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Milk Products

At this time we do not sell milk or milk products but enjoy them for our own personal use. Below are the recipes for some of our favorite things to make! 

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Chevre

This is our family's favorite cheese to make with goat milk! It's very easy to make and requires minimal ingredients and supplies. 

 

Ingredients and Supplies

  • 1 chevre starter culture from New England Cheesemaking Supply Company

  • 1 gallon of goat milk

  • Whatever seasonings you'd like to flavor the cheese 

  • 1 fine cheesecloth

 

Instructions​

  1. Heat 1 gallon of milk to 86ºF (We pasteurize the milk first by heating the milk to 165ºF for at least 15 seconds (HTST method), stirring constantly and making sure not to boil it. We then cool it to 86ºF and begin).

  2. Add 1 packet of chevre culture to milk, let rehydrate for 1-3 minutes.

  3. Stir milk for 1-2 minutes.

  4. Cover and let sit for 6-12 hours at room temperature.

  5. Pour the milk mixture into a fine cheesecloth to separate the solid from liquid. Hang to drain the solid portion in the cheesecloth for 4-8 hours.

  6. Once the moisture has been removed from the cheese, add to flavor if desired.

  7. Store finished cheese in a refrigerator for up to one week or in an airtight container for up to six months.

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Flavors

We love using one ranch packet to the plain chevre to season it. Our favorites are Creamy Dill, Fiesta Ranch, and Spicy Ranch. 

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Original recipe modified from https://cheesemaking.com

Cajeta

This Mexican caramel sauce is delicious. It's easy to make and goes well with so many things. We love dipping apple slices in it and drizzling it over ice cream and cheesecake. 

 

Ingredients

  • 1 gallon goat milk, divided

  • 2 teaspoons baking soda

  • 4 cups granulated sugar

  • 4 sticks of cinnamon

  • 4 teaspoons vanilla extract

 

Instructions

  1. In a small bowl, mix together 1 cup of goat milk with the baking soda. Set aside. 

  2. Place the remaining 3 cups of goat milk, sugar, and cinnamon sticks in a large Dutch oven or pot over medium to medium-high heat. Bring the mixture to a simmer, stirring frequently to dissolve the sugar.

  3. Remove the pot from the heat and add in the baking soda mixture. The milk will begin to bubble and froth up quickly. Continue stirring. Once the mixture stops bubbling, return the pot to the heat and bring it back to a low simmer. 

  4. Cook until the mixture has reduced and thickened (about 40-60 minutes). Be sure to stir frequently, especially towards the end of the cooking time, scraping the bottom of the pot so it doesn't burn. The cajeta is done when you can scrape the mixture aside and se the bottom of the pot. It should be like honey. 

  5. Remove the pot from the heat and stir in the vanilla extract. Remove the cinnamon sticks prior to eating.​​​

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For a thinner consistency, stop cooking the cajeta when it's thick enough to coat the back of a spoon, and only momentarily leaves an empty trail whenever you scrape the bottom of the pot with a spatula. 

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For a thicker consistency, stop cooking the cajeta when you can scrape the bottom of the pot with a spatula and it easily leaves an empty trail for a few seconds. You'll know when it reaches this point because the cajeta will be undeniably thick.

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Cajeta will thicken once it cools. To soften it, heat it up in the microwave for a few seconds at a time or run it under hot water. 

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Original recipe modified from https://www.isabeleats.com/easy-cajeta-mexican-caramel/

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