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.
Every foodie loves it when their dish is the talk of the party, yes? Well, this recipe is sure to set the hors d’oeuvre table abuzz. In just a few simple steps you can transform plain goat milk yogurt into a thick, slightly tangy, and very spreadable “cheese.” It’s great as a base on a crostini topped with olive tapenade or scooped onto a salty cracker.
Pour yogurt into a medium-sized bowl, add salt, and stir.
Line another medium-sized bowl with cheesecloth, add salted yogurt mixture.
Take all corners of cloth and tie, so that it makes a small bundle.
Place bundle in strainer, and place strainer over bowl to catch extra liquid.
Place in fridge for anywhere from 4 to 12 hours (or overnight).
After your desired amount of time, remove the “cheese” formed in the cheesecloth, and add to your favorite pasta dish or spread on crostini for a shareable appetizer.
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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