How to Cook With Goat's Milk: The Clabbering Process

How to cook with goat's milk clabber and preparation ideas, including recipes for chocolate chip cookies, clabber corn bread, clabber coffee cake, streusel topping and baking powder biscuits.

| January/February 1976

  • How to cook with goat's milk. Goats are a great source of milk. The delicious, raw goat milk can be used not just for drinking, but cooking some of these delicious recipes.
    How to cook with goat's milk. Goats are a great source of milk. The delicious, raw goat milk can be used not just for drinking, but cooking some of these delicious recipes.
    Photo by Fotolia: Willee Cole
  • A simple table on how to substitute goat milk curd for different types of cream.
    A simple table on how to substitute goat milk curd for different types of cream.
    Chart by the MOTHER EARTH NEWS staff

  • How to cook with goat's milk. Goats are a great source of milk. The delicious, raw goat milk can be used not just for drinking, but cooking some of these delicious recipes.
  • A simple table on how to substitute goat milk curd for different types of cream.

Learn how to cook with goat's milk, the milk can be used instead of cow's milk and substituted in most everyday recipes.

Goat Milk Recipes

Chocolate Chip Cookie Recipe
Clabber Corn Bread Recipe
Clabber Coffee Cake Recipe
Coffee Cake Streusel Topping Recipe
Baking Powder Biscuit Recipe

How to Cook With Goat's Milk: The Clabbering Process

Our "happy homestead herd" of goats provides us with so much raw milk for drinking and cooking, that — for several months now — I've been experimenting with different ways of how to cook with goat's milk. My most interesting investigation, I feel, has centered around clabbering (the process whereby raw milk separates naturally into curds and whey) and I've come up with some results that would have improved Little Miss Muffet's diet considerably.

As you probably know, fats — in the form of shortenings and heavy cow's cream, creamed cheese, and butter — traditionally have been used in baked goods because of the rich taste and fine texture they impart. But alas they're also hard to digest, low in nutritive value, and laced with cholesterol. (Cold-pressed oils are more digestible, but their cost has risen alarmingly and they generally produce a poorer texture in baked items.)



Goat's milk, however, contains such small fat globules that the fluid is practically homogenized as it comes from the animal. This makes goat's milk very easy to digest. Furthermore, the curd from clabbered goat's milk also contains these molecules of fat plus all the nutritive values of the whole milk, plus lactic acid (the agent present also in buttermilk, yogurt, and sour cream — which produces those tender crusts we all find so delicious). This curd, in fact, can be successfully substituted for any type of cream or other fats in any baking recipe. (Visit the Image Gallery to find a simple chart on how to substitute curd for creams.)

To clabber goat's milk, you must start with the raw fluid since pasteurization kills the organisms responsible for the clabbering process. If you don't have your own doe, chances are good nowadays that there's a farm or store nearby where you can buy goat's milk (although most states now require grocers to carry only dairy products that have been pasteurized, so you'd better inquire before you buy).



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