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Posts Tagged ‘Goat Milk Yogurt’

Winter Goat Milk Shortage in Effect

Written by Sharon Bice on . Posted in Company News


Goats Are on Maternity Leave – Busy Having Kids!

Each year, during a brief period in the winter, we experience a shortage of milk for our yogurt, kefir and artisan cheeses. This is due to the fact that goats are seasonal in their milk production. Unlike cows that can reproduce year-round, goats have their baby “kids” only once a year during late winter through spring.

At Redwood Hill Farm and the other Certified Humane® family farms we source our milk from, we stop milking the goats during the last two months of their pregnancy. This resting or “dry period” gives the mother goat’s mammary system time to regenerate and allows her body to replenish with nutrients.

The timing and extent of the shortage can vary slightly each year. We do our very best to evenly allocate what we have available to our distributors. However, the amount of yogurt and kefir that reaches your store may change from week to week. Mother Nature and Mother Goat are only so predictable!

What can you do to find our goat milk yogurt and kefir during this time?

  • Introduce yourself to the dairy buyer at your favorite store, and ask him/her which day of the week the order for Redwood Hill Farm goat milk products comes in. If it is possible, plan to shop on that day.
  • If you are a regular customer who depends on our goat milk products each week, your dairy buyer may be willing to set aside some of the order for you.
  • Check with the other natural and specialty food stores in your area to find other sources of Redwood Hill Farm goat milk products.
  • Finally, please do check back with us at contact@redwoodhill.com as we may have updates on milk supply and fulfillment of orders.

Thank you for your patience and understanding as we care for our milking does and their precious kids during this special time of the year.

Rhubarb Upside-Down Cake

Written by Sharon Bice on . Posted in Recipes

Photo: Andrew Scrivani for The New York Times

We’ve combined fresh-from-the-garden rhubarb with a yogurt-vanilla cake batter, for a new dessert recipe that is as pretty to look at as it is delicious to eat. Enjoy this seasonal, easy upside-down cake with a scoop of homemade goat milk ice-cream for easy living! This recipe was adapted from a favorite of ours published by the New York Times. It’s a classic.

Your Top Sustainable Cheese Producer

Written by Sharon Bice on . Posted in Company News, In the News

CCM Issue 3 Cover

We are thrilled to be in Issue 3 of Conscious Company Magazine as a handful of the nations top sustainable cheese producers! Redwood Hill Farm Owner and CEO Jennifer Bice was interviewed about her woman-owned company and her 45+ year commitment to sustainability and the environment.

You can pick up a copy at Whole Foods Market, Sprouts, Barnes & Noble, Books-A-Million, and other local retailers—you’ll be supporting sustainable businesses.

CLICK HERE to read the full article.

Recipe: Mango Lassi Goat Yogurt Pops

Written by Sharon Bice on . Posted in Recipes


A creamy, naturally sweet goat yogurt popsicle—with flavors of your favorite mango lassi yogurt drink. Fresh mango is paired with coconut milk and drained Redwood Hill Farm Goat Yogurt for a warm weather, low sugar and healthful treat that kids of all ages will love to make as well as eat.

Recipe: Tasty Date Shake

Written by Sharon Bice on . Posted in Recipes


Sweet candy-like dates, cacao nibs and toasted coconut flakes are the ultimate complement to Redwood Hill Farm Vanilla Goat Milk Yogurt in this dreamy parfait.

Nutrition Information Per Serving:

Calories 333, Fat Cal. 110, Total Fat 11g (17% DV), Sat Fat 8g (40% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 84mg (4% DV), Total Carb. 60g (20% DV), Fiber 6g, Sugars 37g, Protein 7g, Vitamin A 4%, Vitamin C 0%, Calcium 22%, Iron 4%.

Percent Daily Values are based on a 2,000 calorie diet.

Recipe: Raw Goat Milk Feta & Sun-dried Tomato Spread with Basil

Written by Sharon Bice on . Posted in Recipes


The following recipe is from the Ceres Project’s “Nourishing Connections Cookbook”. Fresh and delicious because it’s made with Redwood Hill Farm Goat Milk Yogurt and Goat Milk Kefir, this dip pairs equally well with  crackers or crudite!


“Nourishing Connections Cookbook” is available!
We have a copy at Redwood Hill and I find myself picking it up often when looking to be inspired for a creative nourishing meal or from the heartwarming writing on improving my own diet. The links & resource section are wonderful as well.


Recipe: Making “Greek-style” Yogurt, or Yogurt Cheese

Written by Redwood Hill on . Posted in Recipes


Simple to do yourself in the kitchen

In many countries drained yogurt, called Lebneh, is served topped with olive oil and a mixture of spices called Zatar (available at many gourmet and Middle Eastern stores).

Strained or “Greek style” yogurt is easily made by simply draining plain yogurt creating a thicker consistency similar to sour cream.

This thicker yogurt may be used as you would sour cream or mayonnaise, as a dessert with berries and maple syrup, in smoothies and baked goods or as the base of a dip made with salsa or spices.The resulting yogurt can be used as a low calorie substitute for sour cream in dips, salad dressings or sauces. The slightly tart flavor adds a new zing to many recipes.