For those of you who cannot tolerate gluten, this recipe is loaded with flavor but is gluten-free, soy-free and cow-dairy free so it’s better also for those of you who are lactose intolerant. For those not worried about gluten, this cheesecake recipe uses some ingredients that give it a unique taste, such as coconut milk and of course, goat cheese, so you will still enjoy it.
8 ounces gingersnap cookies, finely crushed.
1/4 cup butter, melted.
2 lbs chevre goat cheese) softened to room temperature.
1 cup honey
1 cup coconut milk
1 tsp gluten-free vanilla extract
1/4 cup gluten-free flour
Preheat oven to 350 degrees. Grease a 9 inch pie plate. Crush gingersnaps and add melted butter and mix well until crumbs start to stick together. Press them into the pie plate. Bake at 350º until lightly browned. Remove from oven and let cool.
Meanwhile, beat the chevre and honey with a mixer until smooth. Add vanilla. Beat in the eggs, one at a time, mixing thoroughly after adding each egg. Add coconut milk and flour and mix just until combined thoroughly.
Pour the cheesecake batter into the cooled pie crust and bake in preheated oven for 45 minutes or until set. Turn off the oven and let the cake cool in the oven before removing it or it will sink.
Refrigerate for at least 1 hour before serving. Serve with fresh berries or other fruit on top.
Chèvre (pronounced “SHEV-ruh” or sometimes simply “SHEV”) is a type of French cheese made from goat’s milk.
Depending on how it’s made, Chèvre can have different flavors and textures. Some types of chèvre have a smooth texture, mild, buttery flavor and white color, similar to cream cheese. Other varieties of chèvre are still soft but slightly more crumbly. The flavor of these types of chèvre can be slightly more tangy.
Aged Chèvre can be quite firm and yellow in color.
Chèvre can be served as a table cheese, spread on crackers or in canapés. Chèvre is also frequently used in salads.
Chèvre will soften but not completely melt when heated. Chèvre is a popular cheese in pasta dishes and on pizza.
These Moroccan Chicken Winds and Goat Cheese Dip Go well with beer and fun.
Goat Cheese Dip:
Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated. Add paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Let marinate for 1 hour.
Preheat the oven to 400 º. Line a baking sheet with foil. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren’t touching.
Bake the wings for 45 minutes until they are cooked through and crispy-glazed, then transfer them to a serving platter.
Meanwhile, in a small bowl, stir together the cheese, lemon juice, mint, cilantro, honey, milk, salt and pepper. Taste and season the dip with additional salt and pepper as desired and more milk to thin it out if necessary for dipping. Serve the wings with the cheese dip.
Professional Chefs, JuliYJuan were at the Drake Farmer’s Market Special Goat Tasting Event. Here are some of their great recipes using goat meat that they cooked up at the event.
This adventure has been a rather interesting one… it all started with a full goat from Homestead Ranch, to butcher at home. This was definitely something new for us. Juli has not done this kind of butchering since Culinary School, and me, I had never even thought on having to do it, unless it was for survival. But you know life presents with this interesting surprises…
Watch Video of the Event.
Category : Puppies for Sale
We also have Great Pyrenees and Akbash pups for sale this year. We are asking only $350 each for them. They are amazing herd or family protectors. To read more about these two breeds, see our page about the two breeds.
You can tell he’s a thinker, he looks like he’s thinking in his sleep already.
Iris, our Akbash, had a large litter.
Soooo cute and cuddly.
Contact us if you are interested in having us hold one for you. Or leave a text message at 970-515-2122
Cajeta sauce is a slow-cooked Mexican caramel sauce made by reducing goat’s milk. Mexican cajeta is considered a specialty of the city of Celaya in the state of Guanajuato and in 2005, the Hershey Company introduced a line of cajeta-flavored confections called “Cajeta Elegancita”, targeted at Mexican-food aficionados living in the United States. This traditional sweet takes a little time, but is so worth it. Substitute it for more sugary caramel, dulce de leche, or sweetened condensed milk in recipes or put it on your favorite ice cream, Incidentally, we also have a recipe for making your own goat milk ice cream.
This version is an authentic recipe made with as non-processed ingredients as possible which makes it even more tasty!
1 quart (32 ounces) goat’s milk
1 cup sugar
1 whole cinnamon stick
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 whole vanilla bean, split + seeds scraped out (optional), or
1/2 teaspoon baking soda
Stir the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds + the empty vanilla bean pods. Bring to a boil on medium-high heat while constantly stirring and watching. It boils over quickly! This will take about 15 minutes.
When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.
Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.
After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so it’s important to keep stirring so the milk doesn’t burn on the bottom of the pan.
Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into a jar with a lid or canning jars. The mixture will keep in the refrigerator for up to 1 week.
Below is the recommended recipe for goats milk formula as published by the Weston A. Price Foundation.
2 cups raw goat milk (do not substitute pasteurized or powdered goat milk as these are heavily processed, denatured and allergenic foods)
1 7/8 cups filtered water
1/4 cup liquid whey
4 Tbl Lactose
1/4 tsp Bifidobacterium Infantis Powder
2 Tbl good quality raw or pasteurized cream. Do NOT use ultrapasteurized cream!
1/2 tsp unflavored, fermented cod liver oil
1/4 tsp high vitamin butter oil (optional, but highly recommended)
1 tsp expeller pressed, organic sunflower oil
1 tsp organic, extra virgin olive oil (in a dark bottle)
2 tsp virgin coconut oil
2 tsp nutritional yeast flakes
2 tsp finely grated, organic raw chicken liver (frozen for 14 days as recommended by the USDA for safe consumption) or 1/2 tsp of raw, desiccated liver powder (find it here).
2 tsp gelatin
1/4 tsp acerola powder
Fill a 2 cup Pyrex measuring cup with filtered water and remove 2 tablespoons (this will give you 1 7/8 cup water).
Pour about half the water into a pan and turn burner on medium.
Add the gelatin and lactose and let dissolve, stirring occasionally.
When gelatin and lactose are dissolved, remove pan from heat and add the rest of the water to cool.
Stir in the coconut oil and butter oil until melted.
Put remaining ingredients in a glass blender. Be sure to use only liquid whey and never powdered whey whey from making cheese as it will curdle the goats milk formula.
Add the water mixture and blend for about 3 seconds.
Pour goats milk formula into glass baby bottles or a large glass jar and refrigerate.
Before giving to baby, warm glass bottle in a pan of hot water or a bottle warmer (I like these).
Never microwave baby bottles!
1.) Substitute for people who are lactose intolerant. Goat’s milk is a natural alternative to cow milk and can comfortably be consumed by many people who suffer from cow milk allergies or sensitivity. Although goat milk, like cow’s milk and human milk, contains lactose, many people with lactose intolerance can drink goat milk. Studies show that cow milk, which contains something called alpha-s1-casein protein, may be more likely to cause allergic reactions than goat milk, which contains extremely low or no amounts of this protein.
2.) Cook with it for low-fat cooking. As you probably know, fats — in the form of shortenings and heavy cow’s cream, creamed cheese, and butter have traditionally been used in baked goods because of their rich taste and fine texture. However, they’re also hard to digest, low in nutritive value, and laced with cholesterol. Cold-pressed oils are more digestible, but their cost has risen alarmingly and they generally produce a poorer texture in baked items. Check out our Recipe Section for great goat milk recipes.
3.) Make better cheeses, yogurt and buttermilk. Goat’milk, as mentioned above, contains such small fat globules that the fluid is practically homogenized as it comes from the animal. This makes goat’s milk very easy to digest. Furthermore, the curd from clabbered goat’s milk also contains these molecules of fat plus all the nutritive values of the whole milk, plus lactic acid used to make buttermilk, yogurt, and sour cream — which produces those tender crusts we all find so delicious). This curd, in fact, can be successfully substituted for any type of cream or other fats in any baking recipe.
4.) Feeds other animals too. Our newest distributor, Nor Sky Pet Products who makes the Big Bark pet line is currently purchasing our goat’s milk to make their goat’s milk based pet nutrition supplements. According to the Journal of American Medicine, “Goat milk is the most complete food known.” It contains vitamins, minerals, electrolytes, trace elements, enzymes, protein, and fatty acids.” and for this reason is not just healthier for humans but pets who need supplementation too. Having fat molecules one-fifth the size of those in cow’s milk makes it easily digestible and tolerable even for dogs with digestive issues and other baby animals who may need supplements or lost their mother.
5.) Good source of probiotics to help stomach problems. Raw goat milk is a source of easily digested probiotics that can help with many chronic diseases, including:
Fermenting goat milk, as in making Kefir, adds another layer of nutritional value. The fermentation process adds more probiotics which metabolize the lactose in milk and combine with its other nutrients to create the above health-supporting compounds.. Although fermented milk and dairy foods have been consumed for thousands of years, we’ve only recently begun to understand their benefits in fighting modern chronic illnesses such as arthritis, irritable bowel syndrome, gastric ulcers, colitis, intestinal pathogens and even brain disorders. Native peoples in about every country consume some type of fermented milk product, each with its own unique name yet very similar in its composition. Some examples include langemilk in Sweden, dahi or chaas in India, orjan in Greece and skuta in Chile.
6.) Moisturize your skin. Ancient Egyptians used goat milk to nurture skin. As quoted by Kristen Arnett from Green Beauty Team,
“Goat’s milk is rich in essential fatty acids and triglycerides. The essential fatty acids have a unique PH similar to humans, so it is less irritating and more easily absorbed by our skin. These fatty acids and triglycerides are super moisturizing.
But there’s more! Goat’s milk contains precious skin minerals like selenium and is loaded with vitamins, particularly vitamin A, the most important vitamin for the skin. As with other milks, goat’s milk contains lactic acid, which is an alpha hydroxy acid (AHA). It assists to gently slough off dead skin cells and helps to hydrate and brighten the skin.”
7.) Bathe with it. Goat’s milk makes a wonder soap, for all the reasons mentioned above. Make sure to buy natural goat milk soaps without all the harmful parabens and chemicals though.
8.) Makes nutritious smoothies and breakfast alternatives. In a hurry for breakfast? Make a quick protein drink by adding your favorite fruit to a glass of goat milk and blend. Quick, on the go, and packed with protein and nutrients for busy lifestyles. For more great recipes using goat milk, see here.
9.) Condition your hair and scalp. There are a few natural hair care techniques using goat’s milk for hair and scalp conditioning treatments. We have one technique you can read about here.
10.) Goat milk baby formula. Goat’s milk is more widely accepted as a homemade natural baby formula if one is needed. With commercial formula best avoided and relying solely on donor breastmilk a risky proposition, homemade formula becomes an option well worth considering. It is best to make homemade formulas with a clean source of raw milk.
See the recommended recipe for goats milk formula as published by the Weston A. Price Foundation.
NOTE: The nutritional value of goat milk does depend on the diet and overall health of the animals that are producing it. Goats that are pastured and grass fed in a low stress environment, free of antibiotics and free of GMO feeds will produce far better quality milk. Processing, such as pasteurization or spray drying, will also lower the nutritional value of the milk.
If using a fermented goat milk or kefir, make sure it’s made from raw milk – lactic acid bacteria will thrive best on unadulterated milk that hasn’t been damaged by excessive heat. The probiotics in raw goat milk are also less likely to be destroyed by hydrochloric acid and bile salts in the digestive tract. Probiotics in pill and powder form won’t have the same value because they can be destroyed.
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