Just opened a quart of Meyenberg lowfat goat milk. Yeah, it's 9 p.m. on a Monday night. But sometimes cereal can be dinner. So I poured the milk, easy to digest and a friend to the lactose intolerant, some over my Kashi crunchy bits and had a try. Hate to say it, but I found a bit hard to swallow.
While the same color and consistency of cow's milk, It was pretty rich, and this was the 1 percent milkfat. And the aftertaste was so pungent that it invaded my sinuses. In fact that aftertaste conjures of the milk's sibling, goat cheese. My sense is that this would be great in a savory quiche. So now I'm going to troll http://www.meyenberg.com/?action=recipes and my own cookbooks to see how I might best use the rest of this quart of milk.