Sorry, a little late here... But, you can make a quick (and easy) homemade cheese. Take a gallon of the milk, add a pinch of salt, heat it up to 105 - 110 degrees, then mix a little of the warm milk with a crushed Rennet tablet to dissolve. Stir the Rennet/milk slurry back into the rest of the warm milk and let sit for 15 - 20 minutes. Once you see that the curd has formed, strain through a cheesecloth until you get the desired texture.
Spread on a plate and put in the fridge. When ready to serve, drizzle with olive oil plus salt and pepper.
Goat's milk can be used for all sorts of things, anywhere cow milk can be used goat milk can be substituted. However, I think maybe you are asking what can be done with leftover evaporated goat's milk (because fudge generally uses evaporated milk) and beyond adding it to coffee or as a substitute for evaporated cow milk, I really have no ideas.
But don't make cheese or yogurt out of it. It will not be a good experiment.
I like to swap in goat's milk for any number of dishes... I particularly like it in polenta, or as the base for a savory choux with sage. For dessert, what about a panna cotta??
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Spread on a plate and put in the fridge. When ready to serve, drizzle with olive oil plus salt and pepper.
http://homesicktexan.blogspot.com/2008/03/mexican-sweet-treat-cajeta.html
But don't make cheese or yogurt out of it. It will not be a good experiment.