Updated: Apr 24
Our kidding season is almost completed. Two more goats are due to kid next month and most of the goat kids have left for their new farms. The does are getting used to their milking routines. And we have goat milk! I love this season!
In fact, last week I made our first batch of chevre for the 2023 season. Begin to look for it in our farm store this week. We will also have it at the Moscow Farmers Market that begins the first Saturday of May.
I'm also using our goat milk in our everyday dishes to better my family's nutrition. And, believe it or not, I have some very picky eaters who will not drink a glass of goat milk (as long as they know it is goat milk). But...I can hide it in their food! You can too!
First up, is our Overnight Oats with Goat Milk. Overnight oats are super popular as they are easy to prepare the night before, making school morning that much smoother, or it is easy to eat on the go!
Overnight oats are ever so popular because they are easy to prepare the night before, easy to serve the next morning and even make it an easy breakfast to go if necessary! And you can be sure the overnight oats are packed full of nutrition. All the while made with our goat milk so you can enjoy farm fresh goodness!
Thank you for this easy recipe for an expecting mom! Perfect for new moms! –Jessica
These oats can be warmed up the next morning on the stove or enjoy it cold on the go or while nursing that sweet new babe!
Overnight Oats with Goat Milk
½ cup rolled oats (I like to use old fashioned)
1 cup Meadowlark Heritage Farm Goat Milk
1/4 cup of chopped seasonal fruits, raspberries, blackberries, or blueberries (Our current favorite is some of our frozen blueberries gathered from last summer.)
1 Tablespoon of chopped walnuts (or substitute a seed like sunflower or a different nut)
1 Tablespoon of flaked coconut (if you have time, toast it beforehand)
1 Tablespoon maple syrup
1/4 teaspoon cinnamon
1 pinch of sea salt
First, mix the goat milk, oats, maple syrup, salt and cinnamon together the night before. Make sure the oats are fully submerged in the goat milk and the mixture is stored in a covered jar overnight in your refrigerator. The amount of milk can be adjusted to your personal taste. Just remember the oats will double in size as they absorb the goat milk.
This is great quick recipe that I made as a young child! Such a fast recipe and perfect this time of year with all the ramped up school activities as we near the end of the school year. A tasty sweet treat filled with good nutrition.
2 cups sugar
1/4 cup unsweetened organic cocoa
1/4 cup butter
1/2 cup Meadowlark Heritage Goat Milk
3 cups rolled oats
1/2 cup peanut butter (substitute sunflower butter if preferred)
1 teaspoon vanilla
1/2 cup nuts, chopped (if I use crunchy peanut butter, I omit the extra nuts.)
Combine the sugar, cocoa, butter and milk in a saucepan over the stove. Boil for 1 minute. Remove from heat and add the oats, peanut butter, vanilla and nuts. Mix well. Drop by spoonfuls on wax paper and cool.
Creamy Tomato Basil Soup
This was a delicious soup that I thoroughly enjoyed at a friend's house recently for a luncheon. Oh my! So very good. I wanted to adapt it using my goat milk, only this recipe called for evaporated milk. Not a problem! I now have powdered goat milk.
1 cup of powdered milk + 1 1/2 cups of warm water = 12 ounces of evaporated goat milk
Stir until the powdered milk has dissolved completely and it gives you the same product as what's inside of the classic 12 ounce can!
30 oz canned diced tomatoes (including the juice in the can)
15 oz can tomato sauce
3 Tablespoons tomato paste
1 diced yellow onion
3 minced garlic cloves
1/2 cup chopped fresh basil
1 teaspoon sea salt
1/2 teaspoon pepper
4 cups chicken broth (I used homemade chicken broth from our farm raised chicken.)
3 Tablespoons butter
3 Tablespoons flour
8 oz powdered Meadowlark Heritage Farm Goat Milk mixed with 1 1/2 cups warm water, stir til dissolved
1 cup heavy cream
1 1/2 cups grated fresh parmesan cheese
Add to a slow cooker: tomatoes, tomato sauce, tomato paste, onion, garlic, basil, salt, pepper, and chicken broth. Whisk to combine. Cover and cook on low for 6-8 hours or high 3-4 hours.
About 45 minutes before serving, use an immersion blender and blend until smooth.
In a saucepan over medium heat, melt the butter and whisk in flour, Cook for 1 minute while stirring. Slowly whisk in heavy cream, powdered milk dissolved in the water, and cook briefly while whisking until smooth and slightly thickened. Stir in parmesan cheese until melted.
Transfer the heavy cream mixture over to the slow cooker and stir all ingredients to combine. Do not cover and cook on high for about 20 minutes until desired thickness.
Off to finish my most recent batch of chevre!