It occurred to me recently how many of my friends opt to use milk alternatives due to lactose intolerance or a general sensitivity to dairy products. Most of these people use almond milk or soymilk as their main alternatives. I’ve found myself to be a bit sensitive to both soymilk and cow’s milk, and while I do love almond milk, the cheese made from almond milk is difficult to find and not my favorite taste-wise.

There is another type of milk that is more closely related to cow’s milk than the almond and soy varieties, and has been used as the predominant form of milk in most parts of the world. This variety is goat’s milk. Goat’s milk is easier to digest than cow’s milk possibly because of the different fat molecules in goat’s milk that tend to remain in solution rather than cluster into globules as they do in cow’s milk. The protein molecules in goat’s milk seem to be more rapidly digested by enzymes as well. In addition, goat’s milk is more similar to human milk and, thus, a good alternative for mother’s feeding their babies.

In terms of nutrients, goat’s milk has a lot to offer. It has more calcium, phosphorus, potassium and protein than cow’s milk. It also offers significant amounts of B vitamins and tryptophan.

The goat’s milk product that I am most familiar with is goat cheese. Goat cheese is popular worldwide due to its flavor, texture and versatility. It can be eaten on a citrus salad, with nuts and fruit compote, or in risotto, just to name a few preparations.
A favorite recipe of mine incorporates grilled vegetables and creamy goat cheese in whole-wheat pita pockets; a nutritious, easy lunch or dinner that everyone will love! This recipe and endless other recipes that call for goat cheese can be found on the Whole Foods Market website or by clicking on this link