Goat Milk in Espresso

[Rella]

I have been using raw milk for several years now in my espresso, a mixture of cream and whole, but have stopped purchasing it. I have been thinking of goat milk from a farm nearby.

Since i have not used goat milk for this type of drink, I am wondering if anyone else has.

I know that soy is quite popular in Espresso/milk drink, so why not goat milk?

TIA.

[Vetter]

I suppose just because it's less available, subsidized and culturally accepted. I know that even the cleanest goat milk isn't something I'm keen on drinking, though. I know that "goaty" is a sign of lesser quality milk, but it still has a distracting flavor to me. I like it best for cheese.

Funny you posted this today. Raw cream just became available in my area, and I am so enjoying it in my coffee this morning! (Put it in chocolate mousse last night, too!)

[Rella]

What state do you live in to be able to purchase raw milk (or is it only raw cream?).
You are so lucky. (I live in Virginia and one has to buy a cow share.) I am trying to find another place less than 45 miles away, but there is only one place which I just now contacted via email.

My grandparents allowed me to drink coffee for breakfast 1940 with added cream (from our cows). I've never got over that. However, it is strange that I am not fond of milk AT ALL. But love cheese and yogurt - and goat cheese,

[earthygoat]

I have two dairy goats, so most of our milk products are made from fresh, raw goat milk. We use it for everything, including coffee, espresso, tea etc. As long as it is fresh, I prefer it over cow's milk in my hot drinks because it is much creamier.

[Rella]

Thank you.
I usually separate the cream that comes to the top of my raw cow's milk before I add back in an equal amount of either whole milk or skim milk from the same jar. It has always been just right for my coffee.

Can you do the same with goat milk - in other words, will there be enough cream separating/coming to the top of the milk jar to do the same with, or would you just use it straight -- I can't stand whole milk in coffee, I NEED CREAM.

[earthygoat]

Goat's milk is naturally homogenized, so it takes a lot longer for the cream to rise to the top. It's not worth it for us, since waiting for a few days makes it not as fresh. However, depending on the breed of goat, the milk might have a higher cream percentage, up to 7 percent with some breeds like Nubians. Being raw, unhomogenized and fresh might end up being OK for your needs. I think you should go for it, you might be pleasantly surprised.

[Rella]

Thanks so much for your information. I really appreciate it.