Cooking with Goat Products

Goat meat is one of the most widely consumed meats in the world. However, its consumption in the US has generally been limited to very specific ethnic groups. It has an excellent flavor somewhat similar to beef and venison. It has less fat than chicken or any of the red meats commonly consumed in the US. This is because goats tend to deposit their fat internally before they deposit it externally. When a goat is slaughtered, this internal fat is removed along with the rest of the "innards". A well conditioned goat does have a tiny coating of fat over its muscles which will help keep the meat from drying out rapidly. Goats do not marble (intersperse fat within the muscles), thus, goat fat along a cut of meat is usually easily trimmed. Although goat meat is low in fat, studies have indicated that this fat contains a higher percentage of cholesterol than chicken or beef fat. However, these same studies have concluded that goat meat is much lower in saturated fats than the rest of the commonly consumed meats including chicken with the skin removed. It has an excellent ratio of polyunsaturated to saturated fats making it a very healthy choice of meat.

We will probably see consumption of goat meat increase as more and more people are introduced to its excellent qualities.Because of its low fat content, goat meat can lose moisture and toughen up if cooked at high temperatures and under dry conditions. Goat meat is usually cooked slowly or moderately and is often cooked in sauces or marinated first. One easy marinade is to soak the meat in beer and a 1/4 cup of lemon juice.If you eat meat and have never tried goat meat, we urge you to try it. Here are some recipes to help you get started!

  • 6 lbs Goat leg or shoulder thickly cut
  • ¼ cup Butter or Olive Oil
  • 1lg Onion Chopped
  • 2 cloves Garlic chopped
  • 2 cups Crushed Tomatoes
  • ¼ tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 4 cups Water or Vegetable Stock
  • 2 cups Orzo
  • Salt
  • Ground Pepper
  1. Preheat oven to 350 degrees F
  2. Sautée meat, onions olive oil, Cinnamon and Nutmeg in a sauce pan. Until meat is browned on all sides.
  3. Place lamb mixture in a baking dish bake for 20 minutes.
  4. Add tomatoes, Salt, Pepper. Baste meat with tomato liquid and cook for an hour until meat is tender, adding a little of the water or stock if necessary.
  5. When meat is cooked add water or stock and stir in pasta. Cook for 20 minutes, stirring occasionally, and adding a little more liquid if mixture looks dry. Cook until pasta is tender.
  6. Serve immediately.

Kelly and Pia Tsakoumagos

  • 4 lbs Whole shoulder of goat
  • 2 tbs Olive Oil
  • Salt & Pepper
  • One 12 oz can crushed tomatoes (optional)

Stuffing:

  • ½ oz Butter
  • ½ cup Mushrooms (fresh or canned)
  • ½ cup Bread crumbs
  • ½ tsp Italian Seasoning mix (mixed herbs)
  • One Egg (beaten) 3 ½ oz
  1. In a large mixing bowl mix all the stuffing ingredients.
  2. Partially separate the meat from the bones creating a pocket.
  3. Place stuffing in pocket loosely. Do not pack tight.
  4. Roll up and tie firmly with string.
  5. Place meat on rack in roasting pan. Rub with olive oil and sprinkle with salt and pepper. (Add tomatoes)
  6. Cook at 350 degrees F for 45 minutes per pound stuffed weight.

 

  • 2 lbs Eggplants
  • ½ lb Ground Goat – lean
  • 2 tsp Olive Oil
  • 2 med, Onions Chopped
  • 1 large Red Bell Pepper (seeded and chopped)
  • 2 cloves Garlic -- minced
  • 14 ½ oz Tomatoes, Canned -- undrained
  • 2 tsp. Oregano
  • ½ tsp. Thyme
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Ground Cloves
  • 1 cup White Rice
  • 14 ½ oz Beef Broth – defatted or Vegetable Broth
  • 2 oz Feta Cheese -- crumbled
  • Salt And Pepper -- to taste
  1. Preheat oven to 450 degrees.
  2. Cut eggplants in half lengthwise.
  3. Place eggplant halves, cut-side down, in a roasting pan.
  4. Add water to a depth of 1/2 inch.
  5. Bake until tender, 20 to 25 minutes; set aside.
  6. Reduce oven temperature to 400 degrees.
  7. While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. Add ground lamb and saute, breaking up the meat with a wooden spoon, until browned, 3-5 minutes.
  8. Transfer to a colander and drain off fat. Set aside.
  9. In a Dutch oven, heat oil over medium heat. Add onions and cook until golden, about 5 minutes.
  10. Add red peppers and garlic and cook for 2 minutes longer.
  11. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves.
  12. Simmer slightly for 3 to 5 minutes, breaking up the tomatoes with a wooden spoon, until the mixture has thickened slightly.
  13. Scoop out eggplant flesh and chop coarsely.
  14. Stir rice, beef broth, chopped eggplant and the reserved lamb into the tomato mixture; bring to a simmer.
  15. Cover the pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Season with salt and pepper. Dot with feta and serve.

Kelly and Pia Tsakoumagos

 

  • ¼ cup All-purpose flour
  • salt & pepper to taste
  • 3 lbs. goat -- cut into 2" cubes
  • ¼ cup Olive oil
  • 1 Bay leaf
  • ¼ tsp. Thyme
  • ¼ tsp. Oregano
  • 1 clove Garlic
  • 2 cups Chicken or (vegetable) stock
  • 1 cup white wine
  • 1 can Crushed Tomatoes
  • 2 doz. Pearl onions (small white onions) -- blanched and peeled
  • ½ cup black olives -- pitted
  1. Season flour with salt and pepper and dredge lamb cubes in it.
  2. Heat olive oil in large soup kettle over medium high heat.
  3. Brown lamb cubes in oil.
  4. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste.
  5. Simmer over medium heat for 1-1/2 hours.
  6. Add blanched onions and olives. Cook for an additional ½ hour. Serve Hot.
  • 1 lb. ground goat
  • 2 16 oz. cans stewed tomatoes, undrained
  • ½ cup Water or vegetable stock
  • 1 med. Onion chopped
  • 1 clove Garlic minced
  • 1 cup uncooked orzo pasta
  • salt & pepper
  1. Cook goat in a 10" skillet over medium high heat, stirring occasionally, until no longer pink; drain.
  2. Stir in onions and garlic saute until the onions are tender.
  3. Add tomatoes, water orzo, salt and pepper. Stir through. Heat to boiling; reduce heat.
  4. Cover and simmer for about 15 minutes, strring frequently, until tomato liquid is absorbed and orzo is tender.

 

Kelly and Pia Tsakoumagos

  • 6 pounds deboned goat legs cut in chunks
  • 2 tsp salt
  • 3 tbsp white wine vinegar
  • 5 small hot chill peppers
  • 10 cloves garlic
  • 1 tbsp mexican oregano
  • 2 tsp whole cloves
  • 2 tsp cumin seeds
  • 1 tsp black pepper,ground
  • 1/2 tsp cinnamon, ground
  • 1/2 cup toasted almonds, walnuts, or pinenuts
  • 2 tablespoons cooking oil
  • 8 cooked tomatillos
  • 1 pound of ripe tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1 cup green onions, minced
  • 1/2 cup cilantro, minced
  • 1/2 cup fresh tomatillos, chopped
  • 1/4 cup fresh basil, minced (optional)
  • 1 clove garlic minced
  • 1 tsp coriander seed, ground
  • salt to taste
  1. Sprinkle the meat with salt and vinegar. Cover and chill overnight or for at least a couple of hours.
  2. Make a paste in a blender or food processor of the chili peppers, garlic, oregano, cloves, cumin, black pepper, cinnamon, tomatillos, nuts, and oil. To be on the safe side, put your cloves in first to make sure they do get broken up some. The cumin seeds do not have to get completely ground, but you want them at least partially broken up as well.
  3. Smear the paste all over the boned meat and bake in a well oiled dutch oven or roasting pan covered at 350 F for 2 1/2 to 3 hours until tender.
  4. Put the ripe tomatoes, green pepper, green onions, cilantro, coriander, and fresh tomatillos in a lightly oiled sauce pan and cook over low heat until starting to simmer to form a simple, tasty salsa. Remove the salsa from heat.
  5. When the meat is done, shred the meat and serve in warm flour tortillas topped with the salsa.

 

tatiana Stanton

  • 1 boned leg of goat (3 1/2 to 7 pounds)
  • 1 tsp sage
  • 1 cup wine or vinegar
  • 1/2 tsp crushed black pepper
  • 3 large potatoes, quartered
  • 1 cup of vegetable oil
  • 3 onions, quartered
  • 2 cloves of garlic, whole
  • 3 large chile peppers, sliced and seeds
  • 1 bay leaf, crumbled removed
  • 2 tsp salt
  1. Marinate goat meat in vinegar or wine with oil and seasonings in the refrigerator for 12 to 24 hours, turning occasionally. Remove goat, strain marinade, and reserve.
  2. Place potatoes, onions, chiles, and garlic in shallow roasting pan and pour 1/4 cup of marinade over vegetables.
  3. Place goat leg on roasting rack over vegetables. Pour 1/4 cup of marinade over leg.
  4. Roast at 325 F for approximately 25 minutes per pound until tender, basting with 1/4 cup of marinade every 25 minutes. Carve and serve with vegetables. You can use the drippings as gravy.

 

Texas A&M Extension Bulletin

  • Goat chops or steaks
  • 1/2 cup lemon juice
  • 1 tbsp dry mustard
  • 1/2 cup chili sauce, or salsa
  • 1 tbsp grated onion
  • 2 tbsp minced parsley
  • 1/4 pound of butter or margarine, softened
  1. Mix together the mustard, onion, parsley and either butter or margarine.
  2. Shape into a small cylinder and refrigerate.
  3. Blend together the lemon juice and chili sauce to form a paste.
  4. Barbecue chops or steaks on a grill about 1 foot above coals, basting liberally.
  5. Cook about 15 minutes on each side or until done. Serve each chop or steak topped with a slice of the spiced butter roll.

 

tatiana Stanton

Goat Milk Fudge

Ingredients:

  • 5 cups of sugar
  • 12 oz of goat milk
  • 1/4 lb of butter or margarine
  • 1 large (16 oz) marshmallow fluff
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 cup of nuts (optional)
  • 2---12oz bags of choc chips, peanut butter or any other preferred kind

Recipe:

  1. Combine the first 5 ingredients in large sauce pot
  2. Bring it to boil, stir constantly to just under soft ball stage
  3. Add vanilla, nuts, and chips pour into greased dish and cool.

(This recipe is similar to the one on the back of the marshmallow fluff container but I substitute goat milk and use 16 oz of fluff)

 

Karen Duboy, Caprine Outing 2006/2008

Principals of Cheesemaking

  • Use the freshest whole milk you can obtain. Avoid ultra-pasteurized milk. It has been pasteurized to the point of being almost completely sterile and will not readily convert into cheese.
  • Cleanliness is extremely important. Cheesemaking is the art of creating a controlled environment in order to encourage the growth of certain bacteria while inhibiting the growth of others.
  • Use only stainless steel, glass or food grade plastic containers and utensils. Aluminum will affect the chemical reaction and wood can harbor undesirable micro-organisms.
  • Pay close attention to temperature and time guidelines in recipes. Varying from these can result in failure.
goat cheeses

Basic Equipment

  • Large pot, 6-9 quarts
  • Wire whisk
  • Slotted ladle
  • Thermometer with temperature range from 70-200 degrees F.
  • Cheesecloth. Do not use what is marketed as cheesecloth in grocery and hardware stores. It is too loosely woven. Use butter muslin or flour sack material. This can be washed in hot water with bleach and allowed to air dry to enable reuse. (Do not add fabric softener or dryer sheets they will leave a waxy coating which can prevent proper drainage or flavor the cheese.)
  • Large colander
  • Chevre molds.
  • Kosher salt. Do not use iodized salt. The iodine keeps the salt from pulling whey from the cheese.

Chevre

  • 5 qts. Milk
  • 1/8 t. flora danica culture
  • 8 drops rennet, diluted in 1/3c. cold water
  1. Heat the milk to 85 degrees.
  2. Add culture & stir well.
  3. Add Y:!of the diluted rennet. (discard remainder)
  4. Let set undisturbed 8-12 hours.
  5. Carefully ladle curds into molds.
  6. Let drain 8-12 hours.
  7. Keeps 7-10 days, refrigerated.

Feta

  • 1 gallon milk
  • ~ t. flora danica culture
  • Y:!t. rennet, diluted in 1/3c. cold water
  1. Heat the milk to 88 degrees
  2. Add culture & stir. Let set for 1 hour.
  3. Add rennet & stir. Let set for 1 hour.
  4. Cut curd into W' cubes, while warming over low heat.
  5. Let set 10-15 minutes.
  6. Drain in cheesecloth for 4-12 hours.
  7. Slice into % inch sections, salt all surfaces. Let set, covered, for 24 hours at room temperature.
  8. Drain whey. Put in fridge for 5 days.
  9. Keeps for 10-14 days refrigerated or several months if covered with oil.

Ricotta

  • 1 gallon milk
  • 1/3c. cider vinegar or lemon juice
  1. Heat milk to 185F
  2. Stir in vinegar or lemon juice.
  3. Drain in cheesecloth for 4-8 hours.

Camembert

Necessary Materials:

  • 2 Gallon Stainless Steel Pot
  • Cooking Thermometer
  • 4 Camembert Cheese Moulds
  • Cheese Cloth
  • Large Slotted Spoon
  • Plastic or Stainless Steel Storage Box
  • Large Cutting Knife
  • Ripening Mat
  • MA4001/4002 or Meso II or MM100 Culture
  • Penicillium candidum
  • Rennet

Pasteurization:
Well, you have many choices when it comes to pasteurization (pasteurizing, ultra-pasteurizing, heat treating, and ultra-heat treating) or even choosing not to pasteurize whatsoever. Since Camembert is an aged cheese, meaning it is ripened in a controlled environment for 60+ days, I recommend working with raw products or pasteurizing at the lowest temperature. If choosing raw milk, best to know where your milk comes from!

  • Bring milk slowly to 145°F and maintain temperature for ½ hour or 161°F for 15 seconds
  • Ultra-Pasteurization: Bring milk slowly to 191°F for at least 1 second
  • Heat Treating: Bring milk slowly to 161°F for 15 seconds
  • Ultra-Heat Treating: Aka “long-life” milk; flash heat milk at 275-300°F

Time to make cheese:
(Recipe courtesy of Margaret P. Morris’, The Cheesemaker’s Manual, pp 135-7)

  1. Warm slowly or rapidly cool milk to start temperature of 84°F (29°C).
  2. Add Culture: 30 ml (1oz) Meso II prepared mother culture or ¼ tsp. of Meso II powder or 1/8 tsp. of MA 4001/4002 or 1/8 tsp. of MM100
  3. Add 1/8 tsp. of Penicillium candidum powder
  4. Allow the culture to dissolve on the milk surface for 4 minutes before stirring. Mix into the milk using 20 top/bottom strokes
  5. Add ¼ tsp rennet diluted in ¼ cup of cool water. Mix well into the milk.
  6. Allow it to ripen and rennet until curds form in 1 to 1 ½ hours. Maintain start temperature by placing the milk in a warm water bath, or do as I do and leave the pot on the stove with a lid and a draped towel. Make sure the stove is off, though.
  7.  Test curd for a clean break and proceed to cut it into ½ inch cubes. Stir gently for 2-3 minutes, treating the curds like the dainty bits they truly are at all times.
  8. After cutting the curds, allow them to settle for 5-10 minutes without stirring. Then pour out as much why as possible prior to ladling the curds into the Camembert moulds. The moulds will drain rapidly, so you will have to refill in order to obtain the desired thickness of the final product. Place the moulds on ripening mats that sit at the bottom of your storage box. Keep the lid completely closed during draining to protect the cheese from air born particles and to assist in maintaining constant temperature and humidity. OR
  9. You can partially pre-drain the curds in cheesecloth for 20 minutes, then ladle from the bags into the moulds. I have experimented with this method a couple times, and I find it strengthens the curds and allows you to step away from the process for a few minutes if you find yourself busy on a cheesemaking day.
  10. Allow the cheese to drain at room temperature overnight, but flip the cheeses in the moulds after 3-4 hours of draining. The cheese will drain to half the size. **Crucial** Remove the drained why from the storage box to allow for further draining of the cheeses as well as preventing black mold!
  11. Once the cheeses have completely drained (around 12-14 hours) they should be removed from the moulds. Place the cheeses on a clean ripening mat in the storage box and sprinkle ½ tsp. of coarse salt on each side (top & bottom). Place the lid back on the box slightly open to allow for a little air circulation until no further moisture accumulates under the cheese (around 3-5 days depending on the weather). At this point, the lid can be tightened into position.
  12. Transfer your cheese in their box to a ripening room (or refrigerator) at 50-54°F (10-12°C). (The fridge may be a temperature of 40-45°F, so the process may take slightly longer.) The white mold should begin to appear within 5-7 days. Once you have achieved this glorious white mold, you must turn your cheeses daily (with the cleanest of hands) in order to have even crust growth. When the cheese is completely bloomed with the P. candidum mold, you can wrap the cheese in cheese wrap or cello paper, or you can leave them in the refrigerator to continue ripening. The cheese will be ready to eat when the center of it feels soft under thumb pressure, which takes about 6-8 weeks at fridge temp or a little bit less in a warmer ripening room.

Helpful tip:
Remove the excessive moisture that may accumulate on the storage box during ripening. This moisture will encourage bad black mold (aka “cat hair” mold) growth! Go wild! Experiment with different milk, different amounts of salt, tweak the recipe here and there until you find what works with your environment! Always enjoy this frenzied fermentation and protein preservation!

Elizabeth Hammond
Apple Pond Farm Intern

Goat Milk Cheddar

  • 2 gallons goat milk Makes about 1 pound
  • 4 T. (1/4 c.) buttermilk
  • 1 t. liquid rennet
  • ¼ c. cool water
  • 2 T. salt (plus additional salt for curing)
  1. Warm milk to 85 degrees F.
  2. Add buttermilk and stir thoroughly.
  3. Allow to ripen for 30 minutes
  4. Mix rennet with ¼ c. cool water.
  5. Add to ripened milk and stir gently for several minutes.
  6. Allow to sit for 60 minutes at 85 degrees F.
  7. Cut the curd into ½” cubes. Rest the curd for 10 minutes.
  8. Raise the temperature of the curd two (2) degrees F. every 5 minutes until temperature reaches 98 degrees F. Gently stir often.
  9. Allow the temperature to remain at 98 degrees for 45 minutes, stirring frequently.
  10. Briefly drain the curds in a cheesecloth-lined colander.
  11. Place curd back in warm pan and add salt. Mix well.
  12. Line cheese mold with cheesecloth. Quickly place curds into mold while still warm.
  13. Cover with follower and press at 20 pounds for 15 minutes.
  14. Remove from mold, flip and press at 30 pounds for 1 hour.
  15. Flip again and press at 50 pounds for 12 hours.
  16. Remove from press. After removing cheesecloth, rub salt on all surfaces. Place in airy location to cure. Turn daily.
  17. When surface is dry, the cheese may be waxed.
  18. Age for 1 month (minimum).

(Adapted from Cheese Making Made Easy)

Mozzarella

  • 1 gallon goats milk Makes 1-1/2 pounds
  • 1 ¼ t. citrus acid powder
  • ¼ t. liquid rennet
  • ½ c. cool water, divided
  1. Place cool milk in pan.
  2. Dissolve citric acid powder in ¼ c. cool water.
  3. Add to milk, stir well.
  4. Heat milk to 88 degrees F.
  5. Mix rennet with ¼ c. cool water.
  6. Stir into milk for 10 seconds.
  7. Allow to sit at 88 degrees F. for 15 minutes to coagulate.
  8. Curd should be firm and break cleanly over finger and whey fills the depression.
  9. Cut into 1” cubes and let rest for 10 minutes at 88 degrees F.
  10. Bring temperature to 108 degrees F. (double boiler method), stirring frequently, don’t allow to mat. Curds will shrink.
  11. Keep temperature at 108 degrees F. for 35 minutes. Stir frequently, breaking curds apart with fingers.
  12. Drain into colander for 15 minutes.
  13. If using the whey to heat treat, save the whey, otherwise feed it to children or livestock.

Microwave Method: (easiest and better results)

  • Break 1 c. curds and add salt to taste (1/2 t. per cup of curd). Heat in microwave for 50 seconds. Remove and work cheese with back of spoon (like kneading). Place back in microwave for 25 seconds. Remove and again work with spoon. Work into soft ball with hands. Cheese should be opaque and shiny. Wrap while still warm and refrigerate. Freezes well.

Whey Method:

  • Heat whey to 150 degrees F. Place drained curds in whey and work with hands as it melts. Stretch it (really, play with it!). Remove from whey and form into soft ball. Place in prepared brine solution overnight. (Brine solution – 1 c. salt to 1 qt. water. Let dissolve). After removing from brine, wrap and refrigerate.

Quesa Blanca

  • 1 gallon milk
  • ½ c. vinegar or lemon juice
  • salt to taste
  1. Heat milk to 185 degrees F.
  2. Hold for 5 minutes.
  3. Slowly add vinegar or lemon juice while stirring. Curds will float in whey.
  4. Allow to sit for 5 minutes.
  5. Pour into cheesecloth-lined colander to drain whey.
  6. Drain to desire consistency.
  7. Add salt to taste (1-1 1/2 t.)
  8. This cheese can be drained or pressed to many consistencies.
  9. If drained well, but not pressed, it can be seasoned and used as a soft, spreading cheese.
  10. If placed in cheese molds, can be used to crumble in salads.
  11. If pressed in mold, can be sliced, shredded, or cubed for salads.
  12. This cheese will not melt, as it contains no rennet.
  13. There are many herbs and seasonings that can be used. Chives, garlic and rosemary, jalapeno peppers, cracked pepper, and sun-dried tomatoes are some examples.
  14. The curd is excellent salted without being pressed.
  15. Freezes well.
  16. The whey can be re-used to make Ricotta if lemon juice is used as the acid for the ricotta.

Ricotta

  • 1 gallon fresh whey
  • 1 qt. fresh whole goat milk
  • ¼ c. lemon juice
  • ½ t. salt

 

  1. Whey should be very fresh. Can use whey saved from Quesa Blanca. If lacking a full gallon, use what you have, it will still turn out well.
  2. Place whey and milk in pan. Heat to 195 degrees F.
  3. Remove from heat and add lemon juice.
  4. Stir. Tiny flecks of curd will form.
  5. Pour whey and curds into cheesecloth-lined colander.
  6. Allow to cool and drain for 25 minutes.
  7. Remove curd from cloth and mix with salt.
  8. Can be used fresh (for up to one week), or freezes well.
  9. Not a high yielding recipe, makes about 1-1 ½ cups (8-12 oz.)