Recipes and Tips from the American Dairy Goat Association

Tips:

• Use fresh goat milk in place of light cream in soups and sauces and improve texture by using it in breads and cakes.
• Use fresh goat milk yogurt in place of sour cream in salad dressings, sauces and dips. The texture is light and creamy with fewer calories.
• Remember that these soft cheeses are delicate and become more liquid as they are beaten or heated, so don't overprocess them.

Raita:
Raita is traditionally served as a cooling compliment to the spiciness of Indian curries.

• 2 cups plain goat milk yogurt
• 1 cucumber
• 1/2 tsp cumin
• 1 or more garlic cloves, pressed
• dash of cayenne, to taste

Stir the yogurt in a bowl. Peel, seed, and coarsely grate the cucumbers. Add the cumin, garlic and cayenne. Stir and chill.

Chive & Goat Cheese Puffs:
The dough for these delectable and savory pastries can be made hours ahead and refrigerated.

• 7 Tbsp butter, cut up
• 1 cup water
• 1 1/2 cups flour
• 1/8 tsp cayenne
• 4 eggs
• 4 oz soft, fresh goat cheese
• 2 tsp fresh chives, chopped

Put butter and water in saucepan and bring to a boil. Lower heat and stir in flour, salt and cayenne with a wooden spoon. Leave on low heat for about 8 min or until butter coats the bottom of the pan. Remove from heat and put mixture into food processor with eggs and goat cheese. Pulse until blended. Chill. Heat oven to 350 degrees. Roll small balls of the dough and bake for 30 to 35 min on a greased cookie sheet. Serve immediately or cool, split and stuff with crab or chicken salad.

Fettucine Casserole

• 1 lb fettucine or egg noodles
• 4 Tbsp butter or 1/4 cup olive oil
• 6 cloves garlic, pressed
• 2 Tbsp chives
• 2 Tbsp fresh parsley (1 Tbsp dried parsley)
• 1 cup goat milk
• 8 oz soft fresh goat cheese or 15 oz goat milk ricotta
• 3/4 cup dry, aged goat cheese (Romano or Parmesan) grated
• Optional: sauteed mushrooms and peas

Cook fettucine al dente. Melt butter or oil over low heat, add garlic, chives and parsley. Saute two minutes. Heat goat milk in a saucepan over low heat and stir in soft goat cheese until it is dissolved. Do not boil! When hot, add the butter, chives and parsley mixture, the drained noodles, 1/2 cup of the grated cheese and any optional ingredients. Toss well and place in oiled casserole dish. Bake covered at 350 degrees for 45 min. Uncover, top with the remaining grated cheese and bake another 15 min or until top is golden. Serve immediately.

Chocolate Goat Milk Fudge

• 2 1 oz squares unsweetened chocolate (you may substitute 1/3 cup cocoa and 3 Tbsp butter)
• 3/4 cup fresh goat milk
• 2 cups sugar
• 1 tsp light corn syrup
• 2 Tbsp butter
• 1 tsp vanilla

Melt chocolate in milk. Add sugar and corn syrup; cook slowly, stirring constantly until sugar dissolves. Cook gently to softball stage (234 degrees), stirring frequently. Remove from heat; add butter and cool at room temp until lukewarm (110 degrees) without stirring. Add vanilla; beat vigorously until fudge becomes very thick and loses its gloss. Quickly spread in buttered pan. When firm, cut into squares. Makes about 2 dozen pieces.

Blue Ribbon Cheesecake:
Wonderful topped with fresh fruits of the season

Crust:

• 1 1/4 cups graham crackers, crushed
• 4 Tbsp butter
• 1 Tbsp honey
• 1 Tbsp flour

Combine and press firmly into bottom of 9 inch springform pan

Filling:

• 16 oz soft fresh goat cheese
• 1/3 cup sugar
• 4 eggs
• 1 tsp vanilla
• 1 lemon, juice and zest

Blend until smooth and creamy. Pour on top of crust and bake at 375 degrees for 25 min or until set. Cool.

Topping:

• 2 cups sour cream
• 1/2 cup sugar
• 1 tsp vanilla

Blend and pour on top of cooled filling. Bake at 375 degrees for 5 to 8 min. Refrigerate for at least 12 hours before slicing. Garnish with fresh fruit.