Help TOO MUCH MILK!

We just use straight goat's milk, sugar, stevia, or splenda, and whichever natural flavors suit our fancy. I keep meaning to try making the custard type since our hens always give us more eggs than we really need, but I don't have a lot of free time to cook so keeping it simple means we can enjoy it regularly. I don't do recipes. :) We've made so many flavors... the old standbys like chocolate, vanilla, and mint chocolate chip plus some fun ones like chocolate beet, fresh blueberry and blackberry, spiced banana, pumpkin spice, lemon, coconut (one of my FAVS), dulce de leche, the list goes on!

You can't beat fresh chevre. We get our cultures from New England Cheesemaking Supply. Mozz is easy, too. And there is a recipe for salt roasted pears drizzled in homemade cajeta that we never get tired of! Once you get on a roll making things with your milk you'll never have too much- but you will lament when your does are dry!
 
I also share some with the LGD's and the chickens. I put 1 part milk to 6 parts water and water any plants that look 'puny'.

Cheese. Ice cream. Fudge. Pie.

Goats Produce, Too is a great recipe book.
 
do any of you know where I can get some kefir grains? I thought I was getting some from a store and it turned out to be starter.
 
Wish I had your problem! I'm picking up another goat in milk tomorrow, so maybe I will be! As it is right now, my kids are drinking all of the milk my goat is producing (3-4qts/day) and I have none left for cheese and ice cream!
 
Hi Bedste,
I had seen a wonderful video clip on YouTube that made cheese making look so easy, that I think I could do it. They used rennet or lemon juice and mixed it into the milk that they heated up to 135degrees F for twenty minutes then allowed to cool. They slowly stirred and folded the curdling milk, until there was a decent sized mass. They gently poured this onto several layers of cheesecloth secured over a large pot to strain it. They put in the fridge for 10-24 hrs and then ta-da there was soft cheese. Here is a link to another site. I don't know if expensive equipment is required. I have read that sterilized equipment is vital. Also, I've heard stainless steel is important. Best of luck to you! I hope to be having some lovely fresh goat's milk from my doe around Nov. I'll check back to see how your products have worked. Oh btw, I have a self turning ice cream maker that I've made soy ice cream with that is delicious! Have fun!
NannaSue



http://www.everything-goat-milk.com/goat-cheese-making.html
 
Bedste,
I just remembered something important that I forgot,,,(must be the over fifty brain flatulence),,,,, I have discovered Stevia as an excellent NATURAL sweetener that does not impart calories, or trigger an insulin response! My favorite brand for price, cost value, and no odd after taste to be KAL brand. I found it in Sprouts for $26 for the large 3.5oz, or online at Vitamine shop for $18 plus S&H. If you are buying more than one bottle it comes out less expensive than you can fins in a brick&morter store. A minuscule amount is needed to sweeten a quart of liquid. Then you feel even better about allowing kids and grand kids to have as much as they want, since there is nothing detrimental in it.
NannaSue
 
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