About the Author
Kate Johnson
Articles by Kate Johnson
Showing Dairy Goats: What Judges are Looking for and Why
Whether you acquired dairy goats with plans to show them or not, the characteristics that make for a good show goat often make for a good production goat, too. U
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Flavor Infusions for Goat Milk Cheeses
Whether you’re making soft or hard goat milk cheeses, sometimes you want to spice things up a bit with some different flavors, textures, and colors. There are a number of ways to add flavors to cheeses to make them even more festive and delicious.
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Goat Blue Cheeses!
I find there is something extra special about pairing the complexity of goat milk’s flavor with the richness of a good blue mold. The two blue cheeses here are among my favorites.
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Common Goat Hoof Problems
Goat hoof problems can cause lameness and lead to economic losses due to reduced food intake/weight gain, reduced milk production, and/or lower reproduction rates.
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Training on the Goat Milking Stand
Goats don’t come out of the chute knowing how to get up onto a goat milking stand, let alone how to stand still on one while you’re milking those sensitive goat teats!
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Bottle Feeding Baby Goats
There are reasons you might choose bottle-feeding baby goats over dam-raising them. Whatever the reason, you likely have many questions.
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Saving a Weak Baby Goat
While most kids will arrive perfectly healthy and will need little assistance from you, knowing what to watch for and how to intervene quickly may enable you to save a weak baby goat.
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Baby Goat Care: Bottle, Udder, or Both?
Before spring kids arrive, think about how you want to raise them. Will you bottle raise them, dam raise them, or do a little of both?
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Valençay Cheese and the Role of Ash in Cheesemaking
Valençay is a distinctive, pyramid-shaped French “bloomy rind” goat cheese that is sprinkled with an exterior layer of ash which helps to firm up the rind and aids in ripening.
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Three Simple Goat Cheeses You May Have Never Heard Of!
These three cheeses are quick and easy, yet many home cheesemakers and goat owners have never heard of them! The first two are traditionally made with goat milk, while the third is usually a cow milk cheese but is easily adapted to goat milk.
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