Monday, August 20, 2007

The Goat Milk Chronicles - Episode 1

On our recent trip to the Okanagan area, we had the opportunity to visit Carmelis Goat Cheese. They are a small, family-owned boutique dairy and make all natural cheeses with no additives or preservatives, in the traditional European style. It is a little gem of a place, perched up on a hillside, overlooking Lake Okanagan. They will welcome you with a taste of all of their cheeses and also have a selection of goat milk gelato which was a delightful surprise. Super creamy, without the fat content of cow's cream, their freezer showcase was brimming with at least 20 flavours, beautifully garnished. I was so intrigued by this gelato, I vowed to try to make some at home. As we looked in on the goats before we left the shop, I said to them.......I'm looking for goat milk when I get home.

Well, I found some shopping at the Italian Centre Shop. It is from Fairwinds Farm in Fort Macleod Alberta. It has no additives and is hormone and pesticide free. I BOUGHT 4 LITRES. Now, the reason for the title of this entry is: what am I going to do with it all before the expiry date of September 1st?

Entry # 1

Goat Milk gelato was an easy one. I found a recipe for regular vanilla gelato and substituted the goat milk for it.

For those of you with an ice cream machine, here is the recipe

2 cups goat milk
1 cup whipping cream
3/4 cup white granulated sugar
1 teaspoon vanilla or 1 vanilla bean

Heat up the cream, milk and sugar in a sauce pan until the sugar dissolves. Remove from heat and add the vanilla. If you are using the vanilla bean, slit it open and scrape the seeds into the milk before you heat it up. Let cool to room temperature, and then chill overnight. Freeze in machine according to manufacturer's directions.

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