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made some goat ice cream

post #1 of 9
Thread Starter 
Hey gang. So as some of you know the wife and I have dairy goats. We've been making cheese and yogurt. we have, after trials and tribulations, gotten the yogurt cheese called Labna down to perfection. Course it's really easy to make and we are still getting an odd result once in while trying to make a feta. we'll get there.

so to keep from getting discouraged we made some goat ice cream. it tastes just like the stuff my grandma made as a kid, which is kinda unfortunate. the wife and I both ate some, decided the texture was good and it didn't taste goaty (we have the best goats for milk) but it had an overwhelming custard taste. going to try the eggless recipe we have and see if that helps us.


on a side note, I had told my wife we needed to get some rock salt and ice for the old ice cream machine someone gave her. She said she would pick it up at the Co-op on her way home from a garden client. lol, she came home with coarse ground Celtic Sea Salt, she said she only got a pound cause it was awfully expensive and how much did i think we needed.

After I calmed down at the idea of spending $4.50 on a pound of SALT, I explained to her she had bought a gourmet high falutin salt, what we wanted was the stuff they just toss on the roads for ice. she was a little embarrased.

on another side note, the celtic salt adds a interesting flavour to dishes. Kinda like how eating sandwiches on a wharf taste better then eating them in the cafeteria. I did a simple salad comprising of big diced, tomato, small diced onion, cubed avocado and fresh chopped asparagus. drizzeled evoo and balsamic on it a little pepper and then sprinkled the celtic salt on and tossed. cause the salt is so coarse i really had to let it hang out in the fridge a bit to get the salt to mix in. delicious. maybe next time we need muhrooms she will come back with some truffles
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post #2 of 9
That salt story is priceless, Gunnar!

When I read the topic of this thread, I first thought was "ice cream made from goat meat :eek:???" However, my next thought was that I'd tasted goat's milk ice cream at the Wisconsin state fair a couple of years ago. However, it was too goaty for me- all their cheese in that exhibitor's booth was, too, even the mild chevre. I know not all goat's cheese is that way, fortunately.

How would the texture and taste vary from cow's millk ice cream if it's not a "goaty" tasting product you're starting with?

Thanks in advance,
Mezzaluna
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post #3 of 9
Thread Starter 
the texture has more to do with how fast you are freezing your milk concoction. too fast and you will get big ice crystals that have a coating of flavor on them, too slow and you will just be there all day. I just didn't want flavored ice cubes and haven't made ice cream since i was a kid.
With the machines nowadays its hard to get bad ice cream. Cause I was using an old machine that relies on the ice and salt brine for cooling, i found i had to worry about the salinity of the ice. too much salt = too cold, so big ice crystals , not enough salt= melted ice and no ice cream. i went with what the recipe guide said of 1 cup rock salt to 6lbs of ice and it came out pretty smooth. Only worried cause the author said that the variety of machines, recipes, ice and such could cause it to be off and that there is no set formula for a brine, more of a rough guideline.

As far as the flavor goes, we have La Mancha goats. they are as close to cows milk as you can come in flavour. most goat milk is Alpine goat and Laloo makes thier goat ice cream with Alpines. so it probably tastes like most goat milk, i.e. like licking the side of a goat. just overwhelming.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #4 of 9
To avoid some crystalizing, be sure your entire mixture is very cold to begin with. After mixing, refrigerate for an hour or two before beginning the freezing process. I disagree that fast freezing creates larger crystals. I believe the opposite to be true, as it is with freezing other things, such as fruits and vegetables, for instance, which are flash frozen to prevent crystals from forming. In any case, the homemade product will always have more crystals than any commercial product because of the more sophisticated and efficient commericial equipment, as well as many commercial products have additives to prevent the crystals.
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post #5 of 9
La Mancha milk can be really mild, you're right. We have a small herd of about 2 dozen Toggenburgs that are bred primarily for show and milking competition. They are very heavy milkers as a rule. The Togg was originally bred as a cheese goat and so lots of folks ask us "eww, how can you drink Toggenburg milk?". To us it isn't goaty at all. I've seen some goats within any given dairy breed who produced very strong tasting milk and others in the same herd whose milk was very sweet. I think a lot depends on feed, the individual animal, how close to the girls the bucks are kept and most importantly how the milk is handled. Milk from any goat that isnt immediately cooled to below 38 degrees will go off flavor very fast. Haven't made ice cream. Did you separate your cream or use the milk whole?
post #6 of 9
Thread Starter 
we used the whole milk. the milk and cream is so infused I don't even see cream till its been in the fridge for a day. At that its a very thin layer, i used to hear stories of "when Pa milked the cow back when" they would just let the milk stand for a bit then skim off the top layer of cream. Is it just me or does this not work for goats milk? or my breed of goat. wife got in saying we need a centrifuge to separate it out. well we just got a centrifuge made for us out of a modified bicycle. our first attempt didn't seem to do anything cept make the milk a little frothy then it settled right down. gonna try a different shaped container and see if that does anything.
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #7 of 9
The fat molecules in goat's milk are smaller than those in cow's milk and so even though the butterfat % is comparable it doesn't separate out like cow's milk does, no matter the breed. Naturally homogenized. I've heard that's what makes goat milk more digestible for many people. We have an ancient electric cream separator that still works very well. The new ones are really pricey and inferior. I use it mostly when we're making butter. It extracts the cream pretty well, but I've noticed that it works much better on cow's milk that goat's. I'd love to see your homemade one. Can you post a pic?
post #8 of 9
Thread Starter 
sure thing
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #9 of 9
Thread Starter 
sure thing, just as soon as i find a way to mod it it a bit, says it 1.5k too big

I added the pics to my user control panel,if anyone wants to see them.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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