To tide us over the dry winter months I always freeze extra buckets of my goats nutritious organic milk - this is to make cheeses and yoghurt. I also measure off and freeze the exact portions required to continue making goats milk soaps. Because of the chemical process of saponification which causes the soap batch to reach high temperatures the goats milk needs to be at least partially frozen or it curdles (and ultimately flops) the soap. This week has already seen me busy with soap making as well as yummy cheeses.

Whether you want to benefit from bathing with moisturising goats milk soap, or enjoy eating it, the value of goats milk is endless: It is a natural antioxidant and high in amino acids as well as unsaturated fatty acids which break down dead skin cells. Goats Milk is anti-bacterial as well as being a natural alkaliser. Goats Milk contains selenium and zinc which fight sun damage. It is also packed with vitamins; particularly vitamin A which repairs damaged tissue and reduces wrinkles. The pH of Goats Milk is very close to that of humans. It is also a prebiotic, so if you eat it as cheese or yoghurt you get the double benefit of pre- and pro-biotic!

My favourite goats milk cheese is halloumi. The bonus is that the byproduct of the halloumi making process is ricotta! And I love using ricotta to bake quiche or even cheesecake although the best for cheesecake is the goats milk cream cheese. Ricotta is naturally sweet and crumbly compared to the more moist cream cheese. Although we are on rations at the moment we still get to enjoy the wonderful goats milk products as we watch the goatie tummies swell with advancing pregnancy. Soon the precious kids will be delighting us with their antics.