Willow Pond Farm Nigerian Dwarf Dairy Goats
Breeding for LegenDAIRY Production & Conformation
Located in Northern VA ~ Members of the American Dairy Goat Association
copyright 2025 - all rights reserved
Breeding for LegenDAIRY Production & Conformation
Located in Northern VA ~ Members of the American Dairy Goat Association
copyright 2025 - all rights reserved
GOAT MILK and "All That Jazz" ~ So you've got goats that produce. Terrific!! Now what do you do with that abundance of milk? Drink it! Make yogurt! Make cheese! What do you do with all that cheese? So glad you asked! On this page, we will share some of our favorite recipes using goat milk and/or goat cheese. We'll start you off with a mouth-watering muffin recipe. Check back often for updates, especially now that we have invested in a
Harvest Right freeze dryer and are experimenting with uses for freeze dried milk and cheese! Got questions about freeze drying milk? Send your questions to ddl@ndgoats.com
DOUGHNUT MUFFINS ~adapted from Mom's Recipe Collection~
1 1/3 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 cup oil or melted lard*
3/4 cup white sugar
1 egg
3/4 cup goat milk
Combine dry ingredients in large bowl. In another bowl, mix liquids and beat until well mixed. Add to dry ingredients and stir until just blended. Pour into muffin tins lined with baking cups and bake at 350/F for 20-25 minutes. In a convection oven, bake at 325/F for approximately 20 minutes.
While muffins are hot dip in melted butter and roll in powdered sugar or cinnamon sugar made from an additional 1/4 cup white sugar & 1/4 tsp cinnamon.
One TRIPLE recipe yields 30 muffins.
*Wash these down with a BIG glass of ice cold goat's milk while you're reading about the benefits of lard - yes, LARD! - in an article entitled Lard Has Clearly Won the Health Debate published in the Journal of Natural Food and Health.
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CAJETA - Carmelied Goat Milk Syrup
Ingredients
2 Quarts Whole Goat Milk
2 Cups Sugar
pinch Salt
pinch Cinnamon (optional)
1 teaspoon Baking Soda
1 cup Whole Goat Milk
1 Tablespoon Vanilla
Directions
Pour the goat milk, sugar, salt, and cinnamon (if using) into a large heavy pot twice as large as the volume of milk, stir well, and bring to a light boil over medium heat. Stir one last time to make sure all of the sugar has dissolved and remove from heat.
In a separate pan mix the 1 cup milk and baking soda over low heat until the baking soda has dissolved. Remove pot from burner, pour baking soda mixture into the goat milk and sugar mixture, stirring fast. Be careful because the liquid will quickly froth and overflow. Stir until the milk stops bubbling up then turn the heat to medium and put the pot back on the heat.
Continue to cook the goat milk mixture, stirring very frequently because the mixture may bubble and pour over the pot at any time in the initial stages of reduction. After another 20-30 minutes the mixture should begin to darken to a pretty pale golden color. Continue simmering and stirring frequently until the mixture turns a dark caramel color and coats the spoon, this may take another hour or two and on up to 6-8 hours depending on the size of your recipe (if you scaled up), liquid left in the pot, and your desired consistency. When you are close to your desired consistency, add the vanilla and stir well. The cajeta should be the same consistency as maple syrup if you want it pourable or much thicker like thin pudding if you want it to be scoopable from a jar.
Pour into a jar and allow to cool completely. Store in the refrigerator until ready to use. The cajeta will keep fresh in the refrigerator for several weeks.
Notes
*Whole fat cow milk may be substituted for all or part of the goat milk.
*Recipe can be scaled up easily but the time required also increases.
*If you want really deep tones to your Cajeta, try replacing some or all of the sugar with
organic brown sugar. Intense!!
ALTERNATE Fall Recipe - Do you LOVE that fall seasonal favorite coffee from that well known coffee house? Make it at home for a fraction of the price.
To the above recipe add 1/2 tsp Pumpkin Pie Spice /8oz Cajeta at the end of processing and while still hot. Mix well and store overnight to allow the flavor to disperse. Use in place of cream and sugar in your morning coffee. Breath deeply and enjoy.
1 1/3 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 cup oil or melted lard*
3/4 cup white sugar
1 egg
3/4 cup goat milk
Combine dry ingredients in large bowl. In another bowl, mix liquids and beat until well mixed. Add to dry ingredients and stir until just blended. Pour into muffin tins lined with baking cups and bake at 350/F for 20-25 minutes. In a convection oven, bake at 325/F for approximately 20 minutes.
While muffins are hot dip in melted butter and roll in powdered sugar or cinnamon sugar made from an additional 1/4 cup white sugar & 1/4 tsp cinnamon.
One TRIPLE recipe yields 30 muffins.
*Wash these down with a BIG glass of ice cold goat's milk while you're reading about the benefits of lard - yes, LARD! - in an article entitled Lard Has Clearly Won the Health Debate published in the Journal of Natural Food and Health.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CAJETA - Carmelied Goat Milk Syrup
Ingredients
2 Quarts Whole Goat Milk
2 Cups Sugar
pinch Salt
pinch Cinnamon (optional)
1 teaspoon Baking Soda
1 cup Whole Goat Milk
1 Tablespoon Vanilla
Directions
Pour the goat milk, sugar, salt, and cinnamon (if using) into a large heavy pot twice as large as the volume of milk, stir well, and bring to a light boil over medium heat. Stir one last time to make sure all of the sugar has dissolved and remove from heat.
In a separate pan mix the 1 cup milk and baking soda over low heat until the baking soda has dissolved. Remove pot from burner, pour baking soda mixture into the goat milk and sugar mixture, stirring fast. Be careful because the liquid will quickly froth and overflow. Stir until the milk stops bubbling up then turn the heat to medium and put the pot back on the heat.
Continue to cook the goat milk mixture, stirring very frequently because the mixture may bubble and pour over the pot at any time in the initial stages of reduction. After another 20-30 minutes the mixture should begin to darken to a pretty pale golden color. Continue simmering and stirring frequently until the mixture turns a dark caramel color and coats the spoon, this may take another hour or two and on up to 6-8 hours depending on the size of your recipe (if you scaled up), liquid left in the pot, and your desired consistency. When you are close to your desired consistency, add the vanilla and stir well. The cajeta should be the same consistency as maple syrup if you want it pourable or much thicker like thin pudding if you want it to be scoopable from a jar.
Pour into a jar and allow to cool completely. Store in the refrigerator until ready to use. The cajeta will keep fresh in the refrigerator for several weeks.
Notes
*Whole fat cow milk may be substituted for all or part of the goat milk.
*Recipe can be scaled up easily but the time required also increases.
*If you want really deep tones to your Cajeta, try replacing some or all of the sugar with
organic brown sugar. Intense!!
ALTERNATE Fall Recipe - Do you LOVE that fall seasonal favorite coffee from that well known coffee house? Make it at home for a fraction of the price.
To the above recipe add 1/2 tsp Pumpkin Pie Spice /8oz Cajeta at the end of processing and while still hot. Mix well and store overnight to allow the flavor to disperse. Use in place of cream and sugar in your morning coffee. Breath deeply and enjoy.
Note: This recipe was shared with us by Karen Torrence of Gabhar Torr Lamanchas.
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WILLOW POND FARM'S ULTIMATE GOAT MILK VANILLA GELATO
Ingredients:
3 quarts cream from goat milk (I got my separator from Slavic Beauty, see photo below)
1 quart whole milk
4 cups of sugar
12 egg yolks
1/4 cup pure vanilla extract
Directions:
Beat egg yolks in stand mixer, ideally, or by handheld mixer until pale yellow in color. As the air content of gelato differentiates it from standard ice cream, the longer you beat it, the thicker and airier the result will be. If using a hand mixer, be sure to use a bowl large enough to accommodate half the milk mixture once eggs are beaten sufficiently.
As eggs are beating, scald cream, milk, and sugar by slowly heating to 170 degrees in a heavy pot on stovetop, stirring occasionally to prevent scorching. Adjust speed of mixer and temperaure of burner as needed.
Once milk mixture reaches 170 degrees, turn off burner and move pot close to the mixer or bowl. While running mixer on low speed, SLOWLY temper eggs by adding milk mixture to eggs one cup at a time. **Unless you have Ninja skills, THIS STEP IS CONSIDERABLY EASIER TO DO BY YOURSELF IF USING A STAND MIXER!** Once half of the milk mixture has been added to egg yolks, transfer all to the remaining milk in the pot. Return pot to stovetop and gradually bring heat back up to 170 degrees. Continue stirring until mixture coats the back of spoon then remove from heat.
Transfer mixture to quart or half gallon jars and allow to cool at room temperature. Once jars are no longer hot to the touch, distribute vanilla evenly between jars and stir or shake well. Allow to cool further until cool enough to transfer to refrigerator. Refrigerate for 12-24 hours before churning in a traditional ice cream churn for the entire gallon; or, if using a KitchenAid stand mixer, churn a quart to half gallon at a time with their nifty ice cream maker attachment (see photo below), which makes it easier to make different flavors with a single batch. Once churned, freeze gelato until partially set if adding fruit or other stir-ins then continue freezing until firm. Enjoy!
VARIATIONS:
* To reduce fat content, use 2 quarts of cream and 2 quarts of whole milk.
* To reduce carbs, use 1 cup of sugar and 1 cup of Truvia
* For other flavors, substitute preferred extract(s) for vanilla. When I can find it, I LOVE
a mix of chocolate extract and mint extract, adjusted to taste
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Willow Pond Farm
6/5/25
www,NDGOATS.com
Willow Pond Farm
6/5/25
www,NDGOATS.com
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Simply LegenDAIRY:
Breeding exceptional goats for milk and show since 2007
STRONG Conformation ~ PROVEN Production
STRONG Conformation ~ PROVEN Production