Questions about goat milk? the uses for and how to make soap, etc.?
Question by becca: Questions about goat milk? the uses for and how to make soap, etc.?
Hi, someone said if I milk their goats when theyre out of town I can keep the milk. I dont really know what i could use it for. i buy goats milk soap from the store and use it. could i make it with the goats milk myself? how do u store goats milk? and would it be a good treat for my dogs? Thanks for any answers!!!
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One Response to Questions about goat milk? the uses for and how to make soap, etc.?
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Oh where to start…
Anything you can make out of cow’s milk, you can make from Goat’s milk. Actually, goat’s milk is gentler on our stomachs than cow’s milk is, and many people who have actual “milk Allergies” find that they are not allergic to goat’s milk.
Yes, your dogs will love it, but I’d be willing to wager that you’ll discover you love it as well.
Store it in your refrigerator in a glass container.
Remember, you’re getting this milk straight from the goat, so it has not been pasteurized, but more importantly it has not been homogenized – So it will separate with the cream going to the top.
I don’t know what your skill level is, or how adventuress you are, so let see what ideas I can give you…
Goat’s Milk Pie Crust
We tried this out for Thanksgiving, and it’s a great recipe. Try the next one for pumpkin pie too!
Goat’s Milk Pie Crust:
* 4 cups unsifted flour (we used whole wheat, but any flour will do)
* 1 Tablespoon Honey
* 2 teaspoons salt
* 1 3/4 cups shortening
* 1 Tablespoon white or cider vinegar
* 1 large egg
* 1/2 cup goat milk
Mix the flour and salt together in a large bowl. Add shortening and cut in until ingredients are crumbly. In a small bowl, beat together milk, vinegar, honey, and egg. Combine the two mixtures and stir with a fork until all ingredients are moistened. This recipe makes 5 pie crusts. It can be kept chilled in the refrigerator for up to a week. If you freeze the dough, you can still thaw it and roll it out. Also, you can roll it out, place in pie pans, put in zip-lock bags and freeze it that way too. It’s an easy recipe to make, easy to roll out, easy to work with. The dough will stay flaky no matter how much you handle it. It will shrink a bit in the pie pan so let it rest for about 5 minutes after you get the crust in the pan before you trim it and flute it.
Goat’s Milk Pumpkin Pie
Ingredients:
* 3 beaten eggs
* 1/2 cup white sugar
* 1/2 cup brown sugar
* 1 tablespoon cornstarch
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 3/4 teaspoon pumpkin pie spice or ginger and nutmeg.
* 1 1/2 cup pumpkin. One regular sized can of pumpkin works, NOT the big can.
* 1 cup goat milk
Mix the sugars into the beaten eggs. Add cornstarch, salt, cinnamon, and spices. Mix well. Stir in pumpkin and goat milk. Mix well. Pour into unbaked pie shell. 8-10 inch works best. This will make 2 pies in regular shells, do not use deep dish shells. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake for another 40 minutes. This is a great recipe, and nobody at my house could tell the difference on Thanksgiving day.
Goat’s Milk Fudge
A fun and easy recipe:
* 3 cups sugar
* 2/3 cup goat’s milk
* 3/4 cup margarine
* 6 ounces chocolate chips
* 7 ounces marshmallow cream
* 1 teaspoon vanilla
Combine sugar, milk, and margarine in heavy quart sauce pain. Stirring constantly, bring to full rolling boil. Reduce heat to medium, and continue boiling for 5 minutes. Remove from heat, and stir in chocolate chips until melted. Add marshmallow cream and vanilla, beating until well blended. Pour into greased 9 x 13 pan. Cool at room temperature. You can add nuts if you wish also. The chocolate chips can be substituted with butterscotch chips, almond bark, etc.,
Simple Soft Goat Cheese (Warning: Making cheese can smell)
1/2 gallon raw goat milk
strained juice of 2 medium lemons
Thermometer capable of the 180-200°F range
some “cheesecloth” (many cotton cloths will work for straining)
some coarse salt (kosher or sea salt). (This recipe will not work well with pasteurized milk).
Heat 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
Now use this cheese as a substitute for Cream Cheese in and recipe, or a substitute for Ricotta or cottage cheese in any recipe. Or let it really dry and use in place of Feta on a salad…
I envy you with a source of cheap/free goat’s milk.
Jorrath Zek
May 24, 2014 at 4:40 am