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.
Can we just skip dinner and only have this goat milk yogurt queso? Adapted from the lovely Molly Yeh’s yogurt queso recipe, we swapped out the traditional greek for our smooth, rich and tangy goat milk yogurt. Skeptical? Don’t be. The goat milk yogurt gave it the perfect amount of tang that had our taste buds absolutely singing, and we know yours will be too.
In a large pot, melt the butter over medium heat.
Add the onion, bell pepper, jalapeño, and a pinch of salt and cook, stirring, until soft, about 7-10 minutes.
Stir in the flour and continue cooking for another minute.
Add the milk and cook, stirring, until the mixture is thick and coats the back of a spoon.
Add the cheese, stirring until melted.
Add 2/3 cup yogurt, the cayenne, crushed red pepper, a few turns of pepper, and 1/4 teaspoon salt.
Taste and adjust seasonings as desired.
Wattles are sometimes called “bells” or “skin tags”. They serve no purpose and are believed to be a genetic trait left over from evolution.
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