Add milk and fruit

Stir

Place in the refrigerator until set

Vegetables may be used in place of fruit
Text Box: Chocolate goat milk fudge Text Box: Cream cheese spread Text Box: Cottage style cheese Text Box: 2 1oz square unsweetened chocolate You may substitute 1/3 cocoa and 3 tbsp butter for unsweetened chocolate 3/4 cup fresh goat milk 2 cups sugar 1 tsp light corn syrup 2 tbsp butter 1 tsp vanilla Text Box: Melt chocolate in milk. Add sugar and corn syrup; Cool slowly Stirring constantly until sugar dissolves Cook gently to softball stage (234) Stirring frequently Remove from heat Add butter and cool at room temperature until lukewarm ( 110) without stirring Text Box: Add vanilla; beat vigorously until fudge becomes very thick and losses its gloss. Quickly spread in buttered pan When firm Cut into squares Makes about 2 dozen pieces Text Box: Let whey separate for an hour Then place over low heat To raise temperature to 100f. No more Stirring occasionally Keep at this temperature for about 1 hour Then pour into colander lined with calico Text Box: Let whey drain off Hang in calico cloth overnight Then whip curd with a fork Add salt to taste This makes an excellent dip if mixed with chives & parsley Or caraway or poppy seeds or toasted sesame seeds Text Box: 4 litres of fresh goat milk Heated to blood heat Crush and dissolve 2 Hansen’s plain junket After stirring into milk, leave to set 40 minutes later Cut curd into 1” cubes Text Box: stir in lemon juice Curds will separate from whey cover a basin with muslin Strain whey through Hang curd to drip for about 1 hour Mash with fork Add desired flavourings Text Box: To each litre of goat milk Use 3 tablespoons of lemon juice Bring milk to boil slowly ( a double boiler is suitable) As milk begins to rise in the pan remove from heat immediately Text Box: Jello salad 1 package lime jelly Chopped fruit 1 cup goat milk Dissolve jelly in 1 cup of hot water Cool slightly Text Box: Page # Text Box: GOAT MILK RECIPES Text Box: Volume 1, Issue 1