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Delamere Dairy Goats Milk Full Fat 1l

Price: £2.05
Available only in our Broughton Street shop

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Goats Milk Full Fat ingredients: Fresh, pasteurised, homogenised whole goats' milk

About Goats Milk Full Fat

Goats' milk has a refreshing, mild taste which often comes as a surprise to people who haven't tried it before. You can use goats' milk in exactly the same way as you would use cows' milk, in tea and coffee, on cereals and in your favourite recipes. For generations, goats' milk has been the milk of choice for many who are sensitive to cows' milk and/or soya. Or it can simply be a healthy addition to the whole family's diet.

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Please be aware that while we take every care to ensure the product information that is displayed on our website is correct, manufacturers often change their product recipes. This may affect nutrition, ingredient, and allergen information. Therefore you should always check product labels before use, and not rely solely on the information presented here.

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Why not try one of our healthy recipes using this product

Leek, Carrot and Feta Savoury Cake Recipe

Summary: This Leek, Carrot and Feta Savoury Cake is a delicious alternative to the more traditional sweet carrot cake. Perfect as the centre piece for an Easter lunch gathering, or a quick lunch served with a side salad, to take on a picnic or to serve cubed as finger food at a party. The cake freezes very well too, so it would make for delicious vegetable filled packed lunches too.

No added sugar Nut Free Vegetarian

Homemade Milk Kefir Recipe

Summary: Milk Kefir is a fermented milk drink similar in taste and consistency to thin or drinkable yoghurt. Milk kefir is a for more superior probiotic, though : while yoghurt typically contains 2 to 7 strains of beneficial bacteria, these are transient, i.e. they have a beneficial effect on our health while we consume them, but they do not have the ability to actually colonise our gut. Also, yoghurt doesn't contain any beneficial yeasts, which are very helpful when it comes to keeping pathogenic yeasts such as candida in check. In contrast, milk kefir usually contains over 20 strains of beneficial bacteria, plus over 10 strains of beneficial yeast, that have the ability to colonise the gut. It is thought that milk kefir originated in the North Caucasus mountains. The 'kefir grains' that ferment the milk (traditionally goat milk) are a combination of bacteria and yeasts in a matrix of proteins, fats and sugars. This symbiotic culture of bacteria and yeast (or SCOBY) forms white "grains" that resemble mini cauliflower florets. To make milk kefir, all you have to do is add the kefir grains to goats or cow milk (use the best you can find/afford, raw and organic is best, organic and un-homogenised is next). The bacteria will start eating the lactose in the milk, making them multiply. The milk kefir is ready when all or most of the lactose has been consumed. The milk kefir is then strained and the kefir grains are moved to fresh milk. With this cycle, you can make homemade milk kefir indefinitely, with spare kefir grains to share with friends and family as they multiply. Smoothies, salad dressings, soups, scones, pancakes and cakes, kefir ice cream, over muesli or granola, strained to make kefir cheese, are just a few examples of the numerous ways you can consume your milk kefir (other than just drinking it).

Alkalising Egg Free Gluten Free Grain Free No added sugar Nut Free Vegetarian Wheat Free

Gluten Free Leek, Carrot and Beetroot Savoury Cake Recipe

Summary: Savoury cakes are very popular in France. They are great to have for a light lunch with a green salad, or to take on a picnic. You can also cook them in mini muffin tins and put them in children (or adult) bento boxes. All time favourite savoury cakes include olives, pesto, sundried tomatoes, … This one is packed full with caramelised leeks and the grated beetroot and carrot somehow deliciously vanish in the cake … We use goats milk and yoghurt, as it is easier to digest than cow dairy. You could also use soy milk and soy yoghurt. Rapadura is made by evaporating sugar cane juice, leaving unrefined sugar. Rapadura is rich in nutrients with a lovely flavour. Kuzu root is a natural thickener used in Japanese cooking. You could use cornflour instead if you can not get kudzu, but while cornflour is low on nutritional value, the Japanese use kuzu in the same way we use Echinacea : it helps prevent colds, promotes good digestion, helps to ease aches and pains, and is even used in a hangover remedy, along with umeboshi plum, grated ginger and lemon juice. Not bad for a cake ingredient … And finally, please feel free to substitute the gluten-free flour for the flour of your choice. Spelt flour, for example, makes a more dense and nutty cake.

Gluten Free Vegetarian Wheat Free

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