How to use goat milk in cooking and baking?
Goat milk can usually replace cow milk in cooking and baking in similar amounts, with a slightly sweet and salty taste. It is described as about 10 percent higher in fat than cow milk, so you may be able to cut other fats a little. Add it gently to hot dishes, and use pasteurized milk unless you know the rules and risks of raw milk.
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In this article
Can you use goat milk instead of cow milk in recipes?
In most recipes, yes. Many cooks swap it in equal amounts for cow milk in pancakes, custards, sauces, soups, muffins and cakes. This is general kitchen practice, not a rule, so try it first in a small batch. Expect a slightly sweet and salty taste, according to the cooking reference Cook’s Info.
How does goat milk behave differently?
- Fat: Cook’s Info says it is about 10 percent higher in fat than cow milk, so you may be able to reduce other fat such as butter or shortening a little.
- Fat globules: its fat does not rise as cream the way cow milk fat does, so it needs no homogenizing. A 1976 Mother Earth News article on cooking with goat milk also says its small fat globules make it very easy to digest.
- Curdling: when making cheese it curdles about twice as fast as cow milk and forms a softer, less dense curd.
- Souring: it sours faster, so keep it constantly refrigerated, on a shelf rather than in the fridge door.
Which forms of goat milk are best for baking?
Fresh pasteurized goat milk is the simplest. Evaporated and UHT goat milk can take on a caramelized flavor from heat treatment, so use them in robust baking or cooking where that flavor suits the dish.
How do you avoid problems on the stove?
These are general cooking tips, not tested rules.
- Warm it slowly and stir; do not boil it hard.
- Add it to hot or acidic mixtures a little at a time.
- Let it come to room temperature before it goes into batter.
What can you make with goat milk?
Pancakes, rice pudding, creamy soups, cheese sauces, fudge, caramel and quick breads. The whey left from cheese can replace buttermilk in pancakes, waffles and cakes, according to Mother Earth News, which also describes clabbering, the natural separation of raw milk into curds and whey. That method needs raw milk, so check your local rules and the risks before trying it.
Can you freeze goat milk?
Yes. Cook’s Info says it freezes well. Leave a little space in the container, thaw it in the fridge and shake or whisk it before use.
People also ask
Can I substitute goat milk for cow milk 1 to 1?
Usually yes in everyday recipes; it is a common swap, though not an official rule. Expect a slightly sweeter, saltier taste and a bit more fat.
Does goat milk curdle in cooking?
It curdles faster than cow milk, so warm it gently and add it gradually to hot or acidic dishes.
Can goat milk be frozen?
Yes, Cook's Info says it freezes well. Thaw in the fridge and whisk before using.
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