Goat Milk Brims
With Nutrients
To most people in the United
States, milk is synonomous with
cow milk. Yet on a world wide
basis, there are more people who
drink milk from goats than any
other animal.
Goat milk has a more easily
digestible fat and protein content
than cow milk. Consequently,
many people who can not tolerant
milk in their diets find that goat
milk is easily digestible. Doctors
often prescribe goat milk for those
who have allergies or ulcers.
Goat milk is naturally homogen
ized. The protein value for goat
milk is similar to a cow, but goat
milk does have greater amounts of
vitamin A, riboflavin, niacin and
some B vitamins.
Jacob and Jane Fisher, who raise
60 milking goats on their Manheim
farm, noted that goat milk must be
cooled quickly since sanitation is
important. The Fishers operate one
of the few dairy farms in the area.
They report that there is a real
demand for goat milk, especially
in large cities where ethnic groups
prefer goat milk and specialty
items made from it.
Loyal goat milk uses have sub
mitted the following recipes which
promise to add flavor and variety
to menus. Try them.
COTTAGE CHEESE
1 gallon fresh goat’s milk
Vi rennet tablet
1 tablespoon cold water
salt
Heat the milk to 100 degrees.
Dissolve the rennet tablet in the
water and add. Stir a few seconds,
take off the heat source and let
stand undisturbed for 1 to 3 hours
until a firm curd has formed.
Now you are ready to make your
cheese. Looking down at the
cheese from above, cut,with a long
knife, slots first in one direction
then at right angles about an inch
square. Reach completely to the
bottom of the pan of milk. Then
start from the side of the pan and
make diagonal cuts, first from one
side and then the other. You now
have cubes of cheese.
Now stir gently with a spoon
while you heat the curd to 105
degrees. The stirring prevents the
curd from sticking to the bottom.
When the temperature is reached,
shut off heat source, place cheese
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each recipe
you submit. Send your recipes to Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543.
March
19-
26-
April
2-
Home On The Benge
cloth in a large sieve and place this
in a large bowl. Pour cheese mix
ture into it. As the whey drains off
the cheese, place the whey back
into the original container and save
to make Ricotta cheese.
After the whey has drained off
the cheese, rinse the cheese in
water, and then in ice water, and let
drain a few minutes. Place into a
refrigerator storage container and
add salt and possibly some milk to
taste.
MICROWAVE FUDGE
1 pound powdered confectioner’s
sugar
1 A cup cocoa
1 teaspoon vanilla
'/< cup goat’s milk
'/« pound butter
Mix ingredients and put in
microwave full power for 2'A
minutes,
If desired, add one of the follow
ing ingredients: 1 cup peanut but
ter, 'A cup marshmallow cream, 1
cup miniature marshmallows, A
cup nuts.
Jenny Bigelow
Blair Co. Dairy Princess
FANTASTIC FUDGE
2 cups granulated sugar
2 A cup goat milk
'A cup cocoa
2 teaspoons vanilla
4 tablespoons butter
'A cup peanut butter
1 cup confectioner’s sugar
Combine granulated sugar, goat
milk and cocoa. Stir over medium
heat to softball stage. Remove
from heat and add remaining
ingredients but do not stir. When
cool enough to hold hand on pan,
heat until fudge loses its gloss.
Pour into pan and cool.
Nancy Kramer
Newmanstown
GOAT MILK FUDGE
2 cups sugar
2 A cup goat milk
'A cup cocoa
2 tablespoons white com syrup
2 tablespoons butter
'A teaspoon salt
1 teaspoon vanilla
'A cup nuts
Cook sugar, cocoa, syrup, butter
and milk to soft ball-238 degrees.
Cool slightly, beat until creamy,
add vanilla and nuts.
Recipes Using Lemon
Easter Dinner
Using Hard-Boiled Eggs
Go
FETA CHEESE
2 rennet tablets
I gallon goat milk
Heat the milk in a sterilized por
celain or stainless steel pan to 92
degrees. Dissolve the rennet
tablets in 3 tablespoons of cold
water and then add dissoved rennet
slowly into the heated milk and
stir. Milk can then be removed
from the heat source. The mixture
will thicken within thirty to thirty
five minutes. When the curd can be
moved from the side of the pan
with a gentle push from a clean
knife, you can begin to cut the
curd. Cut the curds into two-inch
cubes. Pour the cut curds and whey
into a clean cheesecloth and allow
it to drain. When most of the whey
has drained, tighten the cheese
cloth from the top. This will force
out any remaining whey and will
cause the weight of the curd to
press upon itself. Allow it to hang
in the tightened cheesecloth for
three to five hours.
Remove the cheese from the
cloth and slice it into one-inch
thick slices. Take the saltbox and
liberally salt both sides of each
slice. Wrap all of the slices
together in foil and refrigerate. Do
the same with the salt and the
cheese the next day. Store refriger
ated for five days. Prepare yourself
for a salty but flavorful cheese.
Jean Fisher
Manheim
GOAT’S MILK ICE CREAM
5 eggs
2 cans sweetened condensed milk
I cup sugar
lane Fisher
Manheim
3 tablespoons vanilla
1 envelope unflavored gelatin
substituted in any recipe that calls for milk.
Goat’s milk to fill 6-quart treezer 6-quart ice cream freezer and turn
Beat eggs until lemon-colored, until hard.
Add sugar, vanilla, condensed The recipe is deliciously
milk and mix well. Add unflavored creamy. It doesn’t get too hard and
gelatin which has been dissolved leftovers freeze well,
in one cup of goat’s milk. Mix Doris Leer
well. Add goat’s milk to fill Hagerstown
(Turn to Pag* B 8)
can
Spring is gong to sizzle with the gourmet cheeseburger promo
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Watch for advertising on TV, national magazines and in your
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Try this featured recipe and pick up a free recipe booklet featur
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Bacon Cheese Burgers
On English Muffins
Preparation time: IS minutes
Cooking time: 11 to 13 minutes
1 pound ground beef (85 per cent lean)
'A teaspoon salt
A teaspoon ground red pepper
’A cup sliced mushrooms
1 tablespoon butter
'A cup sliced green onion
2 English muffins, split, toasted
4 slices Colby cheese, quartered
'A cup (3 ounces) shredded Muenster cheese
4 slices bacon, cooked, crumbled
Combine ground beef, salt and red pepper, mixing lightly but
thoroughly. Divide into 4 portions and form into patties, 'A inch
thick. Place on rack in broiler pan so burgers are 3 to 4 inches from
heat. Broil 10 to 12 minutes, turning once. Meanwhile saute
mushrooms in butter until tender; remove from heat and stir in
green onion. Top each muffin half with equal amounts of Colby
cheese, burger, mushroom mixture and Muenster cheese. Place
under broiler to melt cheese. Sprinkle each with bacon. 4 servings.
Featured Recipe
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