Recipe: Chocolate, Fudge, and Pudding Recipes Using Goat's Milk

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GOAT MILK CHOCOLATE PUDDING
Source: Crooked Pine Ranch

"One of our favorite desserts. Fresh goat milk adds an excellent creamy texture and favor to chocolate pudding."

2 2/3 cups of fresh goat's milk
3/4 cup sugar
1/3 cup unsweetened cocoa
4 egg yolks
2 tbsp. cornstarch
1 tbsp. butter
1 1/2 tsp. vanilla

In a medium saucepan combine sugar, cocoa, and cornstarch. Stir in goat's milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for several more minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks (note: use a wire whisk and beat briskly or else lumps will form). Return all of the egg mixture to the saucepan and beat briskly with a wire whisk and bring to a gentle boil. Reduce heat. Cook and stir for 2 more minutes. Remove from heat. Stir in butter and vanilla. Pour pudding into a bowl or 4 individual serving cups. Chill until ready to serve.

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GOAT'S MILK CHOCOLATE - 45% COCOA
Source: chocolatealchemy.com/recipes_goatchocolate.php

"This is a pretty traditional tasting chocolate, expect it contains goat's milk powder. Now, I know some of you are asking why in the would would I develop a recipe like this. It is a pretty simple answer actually. My daughter is intolerant of any cow's milk product, so she can't have any traditional milk chocolate. But she is not "milk" intolerant and can drink goat's milk (we also milk our own goats). Likewise, she can eat milk chocolate made with Meyenburg Goat's milk powder. I will probably start carrying it, but for the time being, check your local health food store. Oh, and it does not have a "goaty" taste. It is just smooth and creamy."

This formulation will make almost 7 pounds of "40 % cocoa" Goat's milk chocolate.

1.0 lb Cocoa liqueur from a well flavored cocoa bean - I like Ghana (15 %)
27 oz Cocoa butter (25 %)
1 tsp lecithin
22 oz Meyenburg full fat dry milk (20%)
43 oz sugar (40%) (powdered yourself, the prepowdered has cornstarch that makes the chocolate gummy)

Roast the cocoa beans until just cracking. I do this in a drum roaster, 320 F for 15-20 minutes. I like this bean a little lighter roasted, but roast to your tastes of course. Only you know what you like. You might try 325 for 20-30 minutes for a little roasty flavor.
Crack and winnow the beans - you should have about 30 oz of nibs remaining.
Grind in your Champion juicer. Go ahead and add your cocoa butter and lecithin at this time, mixed with some of the trace husk you have running back through.
Place your Cocoa liqueur and butter mixture in your Santha Wet Grinder. It is very helpful to have your solid ingredients warmed up to at least 120 F, including the Santha drum. Slowly add the sugar and Goat's milk powder into the melted cocoa liqueur while the Santha is running. Run the Santha until the chocolate is of the smoothness you desire. I find 12-16 hours is about right. Your tastes may vary. If you pre-grind your sugar in a small food processor or coffee grinder (about 2 minutes work), you can usually reduce refining time by 3-4 hours.
After it is out of the Santha temper and mold up your chocolate into the shape of your choice.
Place into a cool, dry place to solidify and then unmold, ususally about 24 hours later to be safe. This can be done in a refrigerator if you wish.
Let the chocolate rest for another 24 hours before eating (well, eat it earlier, but it does benefit from the rest).

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FUDGE
Source: American Dairy Goat Association

3 cups sugar
2/3 cup goat milk
3/4 cup margarine
6 oz. chocolate chips
7 oz. marshmallow creme
1 tsp. vanilla flavoring

Combine sugar, milk and margarine in heavy quart sauce pan. Stirring constantly, bring to full rolling boil. Reduce heat to medium and continue boiling five minutes. Remove from heat and stir in chocolate chips until melted. Add marshmallow creme and vanilla, beating until well-blended. Pour into greased 9 X 13 pan. Cool at room temperature. You can also add nuts, if you wish. Enjoy!!!

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GOAT MILK FUDGE
Source: UC Davis

2 cups sugar
2/3 cup Goat Milk
1/3 cup cocoa
2 tablespoons white Karo Syrup
2 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup nuts

Cook sugar, cocoa, syrup, butter and milk to soft ball stage - 238 F. Cool slightly, heat until creamy and add vanilla and nuts.

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GOAT MILK FUDGE
Source: Crooked Pine Ranch

"Courtesy of 'Storey's Guide to Raising Dairy Goats', this is one of the better fudge recipes that we tried. You will need a candy thermometer for this fudge."

2 cups sugar
2 1/2 squares baking chocolate
1 cup fresh goat's milk
1/4 tsp. salt
1 cup nuts, chopped
1 tsp. vanilla
1 tbsp. butter

Mix the sugar, chocolate, goat milk, and salt in a heavy saucepan. Cook over medium heat, stirring constantly. Bring to 236 degrees F on a candy thermometer, or to a soft-ball stage (a few drops dribbled into cold water can be formed into a soft ball). Remove from heat, add the nuts, vanilla, and butter. Beat until thick and creamy. Pour into a buttered dish and cool. Cut into squares.