Rice pudding made with goats’ milk

Rice pudding with goats' milk

Rice pudding with goats’ milk

INGREDIENTS:
2 litres goats’ milk
1 large cinnamon stick
1 orange, remove peel into strips
4 heaped dessert spoons sugar
300g pudding rice

Gently heat the milk in a saucepan until just below boiling point. Turn down and add the cinnamon and sugar and stir well until the sugar has dissolved. Add the strips of orange peel and sprinkle in the rice. Stir well. Simmer for 25-30 minutes or until the rice is cooked.

Divide the rice pudding into small bowls and sprinkle some ground cinnamon on each one. Serve with strawberry jam.

Vanilla ice-cream made with goats’ milk

Vanilla ice-cream made with goats' milk

Vanilla ice-cream made with goats’ milk

INGREDIENTS:
2 cups goat milk
2 vanilla pods, split and scraped
3 egg yolks
2 teaspoons cornflour
1/3 cup sugar

METHOD:
Gently heat the milk in a saucepan with the vanilla pods.

Whisk the sugar, egg yolks and cornflour for 2 minutes.

Pour some of the heated milk over the egg mixture, whisking well. Pour in the rest of the milk and then return to the pan.

Continue to heat the mixture for about 10 minutes until it has thickened and it coats the back of a wooden spoon.

You can either use an ice-cream maker or put the mixture in a container in the freezer and whisk well every 30 minutes or so to stop ice crystals forming.

End of cheesemaking 2012

The male goat was introduced into the pen last Saturday and since then milk production has gone right down. It shouldn’t be long before they are all pregnant and milk will stop all together.

It’s not a very good picture so I took my camera along today so that I could take another with better light. Unfortunately, he’s lead his posse astray and there’s not sight nor sound of them.

STOP PRESS: The goats were eventually found about 5 days later 8km from the cortijo. They had probably been scared away from their home territory by a barking dog.

Goats go AWOL

Goats on the lookout – the black one on the right is the queen of the herd and lead the excursion

In the middle of August, the neighbour’s goats didn’t come back as usual in the evening for milking so the next day we set out to find them – no goats meant no milk and no more cheese so it was a serious matter. We drove down towards the village and then split up into two groups. I went with Joe and following the trail of freshly laid goat shit, we eventually came across them on one of the peaks. We backed off and they came towards us but then rather than retracing their steps went further down the valley until the next peak. We circled them and managed to herd them back towards the cortijo. Unfortunately, they took the shortest route through the woods which meant that we arrived home scratched and bruised. But it was good to get them back into their pen.

Goat milk butter

 

 

 

 

 

Today we were given another bucket of goat’s milk by the neighbour as I had one lot of soft cheese still draining from the batch I made yesterday, we thought it would be a good idea to look into alternative things you can do with the goat’s milk. Brainwave: butter. First we pasteurised the milk in the normal way: strain into a saucepan and bring gently to the boil. Let it rise twice and then remove from the heat. We then found and cleaned some wide-mouthed jam jars. We poured the milk into the jars and left to cool before putting int he fridge.

The idea is that after 7-10 days you skim off the cream and then shake to get the butter.

I’ll keep you informed of how it goes.

Skim cream into a clean jar.

Let the jar sit at room temperature for an hour.

Shake the jar for 10-15 minutes until you can hear the sound of a lump of butter inside.

Remove the lid and rinse with cold water until the water runs clear.

Pat into shape or into a mould or small dish with the back of a teaspoon to remove as much water as possible.