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1. What are the health benefits of goat milk over cow milk?
2. How can I use goat cheese in place of regular (cows milk) cheese?
3. We just don't like that "goaty" taste! Help!!!
4. I tried goats milk in a recipe and it was, well, awful. Any suggestions
or proven recipes for using goats milk or cheese?

1. What are the health benefits of goat milk over cow milk? A. One of
the more significant differences from cow milk is found in the
composition and structure of fat in goat milk. The average size of goat
milk fat globules is about 2 micrometers, as compared to 2 1/2 - 3 1/2
micrometers for cow milk fat. These smaller sized fat globules provide a
better dispersion, and a more homogeneous mixture of fat in the milk.
Research indicates that there is more involved to the creaming ability
of milk than merely physical size of the fat globules. It appears that
their clustering is favored by the presence of an agglutinin in milk
which is lacking in goat milk, therefore creating a poor creaming
ability, especially at lower temperatures.

The natural homogenization of goat milk is, from a human health
standpoint, much better than the mechanically homogenized cow milk
product. It appears that when fat globules are forcibly broken up by
mechanical means, it allows an enzyme associated with milk fat, known as
xanthine oxidase to become free and penetrate the intestinal wall. Once
xanthine oxidase gets through the intestinal wall and into the
bloodstream, it is capable of creating scar damage to the heart and
arteries, which in turn may stimulate the body to release cholesterol
into the blood in an attempt to lay a protective fatty material on the
scarred areas. This can lead to arteriosclerosis. It should be noted
that this effect is not a problem with natural (unhomogenized) cow milk.
In unhomogenized milk this enzyme is normally excreted from the body
without much absorption. (I.E. milk that comes as God naturally made it
is best for you and not the man handled and distorted version of milk..
.this is my opinion).

Another significant difference from cow milk is the higher amount of
shorter-chain fatty acids in the milk fat of goats. Furthermore,
glycerol ethers are much higher in goat then in cow milk which appears
to be important for the nutrition of the nursing newborn. Goat milk also
has lower contents of orotic acid which can be significant in the
prevention of fatty liver syndrome. However, the membranes around fat
globules in goat milk are more fragile which may be related to their
greater susceptibility to develop off flavors than cow milk.

Goat milk compared to cow milk and human

goat cow human
fat % 3.8 3.6 4.0
solids-not-fat % 8.9 9.0 8.9
lactose % 4.1 4.7 6.9
nitrogen x 6.38% 3.4 3.2 1.2
protein % 3.0 3.0 1.1
casein % 2.4 2.6 0.4
calcium % CaO 0.19 0.18 0.04
phosphorus P2O5 % .27 .23 .06
chloride % .15 .10 .06
iron (P/100,000) .07 .08 .2
vitamin A (i.u./g fat) 39.0 21.0 32.0
vitamin B (ug/100 m) 68.0 45.0 17.0
riboflavin (ug/100ml) 210.0 159.0 26.0
vitamin C (mg asc. a/100ml) 2.0 2.0 3.0
vitamin D (i.u./g fat) .07 0.7 0.3
Calories /100ml 70.0 69.0 68.0
In summary:

1. Goat milk has more easily digestible fat and protein content than cow

2. The increased digestibility of protein is of importance to infant diets
(both human and animal) as well as to invalid and convalescent diets.

3. Goat milk tends to have a better buffering quality, which is good for=
the treatment of ulcers.

4. In under-developed countries, where meat consumption is low, goat milk
is an important daily food source of protein, phosphate and calcium not available
otherwise because of a lack of cow milk.

5. Goat milk can successfully replace cow milk in diets of those who are
allergic to cow milk.

The value of goat milk as an alternative food for children and sick people,
because it is easier digested, extends also to feeding animals, young dogs,
foals, even calves.

Q. How can I use goat cheese in place of regular (cows milk) cheese?
A. How about using it like cream cheese in sprout, cucumber and cheese
sandwiches on whole-wheat bread? On crackers? Whipped with ranch dressing
for a veggie dip? Or anything else that calls for cream cheese, like
cheesecake? Or as a filling for lasagna or ravioli for dinner tomorrow.
Sprinkle some garlic & chives in, mix well and spread on bagels, crackers
etc. Add onion powder for the same.

Q. We just don't like that "goaty" taste! Help!!!
A. Where are you buying your goat milk? Talk to the shepherd and find out
how they process the milk, and if the billy goat is in with the nannies.
(That can make it taste off.) Also, LOOK at the goats whose milk you are
drinking, and the barn where they are milked! Are they clean? Is the barn
clean? If either answer is no, find another flock!

Q. I tried goats milk in a recipe and it was, well, awful. Any suggestions
or proven recipes for using goats milk or cheese?

1/2 cup butter (or cold pressed oil)
1/4 cup honey
1/2 cup almonds, chopped fine
2 1/4 cups organic whole-wheat pastry flour
1/4 cup honey
1 cup creamy goat cheese (or cream cheese)
2 tablespoons soy milk
1 egg
2 teaspoons lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Mix first four ingredients until crumbly. Set aside 3/4 cup of mixture.
Press the rest in bottom of a 9x9 pan. (Lightly spread with liquid
lecithin if desired)

Mix together honey, goats cheese, milk, egg, lemon juice and spices. Spread
over crust in pan. Sprinkle remaining crust over top and bake at 350
degrees for twenty-five minutes.
(makes 12-15 bars)

Variations: Use fresh sliced fruit, or make a pie or cobbler filling,
spread over top crust before or after baking.=20

Goat Cheese Pizza

I used a basic pizza crust recipe and with one of the pizzas, I pre-baked
the crust as usual, let cool a few minutes while preparing the garlic rolls
and other pizza, them I sauteed a TON of garlic (about 1/2 head ~8-10
cloves) in a *tiny* bit of butter,(you can use a good cold-pressed olive
oil if desired) until the garlic was soft.

With a pastry brush, I brushed the pre-baked crust with the garlic, them
spread about 1 cup, (or a little more) of the goat cheese (I think you
could use creamy ricotta instead) enough to cover the pizza. Then I
sprinkled basil lightly over the cheese. On one side I spread thinly sliced
fresh, ripe tomatoes and on the other side, just left the cheese and basil.
I baked as usual at 450- 475 degrees for 8-9 minutes. It was AWESOME!!!!! I
liked the sliced tomato side best.