Goat Milk Kitchen

A doe in milk gives you a gallon a day. This is what to do with it.

Goat Milk Kitchen is the first-year recipe guide for anyone with dairy goats: eight things to make with your milk, in the order that teaches you the most. It starts where the milk does, with the four handling habits that decide the flavor, then moves through chevre, feta, ricotta, yogurt, kefir, cajeta, cold-process goat milk soap and a no-lye sugar scrub. Every recipe has the same structure: yield and timing at a glance, ingredients table, numbered method, variations, and a cost worksheet that feeds straight into the Product Batches sheet of The Farm Binder, so a hobby in the kitchen becomes a product with a cost per unit.

• Milk handling that keeps goat milk sweet: chilling, filtering, storing, raw or pasteurized at home
• Equipment list and the one-minute batch costing habit
• Chevre, feta in brine and two ricottas (from whey and from whole milk)
• Yogurt and kefir, with troubleshooting for thin or sour batches
• Cajeta, the goat milk caramel that sells at markets
• Cold-process goat milk soap with the frozen milk method and full safety notes
• Goat milk sugar scrub, no lye, no cure time
• Labeling basics, what sells best at a farm table and how to price from cost