Goat’s Milk Panna Cotta
- 9 cups heavy cream
- 1½ cup goat’s milk
- 1½ cup goat cheese curd
- 1 to 1½ cup sugar or sorghum molasses
- 1 vanilla bean
- 24 sheets gelatin
Heat heavy cream, milk, sugar and vanilla on stove top to a simmer, add cheese curd, dissolve the curd and remove from heat. Bloom gelatin in cold water for 5-7 minutes. Squeeze off excess water and add to warm milk. Mark sure gelatin dissolves completely before straining and pouring into containers. Chill for at least 24 hours.
Cajeta–Goat’s Milk Caramel Sauce
- 2 quarts goat’s milk
- 2 cups sugar
- ½ vanilla bean
- ½ teaspoon baking soda dissolved in 1 tablespoon water
Serve this caramel sauce over panna cotta before serving.
This recipe was provided by Chef Scott Carter from Goat Lady Dairy Farm and first appeared in Our State’s October 2012 Recipe Newsletter.