Recipes for Goat Milk

Ingredients

• 8 ounces pasta of your choice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup expired goat milk (7 days after expiry)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. Reduce the heat to low and pour in the expired goat milk. Stir and heat until warmed through.
4. Add the cooked pasta to the skillet and toss to coat the noodles with the creamy sauce.
5. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
6. Continue to cook for another 1-2 minutes until the sauce thickens slightly.
7. Garnish with fresh basil leaves and serve hot.
8. Enjoy this creamy goat milk pasta sauce made with expired but safe goat milk!

Ingredients

• 1 cup rice
• 4 cups slightly expired goat milk
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup raisins

Instructions

1. In a medium saucepan, bring the goat milk to a simmer over medium heat.
2. Add the rice and stir to combine.
3. Reduce the heat to low and cover the saucepan with a lid.
4. Let the mixture simmer for about 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
5. Add the sugar, vanilla extract, cinnamon, and raisins to the saucepan and stir well.
6. Continue to cook for another 10-15 minutes, until the rice is tender and the mixture has thickened.
7. Remove from heat and let the rice pudding cool slightly before serving.
8. Serve warm or chilled, garnished with a sprinkle of cinnamon if desired.

Ingredients

• 2 cups slightly expired goat milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup cooked chickpeas
• 1 cup chopped vegetables (carrots, bell peppers, etc.)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat some oil over medium heat
2. Add the chopped onion and minced garlic, and sauté until translucent
3. Add the curry powder, turmeric, cumin, and paprika, and cook for another minute to toast the spices
4. Pour in the slightly expired goat milk and stir well to combine
5. Add the cooked chickpeas and chopped vegetables
6. Season with salt and pepper to taste
7. Simmer the soup for about 20-25 minutes, until the flavors meld together and the vegetables are tender
8. Serve the curry soup hot, garnished with fresh cilantro

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup expired goat milk (7 days after expiry)
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the expired goat milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or yogurt.
7. Enjoy these fluffy pancakes made using expired but safe goat milk!