Goat raising is profitable because there are a lot of products one can make out of goat’s milk like cheese, pastillas, yogurt and of course soap! Yogurt and pastillas are valuable products of goat’s milk more so the goat’s milk soap because it is in demand as spas and beauty shops.
Goat Milk Yogurt
2 quarts raw goat milk
2 tbsp. yogurt
1. Place two quarts of raw goat milk into a large saucepan or cooking pot. Attach a thermometer to the side of the saucepan to monitor the temperature of the milk. A clip on thermometer will work best. Heat the goat milk to 180 degrees Fahrenheit.
2. Add 2 tbsp. of a high quality yogurt to a glass measuring cup.
3. Remove the goat’s milk from heat. Allow the milk to cool down to 115 to 118 degrees Fahrenheit.
4. Pour some of the cooled goat’s milk into the glass measuring cup. Stir into the yogurt.
5. Put the mixed goat’s milk and starter yogurt back into the saucepan. Stir well.
6. Pour the yogurt into two quart-size mason jars. Top the jars with the jar lids and rings to seal.
7. Add warm water to the small cooler. Immerse the two quart jars into the warm water. Do not close the lid on the cooler. Allow the jars to sit undisturbed for at least eight hours. The warm water will insulate the jars.
8. Remove the jars from the cooler and dry them off. Place the jars into the refrigerator. Allow to refrigerate overnight. The yogurt will solidify during refrigeration.
Goat Milk Cheese
Large stainless steel cooking pot
3/4 cup of white vinegar
Cheesecloth or clean pillowcase
1. Place a large stainless steel cooking pot on the front burner of your stove. Measure 2 to 4 qt, of goat milk into the pot, depending on how much goat cheese you want; as a rule, 4 qt. of goat milk produce approximately 1 1/2 lbs. of soft goat cheese. Insert the tip of the candy thermometer completely into the milk and attach the thermometer’s clip to the side of the pot.
2. Turn the stove burner on to a medium heat. Stir the milk and check the thermometer regularly as the milk heats up to 180 degrees Fahrenheit. Keep the milk at the desired temperature for the next 10 minutes, stirring it and lowering the burner heat slightly to maintain the temperature and keep the milk from scorching.
3. Pour the white vinegar into the hot milk, stirring it to distribute the vinegar evenly throughout the pot. Continue stirring the milk and watch the candy thermometer as you bring the temperature back to 180 F. Turn the stove burner off as soon as the milk returns to the proper temperature; you should notice white clumps of curd have formed in the watery liquid, called whey. Remove the candy thermometer using a hot pad to ensure that you don’t burn your hands.
4. Place the strainer in the sink and line it with a cheesecloth or clean pillowcase. Lift the pot from the stovetop and pour the curd clumps and watery whey into the cloth-lined strainer. Pull the corners of the cheesecloth together and tie them to one another to form a bag for draining the goat milk cheese curds.
5. Suspend the bag of cheese curds from the spigot of your sink and leave it to drain the liquid whey directly into the sink for two to eight hours; a shorter drain time creates a softer, more spreadable cheese, while a longer drain time results in dry, crumbly cheese. Transfer the drained goat milk cheese to a bowl; use a fork to blend in a dash of salt and any other desired seasonings, such as basil or chives.
6. Refrigerate the covered goat milk cheese for up to one week. Serve atop bagels, toast or crackers or sprinkle the cheese crumbles over a green salad.
Goat’s Milk Pastillas
Oyibo’s Goat Farm Recipe for Pastillas de Leche
Pastillas de Leche is a high-protein, milk-based candy made up mainly of fresh milk solids and sugar. It contains 16-18% milk protein and 10-15% moisture with a shelf- life of approximately one week at room temperature. Apiece, weighing approximately five grams, is wrapped in white Japanese paper. It may take 45 minutes to one hour to process one liter of fresh milk into Pastillas de Leche. One liter fresh cow’s milk may yield 4-45 pieces of pastillas de leche each weighing five grams. Carabao’s milk may yield 50-60 pieces of pastillas.
Preparations for Making Pastillas de Leche
Ingredients & Utensils:
1 liter fresh milk
1/2 cup sugar(for cow’s or goat ‘s milk) or
3/4 cup sugar (for carabao’s milk)
1/2 teaspoon of cornstarch
a stirring ladle
Procedure: (Traditional Method)
1. Pour 1 liter of fresh milk into the pan and add 1/2 cup (for cow’s or goat ‘s milk) or 3/4 cup (for carabao’s milk) of sugar. Add 1 tsp. of corn starch and stir.
2. Boil the milk moderately, stirring it slowly but continuously until the milk thickens. At this consistency, lower the flame.
3. Continue evaporating the viscous milk until it reaches a point where the whole mass of hot pastillas could be lifted by a ladle from the pan.
4. Place the hot mass of pastillas in a bowl and allow to cook by itself
5. When already cooled, get a lump of pastillas and roll it to the desired diameter and length on a board with cooked dry cornstarch spread on it.
6. Cut the pastillas into the desired length or size.
7. Cut the bond and Japanese paper enough to roll the pastillas inside .
8. Wrap each piece with bond paper first and finally with Japanese paper.
9. Pack the pastillas in 10 or 25 pieces. Place the packs in box and lab
Goat’s Milk Soap
24 oz. distilled water
Heat-proof glass container
12 oz. lye crystals
2 stainless steel thermometers (0-180 degrees F)
12-quart stock pot, stainless steel
78 oz. olive oil
6 oz. coconut oil
6 oz. palm oil
3 oz. goat’s milk powder
Soap mold with lid
Bath towel or blanket
Kitchen knife or soap cutter
1. Add the distilled water to the glass container. Carefully add the lye crystals to the water to make a lye solution. Mix well until dissolved. Insert one thermometer and set aside.
2. Melt the coconut and palm oils over low heat, stirring gently. Stir the olive oil into the melted oils, insert the second thermometer and set aside.
3. Pour the lye solution into the oil mixture when they have both reached 100 degrees F. Mix well using the emulsion blender.
4. Add the goat’s milk powder to the soap when the mixture begins to thicken.
5. Pour the soap mixture into the mold, put the lid on and cover with a blanket or towel. Let it sit for 24 hours or until hardened. Cut the soap into bars and allow four weeks to air dry on the wire rack.