THE MARVELS OF GOAT'S MILK

Goat’s Milk and Goat Cheese are the healthy alternatives for Cow's Milk and its products. Many people who suffer from lactose intolerance can easily digest goat's milk. Although it does contain lactose, its casin curd is smaller and softer than cow's milk. The fat globules are also smaller making it more digestible. Nutritionally, raw goat's milk contains significant amounts of Vitamin A, protein, calcium, phosphorous, potassium and chloride. It also contains, iron, zinc, magnesium, copper, manganese, Vitamins B1, B2, B3, B6, B12, C, D, biotin, folic acid, antithetic, choline and inositol. Unfortunately, raw goats milk is prohibited from sale in many areas for human use. There is a way around this, however. Raise your own goats!!! They are very productive livestock and their milk is unsurpassed.

Raw goat’s milk is frequently fed to puppies who do not have access to their mother’s milk. Additionally, raw goat's milk is not only easily digested by grown dogs, it is extremely healthy for them. As with the introduction of any new food item, it should be introduced gradually into your dog’s diet.

Did you know that goat's milk also has skin healing qualities? It is frequently used in the making of soaps and lotions and is renowned for its gentleness.

OK---let’s get down to business!!! Here are a few recipes using raw goat’s milk:

(NOTE: All cheesemaking equipment should be sanitized by using a bleach solution prior to use.) 

 

FRENCH CREAM CHEESE

 

This is one of my favorites. A recipe for French Cream Cheese which is easy and so delicious!! You will need the following:

Equipment/Ingredients:

• Stainless steel pot
• Stainless steel slotted spoon
• Good quality dairy thermometer
• Rennet ( I use vegetable rennet rather than animal)
• Mesophilic DVI Culture
• Fine cheesecloth
• Colander

Directions:

• Pour 1-2 gallons of raw goats milk into the stainless steel pot and heat to 70 degrees Fahrenheit.
• Add 1 ounce of Mesophilic starter and one drop liquid rennet and stir completely.
• Cover and allow to sit undisturbed for 24 hours.
• Ladle curds into cheesecloth-lined colander. Bring up four corners of cheesecloth, tie and hang to drain
• For approx. 6 hours or until curds stop dripping. I usually like the cheese a little more moist, so I take it down at about 5-5 ½ hours. This is just a matter of preference.
• Place curds in a bowl; and, at this time, you can add salt and any herbs you desire. Refrigerate, and it’s ready for use. I have had great results freezing this cheese---but I have never added herbs before freezing.

YOGURT:

This is another simple recipe which makes the most delicious yogurt. Not only is yogurt excellent for human consumption, but it is a delicious addition to your dog’s diet. Mix ¼ cup with dry food. My German Shepherd gets a more generous portion. As always, introduce in small increments .

Another of his favorites is the skin that forms on top of the yogurt during the cooling down process!

Ingredients:

• 3-1/2 cups raw goat's milk
• 1 cup powdered milk
• Yogurt starter (Note: For the first batch, purchase a small container of plain, unsweetened yogurt with live cultures from your grocer. From there on in, you can use your own homemade yogurt as the starter for a couple of months. After that period, it is best to purchase another container to restart, as it can lose its starter potential. Again, follow up with using your homemade yogurt as starter for subsequent batches. Yogurt starter can also be purchased where you purchase cheese cultures , if you prefer.)

Directions:

Pour the goat’s milk into a large enough microwavable container to facilitate the ingredients and allow room as the boiling milk rises during this process. Add the powdered milk and stir. Microwave for about 3 minutes, then stir again. Now bring to boiling point.  The milk now must be cooled to 115 degrees F. After cooled, remove the skin that will form on top of the milk.

During the cooling period of the milk, fill a large pot with enough water to come to the neck of a quart jar. The water has to be at 120 degrees to incubate the yogurt. After the water has reached temp., remove from heat and cover the pot. When you add the filled quart jar to this water bath, you will have to remove some of the water as it will rise. As you become more experienced, you will know how much water is needed to perform this step. However, for the first try, it is best to have too much and just ladle enough out to accommodate the jar. The water should come to the bottom of the neck of the quart jar---enough to insulate the yogurt inside the jar.

After the milk has cooled to 115 degrees you are ready to start the actual process. Spoon two very heaping tablespoons full of the yogurt starter (store-bought or homemade yogurt) into the bottom of a quart jar. Now add a little of the cooled milk to this and stir completely. Finally, add the balance of the cooled milk to the jar and stir again. Cover with some plastic wrap and place into the pot filled with water. Cover with a thick, folded bath towel to ensure the entire top of the yogurt and pot are fully covered.

Leave undisturbed in place for 6-8 hours. I usually take a peak after 6 hours to see if it has thickened.

After the required time has past, remove your yogurt and refrigerate immediately.   Enjoy!!

 

GOAT’S MILK SOAP AND LOTIONS

Goat’s Milk has been used for centuries as a cleanser and conditioner for the skin. It has a PH level closest to the skin's, which results in the skin feeling moisturized and rejuvenated after its use. It is a wonderful, gentle soap for sensitive, dry skin.

Before endeavoring to make your first batch of cold pour (CP) goats milk soap, it is recommended that you research soap making first. Soap cannot be made without the use of lye, which involves cautious handling. Some good sites that will give information on soap making and recipes are as follows:

www.tlssoaps.com

www.soapmaking-101.com

www.millersoap.com

 

 

 

 

Reference Sources:    Cheese making Made Easy by Ricki Carroll