Goat milk ice cream: the next big thing?Is goat milk ice cream the next big thing? Not only is the product drawing a lot of press where it has been introduced, but the International Ice Cream Association (IICA IICA Instituto Interamericano de Cooperación para la Agricultura (Spanish: Inter-American Institute for Cooperation on Agriculture)
IICA International Ice Cream Association (International Dairy Foods Association) ) has petitioned the USDA USDA,
n.pr See United States Department of Agriculture. to delete the current Federal Standard for goat's milk ice cream and instead allow marketers to simply make a statement on their products declaring that the source animal for the milk used in ice cream is from an animal other than a cow. In its petition, the IICA claims that having a separate standard of identity for goat milk ice cream is "unnecessarily duplicative and limits possibilities for the use of milk from other source animals." In other words Adv. 1. in other words - otherwise stated; "in other words, we are broke"
put differently , give goat milk ice cream a break!
Garnering the most news in this emerging category is Laloo's Goat's Milk Ice Cream, which was founded in the fall of 2004 by Laura Howard. Howard has caught the media's attention for having given up her Hollywood career as a television producer and, in her quest for a saner life, moved upstate to Sonoma County where she found her way to producing make her line of premium goat milk ice creams.
On the company's website, Howard explains that she gave up cow's milk for health reasons, but was not ready to give up ice cream, so she began experimenting with making her own ice cream from goat's milk, which she describes as being "as close to a perfect food as possible in nature." She notes that the chemical structure is very similar to mother's milk, with complete proteins that contain all the essential amino acids "without the heavy fat content and catarrh catarrh /ca·tarrh/ (kah-tahr´) inflammation of a mucous membrane, particularly of the head and throat, with free discharge of mucus.catar´rhal
n. producing materials of cow's milk."
Howard has positioned her company with in the "slow food" movement, which is aimed at combating the loss of food appreciation, among other qualities of life, fostered by "the world-wide homogenization homogenization (həmŏj'ənəzā`shən), process in which a mixture is made uniform throughout. Generally this procedure involves reducing the size of the particles of one component of the mixture and dispersing them evenly of food and the undermining of regional farmers." She explains that Laloo's goats "play on 350 acres of lush hills where they graze on green grass in the warm Pacific breeze," and notes that Laloo's is "Slow Farmed & Kitchen Fresh".
Howard's ice cream is available in a growing number of retail outlets throughout California, as well as in Oregon, Washington, and Hawaii, too. The line has gained favor with several leading restaurateurs in Sonoma County, as well as some of the trendier Los Angeles eateries.
In addition, the product can be ordered through the company website. The latter distribution service has garnered Laloo's much press attention, with write-ups in 2005 in Newsweek, Fine Cooking, Wine Enthusiast, Sunset, and the San Francisco Chronicle The San Francisco Chronicle was founded in 1865 as The Daily Dramatic Chronicle by teenage brothers Charles de Young and Michael H. de Young. The paper grew along with San Francisco to become the largest circulation newspaper on the West Coast of the , among others.
The upscale line retails at $6 per pint, with Internet orders running $8 per pint with a minimum order of 4 pints. Current flavors include Vanilla Snowflake, Black Mission Fig, Deep Chocolate (made with all natural 77% pure Scharffen Berger cacao cacao (kəkä`ō, –kā`–), tropical tree (Theobroma cacao) of the family Sterculiaceae (sterculia family), native to South America, where it was first domesticated and was highly prized by the Aztecs. ), Strawberry Darling, Molasses molasses, sugar byproduct, the brownish liquid residue left after heat crystallization of sucrose (commercial sugar) in the process of refining. Molasses contains chiefly the uncrystallizable sugars as well as some remnant sucrose. Tipseycake (molasses with oatmeal cookie pieces), Chevre Chiffon, Pumpkin Spice, and chocolate cabernet, made with locally produced cabernet sauvignon as well as the Scharffen Berger cacao.
In New York New York, state, United States
New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of , goat milk ice cream is one of the many products developed at the Lively Run Goat Dairy, one of the first commercial goat dairy operations in New York State, founded near the shores of Cayuga Lake in 1982. The farm currently has a herd of 116 Nubian, Alpine, Saanen and crossbred crossbred
progeny of a mating between two animals which are purebreds of different breeds, e.g. crossbred sheep are usually offspring of matings between merinos and British breeds. goats.
Flavors include almond, lemon and blueberry blueberry, plant of the large genus Vaccinium, widely distributed shrubs (occasionally small trees) of the family Ericaceae (heath family), usually found on acid soil. They are often confused with the related huckleberry. flavors, was a unanimous hit with our tasters. Made and distributed by a Rochester chef, the ice cream contains Lively Run chevre, as well as dairy milk, sugar, eggs, cream, and salt.
In Illinois, goat milk ice cream is being made at Joy-of-Illinois Farm, another member of the "slow food" movement and artisanal food movement. The small family farm is run by the Gioja family, who have been raising goats for 10 years. They maintain a small herd of i0 goats in the winter and 30 in the spring. The Giojas sell their goat milk products directly off the farm to customers, rather than at farmers' markets or elsewhere.