When life hands you lemons, you are supposed to make lemonade. Well, I did that yesterday. Today, well today there was a mishap in the freezer. Instead of letting it get the best of me, I decided to get a project done that I have been meaning to do, but never had the time…. Today was the day I was going to make a batch of goat milk coffee creamer, whether I planned to or not.
They say you shouldn’t cry over spilled milk
I don’t know who “They” are but I almost cried today when I went to put up two half gallon mason jars of fresh goat milk. When I looked in our freezer, I saw that two jars had burst and I felt tangible pain. I started checking over my other jars and sure enough twelve half gallon mason jars were broken. I had a decision to make, either leave them in there and deal with each jar as we pulled them out to use it. Or fix it now while I had the chance. I’m not one to kick the can down the road, so I grabbed a milk crate and brought all twelve jars upstairs.
Finally after almost six hours, I finally had all of the milk melted, jars thrown away, and all twelve jars triple strained. I wanted to cry every time I found a glass shard, but this is precious milk. This is the only milk I can drink without stomach issues. And the only way I can get more is by breeding goats, and then waiting six months.
After everything was all said and done, I had managed to salvage all the milk except a few drops, only to run out of freezer bags. **facepalm** This is my life.
Now, I am not 100% sure what caused the jar failure. I have frozen mason jars for years and never had an issue. If I had to guess, I would say either a head space problem or half gallon mason jars shouldn’t be frozen. It doesn’t really matter since I won’t do it again, but it would be nice to know for the future.
Anyways, the whole point is I have one and a half gallons of goat milk that I need to do something with. I could refreeze them, and I may still but for right now, I am making coffee creamer. I may even try my hand at making cheese so stay tuned.
How to make Goat Milk Coffee Creamer
I’m going to start this with saying this, you do NOT need goat milk to make your own creamer. Any milk will work. However, since I have goats and gut issues, I use goat milk.
Allow it to heat for a few minutes to mix really well. If you are going to use any flavorings now is the time to add them. I’ll go over my flavorings below.
Pour into your creamer vessel, I use these if it’s going in the fridge, or old creamer containers if going into the freezer.
Allow to cool. Then store in either fridge or freezer.
That’s it! You don’t have to be some wizard to make creamer. If you don’t like “Foo Foo” creamer, just whisk your milk an condensed milk together. Done.
When you are ready to drink it, make sure to shake really well first.
All flavorings are based on a quart, so adjust your recipe as needed. Also start with small amounts and then add more if you want. It’s harder to take away than to add more.
1T cocoa powder 1t peppermint extract
Banana Nut Bread
1T Pumpkin spice flavor on this one, you can add additional cinnamon or cake batter to give it a more cake-y taste but test it first with just the pumpkin and see how you like it.
While I’m still mad about the jars breaking, I am glad that I was able to finally get around to making creamer for us. I just hate that it had to be like that. Oh, well.
Goat Milk Coffee Creamer
- 1 Thick bottomed pot
- 1 Spatula
- 1 Whisk
- 1 Quart Container
- 14 oz Sweetened Condensed Milk
- 14 Oz Milk
- Pour milk into thick bottomed pot and start heating on low
- Stir in condensed milk
- Add any flavorings you want
- Whisk together until combined. If using powdered flavorings this could take a while. Let sit for a few minutes and then whisk again. Repeat until most or all of the flavoring is dissolved
- Add to quart container and allow to cool before refrigerating
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