We made EVERYTHING you could possibly make from GOAT'S MILK

We made EVERYTHING you could possibly make from GOAT'S MILK

How many people does it take to make goat milk products? An entire family of goat lovers, apparently. Each morning we head out to backyard to milk our goats, and boy, do we have a lot of milk! It's time to use it up and make EVERYTHING possible out of it.

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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We made EVERYTHING you could possibly make from GOAT'S MILK backup