Goat's Milk Rich Moisturizing Pure Vegetable Oil Soap

Case of four boxes, each containing three 5-ounce bars of soap (12 total bars) Made with naturally homogenized farm fresh goat milk (not powdered) Triple-milled soap is created to be hard and long lasting Light, clean, mild fragrance is gentle and pleasant We combine an all natural soap base with fresh goat's milk and our original fragrance of essential oils which will leave your skin feeling soft and rejuvenated. 3 Pack Bars Ingredients Sodium Palmate, Sodium Palm Kernelate, Aqua (Water), Glycerin, Fresh Goat’s Milk, Fragrance, Palm Kernel Acid, Sodium Chloride, Potassium Sorbate, Tetrasodium EDTA, Tetrasodium Etidronate, Titanium Dioxide

Buttermilk & Goat Milk with Oatmeal and Honey

Our old-fashioned handcrafted natural soaps are created in small batches using a variety of natural oils, butters & botanicals from the U.S to the Rain Forest of Brazil, the hills of Italy , the Provencal countryside of France to ancient Egypt These ingredients are carefully chosen for their many benefits. Moisturizing, cleansing, & soothing just to name a few. The addition of 100% natural essential & fragrance oils makes our handmade soap a super sudsy, velvet like fragrant treat that will leave your skin soft & smooth Our Natural soaps are crafted using natural herbs, spices & clays and are scented with 100% pure essential oils. These completely natural soaps contain no artificial colors or fragrances. This specialty milk soap is richer in fats and emollients than whole milk. For centuries, milk has been used as a natural, soothing skin cleanser and skin softener. This gentle soap is made with buttermilk and goats milk both are natural, soothing skin cleanser and moisturizer. We add oatmeal which calms irritated skin and other oil which adds moisturizes to the skin. Buttermilk is a very mild soap, great for combination skin and has a luxurious lather.. We use fresh creamy buttermilk and fresh goats milk straight from farm in our soap. We never use powdered milk or water. This soap bar is good for ----combination skin with amazing luxurious lather. The honey is (organic ) sourced from a local hive.

Canus Soap Bar Products

We combine an all natural soap base with fresh goat's milk and our original fragrance of essential oils which will leave your skin feeling soft and rejuvenated. Value 3 pack bars Ingredients Sodium palmate, sodium palm kernelate, aqua, fresh goat's milk/caprae lac, parfum, sodium chloride, glycerin, DMDM hydrantoin, tetrasodium EDTA, tetradosium eridronate, titanium dioxide.

Goat's Milk Fragrance Free Bar Soap, For Sensitive Skin

Fragrance free, 3 Pack Bar Soaps are beneficial for those with extra sensitive skin. Made with all natural vegetable base oils. Sodium Palmate, Sodium Palm Kernelate, Aqua (Water), Glycerin, Fresh Goat’s Milk, Palm Kernel Acid, Sodium Chloride, Potassium Sorbate, Tetrasodium EDTA, Tetrasodium Etidronate, Titanium Dioxide My skin is sensitive and I had high hopes for this soap. Let me start by saying that it is truly fragrance free and has a wonderful lather and feel to it. But it is a milled soap and as such it dries my skin. I showered with it three times and my skin became so dry it was burning and itchy. I have switched back to my cold process soap. Now that I have 12 bars I will use it as a hand soap in the bathroom and probably give some as a gift. If you are used to supermarket soap or other hard, milled soap you will probably love this stuff. I *want* to be able to use it because I really do like the feel of it, but will have to settle for using it as a hand soap and not a shower soap.

Cape Breton farmer produces sheep cheese - CBC.ca

IP is over the quota
IP is over the quota
Cape Breton farmers are starting to make cheese from sheep's milk. (The Canadian Press)

A new type of cheese is now available for purchase in Cape Breton.

It's firm and tastes like old cheddar, but this fromage is not made from cow or goat milk. It's produced from sheep's milk.

Ron Muise, a farmer in Grand Mira North, located about 36 km from Sydney, said he never doubted the sheep cheese concept, but others had some questions.

"When we started this venture a few years ago now, people looked at me very funny and said, 'You're going to milk what?'" he said.

His company is called Wandering Shepherd Cheese.

The hard, cheddar-like sheep cheese is available now, along with yogurt and feta cheese made from cow's milk. His product list will expand in the spring when he can harvest and use fresh sheep milk.

The new product is prompting others on Cape Breton Island to breed sheep.

Estelle Levangie and her husband, Tim, have just started their own farm in Millville.

She said Muise's sheep cheese business is a good opportunity for them and for other new farmers.

"You will be able to process a lot of milk. Even if we get up to 100 or 200 head of sheep, it's not going to be enough production, so there's room for a lot more farms like us, Levangie said.

Another farmer in Mabou also plans to sell his sheep milk to Muise.

"Encouraging new farmers to get into ewe milk production has been very exciting. We were at the ground floor helping write the legislation and everything else and working with the department of agriculture," Muise said.

"We have one farmer who has purchased some ewes and another person up in Mabou who is getting 30 ewes from me next year. So, we've started an industry."

Muise said the growing local sheep milk industry is a boost for the island and for him.

"Giving me the option to buy local milk is going to be great — then I can concentrate on cheese making. Even though I'll still milk my sheep, I won't have to milk as many," he said

Muise said he plans to offer school tours of his farm and cheese production in the spring.

Responding to the Goatmilk Debates on Islam and Feminism: Part Two - Patheos (blog)

Recently, the “Goatmilk” blog hosted a debate, with the resolution: Islam is Incompatible with Feminism.  Speaking for the motion was Mohamad Tabbaa, and opposing it was Katrina Daly Thompson.

Not surprisingly, several MMW writers had something to say in response.  The reactions of Syma, Nicole, and Eren are shared here in two parts.  You can find Part One here.

Eren: Tabbaa talks about feminism but fails to make it clear that feminism is not a monolithic body, and arguably, is not a Western invention [Multiple Critique: Islamic Feminist Rhetorical Strategies]. As a matter of fact, a lot of the Muslim feminist scholarship go back to the images of A’isha and Umm Salama (two of the Prophet’s wives)[The Veil and the Male Elite] to draw on the fact that women have been involved and addressed by Islam and the Qur’an from the beginning. An important point is that, unlike Tabbaa’s interpretation of what feminists (he never fully explain which feminists he is talking about) are trying to impose on Islam,  many Muslim feminists do not dismiss and deem as useless the historical body of knowledge that permeates different aspects of Islam (Islam is not monolithic either). Instead, some Muslim feminists recognize that scholars are products of their own times, personal experiences and biases.

Nicole: We need Islamic feminist voices.  Platitudes like Mr. Tabbaa’s “oh the Quran is enough” don’t give Muslim women equal treatment in practice.  As Katrina Daly Thompson said in the counter argument,

“Feminism and Islam both need Muslim feminists—Muslim men and women who believe in the full humanity of women—to fight against gender discrimination within Muslim cultures and spaces.  When feminist demands—such as ending gender segregation in mosques—seem to conflict with the long-standing practices of orthodox Muslims, we need a space for open discussion and debate where feminist viewpoints and interpretations can be heard.”

This is the type of discourse we need concerning Islam and Feminism.  Not “Islam is sufficient” because right now in practice it isn’t, and it won’t be as long as men (like him!) are running the show in our masajid.

Syma: The truth of the matter is that feminists are not all privileged white women with college degrees. Feminism should not be equated with post-modernism; speaking from personal experience, I can say with great ease that many feminists are NOT post-modernists (personally, I don’t find post-modernism to be appealing at all, and I am a proud feminist), and the academic/cultural movement that is post-modernism is, to an extent, imposed upon the concept of feminism.  Furthermore, even if one does agree with the concepts of post-modernism, there is no logical connection between the goal of killing God and the academic concept of post-modernism. In fact (despite my disagreement with post-modern thought), given the infinite nature of God in Islam, I am inclined to say that the “endless possibilities” handed to us by post-modernism are all viable candidates for truth in the eyes of God.

Tabbaa’s argument reads like every conversation I’ve had with someone who thinks feminism isn’t relevant or important or compatible with their belief system.  Feminism is simple: the belief that all people, regardless of gender, are and should be equal in the eyes of society and God.  The rest becomes technicalities and matters of form that are not quite as important as the belief in egalitarianism. For this reason, I love feminism for one the same reasons I love Islam: to begin your journey in Islam, you must believe in the words of the Shahadah, and that is it.  The rest of your life is spent seeking and understanding how to make yourself better for God and better for mankind in the name of God.  Feminism feels totally compatible with Islam because its primary aim is to ensure that everyone remains equal, not just in God’s eyes, but society’s eyes as well.  My feminism is simply an extension of my worship of God, and I am sure that many other Muslim feminists feel this way as well.

Nicole: Using fifty-cent words and citing Barthes does not a valid argument make.  I’m going to lump him in the group of people Ms. Thompson calls “Muslims who don’t understand what feminism is.” Can somebody make him stop talking please? Next!

Editor’s Note: I am traveling this week and will not be able to moderate comments as quickly as usual; I apologise in advance for the delays.

Cookies and 'milk' for Santa - Emporia Gazette

Mother’s milk, cow milk, goat milk, soy milk, rice milk, almond milk. There are a lot of options when it comes to something white and healthy in your glass.

I always set out a little cup of milk and a plate of cookies for Santa Claus, just in case. You never know! But, what if Kris Kringle is lactose intolerant? Or a vegan? After all, he lives with those reindeer. There are options.

Soy Milk

Soy milk is pressed from whole soybeans. It has a nutty flavor and is nutritionally rich.

In Asia, fresh soy milk is made daily and sold by street vendors or in cafes. It is served hot or cold and is often sweetened for a beverage or flavored with soy sauce, onion and vegetables to make a spicy soup. Soy milk is also made into cheese and butter.

Soy milk is widely available, either in shelf-stable containers or in the refrigerated section. Once it is opened, the soy milk needs to be refrigerated and will stay fresh for about 5 days. Soy milk is often flavored with vanilla or chocolate.

Plain soy milk is an excellent source of protein, B-vitamins and iron, folate, magnesium, zinc and selenium. Some soy milks are fortified with vitamins and minerals and are good sources of calcium, vitamin D and vitamin B-12. Soy does not have the milk sugar lactose and is a good alternative for those who are allergic to cow’s milk. According to the USDA, children can drink soy milk after the age of one year. Infants under one year of age should be fed breast milk, commercially prepared infant formula or commercial soy milk infant formula.

One 8-oz. serving of original sweetened soy milk contains 100 calories, 4 g fat, 0 mg cholesterol, 8 g carbohydrates, 6 g sugar and 7 g protein. (www.livestrong.com).

Soy milk is a sturdy substitute for regular milk in cooking. Some other non-animal milks can be finicky.

BANANA-OAT PANCAKES

(www.soyfoods.com)

l/2 cup rolled oats

l/2 cup unbleached flour

1/4 cup soy flour

1 Tablespoon baking powder

1 1/2 cups plain soy milk

2 bananas, thinly sliced

In a large bowl, combine the rolled oats, unbleached flour, soy flour, and baking powder. Add the soy milk, and blend with a few swift strokes. Fold in the banana slices.

Pour 1/4 cup of the batter onto a hot nonstick griddle or pan. Cook for about 2 minutes or until bubbles appear on the surface. Flip the pancake and cook for another minute or until heated through.

Serve the pancakes with maple syrup, fruit spread, or applesauce.

Rice Milk

Rice milk is not as thick as soy or dairy milks, and has a somewhat translucent consistency. It is slightly sweet, so rice milk works best in dessert and beverage recipes (as opposed to mashed potatoes).

Rice milk is made from boiled rice, brown rice syrup and brown rice starch. Manufacturers often add thickening agents and may add sugar and also vanilla to make rice milk taste more like cow’s milk. There are several rice milk-based ice creams on the market that are tasty.

Rice milk is also good for people who are lactose intolerant and often fortified with niacin, vitamin B-12, vitamin A, vitamin D, calcium and iron.

One 8-oz. serving of original sweetened rice milk contains 120 calories, 2.5 g fat, 0 mg cholesterol, 23 g carbohydrates, 10 g sugar and 1 g protein. (www.livestrong.com)

This Latino beverage is refreshing in the summer and can be heated in the winter. Rum optional.

HORCHATA

(Cinnamon Rice Milk)

1 cup uncooked white long-grain rice

5 cups water

1/2 cup rice or soy milk

1/2 Tablespoon vanilla extract

1/2 Tablespoon ground cinnamon

2/3 cup white sugar

Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.

Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice, or heat gently in a pan for a hot beverage (I would use it to make cocoa).

Almond Milk

Milk made from almonds or other nuts has a creamy consistency and a nutty taste. Though they don’t taste much like dairy milk, and are best in non-savory dishes, baked goods, desserts, smoothies and so forth can all benefit from nut milk.

Almond milk contains no cholesterol or lactose. In the Middle Ages, almond milk was known throughout the Mediterranean and the Middle East where its position as a vegetable (being a nut that is the seed of a fruit of a plant) made it okay to drink during Lent.

Almond milk was also a staple of medieval kitchens because cow’s milk would not keep for long without spoiling, and would usually be turned into butter or cheese immediately. Those with nut allergies obviously should not use nut milks.

Almond milk can’t take much heat and will denature, losing taste, texture and nutrients. Acidic foods such as citrus, tomatoes or vinegar will cause almond milk to curdle.

Almond milk is usually made from filtered water, pureed almonds, evaporated cane juice (if sweetened), and is fortified with vitamins A, D, E and calcium. One 8-oz. serving of original sweetened almond milk contains 60 calories, 2.5 g fat, 0 mg cholesterol, 8 g carbohydrates, 7 g sugar and 1 g protein. (www.livestrong.com)

The almond oil in this recipe might be hard to find; if so, substitute vegetable oil and, if you want to, whisk it with a half-teaspoon almond extract for flavor.

ALMOND WHOLE WHEAT MUFFINS

Courtesy of Blue Diamond Growers

5 cups whole wheat flour

1 cup brown sugar, packed

2 Tablespoon baking powder

1 teaspoon sea salt

1 teaspoon ginger, ground or freshly minced

1 teaspoon nutmeg, ground

1/2 teaspoon cloves, ground

1 cup honey

4 large eggs

2 cups almond milk (such as Almond Breeze)

2 cups (15 oz.) pumpkin, canned

2/3 cup almond oil

2 cups raisins, cherries or currants, plumped

2 cups sliced almonds

Combine first seven dry ingredients in large bowl. Combine honey, eggs, almond milk, pumpkin and almond oil in second bowl and beat until foamy. Add wet to dry ingredients and mix until well blended. Stir in raisins and almonds. Fill greased muffin cups two-thirds full. Bake at 350 degrees for 12 - 18 minutes until golden and top center springs back when touched.

There are all kinds of other ‘milks’ out there: nut-based, legume-based, grain-based and even seed-based. Each has it’s own purpose and properties. It’s good to have a choice. Let’s get cooking!