- 250 ml/9floz goat's milk
- 100g/3 oz white bread
- Pour the milk into a saucepan.
- Remove the crust from the bread and dut the remainder into small pieces.
- Boil the milk and bread together for about 40 minutes or until the mixture thickens so that it resembles double cream.
- Put the resulting mixture to a food-processor and blend until smooth.
- Pour the mixture into a bowl and place in the fridge for about an hour.
- Serve chilled as a dip.