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Egg free

This recipe uses raw goats milk with the addition of cow cream to make it richer, gelatin to give it the consistency of yogurt and to improve the digestibility, honey to give it a delicious natural sweetness and vanilla to round it off. If you like you can also add some lime, lemon juice or fruit puree. If you want a richer cheesecake type consistency then double the quantity of gelatin and cow cream. This goats milk desert is nice eaten by itself or can be used as a topping.


Requires a 1.5 litre glass or enamel dish.


  • pinch Celtic sea salt.
  • 1 litre raw goats milk.
  • 200 ml double weight cow cream.
  • 1 tablespoon gelatin crystals.
  • 1/8 cup raw honey.
  • 1/4 teaspoon vanilla essence.
  • 2 teaspoon lime/lemon juice, optional.



Add pinch of salt and 3/4 cup of the goats milk to a small saucepan. Sprinkle gelatin over the top of the milk, stir and heat gently until the gelatin has dissolved.

In a separate bowl whisk the rest of the goats milk with the cow cream, honey, vanilla essence and optional lime/lemon juice, then pour over the milk in the saucepan. Stir briskly with a hand whisk. Tip the contents of the saucepan back into the bowl with the rest of the goats milk and stir vigorously. Pour into a glass or enamel dish and refrigerate.


1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32


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