Jun 27

Get it? Goat Milk? Got Milk? I’m sorry, I couldn’t help myself, it was just too irresistible! But seriously, why goat?    Well if you live in the United States, you might be surprised to learn that goat is the most widely consumed meat on the planet.  In fact, about 70 percent of the red meat eaten in the world is goat meat.  For some reason Americans seemed to have become squeamish about goat meat, which puzzles me.  Not only is goat delicious, but it is healthy (lower in calories, fat, saturated fat, and cholesterol than beef, chicken, lamb, or pork) and sustainable.

In the July 2011 issue of Bon Appetit magazine, the subject of goat is brought up in a question sent in by a reader and the answer includes a mention of a book just published in April, called Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough and says that “If in five years we’re all eating goat burgers and goat chili, it’ll be because of this book.”  I happen to have a copy of this particular book, and I couldn’t agree more.  The book is described as a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. With recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, this book is sure to become the resource for this new frontier.”  Not only is the book spilling over with an incredible amount of information, but it’s written in a way that makes you want to jump in the car and go out to buy goat meat because you have to try so many of the recipes.  If anything can motivate someone to expand their horizons and dabble in goat, it’s this book.

Goat: Meat, Milk, Cheese---Cookbook by Bruce Weinstein and Mark Scarbrough

Coincidentally, a bunch of us started talking goat on Twitter last week, and so my friend Barb and I decided it would be fun to expand our own knowledge of all things goat and have some fun in the process.  So we are launching a “goatfest” that starts now and will end at the beginning of August, and we want you!  We’re calling the festivities “Goaterie”—a name dreamed up by a group of goat enthusiasts on Twitter that is a play on the word “coterie.”


We are challenging anyone willing to get out there and try out goat for themselves, whether it’s trying goat meat for the first time or cooking with it, or incorporating goat milk or cheese into a dish.  We can’t wait to see what you come up with!  In addition, we’ll be hosting two Twitter Chats where we’ll be discussing and learning from each other and some knowledgeable panelists, including Mark Scarbrough, one of the authors of Goat!

The first chat will be on Wednesday, July 13th, 2011 at 9pm EST.  We’ll be learning about various aspects of the goat farming industry, tips and tricks for cooking with goat products, helping inspire you to think of ways to cook with goat, etc!

The second chat will be on Monday, August 1st, 2011 at 9pm EST.  We’ll be sharing our experiences, talking about the things we’ve learned, etc.

In addition, there are prizes!! We already have some fabulous prizes lined up, including some copies of Goat, some incredible goat cheese from Cypress Grove Chevre, and a pan from ManPans.  So come on now! What are you waiting for? Goat to it!

To participate, you need to do a couple of things:

We would LOVE it if you would include the ‘Goaterie’ badge on your site with a link to this post in hopes that we can get more folks involved. Love it but not required! Goaterie

Publish your post(s) throughout the month of July; all posts using goat qualify; meat, cheese and milk. Multiple posts equate to multiple entries for prizes.

After you post each dish, add your link to the InLinkz Tool at the end of this post; include the name of the dish and in the field for a URL; be sure to include the permalink address to your post, not just a link to the home page of your blog. You only need to include it on one of our blogs, it will display on both this one and Barb’s.
It’s most important that you remember to include your post in the InLinkz Tool. Not only does that give everyone a chance to see what others are making, but it will let us know who has participated in the challenge (we need that to award prizes).

The contest links close midnight Eastern time, 8/1/11. We’ll select prize winners on 8/2/11 using random.org.

And make sure you follow the hashtag #goaterie to benefit from the ongoing goat discussion!

{ 26 comments… read them below or add one }

Averie @ Love Veggies and Yoga June 27, 2011 at 5:13 am

I just have to say, I love the widget/badge. IT’s tooooo cute :)


Fuji Mama (Rachael) June 27, 2011 at 7:59 am

Nisrine M.. June 27, 2011 at 5:20 am

I’ve had goat cheese and yogurt but never the milk itself. Intriguing info..makes me want to go buy it now!


Alan Cooke June 27, 2011 at 5:22 am

Sounds like a great idea! Count me in =) @alanecooke


Fuji Mama (Rachael) June 27, 2011 at 7:59 am

@Alan Cooke, Wahoo! Glad to have you!


Jessica June 27, 2011 at 5:29 am

As much as I love goat cheese, I just saw goat milk at my market yesterday and realized I would have no idea what to do with it. Looking forward to some inspiration!


Fuji Mama (Rachael) June 27, 2011 at 8:01 am

@Jessica, Yay!


Kulsum at JourneyKitchen June 27, 2011 at 5:30 am

That has been question forever Rachael. Why I don’t see enough use of goat meat! When the goat gets older its called mutton, which is what is the most preferred meat in India as red meat. Can a recipe with mutton be submitted?


Fuji Mama (Rachael) June 27, 2011 at 7:56 am

@Kulsum at JourneyKitchen, Yes! We’re using the term goat very generally! Anything that comes from that animal is fair game! Cannot wait to see what you do!!


JenniferA June 27, 2011 at 5:39 am

I love goat cheese, I’m intrigued by goat meat & I love Mark & Bruce! All signs point to my full participation. :)


Fuji Mama (Rachael) June 27, 2011 at 7:58 am

@JenniferA, Yay! Can’t wait!


Mark Scarbrough June 27, 2011 at 6:11 am

You KNOW I’m in.


Fuji Mama (Rachael) June 27, 2011 at 7:57 am

@Mark Scarbrough, LOL, phew! If you weren’t I’d have to hunt you down…. :)


Sharon June 27, 2011 at 7:47 am

I am in too!

I am gonna tackle some goats milk mozzarella this week…I bet it’s as good as the cow’s milk I have been making…and continuing on wiht the search for goat meat.


Fuji Mama (Rachael) June 27, 2011 at 7:58 am

@Sharon, Oh swoon! I’m dying over here, that sounds so good!!!


Abigail (aka Mamatouille) June 27, 2011 at 8:41 am

My mom took my sister and me off cow’s milk when we were little because we had a lot of ear infections, and on goat’s milk we never had any! There was a lady not too far from our house that had a goat (yes, in the city!) and we used to go to her house to buy milk. We were the odd family out in those days (70s and 80s) but now it’s becoming a lot more trendy. I guess my parents were ahead of their time.


Paulette (aka Girl Plus Fire) June 27, 2011 at 12:36 pm

Ooh, I love this! I’m a huge fan of goat milk and cheese, but do have to admit I prefer lamb over goat meat. But I’m willing to try new things!


averagebetty June 27, 2011 at 4:22 pm

Rachael, you inspire me so. I’ve never prepared goat but I love saying goatfest. And I love goat cheese. Goatfest! Goatfest! Go Goatfest!


Prerna@IndianSimmer June 27, 2011 at 8:03 pm

Oh how exciting! We cook a LOT with goat meat and milk in India and we crave for it here in the US where we can’t easily find good goat meat. I would love love love to join you guys and maybe share some of my favorite goat recipes too.
Watch out you might see some Goat curry and parathas coming your way pretty soon :-)
Love the event!!


Kim June 27, 2011 at 8:38 pm

Now I have to raise goats, too?!?!?!?!?! :P

Love the badge!!! Will see if I can follow along…



eda June 28, 2011 at 10:22 am

i became a fan of goat a few months ago when I couldn’t source lamb at my farmers market. the great jimenez farms convinced me to try goat (less gamey and more tender than lamb) and I’ve been cooking with goat ever since. love that you and barb are highlighting goat. i’d love to see how people are preparing goat. i braised goat shank in ras el hanout (http://edamame-eats.com/2011/02/locavore-project-part-2-with-some.html); made a Thai goat meatball sub (http://edamame-eats.com/2011/04/1393.html) and a goat manchego merguez (http://edamame-eats.com/2011/06/thats-right-im-abe-froman.html). Trying my hand at goat belly this week–thanks for raising the goat consciousness!


Kate@Diethood June 29, 2011 at 12:16 pm

I grew up on drinking goat milk, yogurt, and of course cheese. I lived in Macedonia and this is very normal out there. :)


Priscilla - She's Cookin' June 30, 2011 at 10:05 pm

We raised goats and grew up drinking goat’s milk and this was in the US :) Have never eaten the meat tho. Sounds like fun! I’ll try to follow the #


Meghan July 6, 2011 at 2:46 pm

Great idea! I’ve been on a goat cheese kick lately, and I’m trying to get others to use it in desserts!


JenniferA July 28, 2011 at 7:39 pm

Here’s my first goaterie post! Zucchini Summer Squash Cakes with Herbed Goat Cheese!



Chez Us August 1, 2011 at 1:31 pm

Okay, how did I miss this? would have loved to par-take in this event of expanding one’s tastebuds. I will just have to feed myself via all the delicious entries.

I remember the first time and probably the only time I had goat milk. It was 30 years ago – did I just age myself – and I was babysitting for a family during summer break. They raised goats and it was the only milk the kids drank. Now coming from a family that bought crappy 1% skim milk, goat milk was a bit scary. I made mac and cheese for the kids one day, using the goat milk. It was a wow moment for me and food as I had never had such creamy and tasty mac and cheese before. We are big goat cheese eaters at our house; we love them all! Have yet to get my hand on any goat to try cooking. Have heard only tasty things about it!

Great event – happy you are exposing folks to sustainable options!


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