Goat’s milk fudge.

It is my beautiful daughter’s 11th  birthday tomorrow and as a special treat I decided to make her some of her favourite sweet. Fudge!

I used my home produced goat’s milk, from this morning’s milking, but you could use shop bought goat’s or cow’s milk.

I used the recipe on the website below but I used cow’s butter rather than goat’s butter and raw cane sugar rather than regular granulated sugar.


The most important part of fudge making is timing the boiling period and making sure that the temperature is high enough without scorching the mix. ( You can use a jam or confectioners thermometer to help)

Be aware that boiling fudge is risky. It bubbles furiously and can spit and pop hot mix out of the pan onto you and the surrounding area and the hot molten candy sticks easily to skin, so please be careful to keep young children and pets out of the kitchen whilst making it and be aware of this when making it


The boiling stage

Once it has boiled for the required time, you can test the fudge for setting by dropping a blob  of the hot mix into a glass of icy water..if it forms a solid ball it is ready.

Now remove the pan from the heat and set the base of the pan into a bowl of cold water,in order to stop it cooking.

Whilst it cools beat it well with a wooden spoon, this makes the resulting fudge smoother.

Before it has cooled totally into a solid lump in the pan, scrape it into a shallow tray lined with baking parchment. Smooth out to the edges. (You can now lick the spatula) haha

Cool totally and then cut into cubes, ready to serve.


If you want choc chips or nuts etc in the final product then add them at the almost cool beating stage.

I have ‘tested’ a couple of squares..just to be sure it is OK for my daughter of course..and it is deliciously creamy!



Homemade vanilla goat’s milk ice cream.

This is a recipe for a very easy basic custard style vanilla ice cream.

I made it using my own goat’s milk and my goose eggs.


2 pints of  fresh goat’s milk

2 vanilla pods

4 freshly laid hen egg yolks or 2 fresh goose egg yolks

4 oz caster sugar ( You could use honey)  Adjust amount depending on how sweet you like your ice- cream.

3 level tsp Cornflour


Heat the goat’s milk and the contents of the scraped out insides of the vanilla pods on the hob until  at simmering point. Do it slowly over a low heat. But do not boil.

Whisk egg yolks, cornflour and sugar together for a couple of minutes or so until sugar is almost dissolved.

When the vanilla infused milk starts to come to simmering point, take it off the stove and pour it in with the egg and sugar mixture, in a heatproof bowl ….and whisk continually, then return to  the pan and stir over low heat with a wooden spoon until thickened.

Allow to cool completely..Do not eat yet!  😉

After it’s cooled down, you’re ready to make ice cream!

Tip the custard-like mix into the frozen base of an ice cream maker. I got a basic Kenwood one from Freegle. You simply freeze the special double walled bowl overnight and the paddle sits on top of it  to stir your mix as it freezes. ….or failing that tip the mix into a tupperware tub and pop in the freezer.

A machine will stir the mixture as it freezes, saving you the work… but if you are doing it manually you will need to keep whisking the mix as it freezes..so check the freezer every 15 mins or so and whisk/stir thoroughly and then pop back in to freeze again.  Repeat for as long as it takes to get an ice cream consistency .

This mixing keeps the ice crystals small and allows the ice cream to be creamy rather than like sorbet..As it gets stiffer you may need to use a fork rather than a wire whisk.

Once frozen ..simply eat and enjoy!

This makes a gorgeous pale golden ice cream with tiny flecks of vanilla seeds in. Delicious and so easy!


Milk maid

Milk maid

My daughter milking Tansy. March 2013