For about 1/3 cup of cream from my goat’s milk, and 5 minutes of effort, I got about 2 tablespoons of butter. It was a fun experiment.
Goat milk is naturally homogenized, so the cream doesn’t separate as easily from the milk as with cow milk. I could use a cream separator, and maybe I will at some point in the future when I’m getting more than a pound or two of milk a day. For now a spoon, small jar and some shaking will work.
I also made Caldo de Pollo and a Whole30 allowable flatbread to dip in the soup.
The soup is one of our favorites and you don’t have to slave over a stove all day either. Boil a whole chicken in a large stock pot. Add your favorite veggies ( I used onions, carrots and chayote squash) and spices. Simmer for a few hours till the meat is falling off the bone and serve topped with avocado, cilantro and a lime wedge. Deliciso!
The flatbread was a throw together last minute idea when I was craving cornbread to dip in my soup. It doesn’t get top scores for moistness for sure. But, for a dip in soup it turned out pretty good. Can’t share a recipe on this one cause I didn’t measure anything. I threw handful of coconut flour, a handful of almond meal, a couple dashes of salt, a couple dollops of coconut oil, and four eggs in a bowl, mixed until it formed a masa-like texture, flattened a ball of it in my hand and toasted in a skillet over medium heat.
Buck goats make great entertainment when it’s not rutting season and they don’t stinketh to high heaven. This is our buck Duke. He’s a total crack up and I got a few funny shots of him I had to share.
Three things are stately in their tread; four are stately in their stride:
the lion, which is mightiest among beasts and does not turn back before any;
the strutting rooster, the he-goat, and a king whose army is with him. -Proverbs 30:29-31