Photo courtesy of fishermansdaughter's photostream
Once I got past my resistance to goat milk (merely on the grounds it was unfamiliar), I finally tasted it and found very little difference compared to conventional cow milk. However, goat milk has some benefits not found in cow milk.
The significant differences for me are: fat molecules in goat milk are small and stay in suspension, eliminating the damage on cell structure by the process of homogenization. Additionally, some people who do not tolerate cow milk (the A1-A2 debate?) often tolerate goat milk, which is all A2. It is the preferred milk in most of the world outside the United States.
According to The World's Healthiest Foods, goat milk is an excellent source of calcium, protein, phosphorus, riboflavin (vitamin B2), potassium and the amino acid tryptophan. I am using it to make yogurt, and fresh goat cheese.
Goat milk yogurt makes a wonderful base for savory dips. Simply mix in your favorite herbs and spices and serve with veggies for dipping, or as a spread on crackers. Top sliced tomatoes with goat cheese, fresh basil and drizzle a bit of balsamic vinegar and extra-virgin olive oil on top. YUM!