Cooking with Goat Milk – Healthy Chocolate Pudding

Project Cooking with Goat Milk continues with……Healthy Chocolate Pudding.

My family loves chocolate pudding but let’s face it as easy as it is to make, boxed instant pudding is full of crap.  Sorry, but it is. I found this recipe from Food Renegade and decided to give it a try…. with goat milk of course.

Homemade Healthy (ish) Chocolate Pudding


  • 1/3 c. honey
  • 4 tbsp. arrowroot powder (I used cornstarch)
  • 2 tbsp. cocoa powder
  • 2 c. milk  ( I used Goat milk)
  • 1 tsp. vanilla extract
  • 1 tsp. butter


In a glass measuring cup, mix cocoa, cornstarch and milk until smooth. In a saucepan combine the honey and milk mixture and stir over medium heat.

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Cook until thickened stirring constantly.

Once thickened, remove from heat, stir in vanilla and butter until smooth.

Pour into serving dishes and place in refrigerator to cool.

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The good: This recipe has a nice smooth chocolaty texture that the family loved… and it didn’t taste like goat.

The not so good: The pudding didn’t thicken up as well as I would have liked.

Project Cooking with Goat Milk Score 2 (we love goat milk)-1(not so much)


Since posting this recipe I have made several other recipes using goat milk.  As much as I would Love to tell you that they were wonderful and that I cant wait to convert my family over to drinking goat milk… that really isn’t the case. Unfortunately none of us fell in love with goat milk….at best, its okay.  For now we are just going to be drinking cows milk purchased from the store.  We have been looking for a local farmer that we can source raw milk from via herd share. (This is the only option for legally acquiring raw milk in Ohio) The other option of course is to purchase a family dairy cow, and as lovely as that sounds…..Im just not convinced Im ready to go that route.



Cooking with Goat Milk – Homemade Yogurt

My second endeavor in cooking with goat milk was making homemade yogurt. It was actually amazingly simple. I normally eat plain Greek yogurt with honey or fruit.  The kids prefer a thinner yogurt with fruit.  They also love smoothies made with yogurt. Most of the recipes note that the yogurt will be a thinner yogurt than what you would typically find in a store unless you thicken it with gelatin or powdered milk, but this one didn’t use  either and ended up being plenty thick.

The recipe that I used was from Money Saving Mom.

Homemade Yogurt


½ gallon whole milk (I used goat milk)

½ c. plain unflavored yogurt (to be used as the starter)


Pour ½ gallon of milk in Crockpot and cook on low 2 hours and 45 minutes.

Turn Crockpot off and leave set for 3 hours.

Mix ½ cup yogurt starter in a bowl with some of your warm milk until smooth.  Add back into Crockpot and stir well.  Wrap Crockpot in a beach towel to help regulate how quickly the yogurt cools down.  (Yes, this part is important.) Leave yogurt develop for 8-12 hours or overnight.


My yogurt turned out luscious, thick and creamy. I poured half of the yogurt into a colander lined with cheesecloth to let in drain a little more and it came out beautifully.


Unfortunately, there was only one problem; it still tastes like goat milk….not good.  This recipe is so simple I can’t image why I have never made my own yogurt before.  I am looking forward to trying this recipe again with cow’s milk because I am certain that it will be fantastic!

Score for project Cooking with Goats Milk  1 (we love goat milk)-1(not so much)

Homemade Grape-Nut Cereal Recipe

While the Handyman and I were away for a few days, the children stayed with my mom, where they discovered her homemade Grape-Nuts.  All three fell in love with it and insisted they must eat a bowl for breakfast every morning. Since it has been such a hit at our house, I thought I’d share the recipe with you.

Homemade Grape-Nut Cereal


2 c. old fashioned oats

2 c. whole wheat flour

2 c. white flour

2 c. cornmeal

1 c. brown sugar or Sucanat

2 c. buttermilk

1 c. molasses

2 tsp. baking soda

Mix dry ingredients in large bowl.  Mix buttermilk and molasses, then combine with dry ingredients.

ImagePress into a greased baking pan.  I use a large 11 X 15 lasagna pan.


Bake at 300* for 1 hour.  Remove from oven. (This is when you break off a chunk of hot steamy goodness and enjoy it with a cold glass of milk!  This is also a good time to have something else ready to pop in the oven and cook.  It takes a lot of energy to heat an oven up, so why not make good use of our resources and get some other baking done while we wait for our cereal to cool.)

Cool for one hour.  Break “cake” into chunks.  Depending how fine you want your cereal you can crumble by hand or chop in the food processor.  Spread cereal out on a large baking sheet (or two).  Bake at 300*, stirring every 10 minutes until crunchy.  (I bake mine about 30 minutes; they will get crunchier as they dry.)  Spread cereal out to cool.  I usually bake late at night so I just throw a thin towel over them and leave them dry over night.  If you like your cereal finer yet, you can put in back through the food processor.


This cereal is good in a bowl with milk (as my children will tell you) or sprinkled on homemade yogurt.  We have also found that if you process it very fine in your food processor you can substitute it in recipes that call for graham cracker crumbs such as for the crust of a cheesecake.


Cooking with Goat Milk – Homemade Ricotta Cheese Recipe

I have been anxious to get my hands on some goat milk to help me decide if we want to try milking our  3 Nubian does when they kid this fall.  At this point I’m leaning toward foregoing milking and letting the does raise their kids on their own, or doing a once per day milking. However, I should say that I don’t have a great deal of experience with goat milk. A few months ago I bought some goat cheese from out local food co-op.  It did not go over well with the family.  Then I got a jar of fresh goat milk from our neighbor….much better. This week I was lucky enough to be the recipient of 4 gallons of goat milk, so this weekend I have had lots fun making different recipes for the family to try.  I have made a few different kinds of cheese, yogurt, healthy pudding and a healthy hot chocolate recipe. I figure if all else fails, I have a little Nubian bottle baby who will be more than happy to make quick work of any extra milk.

The first thing I made was…


Homemade Ricotta Cheese


  2 quarts whole milk ( I used goat milk)

  1 cup heavy cream

  1/2 teaspoon salt (I used cheese salt from Hoegger Supply Co.)

  4 tablespoons fresh lemon juice


Bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over low to medium heat, stirring occasionally to prevent scorching.


Add lemon juice, reduce heat to low and simmer, stirring constantly, until the mixture curdles. This should happen fairly quickly.

Pour the mixture into a colander lined with a high quality, fine weave cheese cloth. (This is different than cheese cloth you find the local discount store, mine comes from Hoegger Supply Company) Let the curds drain 1 hour.

ImageRemove cheese from colander, you can mix in additional salt or herbs if desired.  Cover and store ricotta cheese in refrigerator for up to a week. I understand it can also be frozen although I haven’t tried it.

Whey (the liquid that drains out of the curds) can be used in a variety of ways. I will be feeding it to our pigs.

This recipe should yield about 2 cups of ricotta cheese.  I am planning to use it to make lasagna this week.

I like this ricotta cheese recipe because it is easy to follow, doesn’t require any special equipment and of course turns out delicious!


**Linking to Nomday Monday

Our First Azure Standard delivery

Yesterday the Azure Standard delivery truck rolled into Northern Ohio for the first time and we were lucky enough to be there to pick up our first order.
I am pleased to report that we are more than satisfied with the process and the products. Although they arrived in the middle of a horrible thunderstorm, everyone made quick work of getting the truck unloaded.
I have heard nothing but wonderful things about Azure, but this being our first order I placed a modest sized order just to see how it went. I am pleased to report that what was to be frozen ( 10# of cranberries) were indeed frozen, what was to be cold ( Organic Valley French vanilla half and half) was indeed cold. … My coffee cup is still singing with joy from this new find btw….my cocoa was strong and flavorful and my oats, coconut, sucanat and Mighty Tasty cereal are dry and in good shape. I am looking forward to putting in a larger order next month including produce.
Grocery shopping for me is primarily a monthly event, and my preference is still to buy local as much as possible. I can see that ordering from Azure, especially in bulk, is one more tool I can use to purchase high quality healthy food for my family at a reasonable price. Now what to do with 25# of rolled oats since all my Tupperware is currently in use??? Guess I need to order those gamma lids after all!