Milk Goats every day?
emyers
15 years ago
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seramas
15 years agolast modified: 9 years agonelda1234
15 years agolast modified: 9 years agoRelated Discussions
poll goat of cow milk
Comments (1)You could go back and read posts with reference to this subject, they may guide you, they are archived. A better than average goat will produce around 1 gallon per day, a decent cow will make you about 4 gals. Any surplus can be fed to pigs, poultry or to raise calves. I have had goats which produced milk with a slight flavor, some with a strong flavor, just as cattle. Its all waht you get used to....See MoreMilk goats
Comments (8)I've never had a pygmy goat, but I know quite a few people who have. The consensus seems to be that milking pygmies is a waste of time. Because of the tiny teats it takes much longer to get a cup of milk out of a pygmy than it takes to get a quart out of a standard dairy goat. The same is true of meat goats - 15 minutes to milk a Boer or Spanish goat, 5 minutes for a Nubian, Alpine, or Toggenberg. However, some people do milk pygmies and there's a link below with further information. I'd think it would be best to purchase stock from someone who'd been milking successfully, since their suitability for milking may be highly variable. Straining milk is standard procedure, even if you're feeding it to baby goats. You'd either want to have a stripping cup, which is a stainless steel cup with a built-in super-fine mesh screen, or a supply of milk filters, or both. When you're milking by hand, a hair or a bit of grass will invariably fall into the milk if you're not milking directly into a stripping cup. The Caprine Supply catalog (free) is a good resource for beginners. It has lots of informative articles to give you some idea of what you're getting into. You can request one here or call their toll-free number. http://www.caprinesupply.com/shop/ Here is a link that might be useful: Pygmy Goat Milk...See Moredairy sheep vs milk goat
Comments (29)Ooooh Cheese - my favorite topic! I have made lots of different cheeses over the years, but concentrate mostly during the summer time on soft cheeses, such as chevre (a french style cream cheese), feta, crottins, and camemberts. When I first got into cheesemaking, I stuck with soft cheeses, figuring it would be too much trouble to make the hard textured cheeses, but, I changed my mind after a couple of years. I milk my goats "through", meaning I don't breed them every year because they are big milkers (l gallon or more a day), and I milk them right through their breeding season and have milk year round. I milked one of my Oberhasli's continuously for 4 years. Milking them through is a nice contiunous supply of milk for me especially in the winter. That is when I make hard texture cheeses, such as parmesan and romano. It takes 4 gallons of milk to make one wheel of the italian cheeses. It also takes 4-6 months for them to age properly. So, I make these cheeses in the winter and age them in my basement, and then they are available in the summer. It is very satisfying to have shelves of your own cheese aging in the basement or wherever. The best source of cheesemaking information is The Cheesemaker's Manual by Margaret P. Morris. She is from Canada, and I also buy all of my cheesemaking cultures from her as well. She is a VERY nice person, Very knowledgeable, and a great resource for reasonably priced cheesemaking supplies. She has a website at: glengarrycheesemaking.on.ca. I own just about every cheesemaking manual published and hers is definitely the best. I teach cheesemaking workshops occasionally, and I tell any new cheesemakers to pick one cheese you want to make and perfect that technique before you move on to another one. It is easy to jump in and want to make all kinds of cheeses at once, but it can get complicated. I tell new people that cheesemaking isn't really hard, it is somewhat time consuming in that you have to pay attention to temperatures and cultures and try to keep ahead of mold growth if you are aging cheeses. I have also been selling my cheeses at the local farmer's market in the summer for the past 8 years. It has been a nice source of revenue for me as it helps pay the grain bill. I have also educated the northern portion of our city on the finer aspects of good goat cheese. Most people turn up their noses and tell me some horrible story about goat cheese they had that was awful. I usually tell them that most imported goat cheeses are fairly strong in taste and smell - but - fresh cheese is absolutely wonderful. I always have samples out for people to try and they love it (most of them anyway). I started out making cheese using goat's milk and vinegar to curdle the milk. It is an easy recipe, but after a while I couldn't stand the flavor. Making chevre is SOOOOOo easy and it is sooooo good and versatile that I was sold....See MoreGoat milk Keifer
Comments (9)You need real milk kefir grains to make REAL kefir at home, OR, the not-so-real powdered kefir starter which has little to do with real kefir grains - the powdered starters contain only a few of the good bacteria that makes kefir. Only real grains can be used over and over. These grains (which look like little gelatinous cauliflowers) will grow, and you divide them when they get about the size of a quarter, so you should have a never-ending source of them for life. Mine are about 15-years old and still going strong. The commercial product you purchased from the store isn't going to work because it probably has a sweetener and/or other ingredients. Homemade kefir is plain, not sweetened and flavored like the stuff from the store. You can add sweeteners and flavors after it's fermented, but not while the grains are in the milk. As an alternative to making kefir, you can use plain yogurt (I'd suggest Stonyfield Farm Yogurt because it not only contains the 2 strains of bacteria in most yogurt products, Stonyfield has 6 varieties of live, active cultures) and make goat yogurt. Keep in mind, yogurt and kefir are worlds apart. Kefir (made with real kefir grains) is actually much better for you than yogurt. Kefir has a smaller curd than yogurt, so it's easier to digest, especially for children. Yogurt is more difficult to make than kefir, when it comes to scalding the milk, the temperature window for adding the starter/culture, and the temperature for incubation. When making kefir I add 2 to 2-1/2 cups of milk (from a number of sources, including goat milk, but I mostly use powdered milk and coconut milk - also powdered and rehydrated) to a quart jar (usually cold from the refrigerator)and add kefir grains. Place a plastic lid on the jar and allow to ferment for 12-24 hours (the ambient temperature will determine how long - warmer temperatures ferment faster). That's it! After it's fermented, I remove the grains and either start another batch or rest them in 1-cup of milk in the refrigerator in a pint jar with a lid on tight until needed. I use kefir as a substitute for buttermilk, sour cream, cream cheese, and plain yogurt. I can drain the whey from the curd and make "cheese" like making yogurt cheese. Just drain it to the consistency you need. Once you have shaken or stirred the kefir curd, it will quickly become a liquid and you will have to use it as a liquid. It won't get thick again. The curd is more delicate than yogurt, plus, most commercial yogurt products, and some homemade recipes, include thickeners. Try to find some kefir grains from a person who already has them in use. If you can't find them, purchase them through Cultures for Health (http://www.culturesforhealth.com/). You will also find a wealth of information on the subject at the web site. Last point..... If you decide to purchase powdered kefir starter (which is how I first made kefir before locating real grains), you can save back 1/4-1/2 cup of the batch of kefir to culture another quart of milk. But since it's not real kefir grains, you can only do that for 2-3 quarts, but at least you get more bang-for-your-buck if using the powdered starter....See Moreemyers
15 years agolast modified: 9 years agoseramas
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