Goat tutorial

Ten minute morning milking with Tim, Ariel, Esther, Petunia, and the babies: 

Be sure to watch with the CC on!

Cleaning the milking machine:

 

Be sure to watch with the CC on!

 Cheese recipes:

• Chevre - In the morning (warm), heat one gallon of milk to 85f, add cultures, cover and set aside. In the evening (cool), pour through cheesecloth and hang with a bowl under to catch drippings. The following morning, mix in salt and put in a jar in the fridge. 
• Paneer - Heat two gallons of milk to 185f. Turn off heat and let sit 10 minutes. Add three glugs (about a quarter cup) of vinegar, lemon juice, or lime juice to curdle the milk. Pour through cheesecloth and hang to drip for a few hours. Cut in cubes and freeze on a cookie sheet, then put in a zip-lock in the freezer for use in stir fries, using as you would tofu. 
• Gjetost -  take whey, the clear liquid left over from making chevre or paneer, and boil and boil and boil and boil and boil until it is reduced to a syrup (start with at least a gallon). When the syrup is thicker and thicker, turn the heat lower and lower. When the syrup begins to change to a solid, not a syrup, remove from heat and cool. Place in a jar and refrigerate. 

Build a milking gadget:

 

One break bleeding vacuum pump for about $25

Several feet of 1/4 inch food-grade tubing, about $0.17/ft

Two lead-free brass barbs to fit tubing, about $4 each

Two lead-free brass flare nuts to fit on barb, about $3 each

Washers to fit barbs and nuts

Thin rubber seals to fit barbs and nuts

A wide-mouth mason or Ball jar with lid

A drill with bit the same size as barb and nut to drill lid

An irrigation tip syringe large enough to easily fit teats 

Assemble all pieces. Make sure tubing is long enough to set on ground and reach goat on milk stand. Make sure tubing to vacuum pump in long enough to use comfortably.  Press tubing securely on to syringe. Use backing when drilling lid for cleaner edges.