Goat milk is readily available in the specialty section of the dairy case in supermarkets. Goat milk is used in the commercial production of cheeses, butter and yogurt. It has a rich creamy texture because the fat molecules are smaller than cow's milk. Some babies who have a tendency for colic when fed cow's milk feel better when fed goat's milk, according to George Haenlein, author of "Why Goat Milk." Baking with goat milk requires no adjustments, special techniques or changes in amounts of recipe ingredients.
Use the same amount of goat's milk in a baking recipe that calls for cow's milk. The taste of cold goat's milk is the same as cow's milk. Goat's milk has a tangier, richer flavor when heated for use in cheeses, yogurt and desserts.
Substitute goat's milk for cow's milk in recipes that would benefit from the tangy flavor such as cream pies, baked custard or flan.
Use goat's milk to bake bread that has a flavor more like sourdough bread. Use the same amount of goat's milk as the recipe calls for cow's milk and treat it the same way. Some bread recipes call for the milk to be heated until it barely simmers. Heating goat's milk brings out the tanginess.
Substitute goat's milk for recipes calling for buttermilk using the same amount. Buttermilk is tangy and lends a flavor and crispness to baked goods. Goat's milk does as well.
Measure the goat's milk in the same amount as the recipe calls for cow's milk.
Combine the goat's milk with the other wet ingredients, such as eggs, sugars and butters per recipe directions.
Blend the wet ingredients thoroughly.
Add the wet ingredients to the dry ingredients a cup at a time. Blend well after each cup has been added.
Tips & Warnings
- Keep goat's milk refrigerated unless it's canned.
- Goat's milk should be pasteurized before using.
- Photo Credit goats image by L. Shat from Fotolia.com
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