These are some recipes I have found or been sent in the last couple of years. If you have a favorite recipe send it to me and I will put it up for all to try.

• 4 eggs
• 3 tbs sugar
• 3 cups sweet goat milk
• 1 tbs vanilla

Mix all together, pour into custard cups, then bake in moderate oven til a knife inserted comes out clean.

From DGJ May 1953 page 11

• 2 gal goat milk
• 20 drops vegetable rennet
• 1 cup buttermilk

Take 2 gal. goat milk, heat slowly in a large pot until it reaches a temperature of 180 degrees. (Unless you have a pasteurizer...) Take the pot and put it in a sink of cold water and ice, (good use for all those cold brix that came with your vaccines) and drop the temperature to a little less than 100 degrees. Add (20 drops of rennet dissolved in 1/2 c. warm water) and 1 c. buttermilk. Stir for 1 minute. Place the pot in a draft free place for 20 minutes, or until it sets up.Take a sharp knife and cut the cheese. Make 1 inch squares, then cut diagonally across the curds. Let this rest again for about a half hour. Pour into a pillowslip which you have set in a colander over another pot (so you save the whey- good for bread liquid, dogs/cats/ fattening hogs, fertilizer), hang the bag over the sink and let it drip for the rest of the day and overnight. Take down the cheese and whip it- whip it good. Then divide it up and add whatever to it. There is going to be a lot of it. Age some in the refrigerator for four days, and make Killer Cheesecake.

• Graham cracker crust (or the Keebler kind you buy made up in the pans)
• 4 eggs
• 4 cups sack cheese
• 2 cups sugar

Beat the eggs first, then add the rest of the ingredients, pour into the ready made crust, and bake at 350 degrees for 30-45 minutes. Let cool, top with cherry or blueberry pie filling, Jello,what have you.

Strain milk and fill jars with 2" head space, put 1/4 tsp. baking soda in each jar to prevent separation, put lids and rings on and place jars of milk in pressure canner. Put about 2-1/2 " of water in the bottom of canner then place lid on canner and close tightly. Bring pressure up to 10lbs. according to manufacturer's instructions for your particular canner. As soon as 10lbs. of pressure is reached, turn off heat and let canner cool off by itself until there is 0 pressure in the canner. Remove petcock of pressure canner and remove lid. Remove jars of milk and set on towel. Cover jars with another towel to prevent drafts. After milk is cooled, remove rings, label and store on pantry shelf. The milk should be the consistency of regular canned milk bought out of the store.

• 1 gal milk
• 6lbs slake lime
• 1/2 cup linseed oil
• 3 oz calcium carbonate

Mix all the ingredients in the order they are listed, Mixing each ingredient thoroughly before adding the next. Recipe makes 1 gal of paint.