We made EVERYTHING you could possibly make from GOAT'S MILK
1,032,974
Published 2019-03-23
Today we're making butter, mozzarella, chevre, buttermilk, yogurt, & cajeta. It's a delicious episode today full of farm adventures and goat's milk recipes!
RECIPES in TODAY'S VIDEO:
BUTTER:
* 2 c. cream
* salt to taste
INSTRUCTIONS
1. Pour cream into mixer. Mix on high until butter solids form (it will first turn into whipped cream before it switches to solids)
2. Pour off the buttermilk, then take the butter solids and rinse under cold water until the water runs clear.
3. Salt the butter and store in the fridge for up to a month.
BUTTERMILK
1. Save from the previous recipe in the fridge for up to a week.
YOGURT
* 1 gallon milk
* starter culture
INSTRUCTIONS
1. Heat to 170F, then cool back down to 115F (you can fill your kitchen sink with water and place the pot in there to cool it faster)
2. Once the milk hits 115F, add the yogurt culture, or 1/4 c. from a previous batch.
3. Incubate for 4-6 hours
4. Strain overnight for thick yogurt
CHEVRE
* 1 gallon whole goat's milk
* 1 packet direct-set chevre starter
* 1 tsp cheese salt
* Butter muslin for draining
INSTRUCTIONS
1. In a pot over medium heat, bring the milk to 86 degrees.
2. Add the packet of chevre starter, let hydrate 2 min, then mix well into the milk.
3. Remove from heat, cover, and let set at room temperature for 12 hours.
4. After 12 hours, line a colander with butter muslin and pour the contents of the pot into the colander. (You can have a bowl under it to catch the whey that pours through).
5. Tie the corners of the butter muslin and hang over the sink to drain for 6 hours.
6. After 6 hours, pour the chevre cheese into a tupperware or glass dish, add salt (and seasonings if you like), and press into mold.
7. Refrigerate until ready to eat!
MOZZARELLA
* 1 gallon goat's milk
* 1 1/2 tsp. citric acid diluted in 1/4 c. cool water
* 1/4 tsp rennet diluted in 1/4 c. water
* salt to taste
INSTRUCTIONS
1. Warm milk to 55F
2. Add 1 1/2 tsp. citric acid in 1/4 c. water, mix in up and down motions
3. Heat milk to 88F w/o stirring, then shut off the burner
4. Add 1/4 tsp rennet in 1/4 c. water
5. Mix in up and down motions for only 20 seconds
6. Place a lid on it, let sit 30 minutes
7. Cut curds vertical & horizontal, but not too small (about 1 inch)
8. Let sit another 30 minutes
9. Drain into colander, let drain 15 minutes
10. Heat whey to 150F, add 1 TBS. salt, prepare a bowl of cold water w/ 1 TBS. salt
11. Start by dipping about a cup of the curds with a ladle in the hot whey. As it starts to milk, try to stretch it gently without breaking the curds. Keep dipping until the cheese gets hot and melted enough to fully stretch like you would taffy. Keep stretching until the cheese is shiny & smooth.
12. Wrap in a ball and place in cool water. Wrap in saran wrap and keep in fridge for up to a week.
CAJETA
INGREDIENTS
* 4 cups goats milk
* 1 cup sugar
* 1 cinnamon stick
* 1/2 tsp baking soda dissolved in 1 tbsp water
* 1 tsp vanilla extract
INSTRUCTIONS
1. In a small cup, mix 3 tbsp of goats milk with the baking soda. Set aside.
2. Place the sugar, cinnamon stick and remaining milk in a large pot (larger than you think you'll need), over medium to medium-high heat.
3. Bring the mixture to a simmer, stirring frequently to dissolve the sugar.
4. Once simmering, remove the pot from the heat and add in the dissolved baking soda and goats milk. The mixture will froth up quickly, almost doubling in volume. Once the mixture stops bubbling, return the pot to the heat and bring it back to a simmer.
5. Cook until the mixture has reduced and thickened (about an hour or 45 minutes). Be sure to stir frequently, scraping the bottom of the pot so it doesn't burn. The cajeta is done when you can scrape the mixture aside and see the bottom of the pot. It should be thick like honey.
6. Remove from the heat and stir in the vanilla extract.
7. The cajeta is now ready to eat!
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All Comments (21)
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You know instead of making just food with your goats milk you can try to make some goats milk hand cream and I believe you can make some soap with goats milk. And love your videos ❤️♥️♥️.
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All that cheese, yogurt, butter, and caramel looks so yummy!!!! Thanks for the great video!
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You're such an inspiration. I have loved the idea of farming since I was a child but it wasn't until I was in college and found your videos that I decided one day I was going to homestead with my family. Three kids, four acres, and a fifth wheel later my man and I are finally starting our homestead journey because of your videos and blog letting us know it was possible!!! Thank you <3
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"i thought it was magic" "it's all moms" yes. yes it is. and thank you to my mom and moms everywhere.
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Goats milk soap is amazing when you have excess milk that needs used up
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Cajeta de Cabra - Goat Milk Caramel is the most amazing thing ever. I always bring some back when I travel to Mexico. I might try your recipe
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I'm trying to convince my dad to get baby goats on our ranch! I also wish someone would teach me how to make all these delicious goat milk products!😍💪♥️
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Why does Hope bring a smile to my face ? Will always love this little gal.
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Can’t wait for the next vlog!! Turkey babies are on the way!
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DaNelle, your editing skills are Dabomb!!! 😃
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So cool to see this! I clabbered 1 1/2 gallons of raw goat milk, hung the curds for cheese and rolled them into balls to store in olive oil, had a gallon of whey leftover. I kind of forgot that was in the fridge for a few days and then came back and saw the cream had risen, so I skimmed it off and made a little bit of butter. It was made in a jar and was rather soft. I could not handle it with my hands, had to use wooden spoons. I also used 1/2 a gallon to make yogurt which I make by heating the milk to 110F, adding some leftover yogurt, and leaving in a warm place overnight. Perfect yogurt the next day! I can't believe how much fun it is to make my own dairy products. I want to make ricotta from the sweet whey now!
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The CAJETA looks so Delicious! We cant wait to follow along on Hope's journey to her new home. 82f you guys will be swimming in no time.
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Ever made goats soap with honey or lavender
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6:36 Kevin’s swimsuit would be from a thrift store... Or from the side of the road😂
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You guys are each so amazing: honest, clear, confident and knowledgeable. Thanks for sharing the births of the baby goats. The piglets were such an experience!
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Omg you should try to make churros with the cajeta as a filling it’s so good!🥰
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"You’re the avocado to my toast"!! I love it!!! 😂😝😃
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You look so beautiful!! Love you guys ❤️ And I love you're goat Stella so cuteee 😍🐐
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I got 8 chicks for my birthday today! I wouldn’t have them if it wasn’t for your channel! Thank you guys for bringing me into the hobby! 😍😘
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The fact that this is a year and a couple months later and Stella and fern are becoming moms and willow is a mom is amazing
