Welcome to our blog. Check back often for official news and announcements from the KGBA and articles on various topics of Kinder goat care, raising, breeding, showing and more!
Today’s recipe is Homemade Ice Cream and it’s a recipe I got from Rhonda Daniels. It’s the very best homemade ice cream I’ve ever had and we make 5 quarts of it about every two weeks while my girls are fresh. When they are dry (like they are right now) it’s a very sad time around Goodwife Farm because we have to buy ice cream and drown it in toppings to hide the taste!
Homemade Ice Cream
- 1 qt plus 3 cups of whole goat’s milk
- 12 egg yolks (fresh from your own chickens are best)
- 2 tsp salt
- 3 cups sugar
- 1 qt heavy cream (again from your goats if you’ve got a separator)
- 4 TBSP vanilla
Scald milk. Mix egg yolks and salt and beat with fork until thick. Add about 3 cups of scalded milk to egg mixture, beating with fork all the while. Add back into milk in pot. Add sugar and cook over medium heat, stirring constantly until it coats a spoon. Strain (if you don’t strain it will be chunky, I strain mine through my milk strainer). Chill. Add cream and vanilla and freeze in ice cream freezer.
One of our first purchases after getting the goats was a hand crank White Mountain ice cream freezer. You just can’t get the rich, smooth, creamy, deliciousness with an electric one. It’s pretty nice to sit out on the porch, the husband and I, talking, eating salty ice and taking turns cranking! This ice cream freezes wonderfully well and doesn’t get hard as a rock either. You can scoop it out for a yummy bowl anytime. As I said above, a 5 qt bucket usually lasts us about two weeks. You can add pretty much anything you want to it as well. We’ve made peanut butter malt and strawberry among others. Our top three favorites though are Cookies and Cream, Peanut Butter Cup, and Cookie Dough! Have fun and make your own favorite variety! If you do add stuff in, freeze it until it’s almost done before adding it. Otherwise all your “goodie” will settle to the bottom!
Till next time…………….GOD BLESS FROM GOODWIFE FARM!
Raising any type of livestock in Illinois in winter can be challenging. This winter is no exception. With high temperatures in the single digits, keeping everything warm and cozy is a never ending battle.
I’m very blessed though. I’ve got a few things that I wouldn’t want raise critters without!
First and foremost…………..a nice warm barn!
This barn was a blessing to me and I’m very very thankful for it every single day! It isn’t finished yet. We still have to trim it out and get it stained. Hopefully that will happen this summer. It is 24×32 and has a 12′ lean to across the back. It also has two 12×12 stalls and one 12×8 stall. They are perfect maternity wards, and yet still big enough to bring the horse in if we need to. This summer I plan on converting one of the 12×12 stalls into 2 kidding stalls. That will give me three permanent kidding stalls. The 12×8 stall is already a permanent kidding stall.
I am on Weight Watchers so I’m always looking for healthy filling meals. This is my potato soup recipe. I hope you enjoy it!
Goodwife Farm’s Potato Soup
- 1 cup potatoes, diced but not peeled
- 1/2 cup diced onion
- 1/2 cup broccoli (fresh or frozen)
- 2 cups water
- dash of salt
- 1/2 cup goat milk
Add potatoes, onion, water and salt to pan. If using fresh broccoli, add it now. Boil rapidly until potatoes are tender. Don’t drain as alot of your water will boil off in the cooking process, . Add milk and broccoli (if using frozen) and simmer until thickened and heated through. Serve!
This is really quite yummy. I use either fresh milk or surplus milk that I’ve canned. This is a nice bowl of soup for one person. You can double or triple your ingredients to make as much as you need!
Till next time…………GOD BLESS FROM GOODWIFE FARM!
This would make nice gifts.
1 large can (24 oz) of apple sauce, or 3 cups of peeled, chopped apples.
3 cups flour (all purpose)
1 cup corn oil
1 ½ cups chopped walnuts or hazelnuts, pecans, etc
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon salt
½ cup raisins, currants, or chopped dates
Pre-heat oven to 325 degrees F.
Grease and flour 6 or 8 wide mouth PINT jars. Fill the jars about HALF full with cake batter. Bake at 325 for about 30 minutes, or until a tooth pick comes out dry. Remove the jars from the oven ONE at a time, wipe the rim, then cap with simmered canning lid and secure the ring. Cool the jars on a towel until they “ping” and seal. Store on a dark, cool shelf.
Disclaimer: The opinions, views, and thoughts expressed by newsletter and blog contributors do not necessarily reflect those of the Kinder® Goat Breeders Association. Goat husbandry advice found in the newsletter and blog is not meant to substitute a valid veterinary relationship. Please request permission to share or reprint newsletter and blog posts.