We have partnered with Meyenberg to share some scrumptious methods to make use of their European-style goat milk butter—it is wealthy, creamy, and uber-delicious—in your baked items, and blend up your kitchen routine.
I’m not a lot of a baking fan. A bizarre factor to confess in the beginning of a narrative about baking, I do know, however it’s the reality.
For me, baking has at all times felt an excessive amount of like science: so regimented, so measurement-focused, so depending on the actual correct quantity of baking powder (or else). The place common cooking felt experimental and playful, baking appeared like a band relegated to enjoying their biggest hits—milk, sugar, eggs, flour—night time after night time.
That stated, I’ve at all times beloved to eat baked items. There’s no denying the ability of a chewy-crisp chocolate chip cookie nonetheless heat from the oven, or the primary moist chew of a carrot cake slathered in icing. So I figured it was my process to seek out the enjoyable in baking, to make use of new approaches and components to maintain issues from feeling rote.
Enter: goat milk butter.
I really like goat cheese, whether or not it’s crumbled right into a salad or smeared onto a grainy cracker with a dollop of blueberry jam. Goat milk butter, then again, is a brand new frontier for me, whilst somebody who makes it her mission to strive just about every thing. This dairy product isn’t only a gimmick, although—it is a worthy addition to any kitchen (and it has just a few advantages old-school butter would not).
For starters, it has a decrease melting level than butter created from cow’s milk, so it softens extra rapidly, which means it’s nice for spreading on toast, a contemporary batch of muffins, you get the thought. In baked items, goat milk butter makes for the right swap: Substitute it in your favourite recipes, be they candy or savory, utilizing a one-to-one ratio and you may discover a distinction in taste and texture (each improved, for my part).
Just lately, I experimented with subbing in goat milk butter for normal butter in just a few already-stellar baking recipes. The outcomes? Nicely, they made me a believer.
First, it gave the all-buttah pie dough in my bourbon-apple galette an unbelievable flakiness and made it simple to roll out. Plus, it gave the style of the syrup I drizzled onto the apples a brand new, nutty richness.
It added an earthy adjustment to my buttermilk pound cake. The feel was dense however nonetheless velvety-smooth, and the flavour had a tang that, blended with the silky sourness of the buttermilk, pushed this recipe past the peculiar. The subsequent time I make this, I am going to high a slice with blackberry preserves and contemporary whipped cream.
The luxuriously chewy blondies I baked had a complexity that made them really feel like greater than the sum of their elements. The goat milk butter performed completely with the chocolate chips and pecans, with its earthiness taming the sweetness of the general recipe. I went off-script a bit and added in some butterscotch baking chips—they, too, have been complemented by the goat milk butter. (My boyfriend simply shook his head and saved saying between bites, “Oh boy. Oh boy.”)
This text was up to date 11/27/23.
Have you ever tried baking with goat milk butter? Tell us within the feedback!
In partnership with Meyenberg, we’re sharing how their goat milk butter generally is a baked items game-changer—whether or not you make cookies, rolling out dough, or cooking up a killer cake. With an earthy, nutty tang, goat milk butter offers a complete new taste profile to particular candy treats and on a regular basis dishes alike. Bonus: It’s kind of simpler to digest than merchandise created from conventional cow’s milk, due to goat milk’s smaller-size fats particles and decrease lactose content material.
