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This is a lovely, creamy, whole milk powder fully suitable for your best milk chocolate. Please don’t let the goat part of this put you off. There is no goat flavor.
I started experimenting with it years ago because my daughter had trouble with cow’s milk products.
It has some nice malty overtones (no maltose is added) and contributes a nice mouth feel due to the full fat content. For calculation purposes for your recipe it has following proportions
25% milk fat by weight
39% sugar (natural lactose, none added extra)
75% milk solids
(yes, that is more than 100%, the lactose counts as a ‘milk solid’).
I have a page for the Goat’s Milk Chocolate Recipe I use quite a bit. It gives full directions. If you use the following ratios (a little different from the recipe above), you can make a smaller batch of 45% milk chocolate.
9 oz Roasted Cocoa nibs. Go by your own tastes. (15%)
15 oz Cocoa butter (25%)
12 oz Goat’s milk powder (20%)
24 oz sugar (40%)
This milk will also work quite nicely for a White Chocolate.
For those drinking this, 1 lb will make approximately 1 gallon of milk. This also translates to about 1 oz or 3 T per 8 oz of water.
Finally, I was told the Canadian import tariff on powdered milk is around 250%, if you are ordering from there, you may need to take that into account.