Life Lessons from the Barnyard: Go(a)t Milk?

Life Lessons from the Barnyard: Go(a)t Milk?
Add to Favorites Go(a)t Milk? As fairly new dairy goat owners, many years ago, we learned one thing quickly: Once babies are weaned off their mother’s milk, you accumulate a lot, rather quickly. Even with only one milker in the barnyard, producing three to four quarts a day, that’s somewhere between five and seven gallons of fresh milk coming in each week. And although goat milk is deliciously creamy and sweet (especially that of Nubians), it’s a little too rich and high in butterfat for my family to drink straight, since we’re used to drinking nonfat cow’s milk. (Did you know that goat’s milk is naturally homogenized, which means it’s impossible to separate the cream from the milk without a mechanical cream separator?) So, not long after our first goat kids weaned, I decided it was time I learned to make goat cheese. Photo by Kate Johnson. I thought this

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