Goats Milk

Keep refrigerated once opened. Freezing may alter texture, but is suitable for cooking and baking.

Use goat milk in recipes where its distinct flavor can shine, like creamy soups, cheeses, or baked goods.

If you find raw goat milk too strong, try UHT or pasteurized versions, which can have a milder taste.

Goat milk yogurt and kefir are also delicious and offer probiotic benefits.

Herbs: Thyme, Rosemary, Mint

Vegetables: Spinach, Asparagus, Root vegetables

Fruits: Berries, Figs

Cheeses: Goat cheese (duh!), Feta, Parmesan

Baked Goods: Sourdough, Crusty breads

Substituting goat milk 1:1 for cow's milk in recipes that rely on the specific protein or fat structure of cow's milk, like some cheeses or custards.

Expecting it to taste exactly like cow's milk; its tanginess can alter the final flavor profile.