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"Goat milk is used for drinking, cooking and baking. It is used to make cheese, butter, ice cream, yogurt, candy, soap and other body products. Goat milk is whiter than whole cow milk. Butter and cheese made from goat milk are white, but may be colored during processing. Due to its small fat globules and soft small curd, products made with goat milk are smooth and cream-like. Goat milk is also naturally emulsified.." - American Dairy Goat Association

Nubian Farm Cheese

 

Nubian Farm Cheese

My favorite Farm Cheese recipe is here at the Nourished Kitchen.  

 

Farm cheese is very simple to make and I personally LOVE it!  Nubian milk is high in butterfat which makes farm cheese very creamy.  To me it tastes like a mix of full-fat mozzerla and full-fat ricotta.  The recipe is simply boiled milk, vinegar and salt.

 

Nubian Yogurt

II purchased a Euro Cuisine yogurt maker which has helped me produce a very even-consistency, thick Nubian milk yogurt.  I've tried making it in large batches using recipes online but haven't had the same great success as I've had with this.  I use the recipe found in the pamphlet that came with the machine:

 

Pour 42 oz. of fresh Nubian milk into a high-sided saucepan. Heat the milk until it boils and starts to climb the side of the saucepan.  Remove the saucepan from the heat and allow the milk to cool to lukewarm (95 degrees F).  To accelerate the cooling process, place the saucepan in ice water.  Stir 6 oz of plain yogurt ( I used Stoneyfeild's Organic Plain Yogurt) with some of the milk in a separate bowl until the yogurt is dissolved and you have a smooth mixture.  Mix the room temperature milk very well with the smooth mixture as prepared above.  Pour the mixture into the seven yogurt maker jars.  Place the jars without the white lids in the yogurt maker.  Cover the yogurt maker with the clear cover.  Turn the yogurt maker on and set your timer for at least 8 hours.  DO NOT DISTURB THE YOGURT MAKER DURING THIS MATURING PROCESS (8 hrs).  Any disturbance will affect the firmness of the yogurt. When the yogurt is done, remove the clear lid, taking care not to let condensation on the lid drip into the fresh yogurt.  Place lids on the individual jars and refrigerate for a minimum of 3 hours.  Then take you your thick, creamy, homemade Nubian milk yogurt, put a dollup of honey on it if you like or eat up the spoonfulls of creaminess just as it is.  Delicious!

Flan

 

You really can substitute Nubian milk in any recipe that calls for milk or half and half.  But fo this flan recipe I actually went looking for a recipe to make custard with goat's milk.  This is what I found: Goat's Milk Creme Caramels by Guy Fieri.  

 

I'm not fancy enough to know, but to me, this is flan, or custard with a carmelly sauce.  Call it Flan, call it Custard, call it Milk Creme Caramels... it's totally delicous!!  You'll want to make lots of these! 

 

 

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