Goat Milk Ice Cream
I have a great recipe, although I use half cream and half milk.
2 cups goat cream
2 cups goat milk
Scant 1/2 cup cocoa powder
1 cup sugar
1 teaspoon vanilla
Place milk, sugar, vanilla and cocoa into a food processor or blender, and blend on high for approximately 3 minutes. The idea is to beat the cocoa into the milk until there are no longer any lumps of dry cocoa left.
Add 2 cups goat cream and pulse twice, just enough to stir the cream into the mixture. Add to ice cream maker.
I can absolutely assure you that you will have a new addiction in life! What’s great is that your ingredients of cocoa, milk and cream are all raw and full of antioxidants, vitamins and enzymes. By not cooking your ingredients, you can at least know that there is goodness in what you’re eating.
Enjoy! — Pennyanne
Cardamom Goat Cheese Cookies
1 cup unsalted butter, softened
8 oz goat cheese (chévre), softened
1 cup white sugar
1 cup confectioner’s sugar
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon white pepper
3-1/2 cups all-purpose flour, or as needed
3/4 cup finely chopped pecans (optional)
Additional confectioner’s sugar for rolling baked cookies in (optional)
Preheat oven to 350°F.
Beat the butter, goat cheese and sugars together in a mixing bowl until light and fluffy. Mix in the egg, beating well. Stir in the cardamom, cinnamon, nutmeg, cloves, and white pepper until well blended. Mix in the flour, one cup at a time, until the dough gathers together. Add finely chopped pecans. Roll dough into 1-inch balls and place on prepared baking sheets (dough will be very sticky. May try dropping by spoonfuls instead).
Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Roll in confectioner’s sugar (optional—they taste good either way).
— Charlotte, Bit of Color Ranch
This recipe is based on the assumption that pasteurized milk is used.
6 gallons full cream goat milk
3/4 teaspoon mesophyllic direct set culture
12 drops annatto diluted in 1/2 cup cool water (annatto is optional, I don’t use it)
3/8 teaspoon of calcium chloride dissolved in 1/4 cup cool water
3 teaspoons liquid rennet diluted in 1/4 cup of cool water
4-6 teaspoons dried chives
4-6 teaspoons dried onion flakes
Boil dried chives and onion flakes in one and a half cups of water for 10 minutes. Strain chives and onions through a sieve and let the reserved liquid cool. Add cooled reserved liquid to the milk. Slowly heat milk to 90 degrees. Gently stir in starter culture and let milk ripen for 60 minutes. Add annatto if using, and stir well. Then add calcium chloride and stir well. Add the rennet and stir for one minute. Cover and let sit for 60 minutes.
Check for a clean break and cut curds into 1/4 inch cubes. Maintaining temperatures at 90° F, stir curds for 15 minutes.
Gradually heat the cheese to 104°F over about 30 minutes, gently stirring the curds frequently. Once target temperature is reached, maintain for 30 minutes and stir frequently. Let the curds rest for 10 minutes.
Line a colander with clean cloth and pour the curds into the colander. Drain for 10 minutes. Add 50 grams of non-iodized salt to the curds after you have drained them and mix in well before putting the curds into the mold. Pour curds into a cloth lined mold and press at 10 pounds for 20 minutes (I use training weights).
Remove cheese from mold, unwrap and turn it. Rewrap and press at 30 pounds for 20 minutes. Repeat process and press at 40 pounds for 3 hours. Repeat and press at 40 pounds for 24 hours.
Remove cheese from mold and unwrap. Place on a board and dry at room temperature turning it twice daily.
When dry to the touch, place in refrigerator, turning weekly.
It can be eaten after one month, but best after 2-3 months.
I don’t wax the Cotswold but clean it regularly with a cloth soaked in vinegar. This recipe can be proportionately downsized according to the amount of milk used.
— Peter Cox