Who milks goats and does not pasturize

[Hobby Farm]

Raw here too. We believe pasteurization kills all the good stuff along with the bad.

looking forward to making Kefir with fresh raw milk.........................................

We make a half gallon of Kefir everyday and it is always gone. Wife and kids aged 7, 3, and 2 all drink it. Kefir is soooooo good for the gut.

 

[SkyWarrior]

We drink raw, filtered milk. Our state offers licenses to sell raw milk if the goats are tested for Tuberculosis and Brucellosis annually and they test the milk 4 times (in separate months) every six months for bacteria counts (standard plate, coliform, and somatic cell). My children and I have always loved it by until we did the testing as part of the state licensure program my wife was very nervous about it. And to be honest it offers some peace of mind that my process is clean and my milk is safe. It always was before but now I know.

Alas, Montana isn't that forward-thinking.

 

[lovinglife]

Hobby, how long do you ferment your kefir and do you just drink it or use it in smoothies? I like to make overnight oatmeal with mine. You are supposed to use milk and yogurt but I just use kefir and I think it is pretty good. No cooking involved and its a quick easy breakfast to grab on my way out the door for work.

 

[kstaven]

We drink our milk raw.

But, as regards to making cheese, my wife makes a lot. A simle Chevre and a very sharp cheddar.

She brings it to a certian temperature, I can't remember what but its pretty hot and you keep it there for like 30 minutes.

For all intents that milk is pasturized.

Which you want for cheese making because you want to control the wild bacteria and add specific bacteria.

Edited: Asked my wife, 145 degrees for 30 minutes.

As a cheese maker I have to say you do not have to bring milk to those temps to make most cheeses.

 

[Hobby Farm]

Hobby, how long do you ferment your kefir and do you just drink it or use it in smoothies? I like to make overnight oatmeal with mine. You are supposed to use milk and yogurt but I just use kefir and I think it is pretty good. No cooking involved and its a quick easy breakfast to grab on my way out the door for work.

We ferment it for 24-36 hours, depending on the temp in the kitchen. We drink it both straight and smoothies. I do mine different than most. After fermenting, I put it in the fridge for 12 hours before straining and drinking. It make it very tart and thicker. I am amazed the girls will drink it straight.

 

[lovinglife]

I had a nice thick batch one time and gave my husband a glass, said here drink this...... LOLOL did not go over too good! It was VERY tart and tangy.... I may try a shorter fermentation time and just drink it. I know it is so very good for you..