Kitchen Adventures of a MilkMaid

I know you’ve all been kept up in the wee hours of the night wondering what I do with the 7+ gallons of milk I get weekly. As the old adage goes “Mo milk, mo problems.” I’m here to help you understand a little more about what it’s like being a milk maid through my adventures in the kitchen using said milk.

So I tried a few new things- so as not to waste the liquid gold I work so hard to obtain every morning.


Sunday Morning:
I made Junket Pudding. What’s Junket Pudding? According to my all natural cheesemaking book:

“Junket-essentially partially digested milk- was commonly fed to children and invalids.”

Anything that can be described as partially digested invalid food sounds like something I want to eat. Plus the recipe sounded easy.

*please note- the milk wasn’t partially digested, I add an enzyme that makes it the equivalent of partially digested.

Anyways. It’s like a very simple milk pudding with cinnamon, nutmeg, cloves, and sugar. Easy peasy.

Also disgusting.

As you might have guessed.


Sunday Evening:

I made goats milk icecream to make up for the disgusting junket disaster. Except the ice cream machine has two settings: not frozen enough to work and too frozen to work. So then I just had chocolate goats milk full of sugar and eggs.  Tastes great.  Not really in any kind of conducive consistency to enjoy.  Thought popping it in the freezer would help – sort of like a rock hard fudgesicle.

Monday Afternoon:

Tired of failing miserably, I made goats milk caramel candies.  They are like little bites of heaven.  Heaven that’s filled with baby goats and rainbows.

But it cooked the thermometer and after being in the fridge for a couple of hours are now too hard to even get out of the pan.  I guess I can just lick the top until it all eventually dissolves.

Follow along as I spend the rest of the week trying to make: goats milk butter, chevre cheesecake, yogurt, and other types of cheese (other than chevre).

You know what I AM good at making?  Soap.  Get you some.


I really want to go on a long rant right now but it might also be because I’m hungry so I’ll talk about food instead.

I’m eating a zucchini a day, people.


They’re not even from our pitiful garden this year.  They’re from *gasp* the grocery store, but I don’t care!  They’re so good!  You should eat one every day too!  And a bunch of other veggies!  Because you really just can’t eat too many!


Serves 4


-1 eggplant
-1 zucchini
-1 yellow squash
-1 onion
-1 large tomato
-a splash or two of red wine
-1/2 cup water
-2 tbsp balsamic vinaigrette
-olive oil


  1. Chop eggplant and toss in heated skillet with olive oil.  Sauté while chopping other veggies.
  2. Throw onion, zucchini, and squash in the pan and sauté until just starting to get soft.
  3. Add tomato, wine, water, vinaigrette and sauté until most liquid has been cooked out/veggies are soft.
  4. Add rosemary, thyme, basil, salt and pepper as you see fit.
  5. Sautee for a few more minutes, give it some stirs.

Maybe even put some cheese on top.  Shovel it in to your face.  Because who cares.  It’s vegetables.

I really must run – a fire truck just went by and woke up all the coyotes.  I need to tuck them all back in.

Raspberry Clafoutis

I love fruit.  My grandparents in Washington always have this immaculate, wildly abundant garden that I would devour every time I visited.  Red raspberries will ALWAYS remind me of Washington and will ALWAYS remind me of them.  Scott, however, can’t eat most fruit and therefore I don’t bake a lot of pies, tarts, cobblers, etc. except when he goes out of town.  Then, I make myself a nice little treat and eat the whole thing in one sitting.

This one is so easy and SO pretty, I may just start making it a little more often.

Raspberry Clafoutis

-1/2 cup flour
-1/4 cup sugar
-3 eggs
-3 tbsp butter
-zest of 1 lemon
-1/4 cup plus 2 tbsp milk
-3 cups raspberries
-powdered sugar for dusting

  1. Preheat the oven to 350.  Butter a 9 inch pie pan.  Whisk the flour, sugar, and pinch of salt together.  Whisk in the eggs, butter and lemon zest until smooth.  Add the milk and whisk until light and very smooth.  Pour in pie pan and top with the raspberries.
  2. Bake for about 30 minutes.  Let cool.  Dust with powdered sugar and serve!  Or just grab a utensil/your fist and eat the entire thing.