Thursday, June 13, 2013

Using Up Goat Milk- Cheese and Ice Cream

I am getting a gallon and a half of milk a day now. That's from only milking in the mornings! So I have lots of glorious milk to find uses for.

Monday I tried my hand at Mozzarella again. I can make it with a jug of Walmart milk all day long, but have found goat milk to be a challenge. I had pretty good success last week by not cutting or cooking the curds, so I decided to try again.

I tend to lost a lot of the fat in the whey and read one post where they skim theirs first. So I got out the cream separator and skimmed about half the milk for the cheese. I got a quart of heavy cream off it!

This time, the curd set so well I decided to follow the directions for cutting and cooking the curd. That was a mistake! I lost so much whey from the curd that what I had left was a rubbery mess. I don't know why I didn't actually learn from what I'd learned the week before. Back to the drawing board.

In the meantime, I put up another batch of chevre. I love it! I have been rolling it in Herbs de Provence. I'm going to roll part of this batch in culinary lavender and honey.

Then I had to do something with all this milk and cream. It's been close to 100 degrees out, so I thought ice cream! I had some fresh Georgia peaches hubby picked up from a farm he passed while working.

I pureed them and mixed all the goodies together.

I think next time, I'll use more cream and egg yolks to balance out the juice (ice crystals) you get using the fruit.

Here's the recipe:

  • 2 quarts goat milk
  • 2 cups goat cream
  • 1 egg yolk
  • 1 3/4 cups sugar
  • 1t salt
  • 1T vanilla
  • 4 cups pureed peaches

  • Heat 1 quart of the milk until it's steaming hot but not boiling. Add the sugar and salt, stir to dissolve and then chill. Add everything to your ice cream maker and follow the directions for your machine.


    1. Mmm...fresh peaches used in homemade ice cream sounds heavenly. My mouth is watering. I wish we could get the cream from our milk (and a place to get fresh peaches). Just need to get a separator. :D We bought a whole box of fresh-picked peaches from OK almost three years ago. Those were the best peaches I've ever had.

      Is chevre fairly easy to make? Do you mind sharing the recipe? :)

      Hmmm... the two recipes I've used for making mozzarella have called for the draining of the cheese, so wouldn't it be all right if you didn't have so much whey? Here's one of the recipes I used, if you're interested: I still have a lot to learn about cheesemaking, so maybe I'm missing something when I'm making mozzarella (which I've only made twice). :) My favorite parts are cutting the curds and stretching the cheese; I think mozzarella is my favorite to make out of the three cheeses I've done. Also, did you know you can make ricotta with leftover whey? I did and was amazed at how easy it was. Sadly, it didn't taste very good because I had drained it in a towel; I'll use cheesecloth or something else next time. :)

      Lauren :)

      1. Hi Lauren, I have used that recipe with great success with store bought, pasteurized, homogenized milk, but I can't make it work with my goat's milk for anything! When I finally have some success, I'll post the recipe. I'm making some chevre today and will post the recipe. Thanks for stopping by!

    2. The recipe I used for Mozzarella worked out well it just had an off taste. I think the milk I used sat in the fridge too long. The consistency was right though.
      I have really been enjoying chevre and frozen yogurt.
      Thanks for the ice cream recipe. It looks YUM. I just can't get any cream as of yet. I need to get me one of those separators!

      1. Can you link me your recipe? I don't know what's going on with this goat milk. I've been struggling with mozz for a year. I can get a gallon of milk from the store to work every time!

    3. the cream separator is available at: