Three Billy Goats Gruff and Other Tales - Center for Puppetry Arts

P-K & K: Cooking with Goat’s Milk
Learning Activities
Georgia Bright from the Start Pre-K Content Standards covered: Mathematical Development, MD
5 b (Uses mathematical language to describe experiences involving measurement); Scientific Development,
SD 1 c (Uses language to describe observation), SD 1 f (Predicts what will happen next based on previous
experiences). Georgia Performance Standards covered: Kindergarten, Science, Characteristics of
Science, SKCS4 b; Mathematics, Measurement, MKM1 d.
Objective: Students will describe where goat’s milk comes from and participate in a simple cooking activity
using goat’s milk.
Materials: (This will vary. Please see recipes below).
Procedure:
1. After attending a performance of The Three Billy Goats Gruff and Other Tales at the Center for Puppetry
Arts, ask students to name products that might come from a goat (milk, cheese, yogurt, meat, mohair/
cashmere) and how people use these products. In which countries are goats important resources?
Why? (Goats can thrive in mountainous and dry areas where other animals - such as cows - would not
be able to live).
2. Lead students in a cooking activity using one of the recipes below. Explain why measuring ingredients
is important to the end result. Ask students to predict what will happen next as each ingredient is
added to the recipe.
Cajeta (Mexican Caramel Candy)
3 cups sugar
2 tablespoons cornstarch
3 quarts goat’s milk
¼ teaspoon baking soda
Dissolve baking soda and cornstarch into 1 cup milk. Stir well to dissolve any lumps. Add rest of
milk and add sugar. Bring mixture to boil, stirring constantly while cooking. Cook until the mixture
is thick and looks like caramel sauce. Pour into jars, cool, and refrigerate. This makes a great topping
for ice cream and makes a delicious apple dip!
Goat’s Milk Ice Cream
4 cups goat’s milk
1 cup sugar
1 envelope unsweetened Kool-Aid® powdered drink mix
In a large bowl, combine all ingredients and mix well. Cover and place in a freezer for 4 hours or
until partially frozen. Remove from freezer and beat until large particles are fine to almost creamy.
Return to freezer for one hour. Serve.
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