Her full name is Queen Anne's Lace, The Goat. (Or, as our youngest used to say when he was learning to talk, "Een-ahn-uh-ate, yah oat.") During most of her lactation, she was giving plenty of milk for our three children. There's really no need to ha
On top of their other food allergies, our kids are lactose intolerant. My wife takes the raw goat milk and cultures it into a Swedish drink called fil mjolk (pronounced "feel milk" in English) that they can consume. It's similar to yogurt, and our kids love it. As for me, I save a little of the raw milk and use it on cereal. Raw milk is wonderfully rich and creamy; it's unfortunate that raw milk is almost impossible to find unless you have your own dairy animal. When we have lots of extra milk, I put it in quart mason jars, screw the lids in place, and set those jars out on the counter at room temperature. About a week later, the solid curds separate from the whey, yielding an amazing --- and simple --- soft goat cheese. We feed the whey to the chickens, and keep the cheese in the fridge. I use it on tacos, in chili, on bagels, and with scrambled eggs or omelettes.
One important thing we learned early on: goats are related to deer, not sheep or cattle. Therefore, goats are referred to as "does" and "bucks," like deer. Say "doe" and "buck," and people will know that you know goats. Say "nanny" and "billy," and people will think you're an amateur.
We do have a second goat, but she's been suffering from mastitis for several months. As we haven't needed her milk for the children until now, we've been either feeding her milk to the dogs/chickens or making cheese with it. This week, we've begun treating her mastitis more aggressively, and hope we can get it cleared up enough to be able to culture her milk. (Mastitic milk does not culture well.) Stay tuned.
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