Beatriz Da Costa
Goat’s Milk & Buckwheat from executive chef Bryce Shuman of Betony in New York City.
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Goat’s Milk & Buckwheat

Bryce Shuman, Betony, New York City - January/February 2014

For 6 to 8 servings

Goat’s milk frozen yogurt:

  • 3 1/4 cups (800g) goat’s milk yogurt
  • 1 cup (200g) Kendall Farms crème fraîche
  • 1 1/3 cups (313ml) goat’s milk
  • 1 cup (235ml) whole milk
  • 1 cup (235ml) heavy cream
  • 3/4 cup (167g) trimoline
  • 3/4 cup (155g) granulated sugar
  • 1 1/2 Tbsps. (22g) ice cream stabilizer
  • 2 Tbsps. plus 1 tsp. (35ml) lemon juice
  • 2 tsps. (12g) salt
  1. Whisk yogurt and crème fraîche in large bowl; reserve.

  2. Heat both milks, cream, and trimoline in a saucepan, whisking occasionally, until warmed through; whisk sugar and stabilizer in a bowl; add sugar mixture to warm milk mixture; bring to just below a boil; remove from heat; strain through fine chinois into the bowl with yogurt mixture; blend with immersion blender until smooth; cool in ice water bath; stir in juice and salt.

  3. Process mixture in ice cream maker according to manufacturer’s directions; cover frozen yogurt in airtight container; reserve in freezer.

Buckwheat honey vinaigrette:

  • 1 3/4 cups (410ml) buckwheat honey
  • 1/2 cup (117ml) Cabernet vinaigrette
  • 2 2/3 tsps. (16g) salt

Whisk all ingredients in a bowl; cover; reserve.


  • 1 cup (250g) buckwheat groats
  • 2/3 tsp. (4g) salt
  • 2 2/3 cups (626ml) cold water
  • canola oil (for frying)
  1. Bring groats, salt, and water to a boil in a saucepan; cover; reduce heat; simmer until tender; drain; spread out groats on nonstick baking mat; dehydrate in dehydrator overnight; reserve.

  2. Heat oil in deep fryer to 350°F.

  3. Fry dehydrated groats until puffed, crisped, and brown; remove with a spider; place on paper towels to drain; season.

  4. To serve, spoon fried groats in center left of each serving plate; place a 2 tsps.–sized quenelle of frozen yogurt on top of groats, pointing toward 9 o’clock; place another 2 tsps.–sized quenelle of frozen yogurt above first quenelle, pointing toward 11 o’clock; spoon vinaigrette over and around.

What to drink: Hermann J. Weimer Riesling Finger Lakes Late Harvest 2012