The fat molecules are also
smaller with goat milk versus cow milk, further making goat cheese more easily digestible.
Not exact matches
4 tablespoons butter (divided) 1 large red onion, sliced 2 cloves garlic, chopped 2 cups
small, hot, finger - size green chiles (Bhutanese Jitshe chiles or Ancho chiles) 1 cup water 6 ounces Bhutanese Datshi or crumbled mild
goat cheese 6 ounces grated pecorino or Gouda cheese 4
small potatoes, peeled, sliced 1/4 ″ thick and cooked in salted water 1/2 cup
milk mixed
with 1 tsp.
(makes 4) 1 1/2 cups freshly made
goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed
with 1/2 cup soft
goat cheese 3 radishes — chopped 3 tablespoons chopped chives 2 tablespoons basil oil (1/2 cup olive oil blended together
with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red
small to medium cooked beets — peeled 3 yellow
small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional)
small handful of hazelnuts (optionally toasted)
The city of Seattle recently approved keeping backyard
goats — a
small Nigerian Dwarf can supply a family
with milk and is a wonderful family pet.
Ingredients: • 1 pound pasta (of your choice, gluten free works well
with this recipe) • 2
small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft
goat cheese • 1 - 2 Tbsp rice
milk (original and unsweetened) Please note: the last 3 ingredients can be replaced
with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle
with olive oil • Place squash cut side down in a baking dish, surround
with the onions and cover
with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a
small sauce pan melt coconut oil, add
goat cheese and allow to melt — stirring consistently • Add rice
milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor
with the onion, salt and basil — puree until smooth • Slowly add the melted
goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture
with the pasta and serve this delicious healthy kids meal
Using pure,
goat milk from
small - herd farms, we use careful manufacturing processes to create a non-denatured
goat whey loaded
with essential amino acids, glutathione, and clean protein.