Thursday, February 24, 2011
Land of Milk
Now that one of our goats has "freshened" again (fancy goatherder talk for "the goat had kids"), we're excited to have fresh milk. So what does one do with a gallon of milk a day? The possibilities are myriad. In the decade that I have been raising goats, I have narrowed my goat milk uses a bit. We love to drink it raw, cold is better.
We use it for soap - just made a batch of mudbath that's curing, and getting low on lavender tea tree, so that's next.
Butter is just too much work. Goat milk is naturally homogenized, so by the time the cream separates on its own, the flavor is a bit too strong for our tastes. Thankfully, we have the jersey cow's milk for that. Goat cheese curds are wonderful. As is cottage cheese, farmer's cheese, and goat mozzarella. Then there's yogurt and ice cream. Doesn't sound like such a narrow field at all, once we get going, does it? That's a good thing, because there's lots of milk to use up! And then there are still the other odd uses - on cereal, creamy rich potato soup and chowders, pancake batter, and on...