Quest for Raw Goat Milk


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Yesterday we set off with the grand kids to buy raw goat milk for cheese making. We were not in time to see any milking, or to get close to the goats, but, as usual the scenery on the way to the farm was spectacular. Β We had a lovely misty view down North East Valley, affectionately known as The Valley to us, its inhabitants, with the rest of Dunedin’s hills in the background. To compensate for missing the goats we had a bit of a walk, a bit of a climb, some hiding behind the trees and collecting many different types of fungi that all seemed inedible to me.

I have propagated new cultures for the cheeses and will start making the real cheese tonight. Half will be Montasio, the other half a Cheddar. The goat cheese ricotta has been done and tastes delicious, very rich and creamy and with a much firmer texture that the cow milk ricotta I normally make. Romano, Caccio Cavallo and Parmigiano are on the list for May.

7 thoughts on “Quest for Raw Goat Milk

  1. Mmmm raw goats milk. I am hoping our goat will kid successfully this year and provide us with lots and lots of delicious creamy raw goats milk. Last year our poor malnourished British Alpine doe, Anna, came to us and was unbeknown to us, pregnant. She still birthed 2 premature kids and sadly also did not come into milk well due to her malnourishment. 8 months on and she’s put on a great amount of weight and is looking sleek and healthy and more than a little plump. We hold high hopes. πŸ™‚ Next year our Toggenberg/Boer cross doe Pandora will be put to buck and I am hoping she will do well for us too as her Mum is from a top milking line. πŸ™‚ Bring on the cheese making for real! πŸ™‚

    • How fortunate you are to have your own goats! How big a property do you have? A couple of liters of milk a day from one goat amasingly can supply one family with milk and cheese all year round. I don’t know the Boergoat’s milking ability as they are not renown for milking, but I suppose a half cast with some crossbred vigor can only do well. Good luck and good cheesemaking. I now have sourced some milking sheep, and will soon have sheep milk cheeses – looking forward to that

      • We have a semi-rural 1/2 acre with a seasonal creek that runs with storm water. We’re pretty lucky with our goats. I think, given Pandora’s mother and grandmother’s milk production history (my friend owns/owned them) then she should produce ok. She’s a lovely girl and the prettiest thing. πŸ™‚ Miss P, as we call her, will be put to kid mid to late next year so we shall see how she goes. I figure if she inherits half her mums milking ability and half her fathers milking lineage (presumably enough to feed a baby/babies) then we should be looking at around 4 litres a day still and even being the huge milk drinkers that we are, that still leaves us 1-2 litres a day from her to put to cheese making. Even if she produces only 3 litres daily there is still going to be enough to make cheese fortnightly I reckon. Still, it’s all speculation at this stage but I do know her mother is capable of up to 5-6 litres a day. πŸ™‚
        We also have a couple of lawnmowing sheep but the dream of milking sheep will not be ours I’m afraid. Lucky you sourcing the milk though. Do you know from which breed of sheep the milk is coming?
        How large is your property? I’m just new to your blog and I doubt that the kids will allow me the time to go back through your previous posts as much as I would like to. πŸ™‚

        • The sheep are East Friesians, a breed that has been imported into New Zealand only about twenty years ago. They are well adapted here and good milk producers. My property is a city block and very small, less than 1000 meters square, but I use it optimally with chickens, quails, rabbits and a healthy and very busy vegetable and fruit garden. I am glad you have a look at our postings from time to time, and I would like to share information. Have a good day and speak to you again soon. Back Yard Farmer

  2. Sounds like that goat’s milk ricotta would be incredible baked slowly and drizzled with honey and served with fresh figs…YUM! I am UBER impressed with how you guys make your own cheese! Hope to see a post about it soon πŸ™‚

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