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.
The nice thing about goat milk yogurt is that it lends a tangy and unexpected layer of flavor to otherwise simple meals. In this recipe, Redwood Hill Farm traditional plain goat milk yogurt combines with lentils, garlic, and plenty of fresh herbs for a satisfying lunchtime tartine. We used a rustic sourdough loaf, but this would be delicious with a walnut levain or any kind of whole grain bread. For a gluten-free option, top a salad with the yogurt-lentil mixture. Adapted from 101 Cookbooks’ Lentils folded into Yogurt, Spinach, and Basil recipe.
Heat a small sauté pan over medium heat. Add the walnuts and cook until lightly toasted, 5 to 7 minutes. Let them cool, then roughly chop.
Cut or rip the basil into bite-sized pieces.
Mix the lentils, arugula, basil, parsley, garlic, and cumin together in a bowl. Squeeze the lemon into the mix, and then fold in the yogurt. Mix again, and then slowly pour in the olive oil, stirring as you go.
Season to taste with salt and pepper, then mix in the chopped nuts.
Thickly slice, then toast the sourdough. To assemble, add the lentil mixture on top of the toast, then finish with crumbled feta, red pepper flakes, and chives.
The “kid pile” is a common sight in the barn nursery, as they curl up with with each other for companionship and warmth.
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