Types of Dairy Goat Products

Summary

 

A variety of manufactured dairy products can be produced from goat milk, including cheese, fluid products (low fat, fortified, or flavored), fermented products such as cultured yogurt, buttermilk, sour cream and kefir, frozen products such as ice cream or frozen yogurt, butter, and condensed, packaged and powdered products.

 

Goat milk is quite 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. However, producing high quality raw milk is of utmost importance for successful production of dairy goat products because 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. And the contribution of dairy goat products are also greatly valued by those who have cow milk allergy and other nutritional diseases.

 

 

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.

 

Simple Soft Cheese Recipe

 

I have been experimenting exclusive Homemade recipes using unpasteurized goat milk, and the results are astonishing –  more suggestions and followers on social media platforms.

This is an easy handmade recipe that only requires half  gallon raw goat milk, the strained juice of 2 medium lemons, a thermometer capable of the 180-200°F range, some “cheesecloth” (many cotton cloths will work for draining), and some coarse salt,  like kosher or sea salt.

*Take note – The recipe will not work well with pasteurized milk.

 

Directions:

  • Heat raw goat milk on medium heat (in a stainless steel pot) to 185°F
  • Remove from heat and stir in the lemon juice
  • Stir for several minutes until milk has curdled
  • Add 1/2 tablespoon of coarse salt (optional)
  • Pour milk through cheesecloth
  • Wrap curds in cheesecloth and hang (using a rubber band works well) in the refrigerator to drain
  • Drain for 4-8 hours, depending on how dry you want the curds
  • Scrape curds off cloth into bowl and stir

 

That is all there is to it!  You can use on toast, in salads, with pancakes or whatever you wish. Experiment using herbs (added at the end when you stir the cheese). For larger curds, heat the milk well into the 190’s before curdling. Experiment with curdling temperature and drying time to get the cheese that meets your needs. Happy experimenting !

 

 

Condensed,Packaged and Powdered Goat Milk

Today, Condensed, Packaged 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. Packaged products available include Skimmed, Whole and UHT milk.

 

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.

 

Frozen Goat Yogurt Recipe

The homemade Frozen Goat Yogurt Recipe is creamy and delicious and with the frozen dessert, you can take an island vacation without leaving your yard. Adding coconut, pineapple and pecans give variety and flavor to this frozen dessert.

Want to learn how to make yogurt easily? And most importantly, be sure to allow sufficient time, up to one day for the yogurt to culture before you freeze it. The recipe is for a 4-quart freezer.

 

Ingredients

  • 6 cups goat milk yogurt
  • 2 cups sugar
  • 1 can /13.5 oz. coconut milk
  • 1 can /15 oz. crushed pineapple – undrained
  • 1 cup shredded coconut
  • 1 cup finely chopped pecans
  • 1 Tbsp. vanilla extract
  • * Optional – 1/2 Tbsp. rum flavoring

 

Directions:

  • Heat the coconut milk in a sauce pan until steaming.
  • Add the sugar and stir until dissolved. Let cool – you can refrigerate, or cool it more rapidly by setting the pan in a larger pan filled with ice water and stirring frequently.
  • Stir in the Yogurt and vanilla extract – and optional rum flavoring, and mix well.
  • Pour into ice cream freezer canister. Add the pineapple, coconut and pecans. Freeze according to your ice cream maker’s directions.
  • Finally, sit back  relax  and enjoy that tropical breeze blowing through the coconut palms!

 

Nutritional facts

Per Serving (0.5 cup)  Frozen Goat Yogurt  contains 178 Calories; – Fat 6g, Saturated Fat 4g, Sodium 41mg, Carbohydrates 21g, Sugar 21g, Protein 10g.

 

Cultured Dairy Goat Products:

Cultured yogurt, buttermilk, sour cream and kefir are among the most common fermented dairy products, especially in the Western world. And they are my favorites cultured products.

 

Goat Milk Yogurt

Goat milk yogurt is one of the major cultured products. It may be made from  fresh, unpasteurized, goat milk that has been produced in a sanitary manner,  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).

Yogurt 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.

 

How to make Yogurt from Raw Goat Milk?

 

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 healthy 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.

 

The Wonders of Yogurt:

Generally, yogurt contains live bacteria that helps to strengthen your immune system to fight diseases. It aids in stimulating the growth of beneficial intestinal bacteria, discouraging and destroying harmful ones.

Yogurt can assist in restoring the digestive tract to its normal condition after a course of antibiotics, which are liable to destroy all intestinal bacteria, both good and bad.

And there is more; Yogurt not only provides you with internal benefits but also gives you other physical advantages. It is good for skin as it contains lactic acid which acts as an exfoliator that helps in getting rid of dead cells. Yogurt can also be used as a face pack for beautiful skin.

With all these benefits, some including myself  view it as “a wonder food”, therefore start taking your goat yogurt daily for good health!

 

Buttermilk

Most people assume buttermilk is high in fat, due to its name. Modern buttermilk is usually made from skim milk (less than 0.5% fat) using the by-product from churning butter out of sour cream.

 

Sour cream

Sour cream is made according to the same temperature and culture methods as used for buttermilk. The main difference is the starting material—sour cream starts with light 18 percent cream.

 

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.

 

Acidophilus

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%).

 

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.

 

 

How to Enjoy Dairy Goat Products?

 

A Few Quick Serving Ideas :

  • Next time you want a glass of milk, try goat milk instead.
  • Goat milk yogurt makes a wonderful base for savory dips. Simply mix in your favorite herbs and spices and serve with crudites.
  • Crumble some goat milk cheese on a salad of romaine lettuce, pears and pumpkin seeds.
  • Crumbled goat milk cheese is a wonderful rich topping for split pea soup.
  • Add extra taste and protein to a vegetable sandwich by including some goat cheese.
  • Soft, spreadable goat milk cheese is an exceptional accompaniment to crusty whole grain bread or crackers and fruit.
  • Top sliced tomatoes with crumpled goat milk cheese and fresh basil. Drizzle with balsamic vinegar and extra virgin olive oil.

ENJOY!

 

 


 


 

 

 

Goat Milk Health Benefits

I started drinking goat milk daily and began doing research about this milk since more than a decade ago. I learned interesting facts and would continue to share more.

 

Goat Milk is gaining popularity all over the world and is the popular choice besides cow milk. Goat milk is available all year round in retail stores and market. If you have not tried drinking goat milk, you may find that it taste strange, slightly sweet and at times salty undertone.

 

A2 casein – Goat milk can sometimes be consume as another option if individual or infant is allergy to cow milk. Goat milk mostly contains ‘A2 casein’ which makes it comparable to human breast milk in terms of protein. A2 casein does not cause any inflammatory diseases, like colitis. A study even states that when babies are fed with goat milk as the first protein after breast feeding, they are less allergic as when compared with cow’s milk feeding.

 

Reduce bad cholesterol – Goat milk decreases bad cholesterol and increases the level of good cholesterol in the human body. It has healing properties and just like olive oil, are effective in keeping high cholesterol under check.

 

Prevents arteriosclerosis – Goat milk helps to prevent arteriosclerosis. This is because it contains a limited amount of the enzyme, xanthine oxidase. This enzyme is believed to cause heart issues on entering the bloodstream. Goat milk contains this and very less quantity and hence can prevent arteriosclerosis

 

Medium-chain fatty acids – Goat milk also contains medium-chain fatty acids (30–35% in comparison to 15–20% in cow milk). These acids offer energy boosts and are not stored as fat in the body. These help to decrease cholesterol and treat tough conditions like coronary diseases.

 

Calcium  – Goat milk is a very good source of calcium. Hence, I suggest that you should drink raw goat milk because up to 50% of people who are lactose intolerant can easily digest goat milk, especially if it is raw. When you drinks raw goat milk, you can attain most benefits of this nutritious drink.

 

Calcium is also widely recognized for its role in maintaining the strength and density of bones. In a process known as bone mineralization, calcium and phosphorus join to form calcium phosphate. Calcium phosphate is a major component of the mineral complex (called hydroxyapatite) that gives structure and strength to bones.

 

Normally, you think of cow milk as the most healthy and calcium-rich food. But do not worry about calcium while you are switching to goat milk. A cup of goat milk supplies 32.6% of the daily value for calcium as compare to cow milk has 29.7% calcium.

 

In recent studies, goat milk calcium has shown to:

  • Reduce PMS symptoms during the the second half of the menstrual cycle
  • Help prevent the bone loss that can occur as a result of menopause or certain conditions such as rheumatoid arthritis
  • Help prevent recurrent migraine headaches
  • Help protect colon cells from cancer-causing chemicals

 

In fact, this mineral does more then just stronger bones and teeth. Calcium also plays vital role in many other vital physiological activities, including cell membrane function, nerve conduction, muscle contraction, regulation of enzyme activity, blood clotting and blood pressure regulation. Since these activities are essential to life, the body utilizes complex regulatory systems to tightly control the amount of calcium in the blood, so that sufficient calcium is always available. As a result, when dietary intake of calcium is too low to maintain adequate blood levels of calcium, calcium stores are drawn out of the bones to maintain normal blood concentrations.

 

Tryptophan – Goat milk contains high Tryptophan. Tryptophan is one of the 20 standard amino acids, as well as an essential amino acid required in the human body.

 

Dairy Foods Better than Calcium Supplements for Growing Girls’ Bones

Based on recent studies,  young girls going through the rapid growth spurt of puberty, getting calcium from dairy products, such as goat milk, may be better for building bones and teeth than taking a calcium supplement.

 

Essential Nutrients – Goat milk is also a good source of protein, potassium, phosphorus and riboflavin, vitamin D, B-6 and vitamin B-12. Research has found some anti-inflammatory compounds (short-chain sugar molecules called oligosaccharides) to be present in goat milk. Oligosaccharides is know to make goat milk easier to digest, especially in the case of compromised intestinal function.

 

In recent studies, goat milk has also been shown to enhance the metabolism of both iron and copper, especially when there are problems with absorption of minerals in the digestive tract. These benefits and others are likely to play vital role in the tolerability of goat milk. As for older children and adults, besides an excellent calcium-rich which is widely recognized for its role in maintaining the strength and density of bones and teeth, goat milk may help to reduce some of the recurrent ear infections, asthma, eczema, and even rheumatoid arthritis. Goat milk can also prevent disease such as anemia.

 

Skin care Goat milk is also great for your skin because it is rich in vitamins, minerals, proteins as well as high in lactic acid which helps exfoliate dead skin cells and soften your skin.

 

Lactose Intolerance – Goat milk, like cow milk, contains the milk sugar, lactose, and may produce adverse reactions in lactose-intolerant individuals. Goat milk is slightly lower in lactose than cow milk, with 4.1% milk solid as lactose versus 4.7% in cow milk, which may be an advantage in lactose-intolerant persons. Here, goat milk is a viable option for them.

 

The common symptoms of lactose intolerance are nausea, vomiting, abdominal distension, abdominal cramps and passing of flatus. The degree of symptoms depends on the amount of milk consumed specifically, the amount of lactose and the degree to which our body is deficient in lactase enzyme. Intolerance adverse reactions are not life-threatening but may result in life long discomfort.

 

I experienced vomiting after drinking milk. My first impression at that time was allergic to lactose . From my previous experience, now I must consider both milk allergy and lactose intolerance when adverse reactions like vomiting occurred because both milk allergy and lactose intolerance can exist simultaneously. A correct diagnosis must be made and properly followed up, as the treatment, dietary avoidance, is often very difficult and if incorrectly applied can lead to vitamin deficiencies or malnutrition.

 

In addition, we should not believe the myth that humans are never meant to digest cow milk or goat milk. And our bodies are meant to consume  mother’s milk for the first several months or years, and then move on to other foods. In fact, people only become lactose-intolerant as teens or adults, when the enzymes to digest any kind of milk stop being produced by the human digestive system.

 

So, let us not stop drinking goat milk daily, it’s good for your health.

 

What is Unpasteurized Goat Milk

Occasionally, I visit my family dairy goat farm to learn more and updated about the management of dairy goats, and the milking process.

 

This is a type of drink that can supply lots of nutrients and many values for health. Unpasteurized goat milk is milk that comes from grass-fed goats, is unpasteurized and unhomogenized. Meaning raw milk contains all of its natural enzymes, fatty acids, vitamins and minerals,  making it a complete food.

 

Most accusations and concerns over raw milk have been overstated. In fact, unpasteurized milk benefits are numerous and can help address a large number of nutritional deficiencies that millions of people are currently experiencing. For instance, raw milk benefits allergies and skin, all while containing beneficial nutrients without the processing dangers.

 

Folks have been drinking raw goat’s milk for centuries. In fact millions do around the globe on a daily basis. Raw milk is known to contain very rich fat and protein. Raw goat milk contains immunoglobulins, and the enzymes lipase and phosphatase and these are normally inactivated when pasteurizing milk. Also many beneficial bacteria, proteins and enzymes are also destroyed.

 

While unpasteurized milk cures or prevents disease but, many issues arise out of raw goat milk induced illness, one is animal husbandry and the other major one is dairy parlor cleanliness and sanitization regimes. Contamination can occur at the time of collection, processing, distribution or storage of milk. Hence, milking process – good hygiene practices and procedures,  plays a vital role in producing clean raw milk.

 

7 Amazing Raw Goat Milk Benefits:

 

1) Support Your Digestion – It takes approximately 30 minutes to digest raw goat milk while you need 2 hours to digest cow’s milk. This is because goat milk is low in fat globules. And, there are many short-chain fatty acids in raw goat milk that can support your stomach digest easier. Raw goat milk includes small amount of fat molecules and it is easier for people to assimilate. Fat molecules are like the factors that cause raw goat milk homogenized naturally. In addition, raw goat milk includes different protein structure to reduce allergy and support digestion. It is great if you add raw goat milk into your weight loss plan.

 

2) Have Alkalinity – Alkalinity is one of the most common raw goat milk benefits. Do you know about the mucous creation in your body when drinking raw goat milk? Raw goat milk is an alkaline forming food and help maintaining PH level in the body at the proper level. Additionally, raw goat milk is very helpful if you get some digestive problems such as acid reflux, heartburn and other stomach-related diseases.

 

3) Raw Goat Milk Is Less Allergic – While many people including kids and elderly people get allergy with cow milk, raw goat milk is relatively safe as it is less allergic. Reason being that raw goat milk does not include the complex protein, which encourages allergic reactions in your body when drinking milk. Though it does not mean that raw goat milk does not cause allergy, you could test before drinking it and the best way is to test if you are suitable with raw goat milk is by drinking a little.

 

4) Raw Goat Milk Has Healthy Fatty Acids – You probably have read or heard about lots of raw goat milk benefits. I would like to inform that raw goat milk includes two kinds of fatty acids; – capric acids and caprylic acids, which are very full of antimicrobial. They can fight bacteria and protect your health in some manners. Milk is nutritional food that affects well on human health. Especially, biochemical and physiological facts in raw goat milk are discovered and include both short and medium chain fatty acids that can help you prevent diseases and disorders, particularly for cardiovascular issues.

 

5) Provide Minerals and Vitamins – Providing vitamins and minerals are raw goat milk benefits that you could not forget whenever drinking it. This ingredient is high in vitamin A, vitamin K, vitamin B including vitamin B6, vitamin B12. It is also full of vitamin C, potassium, calcium, iron, magnesium, sodium, zinc, etc. In fact, if raw goat milk is fresh, it will be healthy and beneficial for your health. However, you should not use raw goat milk as the formula for kids due to it is lacked of folic acid. Instead, you should supply folic acid through foods.

 

6) Retard Harmful Organism Growth – Fresh milk includes bioactive components, which can help you retard harmful organism growth and improve your health when you drinking it. Raw goat milk also contains the same bioactive component as the mother’s milk and you can believe to supply this kind of raw milk in your diet. Certainly, you must be sure to avoid allergy or check it by drinking a little before drinking more.

 

7) Raw Goat Milk Have Less Lactose – Lactose is a kind of sugar that derived from glucose and galactose that you can find in milk. Many people get lactose intolerance which is normally the result of lactase deficiency. Lactase is a kind of enzyme that is used to digest lactose. As the result, you cannot drink raw milk if you have lactose intolerance. However, you can drink raw goat milk because it is low in lactose and help you digest very easily without stomached. The Lactose content in cow milk is 4.7 % higher than lactose in goat milk which is 4.1%.

 

In conclusion: After reading this, I am confident that you will try drinking goats milk, Its affordability is more superior than cow milk, meaning that even if you are on a strict budget, switching to goats milk will not put you out of your pocket or fighting for your Christmas dollar.

 

 

 

What is Pasteurized Milk

 

Pasteurization extends milk’s shelf life and is also the only way that you can make milk from a goat with a chronic disease safe for feeding to kids.

 

Pasteurization is the sterilization of liquids such as goat milk as well as cheese, to destroy disease-causing and other undesirable bacteria.

 

How to Preserve Goat Milk

 

Pasteurizing goat milk kills unnecessary bacteria and extends the refrigerated life of your milk.

 

If you are raising and milking goats, and you want to keep your raw goat milk fresh and to pasteurize it,  follow the instructions below. It is an easy and simple process that any individuals  can master.

 

Double Boiler

  • Fill the bottom of your double boiler with a couple inches of water.
  • Pour your fresh goat milk into the inner pan.
  • Pour a few inches of cold water into your sink.
  • Heat the milk until it reaches 161 degrees F and hold it there for 30 seconds. Candy thermometers usually have handy clips on them so you can have it sitting in the milk the whole time.
  • Remove pan from heat and set the pan down inside your waiting sink of cold water to cool your pan and milk.
  • When the milk temperature is below 127 degrees F, replace the cooling water with ice water and continue to cool the milk, Stirling once every 30 seconds until the milk reaches 39 degree F or below.
  • Pour the milk into the clean milk jugs and store in the fridge below 39 degrees F.

 

In goat milk, after pasteurization, the harmless lactic acid bacteria survives, but if the goat milk is not kept cold, they multiply rapidly and cause it to turn sour. Hence, it is best store in the refrigerator.

 

And there are other three easy ways to do this:

 

Slow Cooker:  Simply heat milk on low until hot enough. This should take 2-4 hours, depending on crock size and milk volume.

 

Microwave: This method would kill pathogens if you topped 161 degrees F for the required 30 seconds. But it is difficult to judge temperature and hot spots in microwaved food, meaning your milk may burn or not all areas may reach safe levels.

 

Stovetop:  This method is quick and can be done in any pot that holds liquid. Caveats: it is easy to scorch milk if you don’t pay careful attention and stir often. If you use medium heat, you must pay close attention. If you use higher heat you could accidentally burn the milk.

 

Pros: Pasteurization is the process of heating milk to a high temperature for a short period and then rapid cooling, this kills off the various pathogens including Salmonella, E. coli, and Listeria, which are responsible for causing numerous foodborne illnesses.

 

Cons: Pasteurization alters goat milk mineral components such as calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulfur as well as many trace minerals, making them less available. According to studies, pasteurization  destroys all the enzymes in goat milk. These enzymes help the body assimilate all bodybuilding factors, including calcium. That is why individuals who drink pasteurized goat milk may suffer, nevertheless, from osteoporosis. Lipase in raw milk helps the body digest and utilize butterfat. Butterfat has a cortisone-like factor which is heat sensitive that prevents stiffness in the joints. So, the choice is yours.

 

 


Summerhill Dairy, Goat Milk 32 Fl Oz