goat milk whipped cream

Goat's milk whipped cream, or, why I married a farm boy

So it turns out my mother-in-law has been holding out on me. Eighteen years I've known her. Almost two decades of sitting in awe at her table while she serves goat-milk raised meat that falls off the fork and drifts across your tongue.

I've watch her countless times as she tosses a beef bouillon cube and two carrots in a pot and somehow makes a pot roast that I can only replicate in my dreams. And for years, I've known that she can churn out bowls of goat cheese that make me walk by the farmer's market stands with their little disks of $8 funk and laugh.

But it turns out she waited 18 years before pulling out the big guns.

Last night, I brought a pie for dessert and in her casual way, as in, of course I can rock your world whenever I feel like it, she pulled two plastic containers out of the fridge.

"What's that," I asked.

"Goat's milk cream," she said.

Then she pulled out the 40-year-old avocado green Kitchen Aid.

I stuck a fingertip of the cream in my mouth. There was none of the funk of goat cheese, or even some goat's milk. Just smooth, cool sweetness.


Unlike cow's milk, goat's milk doesn't separate easily. When my mother-in-law was a child they had fresh milk delivered to the doorstep. Within an hour, there was a cream line on top. To get the three cups of cream that were now fluffing in the Kitchen Aid, she had to pasteurize two gallons of goat milk (not to mention raise and milk the goats), and then let the milk sit for four days.

I am glad she did.

When the cream thickened a bit, she tossed in a few teaspoons of sugar and a dash of vanilla.

goat milk whipped cream kitchen aide

The result was a billowy cloud unlike anything I'd ever tasted. Goat cream is thicker, no, heavier, no, those aren't the right words. It is denser than cow cream.

The fat globules are smaller, she explained to me. There was nowhere for the taste buds to go except further into the flavor. My mouth felt like it had gone for a walk down a country lane on a vanilla-and-sweet-hay-scented sunny day.

goat milk whipped cream and pie

We served the cream on top of pie, but all it really needed was a spoon.

goat milk whipped with pie

posted October 7, 2007 | link | comments (32)

filed under: Ingredients, People, goat cream, goat milk, goat's milk whipped cream, Kitchen Aid

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Comments

That was a nice story about the whipped cream. Thanks for the flattering words. I think my cooking doesn't hold a candle to yours!

- by Esther on Oct 7, 2007 at 10:33 PM | link

Hi Celina--It's Terri fr Body+Soul...and let me tell you, normally the idea of whipped goat's milk would not appeal, but I do love whipped cream, and I'm sold on the picture and your beautiful words alone. It's only 9am on a Monday but I'm already fantasizing about eating right out of that bowl! I wish I could try it!

- by Terri Trespicio on Oct 8, 2007 at 9:42 AM | link

So, where does one get this wonderful goat's milk cream? Sounds fabulous.

- by Julia Thorne on Oct 8, 2007 at 8:46 PM | link

That is a tough one. Of course, one way is to marry a goat farmer, or her son. Or you could become a goat farmer. My rabbi just started raising goats this year and seems to be enjoying herself. Here is her blog:
http://blogs.timesunion.com/rebdeb/

But some how I suspect that was not the kind of answer you were hoping for. I am stalling for time here because I would really like to help, but I have never seen goat cream for sale. Any one know of a place a girl can hook herself up with some goat cream?

On another note, Julia, I haven't forgotten your earlier request for an update on the Body and Soul article. I will try to do a post about that in the next week or so. The answer is complicated and I've been thinking about it. (I know, not alway the most highly prized attribute in a blogger, but there you go.)

- by celinabean on Oct 8, 2007 at 9:03 PM | link

Thanks, Celina. Looking forward to your musings about your time at Kripalu. And I love complicated answers!

- by Julia Thorne on Oct 9, 2007 at 2:33 PM | link

Goat whipped cream? Apparently there's also goat's milk iced cream. And now I'm thinking about a goat sundae. Hmm.

- by g on Oct 10, 2007 at 12:13 AM | link

I can't imagine that you can buy goat's milk cream anywhere except from a goat's milk dairy. Which we certainly won't be for a year or two! If it were at Honest Weight Food Co-op, you'd already know, wouldn't you? I'm not sure where you can buy goat's milk around here off the farm.

By the way, we don't pasteurize our goat milk. Keeps just fine for a week or even more, though after 3 or 5 or 7 days it starts tasting a little goaty (which I happen to like). I don't know what accounts for the variation in days -- it may depend on how warm the day was when it was milked, how soon I got it into the refrigerator, how absolutely clean the milk pail or the jar was -- who knows? In any case, we've been drinking it for several months with no problem.

And the cream ... mmm. When you milk, you get foam on top of the milk. And when you pour the milk through the filter into the jar, the foam stays in the funnel. And when I stick my finger in, it's pretty clear that that foam is simply made of cream (which makes sense, what else would make stiff bubbles that would still be there half an hour later?). YUM.

But I haven't had the patience to let the cream separate. The suggestion is to pour the milk into a pie pan or other shallow dish to maximize the surface area for the cream to collect on, then skim it every day (though I suppose you wouldn't have to). And anyway, I'm getting spoiled, drinking whole milk on a regular basis for the first time in my life; want to keep the cream in the milk!

I wonder if pasteurizing changes anything in how the cream rises and collects.

- by Reb Deb on Oct 10, 2007 at 2:20 PM | link

Celina,
Can you please tell me if you chill the goat's milk in fridge or the freezer before you mix it? Do I just mix the cream that forms on top or the whole thing?

Thanks, Katie

- by Katie on Nov 21, 2007 at 4:52 AM | link

The milk has to sit in the fridge for about 3 days before there is enough cream on top to make it worth while skimming. Then I just skim it. I whip it cold straight from the fridge.

- by Esther on Nov 25, 2007 at 2:36 PM | link

I don't know how I came across your posting about goat cheese and whipped cream. But I gotta tell you this. It is PERFECT on sweet potato pie I made for a restaurant I work in Boston during Thanksgiving.

It may seems odd. But I experiment Goat cheese with cheese cake (still mixed with cream cheese) and even Bleu cheese with cheese cake. They were popular,

Just FYI, try adding gelatin to the whipped cream. It will hold up your whipped cream as long as you wrap it tight to prevent it from blowed air in the fridge.

Just dilute gelatin (1 sheet) with 1/4 cup water. This is for a quart of heavy cream

Try that Goat cheese whipped cream on sweet potato pie. It balances really well.

Jitt

- by Jitti C on Dec 8, 2007 at 1:51 AM | link

I have goats milk but I am in altus, Oklahoma. If someone is truly interested in purchasing goats milk I can see what the proper procedure is for shipping milk my mail, frozen of course. as for a goaty taste in the milk, leave the top off the jar until it is cold, about 12 hours. milk is best kept at 38 degrees and we keep our milk for 7 - 10 days before it starts turning funny. you can pasterize ( I dont do this, kills all good bacteria aka microflora that is beneficial in digestion) by bringing the milk to 165 degrees for 15 seconds. dont do it too fast or you will scorch the milk. am interested in cream separation without a machine or how I can build one!?

- by Kristina Kaminshine on May 15, 2008 at 2:38 PM | link

ok so where on earth can i find goat's cream to whip up like that, i've searched all over and can't find anything. Heck i would love to know how to make a simple batch of cream cheese using goats milk. PLEASE HELP!!!

- by mickey alderman on Jul 10, 2008 at 6:31 PM | link

what is the best way to have the cream rise to the top in a timely manner? Seems like it takes too long when you put it in the fridge in a jar.

- by xandra on Aug 16, 2008 at 3:48 PM | link

Unless you have a cream separator, you just have to take the time. If you are one of the folks that doesn't pasteurize, I've heard that pasteurizing it and then cooling it may shorten the time. (I always pasteurize.)

Also, I've heard that if you mix a little cows milk in that that will make it separate faster, but I've never tried it, and I don't know if it is true.

- by Esther on Aug 18, 2008 at 8:34 PM | link

We just started milking our doe, let me tell you I love fresh milk!! It's the best, haven't tried taking the cream yet. I really don't have patience enough to do it.

- by Kelly on Jan 13, 2009 at 5:07 PM | link

I just came upon this chat and am very interested in getting specific information on this. Can anyone give guidance with this - am a novice and looking for recipes for a seriously diet restricted relative, goats milk is allowed. If anyone can give me specifics you would be an angel. I have one gallon of goats milk and was going to try and experiment making whipped cream.

I do not know much about this so any and all info will be of great help.
Thank you
Jo

- by Josie on Apr 11, 2009 at 4:31 PM | link

I suggest you make yogurt instead. A gallon of milk really isn't enough to get enough cream for whipping. Even if you had a cream separator, you might only get a half a cup of cream.

Pudding is another idea. Corn starch, and sugar and goat’s milk and whatever flavoring works for you.

Or, of course, you could make cheese. Heat the milk to 190 degrees and then add some sort of acid and drain it through linen you will have ricotta cheese. Roughly 1/3 cup of cider vinegar to a gallon of milk. Put salt once it is drained. Just a few ideas.
.

- by Esther on Apr 13, 2009 at 12:35 PM | link

I am looking for a source to buy Goat Cream, about 400 kilos per year. Can anyone help me?

- by Shelley Black on Jun 2, 2009 at 5:59 PM | link

Where are you?

- by celinabean on Jun 3, 2009 at 9:17 AM | link

can you get the cream out of goats milk using a cream seprator for cows milk?

- by Kevin on Jun5at 2:13pm on Jun 6, 2009 at 3:20 PM | link

Yes, you can. It works just fine. If you want heavy cream, you should separate the cream in the separator and then let it sit for a day in the fridge. The heavy cream will rise to the to top of the regular cream.

- by Esther on Jun 10, 2009 at 10:51 AM | link

Wow! I just found your blog while looking for goat milk based substitutes for whipped cream (for tomorrow!) : I guess I won't have time to separate the cream in time, but I'm happy to have found you: love the discussion, recipes etc. Thank you!

- by Daniela on Nov 25, 2009 at 3:59 PM | link

The Free School on Elm Street in downtown Albany used to raise goats on Wilbur Street - perhaps they will sell some of the milk. The students used to milk the goats.

- by Uncle Laurie on Dec 1, 2009 at 5:28 PM | link

Amazing, I am keen over the taste of this goat's milk whipped cream! There are plenty of goat's milk in our vicinity and for sure I can make some at a cheaper cost!

- by subastas on Dec 25, 2009 at 7:12 PM | link

Wonderful talk going on here! I am a recepient of goat's milk weekly and have fallen in love with this stuff. My question is this: I have been trying to find a way to 'de-fat' the milk because my LDL is up a bit. So...I presume by taking the cream off, the milk has become low-fat? Right?

- by Ima on Apr 17, 2010 at 4:09 PM | link

I tried your recipe for goat's milk cream and it was fabulous as I tried it this morning on Zapeconka (a Russian dish usually made with a thick cream from cow milk called Zmitana or Tvorok). I have been drinking goats milk for years and I move around alot but whatever country I go to I find my fix.
Right now I am in Malta and there are still some goats left but it used to be that there was tons more. I am wondering how to skim the cream off easier than with a spoon? Also after I skim it off once can I leave the mlk in the fridge another 3 days and get more
or should I consume it right away?
Thank you for this blog!
Ray

- by ray on May 12, 2010 at 12:13 PM | link

I am excited about this website. I have been allergic to Cows milk all my life but didn't really know until in my early 30's. I live in Michigan, moving to Ohio and hope to be able to find fresh goats milk after our move. The one thing I want to make is a cheesecake. I'll let you know what happens.

- by Patricia on Aug 25, 2010 at 6:28 PM | link

Hi,

How do you turn goats cream into Thickend cream. I have looked at the comments, but it may have overlooked it, I can't find actual instructions. I would really appreciate if you could give me instructions so I can pass on to my sister who has milk goats and she is trying to work out how to turn goat cream into thickened goat cream
thanks

- by sonja from down under on Sep 16, 2010 at 8:18 PM | link

If you beat the cream it thickens. The more you beat it, the thicker it gets. But if you beat it too much, it will turn into butter.

- by bill on Sep 16, 2010 at 8:53 PM | link

I've used goats milk for years. I have discovered that the best way to get goats milk cream for whipping is with a cream separator. It just takes a lot of time and effort to scoop cream off the top of goats milk as it is naturally homoginized in the milk for the amount of cream that you get per gallon. Or maybe I could just be too lazy or impatient to wait. You need a lot of milk to get the amount of whipped cream in the picture and we don't have even a micro dairy just a couple of goats for family use. But if you have the goats and an abundance of milk to get a couple of cups of whipping cream it is well worth it as goats milk is so much better for you and the cream is good for more than just whipping - ie: alfredo sauce, scones or even in coffee....Good luck

- by debi on Jan 12, 2011 at 7:49 AM | link

Nothing beats turning whole milk into milk plus butter! It's actually pretty fun and can save quite a bit of money depending on how much you use a cream separator.

- by Cream Separator on Mar 19, 2011 at 2:25 AM | link

How much cream might I expect from a gallon of goat milk if I use a separator?

- by dscott on Apr 17, 2011 at 10:20 PM | link

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