I've been on a mission to use up goat milk so it doesn't go to waste. First recipe was to make two batches of a quadruple recipe of cream of mushroom soup for freeze drying. That used 8 cups of milk.
It worked much better this time. I sauteed the mushrooms in a little bit of butter, scooped them out of the pot and then melted the rest of the butter for the roux. After the flour mixed in, I added the mushrooms back to the pan. I ended up with a gallon of soup.
Next was to make a double recipe of lemon raspberry cottage cheese pancakes. Each recipe uses one cup of cottage cheese and just under 2 cups of milk.
This time I used lemon infused oil to boost the lemon flavor. I also added a bit more goat milk since my raspberries were freeze-dried and would soak up moisture.
These cooked better than last time and the batter was thicker too. We ended up with about 35 five inch pancakes for the freezer.
I still had goat milk left in the fridge... More ice cream! I redid the first recipe we tried, the one with honey and arrowroot powder, but I cut the honey in half. Double recipe again, so that's another 8 cups used. To activate the arrowroot powder, it needs to heat on the stove. Then it has to cool before churning. So, it's mixed up in the fridge to churn sometime. It tastes great unfrozen!
No comments:
Post a Comment