Goat Milk Ice Cream Recipe (2024)

FAQs

Is goat milk good for ice cream? ›

It contains twice the healthful medium chain fatty acids, such as capric and caprylic acids, which are highly anti-microbial. So why wouldn't you choose Goat's Milk Ice Cream?!

Goat milk is naturally hom*ogenized. There are two methods of separating. You can allow the cream to naturally separate by placing it in the refrigerator for 3-7 days (if you have that much patience) and then skim it off or you can purchase a cream separator and complete the entire process in about 10 minutes.

In a study by Carvalho et al. (2022) , increasing the fat content from 8% to 12% in goat milk ice cream decreased the melting rate. Although it was lower than cow milk ice cream due to inability of goat milk naturally hom*ogenised fat globules to aggregate on cooling. ... ...

Like cow milk, goat milk is technically considered a type of dairy because it's produced from a mammal. However, it's actually a great alternative to cow milk because it's easier to digest, less inflammatory and lower in many of the allergens that are commonly found in cow milk.

But the likely answer—according to this test at least—is that premium milk is better for ice cream not because it's fresher, but because it's fattier. If you're wondering, this doesn't mean that more fat = better all of the time. Too much fat can dull an ice cream's flavor and leave a waxy feeling on the tongue.

Nubians and Nigerian Dwarfs typically have the mildest, sweetest and highest butterfat milk, with Nigerians being the highest in fat and sweetest of all. Swiss breeds such as Toggenburgs, Saanens, and Alpines typically have lower butterfat milks that tend to be a bit more “goaty” or musky.

Goat milk still contains lactose, just like cow milk. Some people find goat milk slightly easier to digest than cow milk, but this is highly individual. If you have lactose intolerance, it's safest to stick with plant milks that are guaranteed to be lactose-free.

Many artisans who make liquid goat milk lotion prefer a chemical preservative called Phenonip. It has three main benefits. It can chemically prevent bacteria growth in milk, it doesn't leave an odor, and it doesn't affect the consistency of lotion.

The average amount of cream that goats can produce is about 10% to 15% of their milk volume ⁴. This means that if you have one gallon (3.8 liters) of goat's milk, you can get about 1.5 to 2.5 cups (0.35 to 0.6 liters) of cream.

In fact, using a cream separator for goat milk is even more important than for cow milk, as goat milk cream has smaller fat globules, and thus goat cream separates at a much slower rate when left to gravity.

How do you thicken goat milk? ›

For a thicker texture, consider adding 4 tsp corn starch or ¼ tsp powdered agar agar for every cup of goat milk. The starch or agar will need to be dissolved in a little water or milk and boiled to dissolve and activate the thickeners, then added to the hot goat milk.

The percent butterfat is pretty even across breeds with the exception of Nigerian Dwarf and Nubian breeds. These two breeds are known for their high butterfat content which is sought after when making cheese, butter and ice cream.

Goat milk ice cream tastes more similar to cow-milk ice cream than goat milk tastes to cow milk (simply because the sugar is so strong in ice cream), but you can still clearly taste the shall-we-say-funk of the goat.

Udderly Ridiculous Goat Milk Ice Cream is made from the finest ingredients we can find from around the world, and also as locally as possible – like the Ontario goat milk and cream we use as the base for all our fabulous flavours – it's the true inspiration for what we make.

(²⁰²¹), goat's milk is a preferred choice for individuals with cow's milk allergy and lactose intolerance.

Goat's milk can be easily frozen and has little fat separation throughout the process just like cow's milk. Goat's milk may be frozen for two to six months and should be consumed within three to four days of defrosting.

Although noticeably whiter in colour than cows' milk, goats' milk is similar in nutritional terms. It has a more assertive flavour, but otherwise it can be used in exactly the same way, both fresh and in cooking. Goats' milk is popular for cheesemaking, and also can be made into butter, fudge and ice cream.