Thousands of people are enjoying the great fresh taste of St Helen’s Farm goats’ milk.
The fresh, light taste of goats’ milk is just like regular milk, it comes in skimmed, semi-skimmed and creamy whole milk and is delicious on cereal and in tea and coffee.
The milk comes from British family farms and unlike other cows’ milk alternatives has nothing added to it to enhance the flavour or sweetness. It’s a naturally good source of calcium and other key vitamins and minerals.
As a natural alternative to cows’ milk many people also find goats’ milk suits them better because the different proteins and smaller fat particles are easier to digest.
Mild-tasting goats’ milk can be a good alternative for people who can’t drink cows’ milk – which is one of the most common causes of intolerance (especially amongst young children) in the UK.
Many people who can’t drink cows’ milk can drink goats’ milk – and claim their intolerance symptoms (such as eczema; asthma; bloatedness; constipation; digestive discomfort and catarrh) are reduced or disappear altogether.
If you discover that goats’ milk works for you and your family or you just enjoy its delicious light taste – then St Helen’s Farm produces delicious butter, a hard cheese, as well as a creamy soft goats’ cheese and new spreadable goats’ cheese too!
For delicious dessert options or breakfast table treats try goats’ milk yogurt in large family pots or smaller layered fruit pots and even ice cream all made with delicious St Helen’s Farm goats’ milk.
The St Helen’s Farm range is widely available at supermarkets like Tesco, Sainsbury’s and Waitrose.
Smoked salmon souffles
- 50g St Helen’s Farm goats’ butter (softened)
- 50g plain flour
- 300ml St Helen’s Farm goats’ milk
- 4 medium sized eggs, separated and the whites stiffly beaten
- 50g St Helen’s Farm goats’ cheese, grated
- 75g smoked salmon, chopped
- Salt and freshly ground black pepper, to taste
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Pre-heat the oven to 200° C / gas mark 6
- Place butter, flour and milk in a medium sized saucepan over a moderate heat. Bring to the boil, stirring continuously.
- Reduce heat and simmer for 1-2 minutes, until thick and smooth.
- Remove from heat. Beat in yolks, cheese, salmon and seasoning.
- Fold in egg whites. Pour into 6-8 greased ramekins placed on a baking tray.
- Bake for 15-18 minutes, until lightly browned and with a slight ‘wobble’.
- Serve immediately with your choice of salad.
Tip: to give a ‘top hat’ rise to the souffle, before baking run your thumb around the edge of each to create a groove.
For more information visit www.sthelensfarm.co.uk