A couple of weeks ago, I wrote here about how consumers are choosing goat milk much more often. Realizing I had no first hand knowledge of goat milk beyond things you could make with them such as chèvre and goat butter (both things I love!), I decided to get better informed.
Trying goat milk for the first time is kinda like getting a tattoo: it’s easier if you do it with a friend. So, as I set out to explore my goat milk curiosities, I peer pressured Rebecca, the blogger behind much admired Ezra Pound Cake (how can’t you love this blog just for its name alone!) to join me. Check out her blog today to discover how she enjoyed our mutual virgin goat milk experience. And, read on for my own story.
As you can tell from the picture above, I decided to go big or go home. I purchased all of the goat milk products at my local Planet Organic store. Besides trying them as-is from the package, I also used the liquid products to make butterscotch pudding (something I do pretty much every weekend at Oliver’s request) and in a cup of coffee. Here are my tasting notes:
– Goat’s Milk Strawberry Ice Cream (sweetened with honey): This ice cream is incredibly light textured and so wonderfully delicious. The finish has just enough of the same tang that makes chèvre so appealing to cut the sweetness of the honey and make each bite an adventure. While I doubt kids will like this ice cream, it’s a wonderful adult treat. I can see it complimenting rhubarb pie or crisp perfectly.
– 2% Goat Milk: consumed cold, this milk is just slightly different from cow’s milk. I can see people who like cow’s milk but can’t digest it finding this milk a very good substitute for their cereal and cold milk drinking pleasure. In a latte, however, it didn’t work as well since the stronger end note flavours were greatly accentuated when the milk was heated.
– Organic Whole Goat Milk: I really liked this rich and creamy milk cold and can see it being interchangeable with homogenized cow’s milk for use cold. I used this milk to make butterscotch pudding and I have to say, it wasn’t entirely successful. As the pudding cooked, the heady aroma of stewed mutton was rank in my kitchen. Gross when mingled with butterscotch! And, when the pudding was cooled, the same slight acidic goatiness that worked for the strawberry ice cream was in the finish of the pudding. The goat milk was simply not interchangeable with the cow’s milk in this instance.
What I learned: goat milk is pretty delicious cold but, if you’re going to use it in baking stick to flavour profiles that have an acidic finish such as berries, chocolate, apples, citrus and the like.