332184 Sat Oct 07 09:54:09 -0700 2006 4 31 Home Cooking 0 1929522 My attempt at making goat's milk yogurt did not work AT ALL. I prepared the ingredients as I usually do for cow's milk yogurt, but heated the goat's milk to a slightly lower temperature (185 degrees) as advised by some yogurt-making website. I mixed in the yogurt starter, let it incubate in the yogurt maker for 7 hours and eagerly found ... um, goat's milk. Rather than dump out a quart of fresh goat's milk (with a tiny bit of powdered goat's milk, and some obviously impotent starter mixed in), I stubbornly put it back in the fridge. Anyone have any ideas for a pasta sauce or a dip or anything using a quart of goat's milk? Much appreciated. Sat Oct 07 09:54:09 -0700 2006 45426 girlonahalfshell 1 1929623 i think cajeta is pretty darn good. It is like dulce de leche but made with goat's milk. Just put it in a pan and cook it down to caramel, slowly and stirring a bit. Great dessert topping. Sat Oct 07 13:53:24 -0700 2006 1929522 10285 Candy 2 1929647 I agree, cajeta was the first thing that came to my mind. Most cajeta recipes also call for some sugar and about a tablespoon of corn syrup (which acts as a stabilizer here). Bring to a gentle rolling boil, when the bubbles change size, reduce heat and continue cooking until caramelized and thickened. The whole process takes about 45 minutes to an hour depending upon the quantity of milk used, the equipment and the heat. Cajeta can be used to top ice cream, in crepes, in an apple pie instead of sugar (or as a dip for apples), or on toast instead of jam. It's pretty versatile stuff. I actaully prefer mine made with 1/2 goats milk and 1/2 cows milk, but 100% goats milk is traditional. Sat Oct 07 14:27:54 -0700 2006 1929623 10506 DiningDiva 3 1930439 I am going to give the cajeta a try. Thank you both for your suggestion. Maria Sun Oct 08 00:35:27 -0700 2006 1929647 45426 girlonahalfshell 1 1931123 Very difficult and frustrating to make goat milk yogurt. We used to keep goats and I tried to make yogurt many times. It was as you described - it didn't thicken or set the way I wanted. And if you left it to incubate longer, it just started to develop an unpleasantly goaty flavour. If you happen to have a lot of goat milk, you can make a sort of ricotta with it, which is nice. Add 1 tbsp. lemon juice or vinegar to slightly warmed goat milk. Let it congeal and separate and then drain the curds through cheesecloth. Can then be used like ricotta. Sun Oct 08 17:35:35 -0700 2006 1929522 12383 Nyleve