Sometimes people ask us what we like most about running a goat dairy. We’d be hard pressed to pick any single thing that we like “most” — but it definitely doesn’t hurt that we get to dream up delicious goat milk recipes. Here are a few of our favorites.
A yummy warm dessert best served right out of the oven. Easy and delicious!
- 2 eggs
- 2 cups Summerhill Goat Milk
- ¼ cup butter, softened
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 4 ½ – 5 cups soft bread cubes (Artesano bread works great!)
- In a large bowl, lightly beat the eggs. Combine the milk and butter; add to the eggs along with sugar, spices, and vanilla. Add bread cubes and stir gently.
- Pour into a well-greased 8 x 8 baking dish. Bake at 350° for 40-45 minutes or until a knife inserted 1 inch from the edge comes out clean.
- Serve warm with caramel sauce, vanilla sauce, or whipped cream. Enjoy!
Healthy Green Smoothie
Jam packed with vitamins, nutrients and protein for a healthy start to the day!
- ¼ cup ricotta
- 1 cup Summerhill Goat Milk
- 1 Tablespoon raw, unfiltered honey
- 2 cups frozen peaches, nectarines, or mangos
- 1 cup spinach
- 1 Tablespoon ground flax seed
- 1 Tablespoon almond butter
Blend all ingredients together until smooth.
Makes about 4 servings
Summerhill No Bake Pumpkin Pie
Perfect dessert to quickly whip up for the holiday season!
- 3.4 oz box vanilla instant pudding
- 1 cup Summerhill Goat Milk
- 2 cups canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 Tablespoon cinnamon
- 8 oz. cream cheese softened
- ½ cup sugar
- 2- 8 oz containers Cool Whip
- 2 graham cracker crusts
This recipe makes enough for two pies. You will have enough extra cool whip to either cover the top of each pie or use as needed/ wanted.
- Mix pudding and goat milk. Stir until thick.
- Add 2 cups canned pumpkin.
- Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended
- Add cream cheese, sugar and half of one 8-ounce tub of Cool Whip in a separate bowl and blend well with a hand mixer.
- Fill your pre-made crusts with the bottom later mix and then add the top layer mix.
- Refrigerate for at least an hour before eating so pies have time to completely set.
Honey Vanilla Goat Milk Ice Cream
Simple, delicious, and refreshing!
- 1 quart Summerhill Goat Milk
- 2 teaspoons vanilla extract
- 4 egg yolks
- ½ cup honey
- Whisk all ingredients together in a large bowl or plastic container with a lid. Place covered container in the fridge and chill for 3 hours.
- Pour the mixture into a crank freezer or electric ice cream machine maker and follow manufacturer instructions.
- Place the ice cream into the freezer and leave until fully set- about 5 to 6 hours, or overnight.
Oven-Roasted Winter Squash Soup
- 6 cups winter squash, cubes
- 3 Tablespoons olive oil, plus 1 Tablespoon
- 1 teaspoon sea salt, plus 1 Tablespoon for soup
- 12 cloves garlic, peeled
- 2 cups vegetable stock, divided
- 1 teaspoon freshly cracked black pepper
- 1 ½ cups goat milk
- 3 sprigs fresh thyme
- Preheat the oven to 350° F.
- Coat the winter squash with 3 Tablespoons olive oil and 1 teaspoon of sea salt. Place the coated squash in glass roasting pan and roast 45 minutes. While the squash is roasting, wrap the garlic and 1 Tbs. olive oil in a small piece of tin foil and place in the oven for 20 minutes.
- Puree the roasted squash, roasted garlic, and 1 cup vegetable stock in a blender until smooth. Pour mixture into an 8- quart stockpot. Add pepper, remaining vegetable stock, goat milk, fresh thyme, and 1 Tbs. salt. Let simmer for 30 minutes, stirring occasionally. Ladle into soup bowls and serve.
What’s so special about goat milk?