So, after our first foray into learning how to milk goats, we acquired 1.5 gallons of fresh raw goats milk and needed to do something with it. The following was that adventure.
First, we poured all of it into a large dutch oven and brought it up to 160f degrees to pasteurize the milk we wished to consume. We dipped-off the amount we wished to use as milk, and left the remainder still heating to the suggested cheese-making temp of 180f. We then followed the recipe link below:
Notes: I only added salt-to-taste to the finished product. I did not add herbs or garlic, as I considered the possibility of using it in a pastry context. I’m also planning lasagna… mmmm…
Upon the cheese-making-venture’s completion, I had a couple of quarts of whey left over. Waste not, want not… so, I looked for good recipes that might utilize the whey and go great with the soft ricotta style cheese I had just produced. That is when I adapted the recipe below for my own purposes:
And here is my adaptation. Tested DELICIOUS!
Goat Milk Whey Roll Cluster
Makes 12 to 18 rolls, depending on size
6 to 6 1/2 cups (750 grams) bread or all-purpose unbleached flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons) active dry or instant yeast, or 1 15 gram cake fresh yeast
1 tablespoon warm water
2 cups goat milk whey (leftover from cheese-making)
1 tablespoon sorghum molasses
Glaze:
1 egg beaten with 1 teaspoon water
Topping:
1-2 tablespoons seeds (poppy, sesame, flax) or grains (cracked wheat, rolled oats)
Bloom yeast in the tablespoon of warm water for 10 min (use a small dish).
Mix flour and salt, add in bloomed yeast and molasses (honey or maple syrup make great substitutes). Mix gently until ingredients are combined thoroughly. If weighing the flour, the texture should be about perfect. If using cup measurement, add flour slowly to assure the right dough texture. I found that 750 grams was less than 6 cups, but it depends on density.
Knead dough for 10 minutes on floured table. Place dough back in bowl and allow to proof (rise) for around 1.5 hours, or until doubled in size.
Dough after first proof, I made a double batch. The egg carton is there for size comparison
Turn out proofed dough on a floured table and cut into equal size rolls. Make nice balls, and place them in a greased dish (spring form pan, or any walled baking dish). Allow for a bit of space between the rolls, as they will increase in size. Cover with a damp cloth and allow to proof (rise) for another hour or so, or until double.
Dough before second proof
Dough after second proof, egg washed, seeds on top
Preheat Oven to 425f degrees.
Beat egg in a small dish and add in 1 Tbs of water. Brush the egg wash on the top of the proofed rolls. Sprinkle with your favorite crushed grain or toasted seeds.
Bake the rolls for around 30 minutes, or until rolls are firm and spring back when tapped. Tops will be dark, but check often to prevent burning. The whey causes very quick browning near the end.
Brush tops with melted butter for the ultimate in deliciousness. Serve warm with homemade ricotta-style goats milk cheese!
The finished product(s) hot out of the oven!
Fat Toaster Farm 