Image by luxomedia
This cheese was just taken out of the brine, and the texture of it is quite firm but it spreads very creamy, not as crumbly as the cow’s milk. One quart of goat’s milk produced a small amount of cheese, perhaps one cup. The factors that may contribute to thinness is pasteurization, the structure of the goat milk is different (MCTs), more acidic, and the kefir predigested the solids to the point where it went right through the cheese bag. It would be preferable to use raw milk. Next time I will mix the goat and cow milk together. The leftover whey is so nutritious, it’s a great post-workout drink and can be used for brine and other recipes.
Question by Ol Jackrabbit: What is the best way to go about becoming a Goat Farmer?
with this present day economic situation, i believe that goats are the wave of the future. think about it, goats milk, goats cheese, goats meat, goat yogurt. the possibilities are endless. how would one start this most successful business?
What do you think? Answer below!
land,money,goats
Andy F
November 30, 2012 at 4:53 am
First decide on a location and check zoning. Buy land that will make a nice pasture with a well and electrical service. Build a barn and a building to process the food. Buy breeding stock maybe start small with 4 females and 1 male. Set them up with food and water and a barn and wait for them to have young. After the young are done with their mom start milking and use the milk to make the dairy food and make the young into meet when you have a customer.
It is cheaper and easier to raise rabbits as food. You can start with just a few in cages and will never need more than an acre unless you grow their food.
shipwreck
November 30, 2012 at 5:45 am