Soaps, Lotions, Dishes and...ICECREAM! Each recipe listed on this page come from Google Searches and FB pages, and all contain that liquid manna, goat milk! All are credited and/or linked to their source.


Home Made Goat Milk Ice Cream Recipes

Rich & Fudgy Farmhouse Ice Cream 

(Goat Milk Groupies FB Page)

Millie Johnson·Thursday, July 19, 2018·

As written by Millie Johnson: "This is my go to chocolate ice cream recipe. The egg and flour gives it a nice creaminess, since homemade ice cream can be a little "icy".
We also like to add in brownie crumbles, chocolate chips, and nuts. Hey, the more the better ! Try it with some marshmallow fluff swirled in. WoW !"


  • 2 c sugar

  • 1/2 c cocoa powder

  • 1/2 tsp salt

  • 3 Tbsp flour

  • 6 c goat milk

  • 2 large eggs

  • 1 Tbsp butter

  1. In large pot (NO HEAT YET) add sugar, cocoa powder, shifted flour (you can just sift through a small strainer over the pot), and salt. Stir to combine all the dry ingredients.

  2. Now add milk and whisk then add eggs, one at a time mixing well. Add butter. Now turn heat on medium and heat till almost boiling. You can strain this, but I seldom bother. Let cool for 20-30 minutes then pour into large bowl or glass jars and cool in fridge (or freezer if you watch it carefully).

  3. Once your ice cream mix is chilled Pour into ice cream maker, pack with ice and ice cream salt and run till ice cream is thick, adding ice and salt when necessary. Store in an air tight container in the freezer.

  4. TIPS
    * Sometimes I do the cooking part of the recipe the day before and store the jars in the fridge till I'm ready to make ice cream
    * If you want to add in chocolate chips, nuts or marshmallow fluff, do so towards the end when churn is nearly finished.



Goat Milk Cheese


Feta Cheese from Cultures For Health

Feta is a Greek cheese, heavily salted and mildly aged. It is traditionally made with goat or sheep milk.

Brine Ingredients:

  • 1/3 cup of salt

  • 1 tsp. calcium chloride

  • 1/2 gallon of filtered water



  1. Heat the goat milk over low heat to 86°F. Add the starter and incorporate using your cheese spoon in steady up-and-down motions for 1 full minute. Allow the milk to ripen undisturbed for 1 hour.

  2. Add the rennet, pouring through a cheese spoon to disperse, and stirring to combine. Cover and allow the milk to set for 1 hour, maintaining 86°F throughout.

  3. Begin cutting the curd into 1/2-inch cubes. Allow the curds to rest for 10 minutes.

  4. Stir the curds, gently and evenly, for 15 minutes, and then pour them into a cheesecloth-lined colander. Fashion a draining sack and hang the cheese to drain for 6 hours.

  5. Cut the solidified hunk of drained curd into 1-inch slices, then into cubes. Salt these cubes evenly with 4-5 Tbsp. salt. Place them into a covered bowl and into the refrigerator to age for 4 to 5 days.

  6. Once the cheese has ripened, prepare brine for storage. Combine salt, calcium chloride, and water, stirring until the salt is completely dissolved.

  7. Cover the cubed cheese with the brine and place, covered, into the refrigerator. The feta is now ready to eat right out of the brine and will keep in this manner for up to 30 days.

Goat Milk Velveeta

Millie Johnson·Monday, June 25, 2018 of Goat Milk Groupies FB Page

1 Gallon Whole Goat Milk
3 tsp. Citric Acid
3/4 tsp. Baking Soda
1 1/2 tsp. Pickling Salt
1 Tbs Butter

**** I also add 4 tbsp cheddar powder to 1/4 cup milk. Mix well and set aside.

1. Dissolve the citric acid in half a cup or less of water.
2. Heat the milk up to 140 degrees.
3. Get your sanitized cheese cloth ready (actually, I use butter muslin, but everybody calls it cheesecloth. :-)) An easy set up is to have a big bowl with a smaller colander set inside it, with the cheese cloth sitting in the colander.
4. Add the citric acid water to the heated milk and stir in gently (like you would for ricotta). You may need more or less citric acid depending on the milk. Once the curds separate, let it sit for a few minutes.
5. Using the cheese cloth setup, strain off the whey. (Tip: Only drain half at a time. Pour half in, grab the corners of the cheesecloth, and lift one side up, then the other, back and forth, helping the whey to drain out quickly. Keep doing this motion until the cheese starts forming a soft ball and rolling back and forth in the cloth. Then transfer it to a thick bottomed pan, and start the process again with the second half of the whey/curds. This all sounds tricky, but it's pretty simple and only takes a few minutes.) *** Please look at my personal notes below***
6. Add the salt, butter and baking soda to the curds, and put the pan on the stove over medium heat.
7. Mix well, and continue to stir. You may notice the cheese start to rise/puff up a little. Keep stirring until the cheese is thoroughly melted. (It should be much like regular Velveeta when it is melted, only your cheese will be white, unless you use cheese annotto to color it.)
8. Pour the finished cheese into a greased glass container. Cover and put in fridge when cooled down.

(Note: If you want the cheese to turn out softer, or more spreadable, add a little milk during the melting process.)

SOURCE: The GoatMentor on Youtube


  • I squeeze out most of the whey or you could let it hang for a while. Otherwise it does not firm up enough to cut.

  • I have a large colander so I drain the whole batch at one time.

  • I dissolve 4-5 tbsp cheddar powder into 1/4 cup milk and set aside. I add it after I melt the curds.

  • I line a loaf pan with plastic wrap and spray with non-stick spray before pouring cheese into it. Refrigerate a couple hours or till cold. This makes the cheese easier to get out.