What are you doing with your milk?

[kstaven]

Our Nubian doe is currently giving us a gallon a day. Last year we had to milk two of our Nigis at a time to have what we needed...now...we're STORING it haha.

We drink it raw. Yum! I tried to pasteurize it and it tasted terrible! We also make fresh cheese like cream cheese, cottage cheese and the like. I hope to venture into aged cheeses soon.

I personally prefer Nigi milk to Nubian milk. Nigi milk is higher in butterfat than the Nubian milk...so I have more cream to store off the cooled milk (need cream to make cottage cheese) and it's sweeter. Almost NO cream separates from the Nubian milk. Bit of a bummer.

I don't know much about goats but, it seems to me I read over on BYC that there is a separator for goats milk to separate the cream out?

With dairy goats assuming who has higher fat content by what separates is a mistake. goat milk is naturally homogenized for the most part. But this factor changes from breed to breed.

As to the comment on toggenburgs being non-fat in an earlier post. That is simply not true.

 

[ChickenPotPie]

As to the comment on toggenburgs being non-fat in an earlier post. That is simply not true.

That was my attempt at being silly. I know they're not non-fat. Just comparing to store bought cows milk that comes labeled. Each kind of store bought cows milk tastes a little different - vitamin D whole milk, skim or light milk, or fat free. There are definitely different tastes to the milk from different breeds of goat.

 

[kstaven]

toggs milk has a different texture because they have been historically bred for cheese production.

 

[ChickenPotPie]

Oh, wow. That is interesting. It IS a different texture. I had just read yesterday that Togg milk can add a lot to home made cheeses. Hmmmm.

 

[kstaven]

Almost all our Togg milk goes to cheese production and the rest to yogurt. I would like 10 more does in milk right about now.