Cape Breton farmer produces sheep cheese - CBC.ca

IP is over the quota
IP is over the quota
Cape Breton farmers are starting to make cheese from sheep's milk. (The Canadian Press)

A new type of cheese is now available for purchase in Cape Breton.

It's firm and tastes like old cheddar, but this fromage is not made from cow or goat milk. It's produced from sheep's milk.

Ron Muise, a farmer in Grand Mira North, located about 36 km from Sydney, said he never doubted the sheep cheese concept, but others had some questions.

"When we started this venture a few years ago now, people looked at me very funny and said, 'You're going to milk what?'" he said.

His company is called Wandering Shepherd Cheese.

The hard, cheddar-like sheep cheese is available now, along with yogurt and feta cheese made from cow's milk. His product list will expand in the spring when he can harvest and use fresh sheep milk.

The new product is prompting others on Cape Breton Island to breed sheep.

Estelle Levangie and her husband, Tim, have just started their own farm in Millville.

She said Muise's sheep cheese business is a good opportunity for them and for other new farmers.

"You will be able to process a lot of milk. Even if we get up to 100 or 200 head of sheep, it's not going to be enough production, so there's room for a lot more farms like us, Levangie said.

Another farmer in Mabou also plans to sell his sheep milk to Muise.

"Encouraging new farmers to get into ewe milk production has been very exciting. We were at the ground floor helping write the legislation and everything else and working with the department of agriculture," Muise said.

"We have one farmer who has purchased some ewes and another person up in Mabou who is getting 30 ewes from me next year. So, we've started an industry."

Muise said the growing local sheep milk industry is a boost for the island and for him.

"Giving me the option to buy local milk is going to be great — then I can concentrate on cheese making. Even though I'll still milk my sheep, I won't have to milk as many," he said

Muise said he plans to offer school tours of his farm and cheese production in the spring.

Responding to the Goatmilk Debates on Islam and Feminism: Part Two - Patheos (blog)

Recently, the “Goatmilk” blog hosted a debate, with the resolution: Islam is Incompatible with Feminism.  Speaking for the motion was Mohamad Tabbaa, and opposing it was Katrina Daly Thompson.

Not surprisingly, several MMW writers had something to say in response.  The reactions of Syma, Nicole, and Eren are shared here in two parts.  You can find Part One here.

Eren: Tabbaa talks about feminism but fails to make it clear that feminism is not a monolithic body, and arguably, is not a Western invention [Multiple Critique: Islamic Feminist Rhetorical Strategies]. As a matter of fact, a lot of the Muslim feminist scholarship go back to the images of A’isha and Umm Salama (two of the Prophet’s wives)[The Veil and the Male Elite] to draw on the fact that women have been involved and addressed by Islam and the Qur’an from the beginning. An important point is that, unlike Tabbaa’s interpretation of what feminists (he never fully explain which feminists he is talking about) are trying to impose on Islam,  many Muslim feminists do not dismiss and deem as useless the historical body of knowledge that permeates different aspects of Islam (Islam is not monolithic either). Instead, some Muslim feminists recognize that scholars are products of their own times, personal experiences and biases.

Nicole: We need Islamic feminist voices.  Platitudes like Mr. Tabbaa’s “oh the Quran is enough” don’t give Muslim women equal treatment in practice.  As Katrina Daly Thompson said in the counter argument,

“Feminism and Islam both need Muslim feminists—Muslim men and women who believe in the full humanity of women—to fight against gender discrimination within Muslim cultures and spaces.  When feminist demands—such as ending gender segregation in mosques—seem to conflict with the long-standing practices of orthodox Muslims, we need a space for open discussion and debate where feminist viewpoints and interpretations can be heard.”

This is the type of discourse we need concerning Islam and Feminism.  Not “Islam is sufficient” because right now in practice it isn’t, and it won’t be as long as men (like him!) are running the show in our masajid.

Syma: The truth of the matter is that feminists are not all privileged white women with college degrees. Feminism should not be equated with post-modernism; speaking from personal experience, I can say with great ease that many feminists are NOT post-modernists (personally, I don’t find post-modernism to be appealing at all, and I am a proud feminist), and the academic/cultural movement that is post-modernism is, to an extent, imposed upon the concept of feminism.  Furthermore, even if one does agree with the concepts of post-modernism, there is no logical connection between the goal of killing God and the academic concept of post-modernism. In fact (despite my disagreement with post-modern thought), given the infinite nature of God in Islam, I am inclined to say that the “endless possibilities” handed to us by post-modernism are all viable candidates for truth in the eyes of God.

Tabbaa’s argument reads like every conversation I’ve had with someone who thinks feminism isn’t relevant or important or compatible with their belief system.  Feminism is simple: the belief that all people, regardless of gender, are and should be equal in the eyes of society and God.  The rest becomes technicalities and matters of form that are not quite as important as the belief in egalitarianism. For this reason, I love feminism for one the same reasons I love Islam: to begin your journey in Islam, you must believe in the words of the Shahadah, and that is it.  The rest of your life is spent seeking and understanding how to make yourself better for God and better for mankind in the name of God.  Feminism feels totally compatible with Islam because its primary aim is to ensure that everyone remains equal, not just in God’s eyes, but society’s eyes as well.  My feminism is simply an extension of my worship of God, and I am sure that many other Muslim feminists feel this way as well.

Nicole: Using fifty-cent words and citing Barthes does not a valid argument make.  I’m going to lump him in the group of people Ms. Thompson calls “Muslims who don’t understand what feminism is.” Can somebody make him stop talking please? Next!

Editor’s Note: I am traveling this week and will not be able to moderate comments as quickly as usual; I apologise in advance for the delays.

Cookies and 'milk' for Santa - Emporia Gazette

Mother’s milk, cow milk, goat milk, soy milk, rice milk, almond milk. There are a lot of options when it comes to something white and healthy in your glass.

I always set out a little cup of milk and a plate of cookies for Santa Claus, just in case. You never know! But, what if Kris Kringle is lactose intolerant? Or a vegan? After all, he lives with those reindeer. There are options.

Soy Milk

Soy milk is pressed from whole soybeans. It has a nutty flavor and is nutritionally rich.

In Asia, fresh soy milk is made daily and sold by street vendors or in cafes. It is served hot or cold and is often sweetened for a beverage or flavored with soy sauce, onion and vegetables to make a spicy soup. Soy milk is also made into cheese and butter.

Soy milk is widely available, either in shelf-stable containers or in the refrigerated section. Once it is opened, the soy milk needs to be refrigerated and will stay fresh for about 5 days. Soy milk is often flavored with vanilla or chocolate.

Plain soy milk is an excellent source of protein, B-vitamins and iron, folate, magnesium, zinc and selenium. Some soy milks are fortified with vitamins and minerals and are good sources of calcium, vitamin D and vitamin B-12. Soy does not have the milk sugar lactose and is a good alternative for those who are allergic to cow’s milk. According to the USDA, children can drink soy milk after the age of one year. Infants under one year of age should be fed breast milk, commercially prepared infant formula or commercial soy milk infant formula.

One 8-oz. serving of original sweetened soy milk contains 100 calories, 4 g fat, 0 mg cholesterol, 8 g carbohydrates, 6 g sugar and 7 g protein. (www.livestrong.com).

Soy milk is a sturdy substitute for regular milk in cooking. Some other non-animal milks can be finicky.

BANANA-OAT PANCAKES

(www.soyfoods.com)

l/2 cup rolled oats

l/2 cup unbleached flour

1/4 cup soy flour

1 Tablespoon baking powder

1 1/2 cups plain soy milk

2 bananas, thinly sliced

In a large bowl, combine the rolled oats, unbleached flour, soy flour, and baking powder. Add the soy milk, and blend with a few swift strokes. Fold in the banana slices.

Pour 1/4 cup of the batter onto a hot nonstick griddle or pan. Cook for about 2 minutes or until bubbles appear on the surface. Flip the pancake and cook for another minute or until heated through.

Serve the pancakes with maple syrup, fruit spread, or applesauce.

Rice Milk

Rice milk is not as thick as soy or dairy milks, and has a somewhat translucent consistency. It is slightly sweet, so rice milk works best in dessert and beverage recipes (as opposed to mashed potatoes).

Rice milk is made from boiled rice, brown rice syrup and brown rice starch. Manufacturers often add thickening agents and may add sugar and also vanilla to make rice milk taste more like cow’s milk. There are several rice milk-based ice creams on the market that are tasty.

Rice milk is also good for people who are lactose intolerant and often fortified with niacin, vitamin B-12, vitamin A, vitamin D, calcium and iron.

One 8-oz. serving of original sweetened rice milk contains 120 calories, 2.5 g fat, 0 mg cholesterol, 23 g carbohydrates, 10 g sugar and 1 g protein. (www.livestrong.com)

This Latino beverage is refreshing in the summer and can be heated in the winter. Rum optional.

HORCHATA

(Cinnamon Rice Milk)

1 cup uncooked white long-grain rice

5 cups water

1/2 cup rice or soy milk

1/2 Tablespoon vanilla extract

1/2 Tablespoon ground cinnamon

2/3 cup white sugar

Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.

Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice, or heat gently in a pan for a hot beverage (I would use it to make cocoa).

Almond Milk

Milk made from almonds or other nuts has a creamy consistency and a nutty taste. Though they don’t taste much like dairy milk, and are best in non-savory dishes, baked goods, desserts, smoothies and so forth can all benefit from nut milk.

Almond milk contains no cholesterol or lactose. In the Middle Ages, almond milk was known throughout the Mediterranean and the Middle East where its position as a vegetable (being a nut that is the seed of a fruit of a plant) made it okay to drink during Lent.

Almond milk was also a staple of medieval kitchens because cow’s milk would not keep for long without spoiling, and would usually be turned into butter or cheese immediately. Those with nut allergies obviously should not use nut milks.

Almond milk can’t take much heat and will denature, losing taste, texture and nutrients. Acidic foods such as citrus, tomatoes or vinegar will cause almond milk to curdle.

Almond milk is usually made from filtered water, pureed almonds, evaporated cane juice (if sweetened), and is fortified with vitamins A, D, E and calcium. One 8-oz. serving of original sweetened almond milk contains 60 calories, 2.5 g fat, 0 mg cholesterol, 8 g carbohydrates, 7 g sugar and 1 g protein. (www.livestrong.com)

The almond oil in this recipe might be hard to find; if so, substitute vegetable oil and, if you want to, whisk it with a half-teaspoon almond extract for flavor.

ALMOND WHOLE WHEAT MUFFINS

Courtesy of Blue Diamond Growers

5 cups whole wheat flour

1 cup brown sugar, packed

2 Tablespoon baking powder

1 teaspoon sea salt

1 teaspoon ginger, ground or freshly minced

1 teaspoon nutmeg, ground

1/2 teaspoon cloves, ground

1 cup honey

4 large eggs

2 cups almond milk (such as Almond Breeze)

2 cups (15 oz.) pumpkin, canned

2/3 cup almond oil

2 cups raisins, cherries or currants, plumped

2 cups sliced almonds

Combine first seven dry ingredients in large bowl. Combine honey, eggs, almond milk, pumpkin and almond oil in second bowl and beat until foamy. Add wet to dry ingredients and mix until well blended. Stir in raisins and almonds. Fill greased muffin cups two-thirds full. Bake at 350 degrees for 12 - 18 minutes until golden and top center springs back when touched.

There are all kinds of other ‘milks’ out there: nut-based, legume-based, grain-based and even seed-based. Each has it’s own purpose and properties. It’s good to have a choice. Let’s get cooking!

Goat's milk: Have you herd the benefits? - Wanganui Chronicle

 

Phil and Bryanne Weber aren't given to blasphemy, but they swear by goat's milk.

They have a lifestyle block on Mosston Rd and milk a herd of 50 goats twice daily. While the family takes what it needs, the bulk of the raw milk is fed to calves.

Now they are watching with interest the next move from the Ministry of Agriculture and Forestry (MAF), which is seeking the public's views on whether to continue farm-gate sales of raw milk.

Current regulations let farmers and people like the Webers sell a daily maximum of 5 litres of raw milk per person from their farm gate.

"The idea of being able to sell from our gate has real appeal as long as the Ministry doesn't put to many regulations in our way," Mr Weber said.

But the Webers want to educate the public about raw goat's milk and its benefits.

"The interest in getting the milk is there but a lot don't understand its values," Mrs Weber said. "It's far superior to cows' milk and is great for people who have all sorts of allergies."

With that many goats, the family has never had to buy milk from the supermarket and, having tasted store-bought milk, she said she could never drink it.

The Weber farm is a hobby farm, so they were not reliant on the milk as their staple income.

Their family of seven sons and a daughter have all been brought up drinking the raw goat's milk and their parents say they are so healthy, the doctors don't even know them.

"Their teeth are perfect. While Phil and I have got a mouthful of fillings, the children have hardly a filling among them," Mrs Weber said.

Mr Weber can attest to the values of the milk, too, because as a child he suffered from severe eczema: "I scratched myself constantly, and the doctor told my mum to get me on to goat's milk. She bought a goat and once I started drinking its milk everything came right. So when our family came along, we decided to have a goat and the herd's just grown."

Goat's milk is known to have less fat, less lactose, fewer allergens, different proteins and more minerals than cow's milk.

"There has been a recent study done by scientists at Massey University which looked into the dangers of consuming raw cows' milk. That study showed there was very little risk because of today's hygiene standards in milking sheds and the general health status of farm animals," Mrs Weber said.

GATE SALES

MAF called for submissions on whether to continue farm-gate sales of raw milk and these have now closed. Current regulations let farmers sell a daily maximum of 5 litres of raw milk per person from their farm gate.

The three options proposed were:

to maintain the present legal position

to make some amendments to the conditions of sale and retain the requirement for a risk management programme (RMP)

to make some amendments to conditions of sale, and exempt farmers from an RMP for farm-gate sales but still require them to meet some animal health and hygiene requirements and keep records of sales (this is MAF's preferred option).

Rising Milk Demand Pulls Farmers to Goat-Rearing - Middle East North Africa Financial Network

The medicinal value associated with goat milk is making it one of the most lucrative ventures in Githunguri, Kiambu. The milk is recommended by doctors for some patients.

Because of lack of adequate land to keep big animals, a section of farmers have started keeping the animals, which they say are less expensive to maintain compared to cows.

Mr Edward Muchai from Gathanji village has seven dairy goats and he says the animals are more profitable.

He started rearing three goats in 2009 which produced 15 litres of milk a day. Mr Muchai sold the milk to a local self-help group that owns a small processing plant.

The factory based in Githunguri town processes goat yoghurt, which is sold to hospitals and supermarkets.

Goats are profitable

A litre of goat milk in the area goes for Sh60. "Goats are very profitable. You don't require big capital to rear them, their milk fetches more, and a goat gives birth twice a year, meaning that you can be selling milk through-out the year," said Mr Muchai.

According to the farmer, six goats equal a cow in terms of expenses.

Because of the high demand for goat milk by hotels, supermarkets, and hospitals, a number of farmers in the area have decided to start adding value to the milk.

Mr William Njenga, a director at Togen Goat Milk Limited, a goat yoghurt processing plant, said the factory received low quantities of milk because most farmers have only recently learnt about the animals.

He said the company has entered into an agreement with the Mini Saving and Credit microfinance, where farmers interested in goat-keeping get a loan of Sh20,000. He said about 100 farmers have ventured into the project, although most are flouting an agreement to deliver their milk to Togen Goat Milk Limited.

"Due to the value of the milk, most farmers are consuming a big percentage and we end up lacking milk to process," he said.

Mr Njenga said the situation has affected their plant, which is operating at a capacity of 100 litres. The number of goats in the area can produce over 1,000 litres a day.

Copyright The Nation. Distributed by AllAfrica Global Media (allAfrica.com).

Uralla farmer finalist in rural woman of year - Armidale Express

Her range of boutique goats milk skin care products ‘Sunhill Skin Essentials’ has gained national recognition leading her into the chance to win 10,000 dollars. Mrs Annett said she is already a winner as both finalists get to attend a directors course based on business planning and networking as well as a 12 month mentorship by the Department of Primary Industries.

The finalist said there is magic in goats milk.

“I’ve always suffered from dry skin and never found a moisturiser to help me and this (goats milk moisturiser) was the first thing thats ever worked,” she said.

“Goats milk is great for sensitive skin.

“It’s close to your own skin’s pH and it contains lots of minerals and vitamins.”

The goat farmer sells her products at the Armidale, Uralla and Walcha markets as well as through her website which is where the business really took off.

“As well as our website we have Facebook, Twitter and LinkedIn,” she said.

“Social media has been a huge thing for driving traffic to our website - we do really well on Facebook.

“We have a couple of international customers and we distribute all over Australia and that is all through the website.”

Mrs Annett has been rearing goats for the last decade and is hoping to expand into more into the goats cheese market.

“My plans are of course to get the cheese factory up and running and I would love to have a grand opening at the Uralla Food and Wine festival and as part of it,” she said.

“I would like to tour other goats cheese factories in Tasmania and in New Zealand so that’s where the money would be spent if I win.

“I want to keep the cheese as a local thing, I can fill the restaurants and wineries and have it as a tourist thing so people can come here and do cheese tasting.”

The other finalist is Danica Leys, formerly from Narrabri who now lives in Sydney, but keeps in touch with her rural connections through her twitter site AgchatOz. The winner will be announced on Febuary 21.

“It’s absolutely fabulous to be recognised and to be a finalist,” Mrs Annett said.

“It’s a great opportunity to let people know what is going on in the goat industry.”

Iberico's blend of milks produces distinct flavor - San Angelo Standard Times

I've noticed Iberico cheese here and there over the past few years. Without close examination it looks a lot like Manchego — another Spanish cheese with a bone-white paste and a waxy brown rind imprinted with a woven grass esparto design. I mistakenly assumed that it was a Manchego knock-off produced outside the Manchego DOC area.

Until I tasted it — when I reminded myself about what happens when you assume.

Once it is out of the wrapper, there is not one thing about Iberico cheese that resembles Manchego. Unlike the pure sheeps' milk Manchego, Iberico is made from a blend of milks; it must contain at least 50 percent cow milk, at least 30 percent goat milk and at least 10 percent sheep milk. Blending types of milk this way is quite common in Spain, but has not been practiced much elsewhere in Europe; it just now is coming into vogue among some American cheesemakers. It is a very good way to tailor the cheese to meet specific desired characteristics.

Cow milk lends the cheese its creaminess and silky texture and supplies a round flavor and the acidic base. The goat milk whitens the color and adds a spicy, citrusy quality, while the small amount of sheep milk adds a higher fat content and a rich concentration of proteins without contributing the barnyard aroma associated with pure sheep cheese.

In my research, I noticed that many sources list Iberico (which can be aged up to six months) as a hard cheese; but the El Cortijo brand I purchased from Sam's, while firm, is noticeably softer and quite creamy compared with most Spanish hard cheeses, and has a young, "juicy" feel to it.

Because of the brilliant blending of milk, Iberico melts beautifully, does not turn oily at room temperature and manages an interesting and distinct flavor while remaining mild enough to please everyone. The flavor is rich behind a strong upfront tang, without a hint of bitterness.

This is a really delicious all-purpose cheese for everything from sandwiches to fondue; or simply broil it over a slice of baguette. If you like Havarti (which I do), you'll love Iberico, which has all the appeal of the former with a bigger tang and far more interesting depth of flavor.

Iberico is produced in Central Spain and has been made under strict guidelines since the mid-80s. The producers are awaiting their DOC, or lawful denomination of origin, which will protect the cheese from imitation outside the traditional region of its manufacture.

It has not surprisingly become one of the most popular cheeses in Spain, but has not yet taken over Manchego's spot in the United States. If you give it a try, you might become a convert.

Iberico and Salami Long Roll

For each large sandwich

1 LaBrea demi baguette* (*available at Schnucks; get frozen ones and bake)

2 ounces Molinari Finocchiona** or Sopresatta or another quality dry salami, sliced thin (** available at Vecchio's market in Newburgh; Finocchiona is highly flavored with fennel seeds; if it is not available or if you don't love fennel, any good tangy dry salami will do)

2 thick slices of Ibérico cheese

2 slices tomato

1 Handfull arugula leaves

- Paper-thin slices red onion

- Extra virgin olive oil

- Sprinkle of sea salt and a big grind of black pepper

Directions

1. If you purchased the frozen demi baguette, bake it as directed, then immediately wrap in a clean towel to keep the crust pliable and bite-able. If you are using another bread with a softer crust, this step is not necessary. La Brea demi's are really the best for European sandwiches though because they taste great, are personal-sized, have awesome chew and you can control the texture this way for a baguette sandwich you actually can bite through without cutting your gums.

2. When cool, slice the baguette lengthwise and drizzle both halves of the cut bread with olive oil.

3. Layer the salami, cheese and tomato on the bottom half. Sprinkle the tomato lightly with salt and pepper.

4. Top with the arugula and onion slices and another sprinkle of salt and pepper. Place top half on bread, skewer with two picks and cut in half, if desired, and enjoy. This is a terrific medley of punchy Mediterranean flavors.

Cookbook cues: Goat: Meat · Milk · Cheese by Bruce Weinstein and Mark Scarbrough - Isthmus Daily Page

When deciding what to cook for dinner on any given night, "goat," for most of us, is likely the one of the last ideas to come to mind. Goat meat is on the rise in Madison restaurants, but it's still largely absent from home kitchens. Bruce Weinstein and Mark Scarbrough, authors of a plethora of cookbooks and the blog Real Food Has Curves, are out to change that in their recent cookbook, Goat: Meat · Milk · Cheese (Stewart, Tabori & Chang, $30).

In the preface, Weinstein and Scarbrough explain how goat meat hasn't yet fallen into the "tastes like chicken" category because "nobody has morphed the DNA of goats so that they have breasts so big they can't walk (hello, chickens), or hooves so weak they are prone to rot (hello, cows)." In fact, no hormones and only a few antibiotics have been approved for goat production in the Unites States. In other words, this stuff is pure and deeply flavorful. What's more, upwards of 70% of the red meat eaten globally is goat. All said, we are only left to wonder why the heck we hadn't thought to cook with goat meat and dairy until now.

The authors effectively deconstruct the illusive goat into three easy-to-grasp sections: meat, milk and yogurt, and cheese. Those sections are broken down further into familiar categories like "hunks," "chunks," "moles," and "curries" in the meat section. The recipes are interlaced with anecdotes that add a level of fun to what is some pretty serious cooking, and give valuable insight to everything from goat farming to the intricate art of goat cheese-making.

The "meat" recipes range from simple (chili) to complex (the seven-hour leg), and from familiar (burgers) to foreign (dopiaza -- think of really fancy French onion soup). The first recipe I tried, however, was from the "cheese and yogurt" section. The directions for corn pudding were easy to follow, and in no time I had myself a rich, cheesy corn casserole made with goat milk, soft goat cheese and hard goat cheese. The tanginess of the goat products added an enjoyable dimension to what would otherwise have been a pretty ordinary dish. The goat cheese cheesecake recipe was also easy to follow; however, those who consumed it didn't realize it was made with goat cheese until they were told.

Overall, this is a great guide for those who are ready to embrace these up-and-coming ingredients. If you're low on time, money or sense of adventure, though, you may be best off simply finding a fresh baguette and giving it a generous smear of soft chevre. Perfection.

Don't know where to get your goat meat? Weinstein and Scarbrough provide a list of US farms. The most local they list, Shepard Song Farm , is in Downing, Wisconsin. Other local purveyors include Black Earth Meats in Black Earth, Greek Acres Farm in Cambria and Ruegsegger Farms in Blanchardville.

O, The Oprah Magazine Showcases Jonas Family's Goat Milk Stuff All-Natural ... - San Francisco Chronicle (press release)

O, The Oprah Magazine showcased Goat Milk Stuff, a family business run by PJ and Jim Jonas with the help of their 8 children that makes and markets all-natural goat milk soaps, lotions, lip balms, bath products, laundry soap and more on their Indiana farm.

The January 2012 issue, showing Oprah and Dr. Oz on its cover, features an interview with PJ Jonas appearing in the beauty section, O Beautiful!, along with family and product photos.

Discussing Goat Milk Stuff, the magazine writes about "the surprising, skin-smoothing power of goat's milk." It showed readers a homemade 5-ounce bar of soap for $6, liquid soap for $10 and what it called "velvety" goat's milk lotion, for $18, available at www.GoatMilkStuff.com.

The January issue is also making news since for the first time its cover shows a man, Dr. Mehmet Oz of TV's Dr. Oz Show, who appears with world-famous star Oprah Winfrey, Founder and Editorial Director of the magazine.

"PJ talked to us about how her family's cottage industry took off, and the surprising, skin-smoothing power of goat's milk," said the article headlined "Kidding Around" reflecting the family's eight children and many goats (kids).

In an interview, O asked PJ what her biggest surprise was in building the company. PJ said, "How dramatically our soap can change the quality of people's skin. I set out to make soap that was gentle and smelled good and looked pretty. Then my husband, who worked outside all winter, started using it and the skin on his fingers stopped splitting and cracking."

The magazine reported as Goat Milk Stuff began to grow, PJ, a former systems engineer, asked husband Jim, a former science teacher then working outdoors, to join full time. PJ, Jim and the Jonas' children are now working together to build Goat Milk Stuff into a major success.

PJ added, "It is a dream come true to be in O, The Oprah Magazine. Oprah is a role model for us and represents the epitome of quality and kindness. We are honored to be in her magazine."

O reported that Goat Milk Stuff started with PJ making soap from milk of the family goats for her children, then to earn the family extra money, followed by marketing online at GoatMilkStuff.com. They now have customers across the USA and around the world.

Each of the home-schooled Jonas children, ages 4 to 15, have age-appropriate tasks in the business, from helping in the office and putting soaps in environmentally-friendly bags to milking and feeding their many goats, which they consider pets.

In addition to its marketing activities, the Jonas family's popular GoatMilkStuff.com website is augmented by other social media presence at Facebook.com/GoatMilkStuff, YouTube.com/GoatMilkStuff and Twitter.com/GoatMilkStuff.

At the GoatMilkStuff.com website, which features the company's extensive line of products, including an array of gift packs, also has a testimonial page with customer comments about the benefits and quality of Goat Milk Stuff products.

Online at www.GoatMilkStuff.com, the Jonas' company markets a full range of products that are quickly shipped directly to consumers. The Goat Milk Stuff™ website also lists retail stores across America where shoppers can find Goat Milk Stuff™ products. Goat Milk Stuff™ is based in Charlestown, Indiana, and markets natural goat milk soaps.

Goat Milk Stuff™ and GMS™ are trademarked brands and assure the finest quality of product and value. Look for Goat Milk Stuff™ Goat Milk Soaps, GMS Lip Balms, GMS Lotions, GMS Bath Bombs and GMS Laundry products.

For media, licensing & entertainment, email Brian Dobson at BD (at) DobsonPR.com.

Photo Gallery: On the Homestead's from goats to making soap - National Post

AppId is over the quota
AppId is over the quota

Gift Guide 2011: Last Minute Gift Guide - Willamette Week

1. Vegetable calendar by Little Canoe. $28.50 at Mag-Big, 3279 SE Hawthorne Blvd., 236-6120, magbig.com. 

2. Portland poster by Ed Juan. $45 at Tender Loving Empire, 412 SW 10th Ave., 243-5859, tenderlovingempire.com. 

3. Letterpress-printed “Portland, Oregon” holiday cards by Beth Kerschen. $20 for a set of six at bethkerschen.com. 

4. Wolf journal by Little Lark. $15 at alittlelark.com. 

5. Letterpress-printed recipe cards by Egg Press. $12 for a set of six at eggpress.com.

6. Scout Books Composition rainbow pack by Pinball Publishing. $24.95 at scoutbooks.com. 

1. Robots hand-painted on dominoes by Portland artist Gary Hirsch. Every one is unique. $12 each at Tilde, 7919 SE 13th Ave., 234-9600, tildeshop.com; Knack, 7824 SW 35th Ave., 244-1614, knackpdx.com; and boyjoy.com. 

2. StillLife Wood Set, cast in porcelain by Klein Reid. $298 at Woonwinkel, 935 SW Washington St., 334-2088, woonwinkelhome.com. 

3. Hand-thrown rope bird feeder by Pigeon Toe Ceramics. $72 at Pigeon Toe, 727 SE Morrison St., 709–5479, pigeontoeceramics.com.

4. Limited-edition mug set, created by Arik Roper for Stumptown Coffee Roasters. $100 (set of four in a wooden case) at any Stumptown cafe or at stumptowncoffee.com. 

5. “Knucklehead” bottle opener made from steel scrap by Portland design firm Quartertwenty. $28 at Tilde, 7919 SE 13th Ave., 234-9600, or etsy.com/shop/quartertwenty. 

6. Izola “Apothecary” ceramic soap dish. $18 at Noun, 3300 SE Belmont St., 235-0078, shopnoun.com.

1. Lathe-turned espresso tampers, $65 each, and salvage-wood pour-over stand, $195 (with dripper and decanter, $165 without), made in Portland for Clive Coffee, 79 SE Taylor St., 784-3464, clivecoffee.com.  2. Slingshot made from recycled skateboards by Portlander Jason Greene. $24 at Spielwerk, 3808 N Williams Ave., 282-2233, spielwerktoys.com; or Tender Loving Empire, 412 SW 10th Ave., 243-5859, tenderlovingempire.com. 

3. Custom cribbage board by Milwaukie’s Roger H. Hodge II, who drills and burns found objects with personalized designs. $15-$250+ at Cloud Cap Games, 1226 SE Lexington St., 505-9344, thecribbagemaan.com. 

4. Oregon myrtlewood cutting board from CoastRange WoodWorks. $38.50 at ZimZim, 2805 SE Ankeny St., 236-7178, zimzimllc.com. 

5. “Love” necklace made from recycled skateboards by MapleXO. $36 at Redux, 811 E Burnside St., 231-7336, maplexo.com. 

6. Wooden belt buckles by Portland designer Frawn, $40, and wooden earrings by Portland’s Green Tree Jewelry, $15, at Radish Underground, 414 SW 10th Ave., 928-6435, radishunderground.com.

1. Hand-blown reliquary jar with coyote ribs by Portland artist Andy Paiko. $285 at Paxton Gate, 4204 N Mississippi Ave., 719-4508, paxtongatepdx.com.  2. “Isilde” laminate tray by the French studio ibride. $88 at Flora, 917 SW Washington St., 227-0586, florapdx.com.

3. Pussy willow and sterling chain earrings by Portlander Stephanie Simek. $125 at Redux, 811 E Burnside St., 231-7336, reduxpdx.com. 

4. “Handsoap” made from baby doll-part molds by Foliage. $16 for a bag of eight at Redux. 

5. Kaweco fountain pens. $28 each at the Woodlands, 413 SW 13th Ave., 922-1797, woodlandsshop.com.

6. Ink blot tea towel by Pigeon Toe Ceramics. $26 at Pigeon Toe, 727 SE Morrison St., 709–5479, pigeontoeceramics.com.

1. Fox scarf by Nilina Mason-Campbell. $38 at ZimZim, 2805 SE Ankeny St., 236-7178, zimzimllc.com.  2. Bigfoot tea towel. $15 at Aster & Bee, 4819 SE Division St., 236-8537, asterandbee.com. 

3. Dinosaur hat by Bons Enfants. Skunk, bear and mouse designs are also available. $20-$28 at Local Goods, 2136 E Burnside St., 548-4390, localgoodsllc.com as well as Mag-Big, Mississippi Treehouse, Milagros, Piccolina and Polliwog.

4. Arrow fold-over canvas tote by Zanna Printed Textiles. $138 at Mag-Big, 3279 SE Hawthorne Blvd., 236-6120, magbig.com. 

5. Recycled felt play food (“meat” and “pigs in a blanket with Tater Tots”) by Pickle Things. $18-$20 per set at Black Wagon, 3964 N Mississippi Ave., 916-0000, blackwagon.com. 

6. Wool baby bunny slippers by Shawna McKeown. $65 at Oui Presse, 1740 SE Hawthorne Blvd., 384-2160, oui-presse.com.

1. Ferns’ Edge Goat Dairy Mt. Zion. Cultured, raw goat-milk cheese aged 60 to 90 days. $23.90/lb. at Cheese Bar, 6031 SE Belmont St., 222-6014, cheese-bar.com. 2. Rivers Edge Sunset Bay Chèvre. Bloomy-rind goat-milk cheese with a stripe of Spanish paprika. $44.90/lb. at Cheese Bar.

3. Willamette Valley Cheese Co. Brindisi Fontina Italian-style aged cow-milk cheese. $21.90/lb. at Cheese Bar. 

4. Tumalo Farms Jewell. Bloomy-rind cow- and goat-milk cheese. $23.90/lb. at Cheese Bar.

5. Juniper Grove Bûche. Mold-ripened goat-cheese log. $9.50 each at Cheese Bar.

6. Rogue Creamery Rogue River Blue. Raw cow’s milk blue cheese wrapped in Syrah grape leaves. $39.90/lb. at Cheese Bar.

1. New Deal Coffee Liqueur, made with Guatemalan beans roasted by Water Avenue Coffee. $23.95 for 375 ml.  2. Sub Rosa Saffron Vodka, flavored with cumin, coriander and, of course, saffron. $29.95 for 750 ml.

3. Clear Creek Loganberry Liqueur, made by macerating loganberries—a hybrid of raspberry and blackberry—in fruit brandy. $22.45 for 375 ml.

4. Temperance Trader straight bourbon whiskey, a 5-year-old, 35-percent rye bourbon selected and bottled (but not distilled) by Portland’s Bull Run Distilling Co. $29.95 for 750 ml.

5. Stone Barn Brandyworks Cranberry Liqueur, a tart infusion of brandy and Oregon cranberries. $25 for 375 ml.

6. Holiday Spiced Liqueur, silver rum infused with clove, cinnamon, cardamom, mace and allspice by Deco Distilling. $16 for 375 ml.

Goat milk brings in higher profit as a beauty product - Manila Bulletin

MANILA, Philippines — Goat raisers can earn a bigger profit by selling goat milk to manufacturers of soap and other beauty products.

A study by a team of researchers from the University of the Philippines at Los Baños (UPLB) noted that two local companies have been using goat milk for beauty products and whitening soap with apparent success.

Team leader N. D. Montes stressed that profits from the sale of goat milk to Splash Corp. and Kalapana Co. are higher than those from selling meat or breeders.

The Department of Agriculture DA) “should organize the farmers to intensify goat milk production and ensure that their goats would continue to provider quality milk," Montes said.

Goat farmers must join international trade fairs and exhibits to expand their markets, the researcher said.

"There is a bright future in other countries for organic beauty and health products that use goat milk," Montes stressed.

The team reported to the Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD) that the processing of goat milk for non-edible products like soap is more profitable for goat raisers.

Montes studied the operations of Splash Corp. and Kalapana Co. and found out that goat milk is a key ingredient in whitening soap and skin care products, and that the two companies even beat multinational corporations that had long been established in the business.

"Out of its total sales of more than P3 billion in 2007, Splash Corp. netted P298 million. It sells 14 beauty products ranging from exfoliants, anti-aging compounds, skin whitening lotions, skin whitening soaps and premium hair dyes, all of which use organic ingredients," Montes said.

The company sells its products in 25 countries in Africa, Asia and North America, with these markets accounting for 15 percent of Splash Corp.’s net sales.

"This company succeeded because it is engaged in the wider use of organic materials and is creative in developing new products and marketing them even during the turmoil of the global financial crisis," the researcher added.

Product innovations, value chain efficiencies and improvement in business practices have worked wonders for the company, the study said.

For its part, Kalapana markets a different type of moisturizing and whitening soap in the Philippines and overseas.

"The unique capability of Kalapana is that it has the technology to make soap with goat milk and virgin coconut oil (VCP) as principal ingredients," Montes said.

Kalapana makes 5,000 bars of soap from 120 liters of goat milk.

The soap has 5 percent goat milk, which is sold from P38 to P40, premium soap with 20 percent goat milk at P55 and soap for sensitive skin at P50.

Kalapana, Montes noted, has an advantage over competition since it has been trusted as a major source of beauty and health products that use goat milk.

Cheese of the week is Bucheron - Evansville Courier & Press

 Photo by Aimee Blume

Bucheron is a classic log-shaped French goat cheese, soft-ripened with a bright, tangy flavor. AIMEE BLUME / Special to The Courier & Press

Price HHI

Bucheron is an aged goat cheese from the Loire Valley in Central France. This region is famous for its lightly aged, tangy, citrusy goat cheeses.

While it may be hard to find in our area, Bucheron was one of the first and most popular French goat cheeses imported into the United States.

Like most French cheeses, Bucheron is made with unpasteurized milk in France, but the cheeses made for import to the United States use pasteurized milk.

After draining, the goat milk curds are formed into a log 4 to 5 inches in diameter and inoculated with a white penicillium mold. After ripening for five to 10 weeks, a layer from one-quarter to one-inch thick just under the edible rind becomes silky, translucent and eventually almost runny with a rich flavor. The center retains the firm, flaky texture and lemony fresh goat cheese flavor. The more age the cheese has, the thicker the softened area becomes, although it never reaches the center.

The logs are sliced into disks for sale and serving.

Bucheron is one of the few cheeses available in Evansville that utilizes the Penicillium glaucum mold in addition to the more common Penicillium Candidum. Candidum mold creates the soft, dry, bloomy white surface and even ripening found in Brie and Camembert cheeses.

Glaucum molds sometimes are used to blue the insides of cheeses. The combination of the two molds in Bucheron leads to a slightly wrinkled surface that is not as mushroomy as would be formed with candidum molds alone.

This cheese looks spectacular on a cheeseboard because of its unusual shape and the differences in texture brought on by the ripening process.

Serve it with dry Loire Valley white wines such as Sancerre and Pouilly Fume, or with a large, flavorful red wine. It often is used for crumbling over green salads and goes very well with peas.

Baby Spinach, Pea and Bucheron Salad

From Robert Love's Food and Recipe Blog

Serves 2

INGREDIENTS

4 cups baby spinach leaves, cleaned and dried

1 cup frozen green peas, thawed and drained

1 shallot, diced small

- Sea salt, to taste

- Freshly ground black pepper, to taste

1 medium-large lemon, juiced

- Your best peppery olive oil, to taste

¹/ pound Bucheron, or your favorite chèvre, crumbled

DIRECTIONS

1 Combine the baby spinach leaves, green peas and shallot in a medium-sized mixing bowl. Season with salt and pepper. Add the lemon juice and olive oil.

2 Plate, along with a liberal garnish of the crumbled Bucheron. Serve immediately.

Goat's milk eyed as high-value personal care product ingredient - Manila Bulletin

MANILA, Philippines — The government is exploring the more expansive use of raw goat’s milk in value-added cosmetic and personal care products, which have high profitability prospects in the market because of strong demand for organic or natural sources of raw materials.

The Philippine Council for Agriculture, Forestry, and Natural Resources Research and Development (PCARRD) has embarked on an exploratory work on the business prospects of goat’s milk for processing into soap and other personal care products following after the lead of Filipino manufacturers Splash Corp. and Kalapana Co.

It has recommended a stronger partnership between government agencies mainly the Department of Agriculture with goat farmers and small and medium enterprises (SME) for the use of goat’s milk for these products. Farmers’ cooperatives must also be organized in order to collect a bulkier volume of raw material supply and likewise provide goat raisers with higher income.

PCARRD indicated that Kalapana has developed different types of soap or lotion with a moisturizer and whitening ability. They are highly priced in the market.

“The soap with five percent goat’s milk is sold at P38 to P40 (per piece) while premium soap made of 20 percent milk is sold at P55,” said a PCARRD report.

Out of a 120-liter goat’s milk, 5,000 soap bars are manufactured.

Manufacturers, though, have to establish reliability of supply as a key to sustained commercial success.

Aside from supporting SMEs in joining international fairs and exhibits to market these innovative products, government will do well to also support them in further research work on this raw material use.

PCARRD has noted the commercial success of Splash Corp’s use of organic or natural raw materials in personal care products.

“Research, innovative manufacturing, and merchandising are the reasons for success in Splash’s products even during the times of the global financial crisis,” according to PCARRD. Around 15 percent of company earnings are attributed to global sales from, African, Asian, and South American countries.

Many local raw materials may be explored as raw material for their big commercial value. Another plant that may have commercial use as soap is the dragon fruit.

Another local farm, the Rare Eagles Forest Marine and Agricultural Development (REFMAD Farms) is now providing employment from a 10-hectare area in Burgos, Ilocos Norte for the processing of Dragon fruit.

REFMAD discovered that Dragon fruit may also have medicinal and commercial value being known to cure constipation and for food products including wine, jam, and pastries.

Farm owner Edita Dacuycuy was selected earlier in December 2008 as “Magsasaka Siyentista, (MS), a recognition for farmers found to have observed best practices in their farms. This gives other farmers the opportunity to adopt Dacuycuy’s best practices in their farms as government documented MS practices for commercial replication.

Photo Gallery: On the Homestead's making goat milk soap - National Post (blog)

Peppermint, our only Saanen goat, rests with two of her triplets. The triplets were born on a cold April 6, 2011.

Now and then we come across individuals who are intrigued that we make goat milk soap at our farm. Usually with their intrigue come questions regarding the making of the soap. Some even go so far as requesting that the next time we are whipping up a batch to give them a call so they can come and learn.

Well, we are all about sharing and learning together. That’s part of our hope for the Hill, to be a learning farm. So, let us give you a bit of an idea about how we make our soap. Read the full story here.
 Diane Doiron

Our doelings are kept safe behind a sturdy fence at the Hill.

Diane Doiron

Peanut, our oldest doe, hits the salad bar in one of the fields that we rotate so the goats always have fresh grasses to graze on.

Diane Doiron

Walnut, one of our past bucks shows his best moves as we play. Though we don't have a live-in buck, we hire bucks from other farms close by to breed our does. With a little luck and some goat romance, we will have kids in five months.

Diane Doiron

A one-month-old kid taste tests everything in sight. The kids will stay with their moms for about three months. When they're weaned, we can milk the does for our own use.

Diane Doiron

Bruno, a Willing Worker on Organic Farms from France, milks Peppermint while Nicole, a worker from Toronto, keeps her distracted with oats for munching. We milk the goats twice a day, freezing the excess milk for soap making.

Diane Doiron

Wearing our safety ear protectors, we prepare all the ingredients to make a batch of Honey & Oats goat milk soap.

Diane Doiron

Once the soap has set for 24 hours in the wooden moulds, the soap loaf is pulled out and cut into bars. Then it will cure for four to six weeks before it's ready for use.

Diane Doiron

Here we cut the soap loaf into bars.

Diane Doiron

The soaps are complete after more than a year, from the birth of the kids to curing the soap by the wood stove over winter.

Diane Doiron

The best for last! We always take time to play with our animals in the barn over the winter.

Posted in: Homes  Tags: goat milk soap, goats, highland grove, Magnificent Hill, wwoof

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Goat's milk is the cat's meow-Toronto Sun

Try this goat milk smoothies.

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I got a goat?

Goat's milk, that is!

We all know "the milk is not a body good" but have you ever thought about trying to Goat milk? I was first introduced in goat's milk in some natural Rush Newmarket (Naturesemporium. ca), is a good idea to Seriously, who told me that the former NHL Toronto Maple Leaf Gary Robert swears it. Why? Goat's milk is the nutritional benefits of the same, but contains more natural applicable to producers of vitamins a and b, and no additives. Goat's milk, it is easier to lower the protein molecules and the fat molecules in the thinner and more fragile shell and the membranes digest cow's milk in the DIGESTION METHOD makes it easier than that.

Others argue the benefits of goat it is less allergenic, naturally homogenized, strengthens the violence of the lactose-friendly and more. In fact, at the same time, the rules of cows ' milk, goats ' milk popular in North America is a common selection from around the world.

My father told me, he drank as a child in Italy and in England. The whole of the food described in the taste of goat's milk as "slightly sweet and sometimes salty with a delicious undertone." I have learned to drink Goat milk is the only way to have a cold and I would like to use it for my coffee as a tendency to curdle.

My goat's milk, the choice is Hewitt's Dairy Hagersville, Ontario (Hewittsdairy.com) to Find the root in a glass bottle to the local grocery, supermarket and natural food store near you. Enjoy the following smoothies courtesy of Hewitt's dairy products.

STRAWBERRY BANANA SMOOTHIE

1 Cup (250 ml) organic whole goat milk

1 banana, sliced

1 Cup (250 ml) strawberries (fresh or frozen)

1 Tbsp (15 ml) honey

1/2 tsp (2 ml) vanilla

A touch of cinnamon (optional)

Ice (optional)

Combine ingredients in a blender. Liquefy, until well blended and smooth. Add ½ Cup (125 ml) ice when the Blender is still ongoing.

Serves 1.

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Drunken goat cheese

Drunken goat cheese, in Spanish, queso de cabra al vino , well known in the region of Murcia is slightly firm cheese from Spain.

Before you ever taste it, it explains that the appearance of this cheese. The rind is a striking purplish red, which creates a high contrast white Kermainen Interior.

Rind color of the Doble Pasta Wine & mdash thus soaking the name of the 3-day. 75 days after the end of the bath on Aging, the cheese and wine, which allows you to intermingle to produce incredible taste-a combination of the processor, and the template.

The cheese has a slightly firm to firm, and an incredibly rich and smooth, because of its high fat content (the wet spots that are on board to cut the FAT cheese). It is just the tip of the mild taste and the sharpness-edible rind of delicious fruity flavour, delicious ylimaallista pass the taste sensation.

This cheese is reputed to be difficult to find; However, I was pleasantly surprised to find a prominent, attractive display of the local grocery, is known as the Rouses.

If you don't find in your local grocer or deli, which makes it quite a few options to subscribe to the Internet.

This is really one of the goat-cheese that you do not want to miss. If you're a goat cheese lover, goat cheese and wine this, should be may take a look for the extra effort. The first in my experience, it is certainly not my last!

The articles will be updated frequently, so check back here for new information!

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State food safety service, the claims of the ASB-soft company shrugs Arka News Agency for the disabled

 

Babken Pipoyan, State Food Safety Service, the Ministry of Agriculture, the claims of the ASB for the ELECTRICITY and GAS INDUSTRIES spokesman shrugged today soft company (trading ArmFood) top management during the administrative procedure, the Agency had metal products of the company to halt the production of goatmeat against by subscribing to the milk after health authorities were said to have found its pathogenic bacteria Boris Soghomonyan.

According to the reports of Armenia, of the Media, the authorities were found to be pathogenic bacteria Escherichia coli and Staphylococcus aureus, goat's milk produced by the ASB-Soft. State food safety service also had ordered the company's presence causes the bacteria to pasteurized milk and remove them from the infringement of the law, this means ... a fine ranging from 100 000 to 300 000 Drams.

Administrative proceedings had been started from the citizen. Food safety in the capital and the regions was told by inspectors of the service in the case of withdrawal transactions.

Pipoyan said today Boris Soghomonyan accusations are unjustified, because the studies launched consumer complaints.

"I would like to emphasize that we do not have anything against this company, our actions are based exclusively on the interests of consumer safety," said Pipoyan.

He said the inspection company has revealed multiple violations, such as laboratory, which controls access to the milk, poor working conditions, the quality of the technology standards not be complied with, the lack of agreement with the staff and did not have medical certificates.

He said the company is not allowed in were to resume production, except if these violations are eliminated.
He also said that the checks are in the process of the large number of food companies in the sector and the results will be published later this year.

According to the national statistical information in the service of Armenia, January-September this year was affected by some 2,250 in toxic food-infections that the rise of 18,6% of the year ($ 1-382.74 Dram) before. -0-

Opie: n goats displays Expand-Beloit Daily News

JANESVILLE-business in the favourable position with regard to Nicole Opie, Opie: n for the owner. He his sales increased by more than 30% last year and is looking for land to expand his organic functions.

Only two and a half years Nicole Opie launched his goats milk SOAP, boutiques, as well as the New York City, Beverly Hills, California from grocery stores, he milked by hand five goats, the Stateline area. Opie, make one gallon of goat milk SOAP 60 bars. He said the goats with large business woman, because the animals are relatively easy to handle.

"I will pick up and place them in a truck," he said.

Opie, who is employed in a wide range of Internet marketing, is the Grainger experience promotions and has taken his goat, Louise, shops and restaurants to tout his products which are to receive.

The maximum number of points: Opie this year was his work with the whole of the food. After the transport device accessory Trade Show, he was able to ship out of the 600 soaps a dozen shops Minneapolis from Chicago of the South. He said that he is satisfied with how the site works with local producers and help them to promote products.

"They put in the hands of customers and limelight speciality products locally," he said.

Vacations, he offers the gift wrapped basket soaps, already mulled spice and simple, which is about 10 dollars.

"It is nice to last-minute gift."It is smaller and more targeted to people who want to give something is local and special, "he said.

The whole food supplement Opie: n sells one of his SOAP, Woodman, Beloit, Madison, and directs the Peck n Basic n Janesville in Metcalfes.

Had done a lot of changes to his five goat herd that during the past year. He rose to eight, and finished bottom, if you want only the best of his three goats-Symphony, Louise and groundnut. He had two bucklings sold for processing. He intends to continue his three remaining goats can be spawned, to the best of their bloodline.

Because of his business is doing well, he will buy the land and set the option in the shop calendar to get a little bit. However, it challenges the finding that pass through the soil, the soil of organic farming in the test requirements. Organic goats ' milk is a great demand, as part of the bottling options through direct delivery is sufficient for any of the cooperative.

Opie milks his goats on a daily basis, and makes the soap in his living room. Some of his soaps include coffee, green tea, ginger, and other goodies are on the holding of the blackberries. Because goats ' milk of a fat content, by weight molecules are smaller, moisturizing soap to absorb better than other soaps of the skin. The Soap is ideal for any of the skin and helps to problems such as dandruff, acne, rosacea and eczema, dry skin and other conditions.

Anyone who wants more information about how to contact the Opie at 608-754-8246. People also can be used to monitor the progress of his Facebook page, "Opie's goats."

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Search all of the milk is milk from goats

Milk filter is essential for the purposes of the processing of milk, if you have at least the gallon of milk per day to process. If you have tried to position the rest of the milk, home-made technologies such as coffee filters, you are probably more than ready to make investment!

Regardless of how careful you are in the appropriate process is inevitable, the particles of dust, debris, and even the occasional goat hair or find it in a way into the milk-pail. The longer the foreign objects remain, the greater the chance they will cause the taste of the milk is turned off. Oil filter is designed to capture the large items, such as hair, as well as very small particles of dust and dirt. Milk should be always strained before it is pasteurised and cooled storage.

The filter is very high in the separating funnel as metal clip with a filter attached to the bottom of the specific milk. Most are made of stainless steel, aluminium, although it is also created. High capacity filter is usually a gallon of milk and milk filter papers allow very fast streaming. You know the importance of this if you have ever tried to keep the gallon or two of milk while waiting for a slow filter!

Many of the oil filter is designed to speed the milk in another and pails, which allows hands free flowing milk and thus likely to be. Filter makes this part of the home to the milk treatment hassle-free!

EBay is the place to find both new and used oil filter. If you shop carefully, the filter would serve just as well as the new fraction of the cost.

Check out the current real-time auction listings, oil filter and filters on Ebay. If you see something you like, click it, you can read the data and either place the quote or "Buy it now".

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Eat local with these vendors - Nashua Telegraph

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Delamere Dairy opens new office in Hong Kong - Drinks Business Review

Delamere Dairy, a UK-based producer of goat's milk and other specialty dairy products, has opened a new office in Hong Kong.

The Cheshire-based company aims to increase the sales of its ultra-high temperature (UHT) goat's milk with the opening of its first office outside the UK, reported Agra-net.com.

The company produces and supplies goat's milk, cheese, butter and yogurt, as well as milk for pets under TopLife Formula brand to supermarkets.

Delamere Dairy was started by Roger and Liz Sutton 25 years ago. The company's product range includes fresh and UHT goats' milk, sterilized cows' milk, fresh Channel Island cows' milk, goats' butter, goats' yogurts and a wide range of goats' cheese.

In the case of raw milk, the Deal-Boise weekly

federal and county law enforcement agents raided a Venice, Calif., raw-food club, searching for raw milk. The YouTube video of the raid showed officers, with guns drawn, working their way through the facility in what critics called "government-sponsored terrorism" and "an attack on food freedom."

Every few months, it seems, TV news or amateur videographers capture another raid on a raw-milk supplier somewhere in America. In the past several years, law enforcement agencies have carried out raw-milk raids in Georgia, Missouri, Wisconsin, Minnesota, Pennsylvania, New York and Ohio. Each raid increases the tension that already surrounds the debate over raw milk.

Idaho, by contrast, has taken a very different raw-milk route.

"Raw milk comes straight from the cow or goat. We don't do anything to it except filter it and flash cool it and bottle it," said Debra Jantzi, owner of Treasured Sunrise Acres, a Grade A raw-milk dairy in Fruitland.

Pasteurization, on the other hand, is a heating process that kills bacteria and other pathogens and has been a standard practice in the U.S. dairy industry since the mid-20th century. Many state and federal health agencies claim that raw milk is dangerous to drink--citing a 2010 outbreak of campylobacter from raw milk in Indiana--and, therefore, ban or greatly restrict its distribution.

Raw-milk advocates, like Jantzi, counter that pasteurization kills flavor, as well as beneficial bacteria and the nutrients that make milk healthful. They argue that far more illnesses are attributed to poorly handled pasteurized milk than raw. At the very least, they say, consumers should have the freedom to choose the dairy products they want.

Idaho is one of only a handful of states that give consumers that choice.

Jantzi began selling raw cow and goat milk at Boise's Capital City Public Market in the summer of 2010. She was the first vendor to sell raw milk directly to customers in the market's 17-year history. She now offers it through retail outlets in the Treasure Valley.

Jantzi said pressure from the public and changes in Idaho law helped make that possible. But Marv Patten, the Idaho State Department of Agriculture's Dairy Bureau chief, disagreed.

"That's not exactly correct," said Patten during an interview at ISDA headquarters in Boise. "The sale of retail raw milk in the state of Idaho has been legal virtually forever."

Patten should know. His own family had a dairy that legally sold raw milk in the Treasure Valley years ago. But then, as now, there were lots of hoops to jump through. Like Jantzi, Patten's family invested in the equipment required for a Grade A dairy and adhered to the special regulations and inspections required to sell raw milk in Idaho.

"You have to have a Grade A barn. You have to have a nutrient management plan. You have to buy all that shiny stainless steel-type of equipment, which could be very, very spendy," Patten said.

Twenty years ago, that expense--along with added regulatory scrutiny, pressure from public-health organizations and a slumping demand for raw milk--made the legality of raw milk in Idaho irrelevant. Dairies simply quit producing it.

"The last Grade A raw-milk dairy that I can recall was in the early '90s in Northern Idaho that was licensed by our agency," Patten said. "Since that time, I don't believe there was anybody that was licensed with us to legally sell it."

But as the local-food movement has grown--with its emphasis on fresh and unadulterated products--so has interest in raw milk. Many of those eager to supply that new market were not Grade A dairies but small-scale farmers with a couple of cows and an often-evangelical faith in raw milk.

Without legal pathways for small producers in Idaho and elsewhere to follow, they began distributing their wares through often quasi-legal "herd share" programs, in which a farmer offered to share ownership of a cow with a group who then received a portion of that cow's milk. Others simply sold their milk illegally through the burgeoning raw-milk underground.

Neither method included testing milk for pathogens--and that worried regulators like Patten.

"There were a lot of illegal raw-milk sales throughout the state," Patten said. "Across-the-fence sales, let's say."

So, in early 2010, instead of drawing guns and raiding those operations, the state of Idaho--with the help of raw-milk advocates and a less-enthusiastic dairy industry--modified the regulations to make it easier for small raw-milk producers to go legit.

"After a lot of consternation and battling back and forth, we kind of created what we call the Small Farm Exemption," Patten said. "And the compromise was that you could milk up to three cows or seven goats or seven sheep, and you could sell milk for human consumption."

The Small Farm Exemption--also called the Small Herd Exemption--greatly streamlined Idaho's raw-milk regulatory process. If a dairyman met the requirements, emphasis was moved from an expensive Grade A barn, with all its shiny stainless steel, to little more than a monthly testing of the milk itself.

Patten explained that a family can now "tie their goat to a tree and milk it, cool it appropriately and [sell it] if it meets the milk quality standards that we set forth ... They're not out much money other than maybe that rope to tie to the tree and a pail to put it in."

Peter Dill, a raw-milk advocate and owner of Saint John's Organic Farm in Emmett, participated in drafting the recent legislation.

"I think the process is beautifully simple," said Dill."We pushed for access to end-product testing. Let's get away from plumbing and concrete requirements. Let's talk about food quality."

Patten said the Small Herd Exemption has slowed the state's traffic in illegal raw milk while controlling the quality of raw milk sold to consumers.

"The inspections are very easy," said Amy Wincentsen as she patted Butterscotch, a 7-year-old Jersey cow at her Little Bear Dairy in Troy. With two cows and a handful of goats, she and husband Tim are precisely the type of small-scale producers Idaho's new raw-milk rules are made for.

"The state vet comes in his truck and we bring him a jar of milk and he tests the temperature and ladles out a little bit of it and sends it off to a lab," Amy said. "We don't have to do anything special at all. The state pays for the testing--which is very, very kind."

The Wincentsens bottle their raw milk and yogurt in mason jars by hand in their family's modest farmhouse kitchen. They make raw-milk cheese there, too.

"With the small herd exemption, we don't have to have a certified kitchen and we don't have to have state inspections for that," Amy said. "They test the cheese just like they do the milk, and as long as it passes the bacteria test, then it's available for sale."

The Wincentsen's main outlet is the Moscow Co-op. According to Peg Kingery, the co-op's dairy buyer, they are the first raw-milk products the co-op has ever sold.

"We'd been getting requests for [raw milk] as long as I've been here--six years," Kingery said. "Now that we finally have it, it's making a lot of the customers very happy."

Since the new rules were put in place in 2010, Patten said 70 small farms across the state have applied and qualified for the Small Herd Exemption (along with four Grade A dairies) and can now legally sell raw milk in Idaho.

"Marv has done a superb job of making that happen," said Dill. "And it has not been easy. Somebody now has to go out to 70 new venues every month to collect milk samples to test them."

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Locate the milk bucket is the goat milk

The quality of the milk bucket of is one of the most important needs of the processing of the milk on your home network, the items are still affordable. Ideally, it would be, seamless and stainless steel. This combination provides the best opportunities for sanitation, as well as sustainability. Also a good idea to make sure that the handles are made safely, so that milk is not the end of the oil spill, while another will!

A milk pail on the cover, which contains the is the legal position, plus, as a cover to keep debris out of the milk, and between milkings. It also converts a pail of milk, storage, or even other food and drink!

It is useful to have at least two sizes and the smaller one, which is a good idea to mdash the status of milk collection, one of a few does, and a larger one, several, batches of less than milk.

Milk pails are great for the purposes of pasteurisation, milk also. If you have two, you can pour through the filter in the collection of raw milk from the pail of another pail. For the purposes of the second pail can be then, canner or Large stove-top pasteurizing the pot with water.

If you have good quality of the Chair to do not beand SSW of the bucket, to invest in. In addition, the milk on the holding, they are also very useful additions to the kitchen. They can be used in space, such as soup or drinking liquids or mixing of great recipes. None such as stew "down home" with dinner is served in the milk-pail!

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