www.whattocook.com
roasted + creamy asparagus soup with goat milk - perfect for spring!
astackofdishes.blogspot.com
Fresh made goat milk ricotta and ruby beet salad with pistachios.
fourntwentyblackbirds.wordpress.com
Light, fluffy peanut butter waffles made with goat milk for a delightful weekend breakfast.
www.caterroirproject.com
Goat’s Milk Panna Cotta, pickled rose hips, burnt citrus, pickled fennel, pomegranate seeds, loquat blossoms, guava leaf tea.
www.pieandpunch.com
A last-minute creamy (and a little cheesy) pasta made with goat's milk, spinach, fennel, and garlic.
www.thegingercook.com
Hold onto summer for a little bit longer: Peaches n' Cream Cupcakes [lactose free]
Lavender Goat Milk Cupcakes with a Lemon Goat Buttercream - perfect for those who are allergic to cow's milk or want a little extra tang!
en.julskitchen.com
{Recipe} Home made goat ricotta cheese and roasted fruit
foodcharmer.com
Strawberry Rosemary Goat Milk Ice Cream
Vanilla Goat Milk Ice Cream with summer berries
www.chocolatecentral.com
Brownies made with a sweet goat's milk sauce called cajeta. Cajeta is Mexico's version of dulce de leche.
www.anjasfood4thought.com
Sweet or Savory Stuffed Goat Cheese Balls
Gluten Free Asparagus Parmesan Tartlets - made with Goat's Milk for the extra kick.
foodandscent.com
Asparagus and Pistachio Goat Milk Soup
www.elanaspantry.com
Homemade Goat Cheese
www.shesimmers.com
Step-by-step instructions: How to make homemade real cultured goat cheese, chèvre style, that tastes better than store-bought.
serenawilsonstubson.blogspot.com
Vegetable bread pudding made with roasted tomatoes, zucchini, baby spinach and green onions.
theforeignkitchen.blogspot.com
Goat Milk Cream Cheese: So beautifully white, creamy, and tangy.
zoebakes.com
Cajeta, a fabulous Mexican caramel made from goat milk, on an Apple Crisp!
www.foodiewithfamily.com
Dulce de leche, cajeta, leche quemada... Whatever you call it doesn't matter. It's delicious and so worth the investment of time!
www.foodchannel.com
A vegetarian and crustless pizza filled with Chevre and spinach atop earthy Portobello mushrooms.