Energetics of Goat Milk: You Got Goat Milk?
Goat’s Milk Facts
Goat’s Milk is a great alternative to cow’s milk. It only has trace amounts of the specific casein that is thought to cause of casein sensitivity, and it contains more calcium and protein than cow’s milk. While in America cow’s milk is the norm for drinking and making other dairy products, for the rest of the world, goat’s milk is actually consumed much more.
In ancient Egypt goat’s milk and cheese was highly revered and was included in the burial chambers of the pharaohs with all their other treasures.
Goat’s Milk Varieties
Goat’s Milk: Goat’s milk comes with different amounts of butterfat and is available fresh, powdered, as canned evaporated milk or as ultra heat treated (UHT) milk in aseptic containers.
Goat Cheese: Goat cheese has fewer calories than cheese made from cow’s milk and has a stronger flavor. Young goat cheese has a pleasant tartness with a slight gummy texture. Goat cheese increases in gumminess as it ages.
Goat Yogurt: Goat yogurt has a fuller flavor than yogurt made from cow’s milk.
How To Choose and How To Store Goat’s Milk
When purchasing goat’s milk, always pay attention to the “sell-by” date and use it as a guide to the shelf life of the milk. Smell the top of the container to make sure that the milk does not smell spoiled. When purchasing from stores, try to buy the milk at the bottom of the fridge, as that is usually the coldest part.
Although goat’s milk comes in many forms, fresh is always best for drinking and making desserts. Dried, canned, and those in aseptic packaging picks up an unpleasant caramelized flavor when they’re heated for packaging.
body perceives them as foreign proteins and mounts an immune response. That means a chronically over-stressed immune system and much less energy available for growth and repair.” Source
Goat’s milk should always be refrigerated, as warm temperatures cause the milk to spoil quickly. Always seal or close the milk container when storing to prevent it from absorbing the food from aromas in the fridge. Avoid storing goat’s milk in the fridge door as it exposes it to too much warm air when the door is opened and closed.
Nutrition of Goat’s Milk
The nutrition of goat’s milk is like cow’s milk in the sense that it is a great source of calcium, a mineral that is very important to maintaining the strength and structure of bones. Goat’s milk is also a good source of high-quality protein. Protein is needed for our bodies to build muscles and tissues. Protein also gives us slow burning energy that helps you feel your best. Goat’s milk is also heart healthy, as it is a good source of potassium which helps maintain normal blood pressure and heart function. It also promotes energy production in the cells through high levels of phosphorus and vitamin B (riboflavin). Phosphorus is needed to make ATP, the molecule that serves as fuel for cellular activity. Riboflavin is a component of the flavoprotein enzymes that allow oxygen-based energy production to occur. Also found in goat’s milk is dietary fluorine, which helps build immunity, protect teeth, and strengthen bones. Be aware though that fluorine is lost during the pasteurization process.
Energetics
Goat’s milk is used as a remedy for people in a weakened and convalescent conditions. It is used in the treatment of emaciation, malnutrition, stomach ulcers, nervous exhaustion, and loss of energy. Goat’s milk enriches the intestinal flora and can be beneficial in cases of constipation. Its astringent properties can also help treat diarrhea. Goat milk can be easier for infants to digest when the mother is emotionally upset, chemically toxic, or imbalanced in other ways.
Goat’s Milk Recipe
Goat Cheese Scalloped Potatoes
Ingredients
1 1/2 pounds small Yukon gold potatoes, scrubbed with peels on*
3 tablespoons extra virgin olive oil
3 cloves minced garlic
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 ounces goat cheese
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon finely chopped fresh rosemary
Directions
Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
With a mandolin or sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
Spread 1/3 of the potato slices in the bottom of the prepared dish. Crumble half of the goat cheese over the top. Repeat with the next 1/3 of the potatoes, then the remaining goat cheese, then finish by layering on the final third of the potatoes. The potatoes may discard some liquid as they rest in the bowl. If this happens, simply leave the liquid in the bottom bowl and shake the potato slices gently in your hands to remove excess liquid before layering them in the dish.
Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese. Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned. Scatter the rosemary over the top. Serve hot.