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How To Use Goat Milk In Daily Cooking


It is not very difficult to use Goat Milk in everyday cooking. Using goat milk in cooking has been an old practice existing for centuries. Though not too popular in the United States goat milk is widely consumed in many other parts of the world.

As regards taste, it is mildly sweet and sometimes has a salty undertone. Contrary to popular notion, it does not have the strong musky taste that is associated with Goat cheese. Goat cheese is the relatively more popular form in which goat milk is used in cooking.


Goat cheese is known to be tangy and have a very soft creamy texture to it which makes it easier to spread. This is because of the main characteristic of goat milk that distinguishes it from cow’s milk. The fat molecules in cow’s milk are larger and tend to float up to the top forming the layer of cream. In goat milk however the fat molecules are smaller and remain suspended in the milk the result being more homogenous milk. Goat milk unlike cow’s milk does not require to be homogenized before making cheese.


To make a basic version of goat cheese instead of buying it from the store you can add lemon juice or apple cider vinegar to goat milk boiled and cooled for two minutes and then hang the curdled milk in a cheese cloth for the whey to drip away. You may add spices to this soft cheese and use as a spread for breads and crackers. Adding a little olive oil or more milk to loosen the mixture can give you a flavorful dip for crudité.


Goat milk remains creamy because the cream does not separate and float up to the surface  which makes it very suitable for use in desserts. It gives you that smooth, creamy, melts-in-the-mouth texture for puddings, flans and fudges. A popular Mexican caramel sauce called cajeta (pronounced ca-he-tah) is made by boiling a quart of goat milk with a cup of sugar for an hour or so. Then a ¼ tsp of baking powder is added, this makes the mixture bubble and froth up furiously. The pot is returned to the stove and some flavoring such as vanilla or almond is added and the boiling continues until the mixture gets brown and thick.


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Loretta Pastrano's picture
How To Use Goat Milk In Daily Cooking