Experimenting with Goat’s Milk

I was discussing dairy products with my mother the other day, when she said she prefers to use goat’s milk over cow’s milk. She said it is better for you and that it is easier to digest for those of us who are lactose intolerant.

So, when I was grocery shopping the other day, I bought a quart of goat’s milk. It tastes quite different from cow’s milk. For one, it has a tartness to it that I recognize from eating goat’s cheese. Also, and this may sound strange, but it kind of reminds me of the smell of human milk.

Anyway, I can attest that goat’s milk was easier for me to digest, but I think as a beverage it would be an acquired taste. I did like it with my breakfast cereal, though. The tartness offset the sweetness of the Honey Nut Cheerios I was mixing in with my Fiber One. 😉

It tasted awful with my hot chocolate mix. The tartness overpowered the sweetness.

But now I really want to experiment with goat’s milk. I think it would make a great addition to quiche, replacing the cow’s milk or cream. And oooh, what would it do to a Bundt cake? A pudding pie? Hmmm. I’ll have to work on that and get back to you.