Goat Milk Ice Cream…..What’s Next?

By Dawnie March 16, 2011

Those of us who live in Northern California are lucky, especially if you are interested in quality food. We have easy access to so many wonderful artisan food producers and growers. CSA (Consumer Sponsored Agriculture) box choices are aplenty, fresh and seasonal at your fingertips, and passionate people with visions scattered about.?   Three women are just such passionate people whose visions came to fruition. Dubbed the “G.O.A.T. Girls”, they know a few things about goats and goat milk products because they are truly pioneers in what they do, with years of experience behind them.

These successful ladies are Laura Howard of Laloo’s Goat’s Milk Ice Cream.

Surprisingly delicious and creamy, Laloo’s ® is made with 100% goat’s milk. It has that custard-like-old-fashioned-ice-cream-parlor-taste, with superior digestibility. Why goat’s milk? This magic elixir boasts more protein and calcium, and a natural structure with alkaline properties that allow lactose sensitive people to indulge! Smooth, rich and dense, Laloo’s ® rivals gelato, but with less than half the fat. So go ahead, eat twice as much!

Jennifer Lynn Bice of Redwood Hill Farm & Creamery

Redwood Hill Farm

Redwood Hill Farm is an award-winning, Humane Certified, Grade A goat dairy farm and creamery located in Sonoma County, California.  Family owned and operated for over 40 years, they are committed to making the best tasting and least processed goat milk, artisan goat milk cheese, yogurt and kefir.

and Mary Keehn of Cypress Grove Chevre

Today, renowned for its innovative range of fresh, aged and ripened cheeses — many invented by Mary — and internationally awarded for excellence, Cypress Grove is a leader in the domestic goat cheese market.

They’ve recently come together in a campaign to educate consumers about the multitude of health benefits and wide variety of goat’s milk products available to us, and that goats are green.

Rising in popularity here in the U.S., many people wonder if the goat variety offers any benefits over cow’s milk. Since cows and goats are both mammals, their milk is similar on many levels, but there are some differences that may offer advantages to some milk drinkers.

  • Goat’s milk is slightly lower in lactose, the sugar in both types of milk. People who are lactose intolerant (who can’t digest this sugar) may find they can tolerate a bit of goat’s milk.
  • Goat’s milk has a slight edge in calcium content, but both are excellent sources providing at least 30 percent of the daily value for this vital mineral.
  • The proteins in goat’s milk have been shown to be less allergenic than cow’s milk. While a true allergy to cow’s milk protein is not common, for those who suffer, goat’s milk may provide a nutritious alternative.
  • Goat’s milk is slightly higher in fat, but the form of fat differs from cow’s milk and may be more tolerable for the intestinal tract to digest.

So now, if your curiosity is peaked, head to one of their websites. Or better yet, head to Corti Brothers, Taylor’s Market, Whole Foods Market, or the Sacramento Natural Foods Co-op to pick up some goat cheese or ice cream to try.?   So what’s the G.O.A.T message? Goats are the “greatest of all time”.