoes and onion in heavy large covered pot in enough boiling water to cover for 5 minutes. Drain well. Continue as above, except cover and bake until internal temperature of chops is 160 degrees F., about 1 hour. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts. Let stand for 10 minutes before serving.

 

Serving Suggestions

A shortcut is also given at the end of the recipe (above) for those weeknights you need a hearty dinner. Serve with green beans, apple salad and a tall glass of milk.

 

Each serving provides 758 kcal; protein 47g, carbohydrates 39g, fat 46g, cholesterol 156mg, fibre 3g, and salt 888mg.

 

 

 

This dairy goat management calendar is designed as a guide to assist you in preparing for each season. Some breeds and breeders may have unique needs or practice out-of-season breeding. Always seek the advice of your small ruminant veterinarian and never disregard professional advice or delay seeking professional veterinarian assistance because of something you read on this website.

 

SPRING 

PREPARE FOR KIDDING

• Have kidding area cleaned and bedded with fresh straw several days before the doe’s due date.
• Get supplies ready:
  • A good light in the delivery area.
  • A clean bucket for water.
  • Surgical scrub such as Nolvosan, or a bottle of mild detergent (e.g. Dawn, Ivory, Joy) for cleaning hands and the vulva of the doe.
  • Obstetrical lubricant (Lubrisept, K-Y) and, if possible, disposable obstetrical gloves for assisted births.
  • Dry towels for cleaning and rubbing kids.
  • Iodine (7% tincture) for dipping navels. A small jar or film canister for individual use is handy. Dip navel immediately after birth, and repeat in 12 hours.
  • Scissors and dental floss for umbilical cord.
  • Keep frozen colostrum from a safe, CAEV-free source. To heat-treat colostrum, heat colostrum to 135ºF in a double boiler or water bath and maintain temperature for one hour.
  • Clean bottle and nipple for feed­ing colostrum.
  • Feeding tube (12-18 French) and large syringe (35-60 cc, with cath­eter tip) for giving colostrum to weak kids.

DISEASE PREVENTION

• Tape doe’s teats one week before due date with teat tape. This will prevent kids from possibly nurs­ing a transmittable diseased doe.
• Segregate disease-positive parturient does from the rest of the herd to prevent horizontal transmission from infected genital secretions.
• Remove kids from doe immediately after birth.
• It is advised to bathe each kid in warm water with a mild detergent (e.g. Dawn, Ivory, Joy) to remove any vaginal secretions from the doe. Thoroughly dry kid with a warm hair dryer until completely dry.
• Feed colostrum from a safe source within the first couple hours after birth. Give 10% of kid’s body weight within 18 hours (e.g., 13 oz. for an 8 lb. kid). Then feed pasteurized milk, disease-free milk, or milk replacer.

NUTRITION FOR THE DOE

• Have pregnant does on a rising plane of nutrition in late gestation, i.e., good quality grass hay, supple­ment with some leafy alfalfa. Grad­ually increase grain ration in last few weeks to provide energy.
• Work with your veterinarian or livestock nutritionist about increased energy and calcium needs during gestation.

DISEASE PREVENTION: DOES

• Be sure does are boostered for CDT in last 4-6 weeks prior to due date. Consult your veterinarian for advice on selenium supplementation for does and kids in deficient areas.
• Deworm doe 1-2 weeks postpartum.

DISEASE PREVENTION: KIDS

• Begin Coccidiosis preventive or start monitoring fecals by three weeks of age.
• CDT series at 4, 8, and 12 weeks of age.
• Begin strategic deworming at 6-8 weeks.

SUMMER

• Be sure kids receive their CD-T boosters (e.g., 8 – 12 – 16 weeks).
• Wet weather has given parasites a big boost in many areas. Practice strategic helminth (worm) control in all groups of animals. Doses of deworm­ers in goats are usually 2X the cow or sheep dose (4X the cattle dose for Fenbendazole–PanacurR). In the case of Ivomec, use the oral formulation. Resistance to all dewormers is appearing, so monitor success with quantitive fecal exams.
• Rotate pastures every several weeks or allow forage to grow to 6-8” tall before reintroducing animals. Another common practice is to allow another species to graze the pasture while goats have been rotated off.
• Coccidiostats for kids.
• Check for external parasites; keep animals clipped and clean.
• Be careful with grain overload dur­ing peak lactation, and when get­ting ready for show. Increases in concentrate feed must be made gradually, over a couple of weeks.
• Be sure fresh water is always present. Consumption goes way up in warm weather, and during lactation.
• Monitor presence of poisonous plants which may have grown within reach of animals.
• When hauling in hot weather, provide good ventilation. While traveling, will animals have fresh air and water?
• At show time, be careful not to “over-udder” a doe as she can develop an allergic reaction to backed-up milk under pressure and be at risk for developing mastitis.

PRE-BREEDING BUCK PREPARATION

• Administer Vitamin-E/Selenium in Selenium-deficient areas.
• Keep feet trimmed.
• Offer a diet of forage and increasing amounts of concentrate in late summer.

FALL 

THE BUCK

• Check and trim feet. Treat foot rot as necessary.
• Check teeth on older bucks.
• Shorten or remove scurs prior to breeding season.
• Clip belly. Examine penis and prepuce for injuries and inflammation.
• Check general body condition. Improve nutritional status if too thin.
• Perform fecal and de-worm as needed.
• Bo-Se in selenium-deficient areas.

THE DOE

• Check and trim feet before rainy season.
• Correct body condition before breeding, especially if she is too fat. Fat around the ovaries may cause poor fertility. In general, corrections in body condition (too thin, too fat) are easier and safer to make before the doe is dried off.
• Bo-Se in selenium-deficient areas.
• Perform milk cultures to pick up subclinical mastitis. (Contact your testing lab for specific instructions.)
• Consider dry-treating the herd, where mastitis has been a persistent problem.

THE HERD

• Offer good quality loose minerals.
• Check fecals in different age categories (does, kids) – to evaluate parasite loads. Treat accordingly.
• Consider fall strategic deworming, coming off summer pasture.
• Disease Testing: Kids over 6 months old, new additions to the herd, any animals of questionable value or con­dition.
• Cull animals of questionable value or con­dition to reduce feed costs and maximize indoor space for the winter.

WINTER

• Pregnancy check does early enough to be able to rebreed this season if open.
• Booster vaccinations (Clostridium perfringens C & D, and Tetanus) in mid- to late-gestation at least 4 to 6 weeks prior to kidding. This pro­motes high colostral antibody levels at parturition.
• Booster Vitamin E-Selenium in mid- to late gestation, in Selenium deficient areas. This bolsters uterine muscle tone and helps prevent uterine inertia and retained placentas.
• Get does into their desired body condition while they are still milking; e.g., if too fat, gradually reduce grain before drying up. There will be fewer problems with pregnancy toxemia if weight changes are made while doe is still metabolically active.
• Pregnant does should get plenty of exercise. Fit and trim does are easier to freshen, less susceptible to pregnancy toxemia.
• Keep an eye on geriatric animals for weight loss and chilling.
• Routine foot care for all animals.
• Monitor for external parasites (lice) during this period where animals may spend more time indoors with less sunlight.
• Eliminate moldy feed.
• Get to know and enjoy your animals better during this slow time!