Today's delicacy...

[mammabooh]

...is vanilla pudding. Yummy! I made a double batch, so I used up 6 cups of milk and 4 eggs. Hubby will be so happy when he gets home!

[GoatsRus]

Did you use goat milk??????

[Alice In TX/MO]

Oh, yeah, goat milk pudding is PERFECT!

I usually make chocolate, but I've done vanilla and coconut.

I tried butterscotch, but wasn't successful doing that from scratch.

[Oat Bucket Farm]

That is awsome! Its so fun watching you enjoy your goats so much.

I have never made pudding from scratch, anyone want to share a recipe?

[LFRJ]

Warning Mammabooh: Prepare to gain weight! (or exercise lots more).

[TSYORK]

Originally Posted by Oat Bucket Farm

That is awsome! Its so fun watching you enjoy your goats so much.

I have never made pudding from scratch, anyone want to share a recipe?

8 Tbs of Flour or Cornstarch
2 cups of sugar
5 eggs (you can just use yolks and save whites for meringue)
4-5 cups of milk
2 Tbs Vanilla
1-2 Tbs Butter

Whisk flour or cornstarch with sugar till combined. Beat eggs and milk together, then add to the flour/sugar mixture. Cook in a thick bottomed pan or a double boiler. When thickened to desired consistency, pull off of heat and add Vanilla and Butter and whisk until full incorporated.

You can do other flavorings as well, like coconut, using coconut flavoring and shredded coconut..... it makes for some fabulous coconut cream pies.

[mammabooh]

Originally Posted by LFRJ

Warning Mammabooh: Prepare to gain weight! (or exercise lots more).

Hee Hee...I'm replacing the stuff I was already eating for the yummy stuff I'm making, so I hope it all evens out!

[mammabooh]

Here's the recipe I used.

Vanilla Pudding (I doubled everything, but here's the original)

3/4 cup sugar
3 T cornstarch or 1/3 cup flour
3 cups milk
4 beaten egg yolks or 2 beaten eggs
1 T butter
1 1/2 t vanilla

Combine sugar and cornstarch in heavy saucepan. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly (stir a lot...you don't want to have it scorch). Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs.

Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook until nearly bubbly, but do not boil. Reduce heat. Cook and stire for 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap (I didn't because we like the skin that forms!). Chill.

[mammabooh]

Originally Posted by GoatsRus

Did you use goat milk??????

Most certainly!!!

[April]

Have you done cajeta yet? It'll make you hug your goats... again!

[mammabooh]

Originally Posted by April

Have you done cajeta yet? It'll make you hug your goats... again!

Ooohhh...is that the carmel sauce? I think I remember some folks (maybe it was you) talking about it a while back. I'll have to check it out.

[Backfourty,MI.]

Alice made cajeta too that sounded so yummy!
So glad your having so much fun with your goats & getting so much out of them!

[LFRJ]

Reprint here of the Cajeta. Not sure which one of us posted it originally, but I copy/cut and pasted into my recipe collection, so it should be pretty much verbatim.

CARAMEL (aka Cajeta)

In a large pan, put 2 quarts milk, 1 tsp vanilla, and 2 cups sugar. Bring to a boil, remove from heat and add 1/2 tsp baking soda that has been dissolved in 1 tbsp of water. This will make the mixture bubble so use a big pan. Let that rest for about 10 minutes or until the bubbles are gone. Put pan back on burner and let it come to a boil at a low temp. I keep my electric stove on a 6 setting until it boils then I turn it down to a 4. It needs to boil for about 90 minutes so stir, stir, stir, particularly toward the end. You will see it turn color and reduce and when it's the color or caramel, you've got the best tasting stuff you can stand!

Here is the exact recipe if mine doesn't make sense LOL

Cajeta
2 quarts of goat's milk, cow's milk, or a mixture of the two
2 cups sugar
1 large, plump vanilla bean, preferably Mexican, split open (or substitute 1 tablespoon vanilla extract)
1/2 teaspoon baking soda, dissolved in 1 tablespoon water

In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.

Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.

You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.

If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.

When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use.

[mammabooh]

Thanks for the recipe! I'm thinking that this would be pretty good to serve for a family picnic over some homemade goat's milk ice cream this summer...or maybe drizzled over some apple pie.

[Oat Bucket Farm]

Originally Posted by TSYORK

8 Tbs of Flour or Cornstarch
2 cups of sugar
5 eggs (you can just use yolks and save whites for meringue)
4-5 cups of milk
2 Tbs Vanilla
1-2 Tbs Butter

Whisk flour or cornstarch with sugar till combined. Beat eggs and milk together, then add to the flour/sugar mixture. Cook in a thick bottomed pan or a double boiler. When thickened to desired consistency, pull off of heat and add Vanilla and Butter and whisk until full incorporated.

You can do other flavorings as well, like coconut, using coconut flavoring and shredded coconut..... it makes for some fabulous coconut cream pies.

Originally Posted by mammabooh

Here's the recipe I used.

Vanilla Pudding (I doubled everything, but here's the original)

3/4 cup sugar
3 T cornstarch or 1/3 cup flour
3 cups milk
4 beaten egg yolks or 2 beaten eggs
1 T butter
1 1/2 t vanilla

Combine sugar and cornstarch in heavy saucepan. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly (stir a lot...you don't want to have it scorch). Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs.

Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook until nearly bubbly, but do not boil. Reduce heat. Cook and stire for 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap (I didn't because we like the skin that forms!). Chill.

Thank you both!!

Originally Posted by LFRJ

Reprint here of the Cajeta. Not sure which one of us posted it originally, but I copy/cut and pasted into my recipe collection, so it should be pretty much verbatim.

CARAMEL (aka Cajeta)

In a large pan, put 2 quarts milk, 1 tsp vanilla, and 2 cups sugar. Bring to a boil, remove from heat and add 1/2 tsp baking soda that has been dissolved in 1 tbsp of water. This will make the mixture bubble so use a big pan. Let that rest for about 10 minutes or until the bubbles are gone. Put pan back on burner and let it come to a boil at a low temp. I keep my electric stove on a 6 setting until it boils then I turn it down to a 4. It needs to boil for about 90 minutes so stir, stir, stir, particularly toward the end. You will see it turn color and reduce and when it's the color or caramel, you've got the best tasting stuff you can stand!

Here is the exact recipe if mine doesn't make sense LOL

Cajeta
2 quarts of goat's milk, cow's milk, or a mixture of the two
2 cups sugar
1 large, plump vanilla bean, preferably Mexican, split open (or substitute 1 tablespoon vanilla extract)
1/2 teaspoon baking soda, dissolved in 1 tablespoon water

In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.

Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.

You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.

If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.

When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use.

Oh, I completely forgot about this. I am so going to try this!

[mammabooh]

Originally Posted by April

Have you done cajeta yet? It'll make you hug your goats... again!

It's on the stove right now!