Photosynthetic cells contain chlorophyll and other light-sensitive pigments that capture solar energy. In the presence of carbon dioxide, such cells are able to convert this solar energy into energy-rich organic molecules, such as glucose.
Yes, you can add a little lemon juice or vinegar to the goat's milk to make it into a buttermilk or kefir. This will lower the pH of the milk, and allow it to release the CO2 stored in the sodium bicarbonate (baking soda), causing the bread to rise. Goat's milk generally has less fat and more vitamins.
Soy milk is (for most people) a similarly lactose-free substitute. Even for those who arenât sensitive to lactose, goat milk is much easier to digest than cow milk. Even though it has a higher fat content than cow milk, the fat molecules in goat milk are much smaller. This doesnât just make them easier to digest, but it also keeps the milk from separating in the refrigerator the way cow milk will.