|There's A Goat in My Kitchen (Again!)|
|Kids in Orbit - Pan Feeding|
|The Bottle Rack Feeding Method|
We are building a creamery on the farm to bottle our milk and make yogurt and cheese. The creamery’s equipment is being paid for by a USDA grant but like all monies tied into the government, the project is delayed by funds disbursement. So as soon as we are inspected we can begin raw goat milk sales but will not be selling goat milk products until summer. As a result, we decided to keep the males on their moms so they will grow really fast and fetch us good prices for the Easter markets. The males that are nursing their moms are almost twice as big as the bottlefed males. The nursed male kids have 24/7 access to the mom milk bar and the females and bummer lambs (lambs without a mom) are bottle fed twice a day. We milk the does, pasteurize the milk and feed it back to the kids. Why? Mostly for prevention from caprine and ovine diseases such as CAE and Johnnes. We have used different methods over the years for raising kid goats. We’ve used a lamb bar or suck-it-bucket which is a bucket with ten nipples attached to it. The warm, pasteurized milk is poured in the bucket; the bucket is hung over the pen and the 12 goats go at it. The problem with this method is that some goats get more than others; when the fastest sucking goat is done it moves over to the next nipple and bumps the kid out of the way. The domino bumping continues and one or two kids get very little milk. The other method is pan feeding; most cow dairies pan feed their calves. The kids are not efficient at lapping milk like calves and digestion problems become a huge issue. Clots of curded milk are lodged in their rumens and they eventually die. The third method is the rack. Individual bottles with nipples attached are inserted into the rack and the rack is hung over the side of the goat pen. The design of the rack is not perfect. If you don’t supervise, the domino bumping occurs and the bottles pop out of the top of the rack. But this method is much more efficient than hand bottle feeding, which we are doing now. We are hand bottling 28 kids and lambs. When Riley was living with us, he was able to hold two bottles in each hand and one between his legs. The problem with the bottle acrobatics is that when one the first goat finishes – your hands are occupied and you can’t easily protect the fast sucking intruder from hijacking a bottle in your other hand.
The kid goats are bottle fed for eight to twelve weeks. The cuteness factor dissolves after a few feedings and everyone on the farm looks forward to the last bottle feeding of the season. The weaning process begins at about eight weeks – the kids are eating hay and pasture and small quantities of grain at this point. We bottle feed only once a day for a week or two and then every other week for a week. It is a great day when we can throw out the nipples, the soda bottles and store the rack in the top of the barn until its use next spring.
|Goats in Horse Barn playing King of Goat Mountain|
|The Hay Feeder Rubbed the Hair off our Noses!|
|Yearling Goats in Horse Barn|
Why goat milk versus cow milk? Most people who drink goat milk are not able to drink cow milk because of lactose intolerance. While goat milk has the same percentage of lactose and fat, it is easier to digest because the fat globules do not bind together and are more easily digested and nutrients more efficiently absorbed. Many people believe that goat milk tastes “bucky” or “goaty”. I enjoy dispelling this myth with the Udder Challenge – comparing the taste of goat milk to cow’s milk with adventuresome milk tasters. Over half of the tasters cannot distinguish the cow milk from the goat milk. If goat milk tastes like the smell of a buck or a goat, it is most likely because the milk was improperly handled such as leaving it unrefrigerated for a while.
Recipes for Goat Milk
Raw goat milk is the best. The milk holds the flavor of the grasses, herbs and browse that the goats are eating. The flavors of the seasons are celebrated in the fresh milk. In the spring, the goat milk has a green, tangy taste from new grass and is buttercup yellow from the dandelion flowers. When the mint appears streamside, the milk, even as it is milked out of the udders, wafts of fresh mint. By June and by July the distinct taste of wild thyme flavors the milk. In late summer, the taste of hawthorn berries, wild blackberries and raspberries dominates the milk. By autumn, the milk is deeper flavored and more concentrated with taste traces of leaves, mosses, earth and apples.
My favorite goat milk recipe is Cajeta, a Mexican caramel that is drizzled over ice cream or pound cake or eaten with a spoon right out of the jar.
2 quarts of goat's milk
2 cups sugar
1 large, plump vanilla bean, preferably Mexican, split open (or substitute 1 tablespoon pure Mexican vanilla extract)
1/2 teaspoon baking soda, dissolved in 1 tablespoon water
1. In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up. When the bubbles have subsided, return it to the heat.
2. Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about two hours.
3. The milk should be stirred regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
4. If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
5. When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.
It is difficult to make goat milk cream as goat milk is naturally homogenized. It requires a separator. We make a lot of goat milk fudge, ice cream and chevre. Spring's offerings of chives and dandelions mixed in the chevre is a little slice of heaven.
What is your favorite recipe with goat milk?