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Goat milk recipes


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  • 2 weeks later...

I just want to take a moment to say that I am a believer!!! :)

 

I had considered goats some time ago, but had never tasted the milk, so I bought some. What a horrible thing that was! Westie told me not to judge the taste by the store bought and knowing that if she says the sky is falling, it is so, I got some goats.

 

Well, I just tasted the fresh milk yesterday and it is awesome!!! So, if Westie tells ya that fresh tastes nothing like store bought, believe it!! It is really great tasting.

 

 

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I've never had fresh.

 

I'm not using evaporated on cold cereal! I'll use it on something like oatmeal. I use evaporated in everything else.

 

We were using "fresh" from the store but we found out that it was only 1%! Babies and toddlers need whole milk for the fat, so we switched to the evaporated.

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When we had goats, we used the milk just like Wes said, just like you would use cow milk. The kids loved it. :)

 

Now, I will say one thing, when you make butter, it will be as white as lard, and you may want to buy some cheese or butter coloring to mix in it. That is what we had to do.

 

Now, when we sold the goats, and bought milk from the store, the kids really had a time getting use to that again, they thought it was more water than milk, as we bought 2%. <_<

 

Some kids need the 2% milk too. I was having problems with DS #1, he couldn't keep anything down, I tried different milks, then Carnation/syrup and reg milk. Our neighbor told me to try the 2% and sure enough that stayed down. Our son was only a few months old when I put him on the 2%. He is the tallest one of the 3.

 

Oh he also drank coffee, not that I approved, but when he was only aobut 17 months old he was drinking grandpa's coffee and it sure didn't hurt him either. :D

 

Anyway, use goat milk as you would any other milk.

 

:bighug2:

 

 

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store bought goats milk is just awful! buy a goat! get a small goat, say a Nigerian Dwarf.. get two and your neighbors will think they are dogs.

 

Cause they are so tiny they are more of a novelty. They can be walked on a leash like a dog and play with children like a puppy.

 

Two freshened does will keep a family of 4 in milk for a very long time! but it means milking 2 times a day come rain or shine, whether you feel like it or not.

 

But... oh so worth it!

 

 

 

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Here is a really easy recipe for making cheese, everything you need can be purchased locally. Try a health food store for both citric acid and rennet.

 

Mozzarella Cheese

 

1 1/2 teaspoon citric acid (health food stores)

1/4 cup water

1 1/4 gallons milk

1/8 to 1/4 teaspoon liquid rennet (1/4 tab rennet = 1/2 teaspoon liquid)

1/8 cup of water

1/2 teaspoon salt

 

Stir citric acid into 1/4 cup water and add to the milk.

Warm in a double boiler the milk to 88^ degrees. Dilute liquid rennet in 1/8 cup of water. Stir into the milk gentely for 15 seconds.

Cover and let set for 15 minutes or until it coagulates. Cut curd into 2 inch cubes slowly, taking about 5 minutes to do so. Let curds rest for 5 minutes. Raise the temperature to 98^ degrees over a 15 minute period. Continue to stir gently. Keep the curds at 98^ for 15 more minutes stiring gently, trying to keep the curds from matting. Curds

should be firm.

Heat the curds in whey until it is very hot and curds are shinny and look like they are starting to melt. Drain off whey (save). Knead as if it were taffy. Work in salt to taste.

 

Optional - at kneading stage you can add dried hot pepper flakes which makes a wonder Jalapano Mozzerella Cheese.

 

 

 

Basic Vinegar Cheese

 

1 gallon goat milk

¼ cup vinegar - different vinegars will have a different flavor cheese

(Distilled, apple, red wine)

In a double boiler (so the milk won't burn) heat the milk to 185 Degrees. Add vinegar and stir briefly. Let it sit for about 10 minutes and strain through cheese cloth-lined colander. Hang to drain. This will make about 1 ½ pounds of cheese. The draining takes roughly 2 hours. Can be stored in refrigerator for about 2 weeks.

 

Options:

add salt -without salt a bit bland but sweet

 

Borusin: place basic cheese in a blender and add garlic, thyme and salt

 

Cream Cheese: place in a blender and add cream or milk

 

Ricotta: place in a blender and add a pinch of nutmeg and a little cream or milk

 

Desert Topping: place in a blender and add a pinch of nutmeg, cream, sugar, vanilla

 

Pie Filling: Same as above adjust ingredients to taste; add chocolate, fruit, or use your imagination

 

Cheesecake: add ½ cup of Amaretto to milk and proceed with basic vinegar cheese recipe

 

Herb Cheese: add spices and herbs to milk then proceed with basic vinegar cheese recipe

 

The following can be added after the cheese has drained- great with crackers

 

Jalapeno cheese: Jalapeno peppers, garlic or onions, salt

 

Onion cheese: 1 T. minced garlic, 1 T. parsley flakes, 1 T. chopped onion, ½ t. garlic salt, ½ t. onion salt, ½ t. celery salt

 

Hidden Valley Cheese: add a package of Hidden Valley Ranch Dressing

-variations; add 1 t. lemon pepper, 1 t. dill weed, ½ t. garlic salt

 

Smokey Bacon Cheese: ½ cup bacon crumbled, ½ t. liquid smoke, ½ t. celery salt, ½ t. garlic salt

 

Taco Flavored: 1 package dry taco seasoning mix - variations; 1 t. lemon pepper, 1 t. dill weed, ½ t. garlic salt

 

Lemon Cheese

 

5 quarts goats milk - fresh or frozen

1 cup lemon juice concentrate or fresh

salt optional

 

Heat milk to 165 degrees to 200 degrees. Add lemon juice a little at a time and let the curd set for 1 hour. Pour into cheesecloth lined colander and then hang to drain for about 2 hours. Crumble the curds with your fingers and add salt.

 

Mexican Cheese Queso

 

1 gallon milk

3/8 cup vinegar or lemon juice or a combination of both or lemon juice and Jalapeno juice together Heat milk to 180 degrees, slowly add vinegar. Let sit until curds form and drain in cheese cloth lined colander, hand to dry. This makes a great recipe for fried cheese sticks: roll into sticks, and roll in beaten egg, cornmeal and seasonings. Deep fry until golden brown.

 

 

 

Recipe: Goat Cheese Tip

 

If you raise the milk over 150 degrees the cheese will not melt. So if you want a melting cheese keep this in mind.

 

 

 

GOAT'S MILK RICOTTA CHEESE

 

This is a delicate, fresh cheese - much more delicate in flavor than store-bought ricotta cheese. Use it in any recipe that calls for ricotta cheese

 

Makes about 4 cups

 

one gallon, goat's milk - whole milk or low fat

one quart, cultured buttermilk

 

In a large pot, heat the milk to 180 degrees (use a thermometer to be sure - either a dairy or an instant-read thermometer will work).

 

When the milk temperature reaches 180 degrees, add the buttermilk.

Turn off the heat. Stir gently a few times and watch the curd begin to form.

 

When the curds (solid portion) and the whey (liquid) have separated, and the whey is almost clear (in about 10 minutes), pour them into a strainer or colander lined with cheesecloth. [Wring out a double thickness of cheesecloth in cold water to line the strainer/colander.]

Set the strainer or colander in the sink, and allow the cheese to drain for about one hour.

 

Place the drained cheese in a bowl and and refrigerte it for about 2 hours before serving.

 

recipe adapted from Lost Arts by Lynn Alley (Ten Speed Press)

 

HOMEMADE RASPBERRY DESSERT CHEESE

 

Here is an easy, homemade dessert cheese - beautiful when served sprinkled with fresh raspberries, and warm, toasted French bread slices - but it's also a delightful appetizer cheese, or a breakfast cheese, served with raspberry preserves. Use your imagination to vary the flavor by substituting another flavored vinegar - either fruit or

herb-infused.

 

Makes about 10 ounces

 

1 quart, whole milk

1 tablespoon, raspberry vinegar

 

Heat the milk in a medium-size, non reactive (stainless steel, glass or ceramic) saucepan, over medium heat, until its temperature reaches 180 degrees. [use an impeccably clean dairy or instant-read thermometer - or even a candy thermometer.]

 

Reduce the heat to as low as possible, and continue to cook for 10 minutes - carefully maintaining the temperature at 180 degrees: check every three minutes, adjusting the heat or removing the pan from the heat for a few moments, as needed to maintain a constant temperature.

 

After 10 minutes, remove the pan from the heat. Add the vinegar, stirring with a slotted, stainless-steel spoon just to incorporate. he milk will begin to curdle almost immediately; set it aside, and allow to stand undisturbed for 15 minutes.

 

Line a colander with a moist (wring it out in cold water)

double-thickness of cheesecloth, and place the colander in the sink.

Pour in the curdled milk, and allow the excess liquid to drain away.

 

Gather the 4 corners of the cloth to form a bag, and secure in a knot.

Slip a wooden spoon under the knot. uspend the bag over a deep (non-reactive) pot or bowl, so that the bag falls clear of the sides, and has at least a one-inch clearance from the bottom of the receptacle. Allow the mixture to drip at room temperature for 2 hours.

 

Remove the cheese from the cheesecloth, form it into a wheel or log, cover, and chill in refrigerator for 2 hours before serving. Cheese will keep, carefully wrapped, in the refrigerator for up to one week.

 

recipe adapted from Home Made in the Kitchen by Barry Bluestein and Kevin Morrissey (Penguin Studio)

 

 

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you are really making me wanna buy some goats. lol i have never tried fresh goats milk, but i am willing to try if it is nothing like store bought. lol i also tried dulce de leche made from goats milk, but it had the most awful after taste.... :(

 

do you make dulce de leche? and how do you do it, and is there a wierd after taste?

 

 

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  • 2 years later...

Basic Vanilla Custard Ice Cream

 

(Contributed by Hugh and Rosalyn Richards, Barker, CO)

 

* 2 ¼ cups sugar

* 6 Tbsp. flour

* 5 cups scalded Meyenberg Goat Milk

* 4 cups heavy cream

* 4 tsp. vanilla

* Dash of almond flavoring

 

Mix the above ingredients well and place in a saucepan. Cook over medium heat for 10 minutes until thickened, stirring constantly.

 

Beat 6 eggs until foamy. Gradually stir in a little of the hot mixture until well mixed. Add this egg mixture to the remaining hot mixture. Cook on medium heat until thick. Remove from stove and chill in the refrigerator. When mixture is thoroughly chilled, add 4 cups heavy cream, 4 tsp. vanilla, and a dash of almond flavoring. Freeze according to freezer directions.

 

MEYENBERG Banana Milk Shake

 

* 1 cup MEYENBERG Evaporated Goat Milk

* 1 ripe banana

* 1 Tbs. honey, sugar or equivalent sweetener

* 1 thin slice lemon

* 2 cups ice

 

Mix evaporated goat milk, banana, lemon and sweetening together in blender on high speed. Add ice gradually; blend until slushy. Sprinkle with nutmeg. Makes 3 servings.

 

 

Ambrose Vanilla Goat Milk Ice Cream Recipe

(For use with the Cuisinart Gourmet Ice Cream Maker)

 

* 2 and 2/3 cups MEYENBERG Ultra-Pasteurized Goat Milk (in cartons)*

* 2 full-length vanilla beans split lengthwise

* 3 egg yolks**

* ¾ cup sugar

 

In a medium saucepan stir milk over low heat. Add vanilla beans. Remove from heat just as mixture starts to boil. Remove vanilla beans with slotted spoon or by straining liquid through a sieve into another bowl. Set this aside.

 

Beat the egg yolks and sugar together until light, approximately 2 minutes. Gradually add the warm milk mixture. Mix well until sugar has dissolved. Place this in refrigerator to cool completely before putting it into the ice cream maker. Pour ice cream mixture into removable container from Cuisinart ice cream maker and set timer for 20 minutes.

 

This makes about 1 and ½ quarts of delicious ice cream.

 

*Since the cream settles to the bottom of the milk carton it is necessary to pour out all the milk in the carton into a large bowl and then take a spatula and scrape out all the cream into the milk in the bowl. Then take a whisk and thoroughly mix the cream into the milk. This is the milk you will use for the ice cream.

 

**Since some members of our family are allergic to eggs we sometimes make the ice cream without eggs and we use Ener-G Replacer instead. Just substitute 2 tablespoons of water and 1 and ½ teaspoons of Egg Replacer for each egg yolk. You mix the water and Egg Replacer together first before adding it to the recipe. The flavor of the ice cream is a little different when the Egg Replacer is used but it is still excellent and far superior to soy and rice ice creams.

 

 

 

MEYENBERG Baked Custard Cup

 

* 2 cups diluted MEYENBERG Evaporated Goat Milk

* …OR 2 cups reconstituted MEYENBERG powdered goat milk

* …OR 2 cups fresh, MEYENBERG ultra-pasteurized

* ¼ to ½ cup sugar or ¼ cup honey

* 1/8 tsp. Salt

* 2 whole eggs (If you want to unmold, add an extra egg yolk)

* ½ tsp. vanilla or almond extract

* Nutmeg

 

Preheat oven to 300°F. Blend together goat milk, honey and salt. Add eggs and beat well. Add vanilla or almond extract. When all is well beaten, pour into individual custard cups. Dust with nutmeg. Set cups on rack or folded towel in a 9x12-inch shallow pan. Pour an inch of hot (not boiling) water into pan. Bake 30 minutes or until knife inserted in center comes out clean. Serve warm or chilled.

 

 

 

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MEYENBERG Famous Chocolate Fudge

 

* 2-1oz. squares unsweetened chocolate

* ¾ cup MEYENBERG Evaporated Goat Milk

* 2 cups sugar

* 1 tsp light corn syrup

* 2 Tbs. butter or margarine

* 1 tsp. vanilla

 

 

(If desired, 1/3 cup cocoa powder may be substituted for the unsweentened chocolate, in which case you should increase the butter to 3 Tablespoons). Slowly melt the chocolate in milk. Add sugar and corn syrup. Cook slowly, stirring until sugar dissolves. Cook gently to soft ball stage (234°F), stirring frequently. Remove from heat. Add butter and cool at room temperature until lukewarm (110°F) without stirring. Add vanilla*. Beat vigorously until fudge becomes very thick and loses its gloss. Quickly spread in greased pan. When firm, cut into squares. Or, the fudge may be kneaded when hard, formed into rolls and sliced. Makes about 2 dozen pieces.

 

*For variety, add ½ cup broken nuts and/or raisins when you add the vanilla.

 

 

MEYENBERG Peanut Butter Fudge

 

* 1 cup firmly packed golden brown sugar

* 1 cup granulated sugar

* 3/4 cup MEYENBERG Evaporated Goat Milk (undiluted)

* 1 Tbs. light corn syrup

* Dash salt

* 1/2 cup creamy peanut butter

* 1 Tbs. butter

* 1/2 tsp. vanilla

 

Combine sugars, Evaporated Goat Milk, corn syrup, and salt. Mix well. Place on medium heat and bring to a boil. Place thermometer in mixture and cook, stirring occasionally to 236° F (soft ball stage). Remove from heat and add peanut butter and butter. Cool to lukewarm (115° F) without stirring. Add vanilla and beat until it thickens and begins to lose its gloss. Pour into buttered 8-inch square pan. Cool and cut into squares. Makes 49 pieces (about 1 1/4 lbs.).

 

 

MEYENBERG Creamy Marshmallow Fudge

 

* 2 cups sugar

* 5 fl. oz. MEYENBERG Evaporated Goat Milk (undiluted)

* 16 large marshmallows

* 1/4 tsp. salt

* 1 cup (6 ounces) semi-sweet chocolate chips

* 1/2 cup chopped nuts (optional)

* 1/4 cup butter

* 1 tsp. vanilla

 

Butter bottom and sides of 9-inch square pan. In heavy saucepan, combine sugar, Evaporated Goat Milk, marshmallows, and salt. Heat mixture over medium heat until boiling, stirring constantly. When bubbles cover entire surface, continue to boil 5 additional minutes, stirring constantly. Remove from heat, and beat in chocolate chips, butter, vanilla, and nuts (if desired). Continue to beat until chocolate is completely melted. Spread mixture into buttered pan. Chill until firm. Keep refrigerated until ready to serve. Makes 64 squares.

 

 

 

 

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MEYENBERG Fudge Pecan Pie

 

* ½ cup butter or margarine

* 3 Tbs. unsweetened cocoa powder

* ¾ cup hot water

* 2 cups sugar

* ½ cup all-purpose flour

* <1/8 tsp. Salt

* 2/3 cup MEYENBERG Evaporated Goat Milk

* 1 tsp. vanilla

* 1 cup pecan halves

* 1 deep-dish piecrust shell

* 1 cup non-dairy whipped topping, thawed

 

Preheat oven and cookie sheet to 350° F. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whisk, blend in sugar, flour, salt, evaporated goat milk, and vanilla. Stir until batter is smooth. Mix in pecans and pour into piecrust shell. Bake on preheated cookie sheet 50 minutes or until knife inserted one-inch from edge comes out clean. Serve cooled pie with whipped topping

 

 

MEYENBERG Pumpkin Pie

 

* 1 cup firmly packed brown sugar

* 2 tbs. all-purpose flour

* 2-¼ tsp. pumpkin pie spice

* ½ tsp. salt

* 1-½ tbs. brandy extract

* 1 egg

* 1 can (12 oz.) MEYENBERG Evaporated Goat Milk

* 1 can (16 oz.) solid-pack pumpkin

* 1-9” unbaked pie shell

 

Preheat oven and cookie sheet to 375° F. In large bowl, mix brown sugar, flour, pumpkin pie spice, and salt. Stir in egg and brandy extract. Beat in pumpkin and evaporated goat milk until smooth. Pour into pie shell. Bake on preheated cookie sheet 50 to 55 minutes or until knife inserted one inch from edge comes out clean. Serve warm or cold, topped with whipped cream made from Meyenberg Evaporated Goat Milk, if desired. Makes one 9-inch single crust pie.

 

 

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MEYENBERG Rich Goat Milk Flan

 

* 1/3 cup granulated sugar (for caramel)

* 1 can (12 oz.) MEYENBERG Evaporated Goat Milk

* 3/4 cup water

* 3/4 cup granulated sugar

* 4 whole eggs

* 1/4 teaspoon cinnamon

* 1/4 teaspoon nutmeg

* 1 teaspoon vanilla extract

 

Preheat oven to 350°F. Place six 5-ounce custard cups into a baking pan large enough to hold all of them without their sides touching. For caramel: In small heavy skillet or saucepan, place 1/4 cup granulated sugar. Heat until sugar melts and turns a dark, golden color. Immediately, remove from heat and spoon 2 teaspoons into the bottom of each custard cup. Set aside. Caramel will harden almost immediately. For custard mixture: Whisk together evaporated goat milk, water, 3/4 cup sugar, eggs, cinnamon, nutmeg, and vanilla until foamy.

 

Divide egg/milk mixture evenly between custard cups. Add enough hot water to the pan to cover 1/3 of the custard cups. Bake for 45 minutes or until tops are slightly brown and custard is set. Cool to room temperature; then loosen edges with a knife and invert onto individual plates and serve. Or, cover custard cups and chill before serving.

 

NOTE: Can also be prepared in an 8-inch flan pan or pie plate. Carmelize the bottom of the pan. Pour in egg/milk mixture and bake as above, increasing baking time to 1 hour. Let cool to room temperature, then turn out onto serving platter and serve. Or chill before serving.

 

Variations:

 

Rich Orange Goat Milk Flan: In place of vanilla, substitute 1 teaspoon orange extract. Unmold and serve sprinkled with chopped candied orange peel, or surrounded by chilled mandarin orange segments.

 

Rich Almond Goat Milk Flan: In place of vanilla, substitute 1 teaspoon almond extract. Unmold and serve sprinkled with toasted, slivered almonds.

 

 

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Homemade MEYENBERG Whipped Cream

 

* 1 can MEYENBERG Evaporated Goat Milk

* 1/2 tsp. lemon juice

* 1 Tbs. sugar (optional)

 

We recommended you use only the Evaporated Goat Milk in this recipe. Chill milk thoroughly. Chill bowl and beater. Beat quickly until slightly thickened, then add ½ tsp. lemon juice and continue beating until light and fluffy. Add sugar if desired. (Rum, brandy or mint extracts are excellent additions.)

 

 

MEYENBERG Goat Milk Yogurt

 

* 1 quart MEYENBERG Fresh Ultra-Pasteurized Goat Milk

* …OR 1 quart reconstituted Powdered Goat Milk

* …OR 1 quart diluted Evaporated Goat Milk

* 3 Tbs. yogurt or 1 package dried yogurt culture*

 

Goat milk yogurt is known and used throughout the world. Europeans especially enjoy it as a delicacy and benefit from its healthful features.

 

Note: Goat milk yogurt is very thin, almost like kefir. For a thicker consistency, add 1 packet of unflavored gelatin dissolved in some of the scalded goat milk in step 1. You may also substitute powdered Meyenberg Goat Milk instead of gelatin — add 1/3 cup of powdered milk when making 2 cups of yogurt or 2/3 cup of powdered milk when making one quart of yogurt. Yogurt thickens after being refrigerated.

 

Heat milk to scalding (180° F). Let cool to 110° F (lukewarm). [if using optional goat milk powder, blend some of the milk with the milk powder. Then add this back to the rest of the milk.] Add yogurt or culture. Pour yogurt mixture into jars or glasses or earthenware containers. Cover jar with clear plastic wrap. Place jars in large pan of warm water. Maintain water at 100-120° F or set over pilot light on stove. Cover with a towel. Yogurt will take 5 hours to thicken. (Dried yogurt culture takes longer.) Refrigerate when thickened. The addition of some honey or fresh fruit, nuts, or vanilla will offset the unfamiliar tartness. As a dressing like mayonnaise, mix with lemon juice or vinegar and salad herbs.

 

*For our truly allergic customers, goat milk yogurt culture may be ordered from New England Cheesemaking Company, P.O. Box 85, Ashfield, MA 01330.

 

 

 

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MEYENBERG Goat Milk Cheese

 

* 1 can (14 ounces) MEYENBERG Powdered Goat Milk,

reconstituted according to directions on can with 3 ½ quarts (14 cups) water

* 1 package Fromage Blanc Starter Culture*

* Salt

 

Place milk in a stainless steel pot and heat to 175° F (scalding stage). Remove from heat and place in a sink or large bowl filled with ice cubes and water and cool to 72° F. Pour milk into a glass or stainless steel bowl and add 1 package of Fromage Blanc Starter Culture. Cover and set in a warm place overnight. The cheese is ready to drain when it looks like thickened yogurt (it sometimes will have a thin layer of whey floating on top).

 

Ladle the curd into a clean, muslin pillow slip, tie with string and hang over a bowl or sink for 8 hours or overnight. Clean, old sheeting, cut into a large square, can also be used. Place sheeting in colander, pour in the curds and whey, and gather the fabric around the cheese and tie with heavy string or a shoelace. As the cheese drains you can speed up the process if you take the bag of curds down from time to time and scrape the sides of the bag towards the center.

 

 

When the bag of curds has stopped dripping, take down and place bag in refrigerator to firm up cheese. The cheese should be the consistency of cream cheese. Open pillow slip and remove cheese. Salt to taste. Use as is or add herbs or other ingredients. Cheese will keep in the refrigerator for up to 4 weeks. This cheese also freezes well. Cheese becomes more piquant the longer it “ages” in the refrigerator.

 

*Fromage Blanc Starter Culture can be ordered from: New England Cheesemaking Supply Company,85 Main Street, Ashfield, MA 01330, Phone: (413) 628-3808

 

Shrimp Dip – Mix 8 ounces of goat cheese with ½ cup sour cream and a 4 ¼ ounce can of small shrimp, drained and rinsed. Form into a mound on serving plate and top with 1/3 cup seafood cocktail sauce.

Dill & Garlic Cheese – Mix one pound of goat cheese with 1 teaspoon kosher salt, ½ teaspoon garlic powder and 3 teaspoons fresh dill weed.

French Cheese – Mix 8 ounces of goat cheese with 1 teaspoon herbs de Provence and 1 minced clove of garlic. Roll in cracked pepper. Serve with thin slices of toasted French bread. (Fresh herbs may also be used.)

Fruited Cheese – Soak ½ cup chopped dried apricots or peaches in sherry or other liqueur. Drain excess moisture, then blend into 8 ounces goat cheese. Form into a mound. Press toasted sliced almonds over top and sides.

 

 

 

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MEYENBERG Asparagus - Tuna Noodle Casserole

 

* 1 lb. fresh asparagus or 1 package (10 oz.) frozen asparagus cuts and tips

* ½ cup boiling water

* 3 Tbs. butter or margarine

* 3 Tbs. All purpose flour

* 1½ tsp. salt

* ½ tsp. dry mustard

* 1½ tsp.Worcestershire sauce

* 12 oz. MEYENBERG Evaporated Goat Milk

* 1 can (6 ½ oz.) tuna, drained

* 3 cups cooked shell noodles

* ¾ cup sliced ripe olives

* 2 cups (8 oz.) grated cheddar cheese, divided usage

 

Preheat oven 350°F. Clean and cut fresh asparagus into 1- to 2 inch pieces. In large saucepan, cook asparagus in boiling water until tender. Stir in butter. Set aside. In small mixing bowl, combine flour, salt, mustard and Worcestershire sauce. Gradually stir in evaporated goat milk. Mix until smooth. Pour milk mixture over asparagus. Cook and stir until mixture thickens. Stir in tuna, noodles, olives, and 1 cup cheese. Pour into shallow greased 2-quart baking dish. Sprinkle remaining 1 cup cheese over top. Bake 20 to 25 minutes or until hot and bubbly. Serve hot. Six 1-cup servings.

 

 

MEYENBERG Tuscan Orzo with Sundried Tomatoes

 

* ¾ cup uncooked orzo (or other small pasta), cooked and drained*

* 1 tablespoon olive oil

* ½ cup chopped onion

* 2 cloves garlic, minced

* ½ cup sundried tomatoes packed in oil, rinsed and finely chopped

* 1/3 cup chopped fresh basil leaves

* 1/3 cup grated Romano cheese

* ¼ cup pine nuts

* 10 drops red pepper sauce

* 1 cup MEYENBERG Fresh Goat Milk

* ¼ cup crumbled goat cheese (optional)

 

Cook orzo and drain. In a large skillet, heat oil over medium heat and sauté onion until translucent. Add garlic, sundried tomatoes, basil, Romano cheese, pine nuts, red pepper sauce and goat milk. Simmer for 5 minutes. Stir in cooked orzo and heat through. Serve topped with crumbled goat cheese, if desired.

 

NOTE: If orzo is not available, another small dry pasta such as fiochetti (little bows) or rotelle (little wheels) or tiny shells may be substituted. Follow package directions for cooking times.

 

Preparation Time: 15 minutes

 

Cooking Time: 15 minutes

 

 

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Chick-Brick" Marinated in MEYENBERG Goat Milk and Herbs

 

* 4 boneless, skinless chicken breast halves

* Pacific Rim Marinade or Mediterranean Chicken Marinade

* 2 clean patio bricks, wrapped in foil

* 2 teaspoons olive oil, divided

 

To Make Pacific Rim Chicken Marinade:

 

* 1 cup MEYENBERG Goat Milk*

* 2 tablespoons chopped fresh cilantro leaves

* 2 cloves minced garlic

* 2 teaspoons grated fresh ginger root

* 1/4 teaspoon ground black pepper

 

To Make Mediterranean Chicken Marinade:

 

* 1 cup MEYENBERG Goat Milk*

* 2 tablespoons chopped fresh basil leaves

* 1 tablespoon finely grated Parmesan cheese

* 2 cloves minced garlic

* 1/4 teaspoon ground black pepper

 

Place chicken breasts in a re-sealable plastic bag. Combine marinade ingredients of your choices and pour over chicken breasts. Seal plastic bag, forcing air out, and place in refrigerator. Marinate 2 to 4 hours, turning bad several times to coat chicken evenly. Heat griddle or skillet over medium heat. Brush pan with 1 teaspoon olive oil. Remove chicken from marinade (dispose of any leftover marinade) and place 2 chicken breasts on hot skillet. Place a brick on top of each piece of chicken. Cook for 4 to 6 minutes, remove bricks, turn chicken and return bricks to top of chicken. Cook an additional 4 to 6 minutes or until chicken is done. Keep warm. Repeat process with remaining chicken pieces and serve. Makes 4 servings.

 

*NOTE: Use MEYENBERG Fresh Whole Goat Milk, MEYENBERG Evaporated Milk (diluted with equal parts water), or MEYENBERG Powdered Goat Milk (reconstituted according to package directions).

 

Preparation time: 10 minutes

 

Cooking Time: 24 minutes

 

 

 

Roasted Pork Loin Steeped in MEYENBERG Goat Milk and Herbs

 

* 1 tablespoon olive oil

* 3 lb. pork loin roast, trimmed, rolled and tied

* 2 – ¾ cups MEYENBERG Goat Milk*, divided

* ½ cup finely chopped shallots

* 1 teaspoon salt

* 1 teaspoon ground black pepper

* 3 bay leaves

* 4 sprigs fresh Italian parsley

* 4 sprigs fresh oregano

* 4 sprigs fresh sage

* 3 tablespoons all-purpose flour

 

 

 

porkloin

 

In a heavy pan, with a cover, just large enough to hold roast (cut roast in half if necessary), heat oil and brown roast on all sides. Add 2-1/2 cups goat milk, shallots, salt, pepper, and bay leaves. Tie parsley, oregano, and sage into a bundle with string and submerge in milk. Bring milk to a boil, lower heat, partially cover and simmer for 1-1/2 hours. Turn meat over occasionally. Remove meat, cover and keep warm. Remove bay leaves and herbs. In small bowl, stir together remaining ¼ cup goat milk and flour. Stir into the herb scented milk remaining in the cooking pan and heat to thicken. Slice meat and serve with sauce. Makes 8 servings.

 

*NOTE: Use MEYENBERG Fresh Whole Goat Milk, MEYENBERG Evaporated Milk (diluted with equal parts water), or MEYENBERG Powdered Goat Milk (reconstituted according to package directions).

 

Preparation time: 15 minutes

 

Cooking Time: 1-1/2 hours

 

 

 

 

 

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MEYENBERG Rosemary Scented Savory Muffins

 

* 2 cups all-purpose flour

* 1 tablespoon granulated sugar

* 2 teaspoons baking powder

* 1 teaspoon dry mustard

* 1 teaspoon garlic powder

* ½ teaspoon baking soda

* ½ teaspoon salt

* 1 cup MEYENBERG Goat Milk

* ¼ cup olive oil

* 1 egg, lightly beaten

* 1 can (2 ¼ ounce) sliced ripe olives, drained

* 2 teaspoons chopped fresh rosemary leaves

 

Sift together flour, sugar, baking powder, dry mustard, garlic powder, baking soda, and salt; set aside. In a large bowl, blend together goat milk, oil, egg, olives, pimiento and rosemary. Add flour mixture, blending well. Spray muffin pan cups with no stick cooking spray. Spoon batter into 12 muffin cups. Bake in preheated oven at 375° F for 25 to 30 minutes. Serve warm or cool. Makes 12 muffins.

 

 

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