CC's Happy Herd Goat Ranch

Recipes

Goat’s Milk Pancakes

Ingredients:

  • 1 cup goat’s milk
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Batter:
    • In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
    • In a separate bowl, beat the egg and then add the goat’s milk, melted butter, and vanilla extract. Mix well.
  2. Combine Ingredients:
    • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
  3. Cook the Pancakes:
    • Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
    • Pour about 1/4 cup of batter onto the skillet for each pancake.
    • Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
  4. Serve:
    • Serve warm with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.

Enjoy your delicious goat’s milk pancakes!

Homemade Goat Cheese Recipe

Ingredients:

  • 1 gallon fresh goat’s milk
  • 1/4 teaspoon mesophilic starter culture
  • 1/4 teaspoon liquid rennet (diluted in 1/4 cup cool, non-chlorinated water)
  • 1 teaspoon calcium chloride (if using pasteurized milk)
  • 1/4 teaspoon cheese salt (to taste)

Equipment:

  • Large stainless steel pot
  • Dairy thermometer
  • Slotted spoon
  • Cheesecloth or butter muslin
  • Colander
  • Cheese mold (optional)
  • Knife for cutting curds

Instructions:

  1. Heat the Milk:
    • Pour the goat’s milk into a large stainless steel pot. Heat the milk slowly over low heat until it reaches 85°F (29°C). Stir gently to prevent the milk from scorching.
  2. Add Calcium Chloride (Optional):
    • If using pasteurized milk, add the calcium chloride to the milk and stir gently. This helps restore the milk’s natural calcium levels, aiding curd formation.
  3. Add Mesophilic Starter Culture:
    • Sprinkle the mesophilic starter culture over the surface of the milk. Allow it to rehydrate for about 2 minutes, then stir gently to incorporate it throughout the milk.
  4. Ripen the Milk:
    • Cover the pot and let the milk ripen at 85°F (29°C) for about 1 hour. This step allows the culture to acidify the milk, preparing it for curd formation.
  5. Add Rennet:
    • Add the diluted rennet to the milk and stir gently for about 30 seconds. Cover the pot again and let the milk sit undisturbed for 1-2 hours, until the curd is set and has a clean break (when a knife is inserted, the curd should separate cleanly).
  6. Cut the Curds:
    • Once the curd is set, cut it into small cubes (about 1/2-inch) using a long knife. Make vertical cuts first, then horizontal cuts to create a grid pattern.
  7. Cook the Curds:
    • Slowly heat the curds to 105°F (40°C), stirring gently to prevent them from sticking together. This process should take about 30 minutes. The curds will shrink and firm up as they cook.
  8. Drain the Whey:
    • Once the curds have cooked, remove the pot from the heat and let it sit for 5 minutes. Then, pour the curds and whey into a colander lined with cheesecloth or butter muslin. Allow the whey to drain off for about 10 minutes.
  9. Salt and Press the Curds:
    • After draining, sprinkle the curds with cheese salt and mix gently. If you prefer a firmer cheese, transfer the curds to a cheese mold and press them with a weight for several hours. For a softer cheese, you can skip the pressing step.
  10. Age the Cheese (Optional):
    • If you’d like to age your cheese, remove it from the mold and let it air dry on a cheese mat or rack for a few days. Once dry, store the cheese in a cool, humid environment for several weeks to develop flavor.
  11. Enjoy Your Goat Cheese:
    • Your homemade goat cheese is ready to enjoy! Serve it fresh or aged, with crackers, bread, or as part of your favorite dishes.

Tips for Success:

  • Use fresh, high-quality goat’s milk for the best flavor.
  • Maintain a consistent temperature throughout the process to ensure proper curd formation.
  • Experiment with aging times to develop different flavors and textures in your cheese.

Making goat cheese at home is a rewarding experience that allows you to enjoy the fresh, tangy flavor of this delicious dairy product.