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Katherine’s Caprine Corner March/April 2019

Katherine Drovdahl MH CA CR DipHIr CEIT QTP answers your questions about pasture management, kelp for goats, deworming pregnant does, disbudding kids, and when to take kids home.

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Kat’s Corner: Dehorning Goats and Trail First Aid

Katherine Drovdahl answers reader questions about dehorning goats past the age of disbudding, what to do if your doe has a hard udder, and first-aid items to carry for your pack goats!

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Goat Meat Recipes: The Forgotten Food

Goat meat recipes may have slipped out of popularity in the United States, but goat is the most widely consumed red meat worldwide.

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Shearing the Pygora Goat for Mohair Fiber Collection
March 14, 2019 · · Ownership

Part of the fun of owning a Pygora goat is shearing day. Pygoras are one of the mohair goat breeds. Angora goats and various cashmere producing goats also produce mohair.

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Caring for Angora Goat Fiber During Winter
March 14, 2019 · · Ownership

Add to Favorites Do fiber goats need special care during the winter months? Caring for Angora goats and other fiber breeds requires a little more attention during the cold and …

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Improving Milk Stand Behavior Problems

Add to Favorites By Katherine Drovdahl MH CA CR DipHIr CEIT QTP We are going to look at several common causes of behavior issues on the goat milking stand so …

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Raising Goats Can Lead to Four-Legged Best Friends

Raising goats throughout your life can result in having hundreds of goats leaving hoof prints on your heart and memories that go deeper than the pages of a scrapbook.

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Build Your Own Small-Scale Goat Milking Machine

If you’re raising goats for milk, it pays to build your own goat milking machine.

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A Breakdown of Proteins in Curd vs. Whey
March 14, 2019 · · Home Dairy

Add to Favorites When making goat cheese, you end up with most of the protein in curd and lactose in the whey, but we can get a bit more specific …

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Goat Cheese with Ash

The history of ash in cheesemaking goes back hundreds of years to its use as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improved the surface molds and how they grew on fresh cheeses for ripening.

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