I was just thinking it might be fun to share some recipes. If anyone has a fudge recipe using goat milk, I'd especially love to see that! Here is my recipe for Chocolate Truffles, using chevre.
Deborah
Antiquity Oaks
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We've only used semi-sweet baker's chocolate, but I don't see why you couldn't use milk chocolate. I've never used peanut butter chips for dipping so I don't know how that would work.
I'm not sure I understand your question about the milk, because the recipe only uses chevre goat cheese. If you're asking whether you can use frozen milk to make chevre, I'm not sure how it would turn out, because I haven't tried that.
Let me know how everything turns out!
Dianea Fay said:
Deborah, On these Truffles do you have to use semi- sweet bakers choclate? Could I not use milk choc or peanut butter chips to dip them in? I want to make some for a bake sale but Don't like bakers choc taste. Also can I use frozen milk to make them?
We use goat milk in place of cow milk in all our recipes, but we noticed we have to cut the sugar a bit and sometimes the butter/oil as well as our milk is so rich (sometimes over 8% butterfat). We like America's Test Kitchen and we subscribe to their recipes online. We also subscribe to their related Cook's Illustrated magazine.
Try their egg nog recipe with goat milk - scrumptious!
Mmmm, that sounds great! I'll have to try this in the spring when we have a lot of eggs.
Deborah
Mac's Rainbow (SarMcC) said:
Here is our favorite recipe to use when we have lots of milk and eggs
Pannekaku ( Finnish Pancake)
6 eggs, beaten
4 Cups milk
1 tesp. vanilla
1/2 cup sugar
1 tesp. salt
1 1/2 cups flour
preheat oven to 425 oF. Melt 1/2 cup butter in pan in hot oven. Pour mixture into butter, sprinkle with cinnamon. Bake at 425 oF for 25 minutes or until knife comes out clean. Sprinkle to with sugar when you take it out of the oven. Serve warm with breakfast sausage and top as you would a pancake with jams, jellies, maple syrup, peanut butter or your own favorite topping.
Here is our favorite recipe to use when we have lots of milk and eggs
Pannekaku ( Finnish Pancake)
6 eggs, beaten
4 Cups milk
1 tesp. vanilla
1/2 cup sugar
1 tesp. salt
1 1/2 cups flour
preheat oven to 425 oF. Melt 1/2 cup butter in pan in hot oven. Pour mixture into butter, sprinkle with cinnamon. Bake at 425 oF for 25 minutes or until knife comes out clean. Sprinkle to with sugar when you take it out of the oven. Serve warm with breakfast sausage and top as you would a pancake with jams, jellies, maple syrup, peanut butter or your own favorite topping.
Replies
I'm not sure I understand your question about the milk, because the recipe only uses chevre goat cheese. If you're asking whether you can use frozen milk to make chevre, I'm not sure how it would turn out, because I haven't tried that.
Let me know how everything turns out!
Dianea Fay said:
Try their egg nog recipe with goat milk - scrumptious!
Deborah
Mac's Rainbow (SarMcC) said:
Pannekaku ( Finnish Pancake)
6 eggs, beaten
4 Cups milk
1 tesp. vanilla
1/2 cup sugar
1 tesp. salt
1 1/2 cups flour
preheat oven to 425 oF. Melt 1/2 cup butter in pan in hot oven. Pour mixture into butter, sprinkle with cinnamon. Bake at 425 oF for 25 minutes or until knife comes out clean. Sprinkle to with sugar when you take it out of the oven. Serve warm with breakfast sausage and top as you would a pancake with jams, jellies, maple syrup, peanut butter or your own favorite topping.
Enjoy;-)