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D71_2886 Flat bread pizza with goat cheese feta, spinach and garlic with balsamic glaze.


Easy 10 Minute Goat Milk Fudge (Roll Farms, Marion IN)
1 lb. Powdered Sugar (sifted)
1/2 Cup Cocoa
1/2 Cup Butter
1/4 Cup Goats Milk
1 tsp Vanilla
1/2 Cup Broken pecans or walnuts (optional)
Combine Sugar and cocoa thoroughly in a large microwavable bowl by sifting it together. Make a well in the center of the mixture. Place cut up butter and milk in the well.
Microwave on high for 2 minutes. Remove and add vanilla, stirring to blend, you may need to use mixer if sugar clumps. Stir in nuts and put into buttered dish or pan.
That’s it!
Your microwave may vary so you might go a few seconds over the 2 minutes if you have a lower heat microwave.
I’ve made this with peanut butter (sub part of the butter for peanut butter).
I’ve also added more milk to make it creamier and used it for brownie frosting….nummy!
It comes out perfect every time and never scorches!

Cajeta (Mexican Caramel Sauce)
1 quart (32 ounces) goat’s milk
1 cup sugar
1 whole cinnamon stick
½ teaspoon kosher salt
2 teaspoons vanilla extract
1 whole vanilla bean, split + seeds scraped out (optional)
½ teaspoon baking soda
• Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds + the empty vanilla bean pods. Bring to a boil on medium-high heat while constantly stirring. This will take about 15 minutes. DO NOT take your eyes off the pot. It boils over easily and quickly!
• When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.
• Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.
• After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so it’s important to keep stirring so the milk doesn’t burn on the bottom of the pan.
• Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into airtight containers. The mixture will keep in the refrigerator for up to 1 week.
*This recipe was adapted from The Everyday Food Blog

Easy Soft Goat Milk Cheese (Jennifer Meier-Cheese Expert)
• 1 quart goat’s milk (raw or pasteurized)
• 1/3 cup fresh lemon juice
• salt to taste
• Prep Time: 105 minutes Cook Time: 10 minutes Yield: 1/2 – 1 cup of goat cheese
First, gather these tools:
• Non-reactive pot- A non-reactive pot is important because certain metals, such as aluminum, will leach into the milk. Use a stainless steel pot to avoid this.
• Thermometer: You can get away with not using a thermometer by knowing what the milk looks like when it reaches 180 – 185 F. It will be nearing a simmer, with bubbles forming. However, you’re more likely to have consistently successful results if you use a thermometer.
• Cheesecloth
• Strainer
• Wood or stainless-steel spoon with a long handle
Cooking Instructions:
• Slowly heat the milk on the stove until it reaches 180 – 185 degrees. Gentle bubbles should be forming and the surface will look foamy. Turn off the heat.
• Stir in the lemon juice then let the milk sit for 10 minutes. The milk should curdle and become slightly thicker on the surface.
• Line a colander with two layers of cheese cloth. Gently pour the milk into the cheese cloth then gather the cheesecloth up around the curds and tie it into a bundle. A rubber band is also a good way to hold the cheese cloth together at the top.
• Hang the bundle over a pot or jar so the liquid can drip out. (You can do this by attaching the bundle to a wooden spoon or a ladle and setting the spoon over the top of the pot or jar.)
• Let the cheese drain for at least 1 1/2 hours. Scrape the cheese into a bowl. Stir in salt and/or other ingredients to taste.
• Use your hands to pat and shape the cheese into a small wheel or log. The flavor and texture of the cheese usually improves a little bit if you refrigerate it for a few hours before serving

Easy Glycerin Goat Milk Soap
Making real homemade goat milk soap uses lye which can be dangerous for children to handle and can be an extensive project, the recipe below is a simple and safe alternative for making soap with goat milk with kids at home or in the classroom.
Glycerin Melt and Pour Method-easy and fun for kids (with adult supervision)
This is a very simple method for making glycerin soap with goat’s milk. You can color or change the additives in the soap to personalize it, or even suspend things like herbs or small toys inside it to give as gifts.
• Glycerin block
• Sharp knife
• Double boiler on hot plate or stove top or Crock Pot
• Soap dye or colorant
• Fragrance
• Herbs or other additives
• Goat’s Milk (Fresh or powdered)
• Spoon
• Small toys (Silly Bands, rings, animals, etc.)
• Molds or paper cups
• Cut the glycerin into 1-inch pieces and place them in the top half of a double boiler.
• Melt the soap in the top half of the double boiler, stirring occasionally and very gently as it melts.
• Add in the fragrance and dye one drop at a time until it reaches the color and scent that you desire.
• Stir in goat’s milk (about2 Tablespoons of fresh milk per 1 lb of glycerin.) Stir in any herbs or additives you wish. Remember to stir very gently so as not to introduce bubbles into your soap.
• Pour your soap mixture into your molds and allow them to cool to the touch.
• Remove the soap from the molds; it is now ready to use.


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