More digestible than cow milk yogurt and less processed than plant-based, our goat milk yogurts and kefirs are rich in essential nutrients like protein and calcium and packed with billions of probiotics.
More than ever, we’re aware of how our food choices impact the health of our planet and our communities. Goats provide a delicious, real-milk option but with a considerably lighter hoofprint than their bovine counterparts.
We source all of our milk from Certified Humane® farms owned by families who take pride in being stewards of their land and their herds.
Our take on Heidi Swanson’s famed Deviled Egg Toast, inspired by her latest cookbook Super Natural Simple. This deviled egg toast is made with Redwood Hill Farm’s tangy & probiotic Plain Goat Milk Yogurt and will surely be on the regular lunch rotation after trying it once!
Recipe inspired by Heidi Swanson’s Super Natural Simple by Heidi Swanson, copyright © 2021. Published by Ten Speed Press.
Prepare to make hard-boiled eggs. Place eggs in a pot filled with cold water. Ensure they are covered with water. Once the water has reached a rolling boil, remove from heat & cover with lid. Let sit for 10 minutes.
After 10 minutes, place eggs in ice water to cool, then peel.
To make spread, scoop the egg yolks into a bowl. Reserve the egg whites for another use (Heidi recommends saving for homemade fried-rice.)
Mash egg yolks in a bowl with a fork. Add mustard, yogurt, olive oil, salt, mustard and onion. Mix until creamy.
Toast bread. Add spread and top with paprika, toasted sesame seeds, chives, dill, and remaining olive oil.
At Redwood Hill Farm a twin who returned to the farm after being gone for nearly two years, quickly found her twin sister, and the two are best friends in the barn—browsing and resting together every day. Pictured here are LaMancha triplet kids—who naturally have distinctive and very short ears.
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