Goat Milk Ice-Cream

For those of you who don't know, I'm allergic (intolerant) to Milk.

Yeah, I don't relate to any of you because I'm not lactose intolerant. No, I am way cooler than that. I am intolerant to the protein in milk, called Casein. This is all found in cow, sheep and goat milk. The amounts vary and goat milk has the least which is nice for me, because we have found a delicious hard goat cheese and I just discovered this jewel in the natural foods ice-cream box yesterday (Food 4 Less)!

The website has a lot of nifty information on it as well as a wide display of flavors, which is more than I can say for Tofutti. Tofutti is quite scrumptious, don't get me wrong, but the only flavor I have liked so far has been Chocolate Cookie Crunch. The vanilla is more like a really sweet hazelnut and brings frosting to the mind when eating it. I have only tried the Chocolate Chip Mint (Rumplemint) of the Goat Milk Ice Cream so far, and am dying to try the vanilla. On top of everything, the Goat Milk brand is more on the natural food list than Tofutti. The latter is completely milk free (tofu based), but uses more ingredients and corn syrup I believe, which I try to stay away from as much as possible.

A little factoid about Casein in Goats Milk... click to visit the site for more informative inforama.

Milk Protein

Milk protein is comprised of about 80% caseins and 20% whey proteins. This is applicable to both cow's milk and goat's milk. The caseins are present in the form of micelles: these are large aggregates of protein and calcium phosphate. The number of small micelles is much greater in goat's milk than cow's milk.