| T O P I C R E V I E W |
| Aunt Jenny |
Posted - May 07 2005 : 10:14:34 PM
Well, I think we have forever solved the problem of too much goat milk around here..we broke in the new ice cream maker tonight...and it was sure a big hit. (sort of thought it would be  ) We ordered a crank type one from Lehmans...a good one and I love it! The kids had a ball cranking it and want to make more tomorrow. We will see. We made a simple vanilla tonight. I DO those frozen blackberries that we could use next time...hmmmmmm.
My question...has anyone used honey in homemade ice cream? I would like to use it instead of white sugar if it would work...what do you gals think? Oh...and I have some real maple syrup..that would be wonderful wouldn't it? Maple nut is one of my favorite flavors..don't get me started. Next is cheesemaking!!!!! 
Jenny in Utah
Bloom where you are planted! |
| 25 L A T E S T R E P L I E S (Newest First) |
| countrymommy85 |
Posted - Apr 30 2012 : 12:49:23 PM
Melissa, that sounds sooo good!!! I am so hungry to try that now :)
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| Primitive DIVA |
Posted - Apr 30 2012 : 12:35:37 PM
Just made my first goat cheese, Chevre from neighbors raw goat milk, and was so happy with the results. I have 2 kids (Nubians)"Bella and Baby" that are 2 and 4 months old- will breed next year and will look forward to having some goat ice cream. I use raw cow milk, maple syrup, vanilla and egg yolks now and the family LOVEs the maple/vanilla combo :-) Maybe try Goat Cajeta Caramel Sauce on th ice cream? YUM!
New Sister #4088
Montgomery, Texas Chapter Leader
I threw off my high heels to move to our dream 10acre Texas homestead. Goats, Chickens, Garden and Orchard and more!My current LOVE is making fermented and cultured foods/beverages.
www.healthylivingwithmelissa.blogspot.com
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| countrymommy85 |
Posted - Apr 27 2012 : 06:09:11 AM
I would absolutely LOVE to try goat milk ice cream!!!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| MeadowLark |
Posted - May 19 2005 : 11:55:06 AM
I have got to get a herd of goats!!!! They are just too useful! Yum!
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
| Eileen |
Posted - May 19 2005 : 11:45:16 AM
I just have to tell you all, Goat milk butter is to die for!!! It is creamy, white and wonderful. Today I am going to see how it works in my famous shortbread recipe with the spelt flour.
Yummy!
Eileen
songbird; singing joy to the earth |
| Aunt Jenny |
Posted - May 12 2005 : 4:17:02 PM
Eileen....goat milk dosn't separate like cows milk. It has naturally smaller fat globules, which is what makes it more digestible. So....you get a tiny bit of cream at the top, but not much..otherwise, it stays combined..you have to use a cream separator to get at it. My sis in law has one, and I may try that sometime. I think that is probably why goat butter costs more.
Jenny....I have Saanen and Oberhasli goats. Saanens are big like Nubians but all white and give LOTS of milk. Oberhasli are bay with black markings..more the size of Alpines and give very rich milk. Right now, my Oberhasli doe is the older of the two I am milking and she gives a gallon and 1/2 of very rich milk every day. The Saanen doe, who is a first freshner is giving a little over a gallon of milk about equal to whole cows milk from the store in richness. I love them both, but Saanens are my favorite breed. I am tall so I like a big goat, and they are nice and calm. Probably just a little more cow like. My buck is Saanen and I have kept a doeling from the Oberhasli doe (the little gal looks totally Saanen) so I will have to decide which two does to keep next year..I am glad I don't have to think about that for a year. I have a hard time selling animals. I just have room to keep two milkers though.
Don't you hate when the fences get messed up?? I had a ram who would get spooked (or just maybe it was for sport) and would crash a big whole in the fence or knock down the wooden gates when he was in the garden for the winter with the ewes, and let everyone (all the sheep) out ....drove me nuts. I am hoping my new little ram lamb, who is polled..will be gentler. That fence crasher ram ate the top out of my little new fruit trees too..the little apple finally is coming back somewhat this year..grr.
Jenny in Utah
Bloom where you are planted! |
| MeadowLark |
Posted - May 12 2005 : 3:50:02 PM
Jenny, with all this talk of goats and ice cream and cheese I told DH I may have to get some goats. Do you have Nubians or Alpines? I have heard the Alpines are high strung and have richer milk. We had a few Nubians 15 years ago and they were good milkers, gentle too. My favorite was "Ursula". She was so tame and easy to milk. I would love to make some cheese. Care to share your recipe. I do worry about bobcats and we have even had reports of cougar sightings. Something scared the beejeebs out of our Dexters the other night so bad they crashed through a fence! Then they calmed down and went back to the pen by themselves but the fence was broken up. They also managed to eat the tops out of my dwarf apple trees I had just planted Arnrey little cows!!
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
| Eileen |
Posted - May 12 2005 : 1:47:01 PM
Jenny,
I have a question. After you milk your goats and chill their milk does the cream float on top like it does with cows milk?
I had a memory of making butter in grade school with the cream we skimmed off the top of some fresh milk that the teacher brought in. We put it in a mixing bowl and with an electric mixer she let us each have a turn at mixing it until it separated into butter globs and whey or buttermilk, not sure what you call it. Any way I wonder if you could do that with goats milk?
The goat milk butter I bought is nice but very expensive! 1/2 pound was $8.00.
Eileen
songbird; singing joy to the earth |
| Aunt Jenny |
Posted - May 12 2005 : 11:31:27 AM
I want to try it all..I have the milk twice a day..so it is fun to experiment!! I have pesto to layer in a batch too...I thought that would be cool and they said in one recipe that it can be done...so I want to do that. Crumbled on salads is my favorite way to eat it too.
Jenny in Utah
Bloom where you are planted! |
| MeadowLark |
Posted - May 12 2005 : 11:08:33 AM
Jenny they do sound mouthwatering! I love it crumbled on tossed salads! I have heard marinating the cheese rounds in herbed olive oils too!
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
| Aunt Jenny |
Posted - May 12 2005 : 11:05:16 AM
I just finished making my very first goat cheese so I may have to give it a try. Well, no..with the next batch. I think I will roll these four little cheeses in herbs and give a couple of them away today to friends. I was so happy with how it turned out!! I just made fresh french style goat cheese. I want to try mozzarella soon too.
The recipe sounds yummy!!!
Jenny in Utah
Bloom where you are planted! |
| Eileen |
Posted - May 12 2005 : 09:03:32 AM
I just received a new recipe today from Williams ans Sonoma on line for a goat cheese puff that sounds wonderful.
Goat Cheese Puff
This puff rises to an impressive height, thanks to the addition of beaten egg whites. To prevent the whites from deflating, fold them carefully into the cornmeal mixture. Spoon in one-third of the whites and, using a flexible spatula, slice down to the bottom of the bowl and sweep across it, gently "folding" the cornmeal mixture over the top. Repeat this circular motion to add the remaining whites just until incorporated.
6 cups milk
1 cup cornmeal
2 1/2 tsp. salt
2 Tbs. olive oil
2 1/2 cups thinly sliced leeks, white and light
green portions, rinsed well
4 cups finely chopped Swiss chard
1 bunch chives, finely chopped
12 oz. goat cheese, crumbled
1 cup grated Parmigiano-Reggiano cheese
1/2 tsp. cayenne pepper
8 egg yolks, lightly beaten, plus 12 egg whites
Position a rack in the lower third of an oven and preheat to 400°F. Butter a 4-quart sauteuse pan.
In a saucepan over medium heat, bring the milk to a simmer, then whisk in the cornmeal and 2 tsp. of the salt. Reduce the heat to low, cover and cook, stirring occasionally, 15 to 20 minutes. Transfer to a large bowl and let cool for 30 minutes.
In a sauté pan over medium heat, warm the olive oil. Add the leeks, chard and the remaining 1/2 tsp. salt. Cook, stirring occasionally, until soft, about 5 minutes. Add the leek mixture to the cornmeal mixture. Stir in the chives, goat cheese, Parmigiano-Reggiano cheese, cayenne and egg yolks.
Using an electric mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form, about 3 minutes. Fold one-third of the whites into the cornmeal mixture until smooth, then fold in the remaining whites.
Pour the mixture into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 350°F and bake until the puff is golden, 40 to 45 minutes more. Serves 8 to 10.
Williams-Sonoma Kitchen
Maybe some of you would like to try it too.
Eileen
songbird; singing joy to the earth |
| Clare |
Posted - May 11 2005 : 08:37:03 AM
My 4 and a half year old grandaughter is not at all interested in any dairy products. I told my daughter not to worry about it, she's not being this way to spite them, but it's her body telling her that she doesn't need it, or doesn't feel good after eating it. If she has a balanced diet of other foods, she will get enough protein and calcium and to supplement it with her multi-vitamin. Little ones have intuition too. We can't cancel it out at such a young age anymore with our "knowledge", which may be misguided in some instances such as this.
****Gardener, Stitcher, Spiritual Explorer and Appreciator of all Things Natural****
"Begin to weave and God will give the thread." - German Proverb |
| simplegirl |
Posted - May 11 2005 : 07:25:36 AM
I imagine it would have been Bramble! My stomach issues have been in the last few years, I am 32 now. I look back on my youngest child as she was an infant (she's 7 now) and have to wonder if her evening bouts of screaming we due to my or her stomach issues. We did the allergy testing on her and she is allergic to most everything though we have re-introduced many of the items. She sure misses huge bowls of ice cream! Goat milk here we come!
Until you make peace with who you are, you'll never be content with what you have. ~Doris Mortman |
| bramble |
Posted - May 11 2005 : 05:18:28 AM
I will have to give it a try, thanks ! Being Irish and Native American, I know both groups are predisposed for lactose intolerance. I wasn't always , just the last ten years or so. Thank goodness it happened after I was pregnant and done nursing, that would have been a huge problem.
with a happy heart |
| Aunt Jenny |
Posted - May 10 2005 : 7:28:59 PM
goat milk is alot easier on the stomach for sure. I hope you find someone to get raw milk from. Cleanliness is a big deal! It effects the taste alot. My kids are so excited to drink milk that comes from our animals that it wasn't a big deal for them to get used to. Even the kids we havn't adopted that long ago..but my husband is a bad example most times and wont' drink it. BUT...he does eat the ice cream with no argument!!
Jenny in Utah
Bloom where you are planted! |
| simplegirl |
Posted - May 10 2005 : 6:43:50 PM
I have some sort of dairy allergy too. I have yet to try goat milk products but thought they might be gentler to my stomach than cow milk products. I am also looking for a source of raw milk here as I think the pasturization mught be an issue. Cleanliness of the dairy would be a big consideration and whether I could convince my kids to like it would be another. I sure miss having a nice bowl of ice cream on a wam evening! *sigh*
Until you make peace with who you are, you'll never be content with what you have. ~Doris Mortman |
| Eileen |
Posted - May 10 2005 : 6:20:02 PM
The European cattle diet is probably a lot different from American cattle even the organic variety. I noticed that when I was in Europe all dairy products taste different from American dairy products. It must be something in the different types of grazing ground and what grows there. I recently bought a 1/2 pound block of Irish butter at my co-op and taste tested it next to an organic butter from here and it is amazingly different from ours. The diet could be something contributing to lactose intolerance with American Dairy products too.
Eileen
songbird; singing joy to the earth |
| Clare |
Posted - May 10 2005 : 5:58:12 PM
I'll just throw in as an aside comment here. A friend that I work with - one of her family members who is lactose intolerant, went to Europe recently. Well, the Europeans are BIG on dairy products and cheese and found that if she wanted to eat, that would be a big staple in her diet. She decided to give it a try. And to her amazement, the European dairy products did not bother her at all. She came home and gave it another go, and right back to the same problems. She concluded that because the Europeans are so vigilent about no chemicals, no antibiotics, being totally organic, that their dairy foods are much purer and easier to digest. So, Bramble, perhaps try making your ice cream from organic dairy sources and see if you find the same results. Worth a shot!
****Gardener, Stitcher, Spiritual Explorer and Appreciator of all Things Natural****
"Begin to weave and God will give the thread." - German Proverb |
| bramble |
Posted - May 10 2005 : 4:26:24 PM
All that ice cream talk...Yum! I have made frozen yogurt with 2/3 honey, 1/3 sugar and the consistency stayed very creamy like frozen custard. We made lavender honey vanilla and the taste was great but the texture wonky.
Just to whet your apetites I am going to tell you about a place near here(New Hope, PA) that started making exotic ice cream flavors back in the 1950's. It's called Gerenser's and they have been our local Ben & Jerry's (but smaller in scale ) for years. They offer flavors like German Peach Brandy, American Pumpkin, and Hungarian Rose Petal to name a few. They have (I think) 63 flavors and back when most places had vanilla, chocolate, or strawberry this was a wild treat. I still think it is because the flavors are so creative and always delicious! They were hit hard in that last flood, I'm not sure if they're up and running again but I hope so, it's always a good stop in the summer.
We always start ice cream making around Memorial Day weekend, anyone else besides Jenny and I making "the good stuff"? Now for the ironic part...I'm lactose intolerant!
with a happy heart |
| Aunt Jenny |
Posted - May 09 2005 : 10:50:53 AM
My sis in law has a cream separator and said I can bring milk over to separate to make butter from it...so I may try goat butter sometime soon too. I can't justify the cost of a separator myself..over $300!!!! But it would be nice to try.
I will no doubt try the maple syrup ice cream first..I think I have some frozen walnuts that would be good in it too...yum...
Jenny in Utah
Bloom where you are planted! |
| MeadowLark |
Posted - May 09 2005 : 09:51:09 AM
All this talk of dairy products makes my mouth water! Jenny the maple syrup ice cream sounds delicous! Eileen report back about the goat butter, I am very curious. Thanks!
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
| Eileen |
Posted - May 09 2005 : 09:43:07 AM
Jenny, I am sure that the maple syrup will work. Not sure about the honey. It has enzymes in it that might break down the milk but if frozen It might work. Worth a try any way. I would guess that there would not be any left overs so if eaten right away it should work. Think I will try it.
Found goat milk butter at the co-op yesterday. Anxious to try it.
Eileen
songbird; singing joy to the earth |
| Aunt Jenny |
Posted - May 07 2005 : 10:17:06 PM
well, I was just trying to edit it and posted twice..sorry!! I just realized I left out a word (those....before the word blackberries) oh well.
Jenny in Utah
Bloom where you are planted! |
| Aunt Jenny |
Posted - May 07 2005 : 10:15:55 PM
quote:
Originally posted by Aunt Jenny
Well, I think we have forever solved the problem of too much goat milk around here..we broke in the new ice cream maker tonight...and it was sure a big hit. (sort of thought it would be ) We ordered a crank type one from Lehmans...a good one and I love it! The kids had a ball cranking it and want to make more tomorrow. We will see. We made a simple vanilla tonight. I DO have those frozen blackberries that we could use next time...hmmmmmm.
My question...has anyone used honey in homemade ice cream? I would like to use it instead of white sugar if it would work...what do you gals think? Oh...and I have some real maple syrup..that would be wonderful wouldn't it? Maple nut is one of my favorite flavors..don't get me started. Next is cheesemaking!!!!!
Jenny in Utah
Bloom where you are planted!
Jenny in Utah
Bloom where you are planted! |
