OUR TOP USES FOR OUR DAIRY GOAT MILK ~
New small farmers / homesteaders learn very quickly that their yields from their gardens or livestock is usually an ‘over’ supply during certain periods of the year, than an undersupply later. So, how do you manage all that so you have a supply year round? Then, when you have SO MUCH, what do you do with it?
At our farm, we’ve learned how to approach this with our organic goats milk in a way that produces the results we like. In this blog I will share our top uses then also explain the ‘process’ we go through to handle the milk as one use then sets the stage for the second use and so on. You’ll see what I mean in a minute.
Our uses for our goats milk are primarily the following in this order:
- MILK WE DRINK – We separate the milk from the cream to make low fat milk we drink and cream
- YOGURT – with some percentage of the milk we separate, we make yogurt (amazingly good)
- BUTTER – With the cream we make butter and buttermilk (the liquid left over from the butter making)
- SOAP – With the buttermilk we have we freeze it into 4 oz. blocks and later make organic buttermilk soaps
- CHEESE – If we don’t separate out the milk in the beginning – we make cheese and whey
- WHEY – From the whey left orver from the cheese making we add it as a protein mix into our healthy fruit shakes or give it to the chickens. By the way, in the olden days during the depression, farmers would give the chickens the whey as a protein replacement in winter when they had nothing else to feed their chickens. Our chickens love it.
- OLD RAW MILK – We use the old raw milk in our garden to enhance the soil. You can read much about the beneficial bacteria in raw milk that actually grows in the milk. There is much to read about on this subject.
As you can see, there is so much you can do with your surplus goats milk. Of all the items above, we freeze the extra drinking milk, butter, buttermilk for soap making and the whey. Then we can pull any of those ingredients out of the freezer when we need them when our does are not ‘in milk’.
Here is a visual of the steps we employ on our farm.
- First, each morning we milk out our goats. Here is our milking stand with Syria ready to be milked while she eats her grain.
2. Then we take the milk and it goes directly into our cream separator to separate the milk from the cream.
3. We then have milk to drink and extra milk for yogurt making. In addition, in that split of milk and cream, we now have cream to make butter and buttermilk.
4. With the buttermilk left over from the butter making, we freeze 4 oz. blocks of buttermilk for later soap making. When you use lye and buttermilk the buttermilk needs to be semi-frozen anyway due to the heat of the lye and the cold of the buttermilk necessary to get the temperature to the right level to create the chemical reaction needed to solidify and form soap (we add other organic oils as well to the soap such as lard, coconut oil, palm oil and essential oils for fragrance.)
5. Any of the above ingredients can also make soft cheeses, which we make on occasion but not as much as the items above. You can make cheese from whole milk such as mozzarella cheese and then ALSO make ricotta cheese with the left over whey, as well. The reason we make less cheese is that we eat more of the yogurt than we do the cheeses and that seems to consume our full farm yield efficiently and effectively without any milk waste at anytime of the year.
Raising dairy goats and making all of our own dairy products is a very rewarding aspect of our farm life. Along with the amazing products our dairy does provide us, they are very loveable and engaging little animals and fill our hearts with great joy. We sincerely encourage other homesteaders to think about investing in several dairy goats as well as we trust you will find the rewards equally gratifying. God Bless!