Recipes

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• 8 Cups (1/2 gallon) raw goat's milk 
• 2 cups sugar
• 1 tsp baking soda 
• 1 Tbsp vanilla extract 

Instructions

1.) In a LARGE pot combine milk, sugar, and baking soda. Stir slowly at a low/medium heat. This process will take a while. It will foam so watch your pot! Adjust temp as needed.  

2.) When the foam has had its temper tantrum the foam will go away and the milk will begin to simmer. During this time, you will see a color change in your milk. It should start turning golden/brownish. Now you only have to stir every 15 to 20 minutes. Stove should still be on medium/low heat. Make sure you're not burning the milk in the bottom of your pot. 

3.) When you think your caramel is done (thickened/color changed). You can do a cold plate test. To perform the plate test. You will pour a small drop of the caramel on a cold plate and run your finger through to test the thickness).

4.) When the thickness is to your liking. Remove the pot from the heat and add the vanilla and stir. Immediately put into jars and enjoy! Keep your caramel in a sealed jar in the fridge up to 3 months. 

• 1 Gallon fresh goat's milk 
• ⅛ tsp mesophilic culture 
• 2-3 drops liquid rennet (diluted in ¼ cup water)
• 1 tsp salt (optional)
• Cheesecloth for draining 

Instructions

1.) Heat the goat's milk in a large pot over low/medium heat until it reaches 86 degrees (Fahrenheit). Sprinkle the mesophilic starter culture over the milk and allow it to sit for 5 min to rehydrate. Stir gently. 

2.) Add the diluted rennet and stir in an up and down motion for 30 seconds.

3.) Cover the pot and let it sit undisturbed at room temp for 12 hours or overnight. 

4.) After the curds have formed, ladle them into a colander that is lined with a cheesecloth. 

5.) Tie up the cheesecloth and hang it over a bowl to drain for 6- 12 hours. The amount of time will depend on your desired consistency. Shorter hanging time will make a softer/liquid cheese. 

6.) Once the cheese is firm enough mix in salt or any additional herbs/spices. 

7.) Store in refrigerator for up to 1 week 

• 1 Gallon of your milk choice (Cow or Goat)
• ½ cup of plain yogurt with live cultures (as a starter)
• Instant Pot with a yogurt setting 
• Cheesecloth for draining 

Instructions

1.) Heat the milk in a pot over low/medium heat until it reaches 180 degrees (Fahrenheit).

2.) Let the milk cool to 110 degrees (Fahrenheit) before adding the yogurt starter. If it's not cooled down correctly and you add your starter in while it's hot. You’ll kill the good bacteria, and your yogurt will not set up correctly. 

3.) Add your yogurt starter and transfer your yogurt liquid to the instant pot. 

4.) Place your lid on the instant pot and turn the vent to a pressure hold. Select the yogurt button and set it for 9 hours.

5.) Once the instant pot is done. Pour your yogurt into a cheesecloth lined colander. Don't forget to save your left-over whey you drained out of your yogurt to cook with later. Whey is a nutrient- rich liquid that contains protein, live probiotic cultures, and vitamins/minerals. Left over whey can be used in replacement of water or milk in some baking recipes. 

6.) Once the yogurt is drained. Add in your flavors and put in containers. 

7.) Place in sealed containers in the refrigerator up to 1-2 weeks 

• 1 ½ cup flour 
• 3 ½ tsp baking powder 
• 1 tsp salt 
• 1 Tbsp white sugar 
• 1 egg 
• 3 Tbsp butter 
• 1 ½ cup whey (or milk)
• 1 tsp vanilla 

1.) Combine all ingredients in a bowl. 

2.) Cook on a skillet at low/medium heat 

3.) Enjoy!

• ½ cup lemon juice 
• ¾  cup sugar
• 5 egg yolks 
• 1 stick of butter softened 

Instructions 

1.) Add everything except the butter to a small saucepan and whisk over low heat until significantly thickened, about 10 min. Do NOT cook at a high heat. This will result in making scrambled eggs.... Nasty 

2.) Strain into a bowl and let it cool for 5 min 

3.) Whisk or blend in butter and set in the fridge overnight or 4-6 hours

• 2 Large eggs 
• 1 Tbsp lemon juice 
• 1 tsp salt 
• ½ tsp vinegar 
• ½ tsp ground mustard 
• 2 cup olive oil 

Instructions 

1.) Pour all ingredients, EXCEPT oil into a jar. Use immersion blender to mix while slowly adding the oil until mixture thickens. 

2.) Store in fridge up to 1 month