Cows milk destroys me. But goat- it does me well! Its MUCH easier to digest and I have found that many people with sensitivity to dairy do just find with goats milk products. Its great for the lactose intolerant too! Last year at this time I was using the ever so popular coconut whipped cream type recipe for my holiday desserts. Soon after I developed an intolerance to coconut. So, naturally I’m taking a different approach to whipped cream this year.
I have been toying around with different ingredients and finally found a combination that has been working quite well for me. I found at my local wegmans Meyenberg Evaporated Goat Milk. Its not quite as thick as heavy cream- but its similar. Please note that this is the ONLY product that I recommend to make this recipe. Its a shame that goat heavy cream is not available on the market.. maybe one day!
This whipped cream in many ways is very similar to the regular kind. It gets big, fluffy and taste just the same. It does not have that “goaty” flavor that you instantly taste in say Feta Cheese.
However, because this Evaporated Goat Milk is not 100% cream it tends to deflate. I’m hoping to find a way around this in the future. I might try boiling the evaporated milk down further to try to condense the fat content.
My biggest recommendation is to whip it up minutes before serving dessert!
Goats Milk Whipped Cream
1/2 can (about 3/4 cup) of Meyenberg Canned Evaporated Goat Milk (Vitamin D)
1/2 tsp (or more to taste) powdered stevia. (I tried using real sugar and it literally melted the whipped cream)
1/4 + 1/8 Tsp. Xanthan or Guar Gum
1/4 Tsp Lemon Juice
- 30 minutes prior to making whipped cream place your bowl, the whisks to your mixer and the can of evaporated goat milk into the freezer. You want all three really well chilled. This step is extremely important.
- Once chilled move quickly- add the the bowl the milk, stevia, xanthan gum and lemon juice. Quickly beat on high the whipped cream until it thickens. You will notice it will stop thickening after a certain point (around 1 minute of mixing). Place the bowl with the beaters in it back into the freezer to re-chill for about 10 minutes.
- Remove after the ten minutes. Beat again (this time the whipped cream will be twice as thick).
- Serve immediately.
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