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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.

Bread Pudding

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!)


  1. 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.
  2. 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.
  3. 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.


Top Layer

  1. Mix pudding and goat milk. Stir until thick.
  2. Add 2 cups canned pumpkin.
  3. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended

Bottom Layer:

  1. 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.
  2. Fill your pre-made crusts with the bottom later mix and then add the top layer mix.
  3. 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


  1. 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.
  2. Pour the mixture into a crank freezer or electric ice cream machine maker and follow manufacturer instructions.
  3. 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


  1. Preheat the oven to 350° F.
  2. 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.
  3. 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?


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