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Goat Milk FAQs

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classiccowgirl

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...there are also differences that give goat's milk a place for special purposes. In summary: * Goat milk has more easily digestible fat and protein content than cow milk. * The increased digestibility of protein is of importance... See more » ...there are also differences that give goat's milk a place for special purposes. In summary: * Goat milk has more easily digestible fat and protein content than cow milk. * The increased digestibility of protein is of importance to infant diets (both human and animal) as well as to invalid and convalescent diets. * Goat milk tends to have a better buffering quality, which is good for the treatment of ulcers. * In under-developed countries, where meat consumption is low, goat milk is an important daily food source of protein, phosphate and calcium not available otherwise because of a lack of cow milk. * Goat milk can successfully replace cow milk in diets of those who are allergic to cow milk. * The value of goat milk as an alternative food for children and sick people, because it is easier digested, extends also to feeding animals, young dogs, foals, even calves. A. (from Vickilynn): There are different types of goat milk cheese, just like cow milk cheese and the use depends on the type. I currently make chevre - a semi-soft spreadable cheese that we use on crackers, salads, sandwiches, even pizzas. You can use chevre whipped with ranch dressing for a veggie dip, or anything that calls for cream cheese, like cheesecake. Or try it as a filling for lasagna or ravioli for dinner tomorrow. Sprinkle some garlic & chives in, mix well and spread on bagels, crackers etc. Add onion powder for a change. Last week I was watching the chef Emeril Lagasse on television and he brought out some wonderful goat chevre cheese and used it in his recipes. I turned to my daughter Rachel and said "Hey, we’re mainstream gourmet!" I also make a stretchy, melty, mozzarella that is absolutely awesome on grilled cheese sandwiches, pizzas, toast etc. We also slice it an eat it like any other cheese. I make a plain goat mozzarella that my neighbor melts over tortilla chips for nachos, but her husband prefers my garlic-herb mozzarella for sandwiches and pizzas. I also make a pressed cheddar cheese from our rich Nubian goat milk and we use it anywhere that cheddar works. My husband begs me to make this and he keeps one wheel of it hidden in a drawer in the fridge. When he wants a snack, he cuts off a little piece of the cheddar and enjoys! There are other types of cheese you can make with goat milk. I am planning on trying my hand at baby Swiss soon. Goat milk is so yummy and it makes some wonderful cheese! (from Vickilynn) Where are you getting your goat milk? If you buy your goat milk, the stuff in the cans is not the taste of real farm-fresh goat milk. If you buy your goat milk from a dairy farm, talk to the owner and find out how they process the milk, and if the buck is in with the does. How old is the milk? Is it pasteurized or raw? Are the goats grazing and eating any wild onions? Any of these things can affect the taste. Also, LOOK at the goats whose milk you are drinking, and the barn where they are milked! Are they clean? Is the barn clean? Are the milking utensils kept clean? Do they handle the milk quickly and get the temperature down right away? If any of the answers is no, find another herd! Goat milk when handled correctly has a wonderful, mild taste and most people enjoy it. We have Nubian goats that we milk and we are very careful in our handling and processing. The milk is mild and truly delicious. I have given it to folks and not said it was from goats and they liked it. I also think sometimes, the fact it comes from a "goat" causes people to turn up their noses at it because it is unfamiliar and may seem "wild". If you truly are getting a "goaty" taste in your milk, either milking your own or buying, then something is wrong. A. (from Vickilynn) There are some excellent books specifically for making your own cheese and using goat products. Here are my favorites: Goats Produce Too! The Udder Real Thing Volume II by Mary Jane Toth Rodale’s Stocking Up, Third Edition by Carol Hupping and Rodale Staff ( a small section on making cheese) Cheesemaking Made Easy by Ricki and Robert Carroll (good backround info) Also, try some fresh See less »

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Goat Milk FAQs

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