Goat milk

I have a quart of farm fresh raw goat milk. Last time I scored some I made cajeta. Any suggestions for what to do with this quart?

I wanted to make ice cream, but husband nixed that idea.

Hi trixie! I've never tried it myself but I'm big on Feta cheese. It's what I would probably do.

Feta cheese is made with skim milk, and I'm not about to skim this. I've done the cheesemaking thing and I've decided that it takes a lot less effort to go to the store and buy local cheese.

But I could do queso fresco. That's super easy. Hm.

Oh, like I said, I've never done it. Queso fresco would be easier. We use a pillow case instead of cheese cloth for similar recipes (i.e. ricotta cheese). It's easier to manage and works well.

Oh, yeah, I've used old sheets and pillowcases, too, to strain cheese. Works well.

If you ever get your hands on some fresh goat cheese, which I am sure is relatively easy to do where you are, make cajeta. It is Mexican goat milk caramel and it is delicious. Also very easy to make.

I just might have to look for fresh goat cheese when I shop tonight. I've been in the mood to try new stuff these days.

I would never go back to cheesecloth. It's a pain in the butt.

Actually, goat cheese is easier to find than goat milk. But one never knows. I'm going to the grocery store in town that sells out of the ordinary stuff so I might find it. I don't often buy goat cheese because I'm really picky about it. I hate when it tastes like wet goat.

I meant to say fresh goat milk, but by all means, go buy some goat cheese, too. It's almost always delicious.

I used to know these producers who made chocolate goat cheese. I would put it on graham crackers and then put a blackberry on it. It was a great, easy dessert.

They also made honey goat cheese which was also very good on graham crackers.

I talked to some goat farm people and they said it has to do with what the goats eat. Whatever they ate in Virginia made the cheese sweet and perfect. In Central Oregon it sometimes has a slight funk, but it isn't too bad. In the Willamette Valley it is good like the Virginia stuff.

We have one raw cow milk cheese producer in Central Oregon and oh my god the cheese is terrible. Everyone here raves about it but I nearly gagged the first time I tried it. I've tried a couple other times and it was always the same. Yuck.

I should have known when the cheese guy at the fancy pants grocery store was less than enthusiastic about it. But again, once you get into the Willamette everything tastes good again.

That makes sense, I always wondered why goat cheese was awful sometimes.

It's too bad, raw cow milk cheese sounds like it would be good.

My wife says you can make yogurt, or ricotta.

I suppose it's possible arbon but ricotta is twice cooked cheese, so one has to make mozarella, then let the whey sit overnight and then reheat it to make ricotta. I don't know about making yogurt.

Why not make cajeta?

I may do that, Vinny. I just did that with the last quart. I used it in a Mexican pudding with berries that I made for a potluck. It was a huge hit.

I have to do this today. I'm already worried that it has gone off.