Goat milk, for some of us, takes a little bit of getting used to. It definitely doesn’t taste like cow’s milk. If I’m being honest, some of us will never get used to it! I’ve heard it described as too tangy, too rich, too funky, and even skunky.
I know, hardly appealing. But what you need to know if you don’t like the taste of your goats’ milk is that it might be something you can help. There are many things that affect the taste and even texture, things you can influence or change to get better results. Below, I’ll give you seven tips for improving the taste of your herd’s milk.
The Right Diet Makes the Difference
This should come as no surprise to most readers. All kinds of dairy animals, goats included, need a good diet for the very best milk. For goats specifically, we want to improve sweetness and smoothness while reducing that funky, tangy taste.
To do this, you want to provide the highest quality hay you can get, or put your goats out on high-quality pasture with abundant, sweet grasses like alfalfa or clover. Of course, make sure they are acclimatized to them before you allow them to indulge freely.
Supplement their typical diet with choice grains or a dairy-optimized goat feed, but as always, be careful to avoid overdoing it to prevent bloat and other complications. Also, avoid feeding them any plants in the allium family – onions, garlic, leeks, and various other wild plants. These have a bad reputation for tainting the flavor of the milk!
Cleanliness is Paramount!
If you take nothing else away from these tips, make it this one: keep your girls as clean and sanitary as possible, and sanitize all milking equipment with religious fervor.
All of your goats should be given a clean, sanitary shave and trim to reduce the risks of contamination, and udders should be washed with warm water and soap, then given an antibacterial wipe-down immediately prior to milking.
Bacteria being picked up off the goats themselves or that is already present in your bowls, bottles, and other equipment greatly facilitates negative flavors and even spoilage.
Chill Fresh Milk ASAP
This is the very best tip I ever received concerning the improvement of the flavor. Warm milk is milk that gets funky or skunky fast. Accordingly, you should chill the milk as quickly as possible, even during collection. Keeping a milking bowl or other vessel ice-cold, and then immersing it in an ice water bath, can rapidly chill milk.
A thermometer might be handy here: try to get the milk to and then below 40 degrees Fahrenheit (5 Celsius) as fast as you can. If you can do this within 30 minutes, you should be golden, and if you can do it in under 15, you’ll enjoy fresh, clean, and smooth goat milk like you’ve never tried.
It might be an aggravation, but it can be worth it to collect smaller quantities of milk at once so you can get it into refrigeration in a more timely fashion. A few extra trips can make a huge difference in taste!
High-Heat Pasteurization Can Mellow Goat Milk Somewhat
If you choose to pasteurize your goat milk, and you really should, go for a fast, high-heat pasteurization at 161 degrees F (72 C) for 15 to 20 seconds. That’s all it will take to kill the germs, and I’ve noticed for goat milk that this high-temperature treatment tends to mellow the flavor somewhat, assuming you chill it rapidly after.
Depending on your setup and how you do pasteurization, this can put you under even more time pressure, but the results and the increased safety are definitely worth it.
Choose a High Butterfat Breed
You can get milk from nearly any goat, and smart herders know that dairy breeds are the best bet. But among dairy breeds, the ones with the highest butterfat content tend to make the creamiest, tastiest, and least objectionable milk.
Basically, if you want goats’ milk that is the least “goaty,” you should grab yourself a herd of Nubians or Nigerian Dwarfs; Nubians produce milk with a butterfat content of about 5% or a little higher on average, and Nigerian Dwarfs can hit up to 10%!
As a rule, the lower the fat content, the more susceptible the milk is to sharp or pungent flavors. Embrace the fat content if you want smooth, drinkable goat milk.
Store Milk in a Glass Container
This is an easy one, but I’m still surprised at how many folks won’t get out of their own way when it comes to bottling their homestead-fresh milk. Use a glass container. Not plastic. Glass.
Glass just works better in my experience. Even the best, modern plastic containers seem to impart some off odors, or maybe they facilitate those odors. But not glass! And make sure you have caps or lids that screw down tight and make a good airtight seal.
Old Timer’s Tip: Keep Bucks Well Away From Milking Does
You might not believe this, but did you know that if an intact, sexually mature, and horny buck is anywhere near your does when they are in milk, his very presence can taint the flavor of the milk? It’s true!
I learned this from one of my friends who is a fourth-generation goat farmer: the real nuts and bolts of the explanation varies, anything from the nasty odor of the buck himself affecting the milk to his hormones making the ladies hormonal with the same effect. Either way, there seems to be truth to thisone!
Managing Goat Milk “Tang” in Recipes
Cook It!
Whatever kind of recipe has you reaching for the goat milk, you’ll always get a milder flavor if you cook the milk one way or the other.
Whether you are making a delicious sauce or reduction, using it in baked goods, simmering, or doing anything else, high heat helps to break down the fatty acids that often give goat milk that unpleasant funkiness.
But even if your recipe prep doesn’t call for high heat, you still have options: consider high heat pasteurization to make the milk taste a little milder before incorporating.
Mask Taste with Stronger Flavors
If you can’t get rid of it, cover it up! Ignoring a problem is never a recipe for success most times, but it works in this case. If you are using goat milk in a sweet dish, go for warm, fragrant spices like nutmeg or cinnamon, and other baking spices – or reach for vanilla or anise extract.
They will easily overpower the funky goat flavor, and often the two make for a pleasant combination. This approach works especially well for baked goods or any other dessert that needs cooking.
For savory dishes, crank up the acidity or just toss in lots of herbs, garlic, or both. Balsamic vinegar is one of my go-to favorites if it works in the recipe, and goat milk along with strong citrus in the form of lemon or lime notes is wonderful. A robust and fragrant profile of spices and other flavors can do the same thing as the sweeter approach above.
Cut with Cow’s Milk Butter
Here’s a simple tip that can pay dividends. If a recipe calls for milk and butter, use your goat milk as indicated, but reach for cow’s milk butter.
Mind your ratios because you don’t want to overdo it, but sometimes adding a little bit of regular butter will smooth out that barnyard goat flavor that so many people find detestable.
Dilute with Water or Cow’s Milk
Sometimes there’s just nothing for it. If you can’t get past the flavor of goat milk, reduce it by cutting it with milk or water. A 50-50 ratio will usually do the trick.
Note that I greatly prefer to use cow’s milk rather than water here, so you don’t throw off your ratios. Some things can be prepared with water or milk, but not all.
Accentuate the Flavor with Certain Recipes
Goat milk is just downright funky much of the time, and as far as I’m concerned, that’s something that should be celebrated, not eliminated! If you haven’t been enjoying your kitchen experiments with it, stop tinkering and instead lean into it.
Recipes like Cajeta, a sort of Mexican take on dulce de leche, ricotta cheese, kajmak, and tzatziki (made with goat milk yogurt!) are all delicious on their own and even better with goat milk.
Tom has lived and worked on farms and homesteads from the Carolinas to Kentucky and beyond. He is passionate about helping people prepare for tough times by embracing lifestyles of self-sufficiency.