Fresh herb and spinach goat milk cream sauce (an almost-recipe)
We get about 1/2 gallon of raw goat milk (and 1/2 gallon of raw cow milk) from our CSA each week. It has been WONDERFUL to cook with dairy again. Wesley, who normally has instant asthma (almost anaphylactic, but not quite) to dairy — even goat dairy — which has been purchased from the store, is doing brilliantly with raw goat dairy. I have read with skepticism over the last few years when anyone touts the glories of raw milk, “Yeah, whatever.” And I don’t know they whys and whatfors of the effectiveness of raw milk, but I must confess that I’m now a convert.
The only other dairy Wesley has been able to stomach is cheese made from sheep milk. We regularly get both manchego and feta cheese, made from 100% sheep milk, from Trader Joe’s.
The other night, I made a simple cream sauce with cornstarch-thickened goat milk (I used about 2 Tbsp corn starch for about 3 cups of milk — sorry! I didn’t measure), sea salt, and cracked pepper. I stirred* almost constantly as it worked its way to a boil over medium heat. As it cooked, I threw in some minced basil (from the garden) and rosemary (from a planter in the front courtyard). After it boiled and thickened, I turned off the heat and threw in several handfuls of raw, organic spinach and stirred gently until the spinach wilted. I served the cream sauce over rice vermicelli and we sprinkled it with crumbled feta. Grilled chicken breast — seasoned only with salt and pepper — completed the meal. Mmm! It was dreamy.
And for those who are wondering, raw goat milk doesn’t taste “goaty”. It is smooth, creamy, and sweet.
*Actually, my sous chef, my 14yo son Ethan, stirred most of the time. 🙂