Milk is the “white gold” that all who raise dairy or milk goats is after. Goat’s milk may be used just as cow’s milk, and is even used by those individuals whose systems cannot tolerate cow’s milk. Because a doe will not begin to lactate unless it first has a kid (as discussed before), the doe must be bred before it can be milked. The kids will nurse just long enough to get the all-important colostrum, and then will be bottle fed until weaning. However, some goat owners claim that they can still allow the kid to nurse on the doe once a day and have enough milk for their own use. This would most likely depend on the doe first and how much milk it gives per day, along with how much milk the goat owner needs for his or her own use. Others will not start milking until they have weaned the kids, at which point they will immediately begin to milk the doe so it doesn’t dry out.
Goat cheese is one of the most popular uses for goat milk.
Once the milking is done, the milk must be quickly chilled to below 40°F. This must be done within the hour. For small amounts (from just a few family goats), an ice bath should work fine. Putting the fresh warm milk into the refrigerator will not cool the milk down fast enough. There are commercial coolers available, but unless you are cooling six or more gallons a day, this is not a necessity. However, it will make the cooling process go much easier for the larger amounts. Once the milk is cooled, you will now need to decide whether you want to drink/use your goat’s milk raw or pasteurize it. This is essentially a personal choice.
Pasteurization involves the heating of the milk to deter bacteria. It can also help to eliminate the “goat” flavor that the milk can acquire if stored raw. However, pasteurization can also eliminate the good things in the milk. Because of this, some who pasteurize feel that thirty seconds at 160°F is better than thirty-five minutes at 145°F. It is also said that the milk has a better flavor when cooled quickly after pasteurization.
Goat cheese, when allowed to age, is a delicious addition to dairy recipes.”
All the same, raw milk is becoming more and more popular with people. Raw milk is just that: milk that has not been pasteurized, retaining all the natural nutrients that make the milk healthy, as well as having a better taste. Those against raw milk claim that it is dangerous because any bad bacteria that the milk may contain are not killed. However, if your equipment is clean and sanitary, your goats are well kept and healthy, and you follow the cool-down and storage processes properly, this should be a nonissue.
Whichever method you choose, just make sure that the entire process from start to finish is followed correctly, and you should run into few problems.
Draining the whey from your goat milk allows you to make use of it for other projects.
As discussed before, milk is best stored in glass. You can use bottles or even mason jars. It goes without saying that the milk and cream (if separated) need refrigeration; that being said, if you are overloaded with milk, you may also freeze or can it. Should you decide to freeze your milk, remember to leave room in your container for expansion. Do not fill containers to the top. And, although the use of plastic is not recommended for storing milk, if you are not comfortable freezing in glass, then don’t.
It should be mentioned that freezing milk actually keeps a fresher taste than canning, but if you need freezer space for other foods, you may find yourself needing to can your excess. When canning your milk, it should be fresh and not stored in the refrigerator for a few days beforehand; otherwise, there is a risk of curdling when using a pressure canner.
Goat milk whey is used in a variety of delicious recipes.
Goat’s milk also has many of the same uses as cow’s or sheep’s milk. You can drink it, cook with it, or make cheese with it. You can also make ice cream, yogurt, and kefir. See the “Recipes” section at the end of this book for some examples. However, some recipes will work best with raw milk, some may not be able to use pasteurized milk, and some may work with only fresh milk, not frozen or canned milk. If you separate the cream, you may also make butter and/or whipped cream.
On the nonfood side, you can also make soaps and lotions from goat’s milk.
Although milking your goats means a commitment from you, they will reward you with some of the best milk that you have ever tasted. Just remember that cleanliness for you and your goats, as well as your equipment, is paramount to a top-quality product.
Goat cheese comes in numerous varieties, depending on how it is prepared and aged.