My first kid was born two days ago. Yesterday, a more experienced goatherd friend of mine came over and looked at her and the doe. He suggested milking the doe out, as the kid wasn't taking anywhere near her capacity. So I've got a pint of colostrum in the fridge, which I need to strain, pour into ice cube trays, and freeze. That way if I have an orphaned lamb or kid next year... Breezy may not get it, but I understood exactly what was being said. This is my first kid, and my goat's first kid too. The goat was my now ex-wife's idea. Yes, I've grabbed a goat tit before and tried to get milk out of it, and I've been shown the proper technique, but that doesn't mean I really know how to do it. What Rob showed me was that new goats will not accept a human milking them right off. The first few milkings are going to be troublesome. Don't get mad when she tries to use her back foot to push your hands away. Don't get mad if she dumps the milk. She's going to learn that it isn't so bad, and she'll get used to it. He said that one of his kicked with both back feet, and he caught her feet in the air and held them for a moment. She calmed right down. You can feed that first milk (probably contaminated with whatever's on her foot) to the dog, pigs, cats, whatever. Just don't plan on having it for yourself until she's trained to milk. I have a milking stand, but since my goat is out with the sheep on rotating pasture, it wasn't handy. We milked her in the shelter, which is stock pannel arches covered with carpet. Eventually I realized I could just attach her collar to the stock pannel, and keep her back end between me and the wall. Yes, this means I'm bent down to milk. We'll see how that goes. I may bring out the milking stand but still clip her collar to the wall. For the first milking, it was good to have two people there. It looks like the easiest way to do this is going to be to bring a few wide mouth quart mason jars out and milk directly into them, as they have tight lids and all. I'll also have to figure out an easy way to bring out some warm, ever so slightly soapy water and a cloth to clean her with before milking. For cheese, I really want to learn to make mozzarella. It's something my ex used to make, and it only takes about a half hour to make. It uses citric acid, salt, and maybe a flavoring culture. All the stuff is cheap and available through places like New England Cheesemakers Supply, by mail order. Dan

I toss a log of goat cheese in my lasagna cheese mixture (ricottta, eggs, parmesan cheese etc.) I also make a beet/goat cheese salad with some greens and a viniagrette - either white truffle (yeah TJs) or last week I used a goood olive oil and Orange Muscat vinegar

There are the young and creamy goats, like petit Billy,https://www.google.com/search?q=petit%3Abilly&oq=petit%3Abilly&aqs=chrome..69i57j69i58.5193j0j8&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=qhlH7ULqVYz7kM: the there are the disks that you eat at the maturity of your liking like rocamadour,https://www.google.com/search?gs_ssp=eJzj4tTP1TewTC7MyzFgdGDwEirKT07MTUzJLy1SSCvKz01MTwUAqq0K8Q&q=rocamadour+fromage&oq=rocamadour+fromage&aqs=chrome.1.69i57j46j0l2.6952j0j9&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=cdZblJ_x3hNqoM: the the logs that tend to have the chalky central part, and a creamier exterie. Buche. https://bonjourlebon.fr/fromage-direct-producteur/90-36-SAINTE-MAURE-250G.html?utm_campaign=gshopping2020&utm_source=gshopping&gclid=CjwKCAjw8J32BRBCEiwApQEKgVjwZ6O0b1ER34QNDPshzevI8C1dxG6kcT1tuug6hSFVJTabGks1BhoCl6gQAvD_BwE https://www.google.com/search?q=buche+chevre&oq=buche+chevre&aqs=chrome..69i57j0l3.4403j0j4&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#imgrc=l_KKeNEfbZ2gCM:

I bet you can. You should give it a try using a small amount as a test and be sure to let us know how it worked. Clever you for thinking of it.... :-) I've made goat yogurt, drained it to the consistency of cream cheese and used it, but it takes a LOT of yogurt to get a small amount of drained yogurt substitute. There is also vegan cream cheese available - Tofutti (I've never tried it because I avoid soy as much as possible). I found this "interesting" recipe on-line and had it in my dairy-free file. Cream Cheese Frosting: ½ C Non-Hydrogenated Shortening ½ C Earth Balance Butter (or omit and add an additional ½ C shortening) ½ C Honey 1 Tsp. Creamy Almond or Cashew Butter 1½ Tsp. Apple Cider Vinegar 1½ Tsp. Lemon Juice ¼ Tsp. Salt (omit if almond butter has salt) 2 Tsp. Pure Vanilla 1 or 2 Drops Vanilla Stevia, optional Update - You can also add Solidified Refined Coconut Oil 1 Tbsp at a time to thicken as needed without placing in the fridge :)Blend all ingredients on low for 30 seconds or until well combined. Turn speed to medium-high and blend until smooth. Place in refrigerator 10 - 20 minutes to firm up if needed. Frosting hardens if left in fridge. Cream Cheese Frosting:Source: http://cassidyscraveablecreations.com/2013/09/carrot-cake-cupcakes-with-easy-cream-cheese-frosting-grain-gluten-dairy-soy-refined-sugar-free.html  -Grainlady