The processing of the milk at home

Home milk processing is probably easier than you thought.

If you recently acquired dairy goats, or if you're planning to purchase your goat milk from a local dairy farm, there are a few sets of basic skills that you should learn in order to keep your milk fresh-tasting and healthy.

We'll cover the basics of handling, processing, and storing your fresh goat milk in this article. If you need any equipment, visit Milk Processing Equipment.

If you own your own goats and need information on proper milking and sanitation practices, this article is the place to start.

When milking your own goats, remember to always keep a lid over the milk between does, and before further processing and storage. This will reduce foreign particles in the milk, and help prevent the milk from absorbing strong odors.

If you regularly perform other chores after milking and before returning the milk to the kitchen, it's a good idea to acquire a small refrigerator for use in the milk room. You can store the collected milk in the refrigerator until you're done, keeping it cool and clean.

If you own your own goats, or if you just have an interest in them, you may enjoy reading the articles at the website All Things Goat by Naimhe Jeanne and Martha Ann.

If you need help locating local dairy goat farms for purchasing milk, read this article.

You may also want to check the listings of dairy farm products at Smalldairy.com. This resource list includes organic, raw milk, and other dairy product suppliers, including some who will process mail orders.

If you purchase your milk from a local dairy farmer, it's a good idea to carry an ice chest with ice in which to immediately store the milk when you pick it up.

Though most private goat milk sellers are conscientious in following proper handling procedures, there is no way to know how long the milk may have stayed at an elevated temperature before your purchase, and the more temperature changes it undergoes, the sooner the spoilage and less appealing the taste.

By the way, if you're interested in actually staying at a goat farm, check out this unique bed-and-breakfast website:

"About Boer Goats and our FARMSTAY BED and BREAKFAST and all you need to know about goats, goats cheese, goats milk and more. Great goat meat recipes and the world?s leading goat information website."

Once you've obtained your goat milk from either your own goats or a local farmer, it's time to strain it, and optionally, pasteurize it. Straining the milk removes dust particles and other foreign objects that might affect the taste or texture of the milk.

If you only rarely need to strain milk, coffee filters will work. Place a basket-type paper coffee filter in a permanent mesh coffee filter basket and pour the milk through it. This can take awhile, as you have to wait for the milk to drain through before adding more. If you don't have a permanent filter basket, you can secure the filter to the bottom of a canning funnel with a large rubber band.

More efficient, though more costly, is to purchase a milk strainer specifically made for filtering milk. These are large, funnel-shaped aluminum or stainless steel items that have a disposable filter secured to the bottom with a clamp.

The large size allows you to pour a greater quantity of milk at a time, and the filter allows a much quicker rate of flow than coffee filters. If you intend to process milk regularly, investing in a milk strainer is highly recommended.

If you intend to pasteurize your milk, (covered in the headline article), you can strain it directly into your pot for pasteurizing. Just be careful that the container from which you're pouring does not have any debris on the outside of it that could fall into the pot and contaminate the milk.

Now that the milk has been properly collected, handled, strained and (optionally) pasteurized, proper storage is the final key to successful basic home milk processing. This translates to two things: cold temperatures, andsanitized containers

The rate at which goat milk is cooled to its proper storage temperature of 40? Fahrenheit or lower has an impact on two important factors: taste and spoilage rate. For raw goat milk, bringing the temperature down quickly also aids in preventing the growth of bacteria. When milk is heated for pasteurization, rapid cooling helps to ensure the best taste possible.

I've found that the best way for cooling small quantities of goat milk for home milk processing is with an electric ice cream freezer. Using an ice cream freezer, I have consistently brought milk from its pasteurized temperature of 165? Fahrenheit to 40? Fahrenheit in under 20 minutes, which is Grade A standard.

All other cooling methods I've used, including ice water baths and freezer storage, took much longer to achieve the 40? mark, and resulted in a slight off-taste for the milk. The ice cream freezer method, however, produced milk that was indistinguishable in taste from commercially processed milk.

 Goat milk should be stored in containers that have been thoroughly washed and sanitized. Although aluminum and plastic containers are considered acceptable, I prefer either stainless steel or glass, because these are less likely to harbor bacteria or residue that will affect the taste of the milk.

Milk containers and utensils can be sterilized by either soaking in bleach water (1/8 cup bleach to 1 gallon of water) or by boiling for several minutes. Finish by letting the containers air dry.

When cleaning containers that have held milk, rinse first in cool water, then finish with a wash in hot, soapy water. This pre-rinsing helps prevent the buildup of a film called milk stone caused by the protein in the milk.

If milk stone has already formed on your containers or equipment, you can purchase a commercial acid cleaner made specifically for removing it.

Once the milk is cooled, it should be stored in the refrigerator. In general, milk should not be stored on the refrigerator door, since this area is exposed to much more heat and temperature changes than the shelf areas.

If you can't use your goat milk right away, you may be interested in freezing it to use later. Although freezing milk isn't complicated, this article will give you pointers to help make sure your frozen milk tastes as fresh as possible.

The basics of home milk processing can be summarized by these three C's: Keep it covered.After collection, during transport, and in storage, milk should always be covered to prevent dirt and bacterial contamination and to prevent the milk from absorbing strong odors that will affect the taste. Keep it clean.Filter milk to remove foreign particles and contaminants, and always use clean, disinfected containers for holding and storing milk. Keep it cold.Temperatures above 40? Fahrenheit allow bacteria to grow, promoting quicker spoilage and lowering the quality of taste. Cool milk as rapidly as possible, and then keep it cold!

Careful handling and processing of milk can make an enormous difference in the taste and quality of your goat milk.

Take time to always follow the simple guidelines for good milk processing practices, and you'll be rewarded with delicious, healthy milk for drinking and making fabulous goat milk products!

Lactose intolerance and milk from goats

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Lactose intolerance and the use of goat milk as an alternative treatment have a longstanding tradition.

But, is goat milk really a beneficial alternative to cow's milk for this condition?

In this article, we'll look at the root cause and whether the properties of goat milk make it better suited than cow's milk for people with this condition.

By topic, we'll examine:

For many &mdash up to 75% of the world's population, in fact &mdash drinking a glass of milk is not a very pleasant thought. These people suffer from lactose intolerance (also known as lactase deficiency or milk intolerance), the inability of a person to effectively digest lactose, commonly called milk sugar.

This inability to break down lactose is fundamentally caused by the lack (or insufficient amounts) of an enzyme normally found in the small intestine known as lactase.

Note: This is not the same as a milk allergy, which is a much more serious condition.

As lactose accounts for up to 8% of the constitution of milk by weight, persons with a lactase deficiency must usually refrain from milk and milk products, or supplement their diets with lactase before eating or drinking dairy products.

 Because the lactose remains in its whole state, rather than being broken down by lactase, it accumulates in the gut. Intestinal bacteria then digest it in a process that produces a large amount of gas. This results in the typical symptoms:

excessive intestinal gasabdominal crampingbloatingnausea, anddiarrhea

Milk intolerance is not a dangerous or life-threatening condition, but it can be very inconvenient and uncomfortable. And, because dairy products are a prime dietary source of important nutrients, lactose intolerant persons usually must actively seek a supplemental or other food source to replace them.

Fortunately, the condition is rarely seen in babies, who depend upon milk as their primary nourishment for the first year of life. After the age of 2-3 years, however, children may begin to demonstrate the classic symptoms--the direct result of a decreased production of the lactase enzyme.

The inability to produce lactase is primarily a hereditary condition. It's been noted that cultures associated with a longer history of dairy farming have lower incidences of lactose intolerance than cultures in which dairy farming has not been a longstanding tradition.

In particular, populations of African American, Native American, Mexican American and Ashkenazic Jews have the highest incidences, while persons of Northern European heritage appear to be the least affected group.

This article from the Cornell University News Service reports the results of a study on the associations of geography and culture with the incidence of lactose intolerance in populations.

Aside from the hereditary factor, intestinal diseases in adults, such as celiac disease, can also result in insufficient production of lactase.

The usual recommendations for these individuals are to:

Consume only small amounts of dairy products at a time. (The more dairy consumed at one time, the worse the symptoms.)Choose fermented dairy products such as yogurt, cheese or buttermilk over fresh products. The cultures in these products pre-digest some of the lactose, resulting in a lower lactose level.Consume dairy products with other foods--not in isolation. Choose reduced lactose or lactose free commercial dairy products.Add lactase to dairy products, either pre-mixed, or as one of the supplemental forms in capsules or tablets
Is goat milk a better dairy product for this health challenge?

The answer to that question seems to be a definite...maybe.

On a surface level, it would seem that goat milk offers only a slight advantage, containing only about 10% less lactose than cow's milk.

Is that enough to make a difference? In theory, probably not.

However, anecdotal evidence of persons who can tolerate goat milk but not cow's milk is plentiful. And, in fact, this article in the National Institutes of Health online database, MedlinePlus, even suggests goat milk, taken with food, as an "easier to digest" alternative for those who are lactose intolerant.

So, if goat milk still contains a substantial amount of lactose, how do we explain all of the people who are lactose intolerant, but can eat/drink goat milk and its products with no ill effects?

I haven't found any sources with definitive answers, but there seem to be a couple of widely accepted theories:

Some people who believe they are lactose intolerant may actually have a mild milk allergy, instead. As you can read in Protein in Milk and the Unique Properties of Goat Milk Protein, goat milk and cow milk proteins differ, so the switch to goat milk may alleviate symptoms if a specific allergy is the real underlying problem. Of course, if you have a known milk allergy or have had serious effects from ingesting dairy products, you should not attempt to drink goat milk or consume any other type of dairy product. Consult with your doctor for guidance.The better digestibility of goat milk &mdash one of the most significant contributing factors related to the overall health benefits of goat milk. Goat milk digests more easily and completely due to several properties related to its composition. This leaves less undigested material in the intestines to ferment. You can read more about this topic in Goat Milk Fat and Corresponding Health Implications

Another plus for persons who are concerned about calcium intake is that goat milk contains about 13% more calcium per serving than cow's milk. This means that you can drink less goat milk to get a comparable amount of calcium--and less intake combined with the lower lactose level in goat milk may just make a winning combination.

The bottom line if you are lactose intolerant is that you may be able to tolerate goat milk and its products even if you can't drink cow's milk. Many lactose intolerant people apparently do just fine with it.

If you find that goat milk still causes you discomfort, you may want to try the lower-lactose fermented goat milk products such as yogurt and cheese that are traditionally better tolerated than straight milk.

Goat's milk ice cream, Rhubarb compote and Brown Ale cooled-Spectra Westword (blog)

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Home pasteurization of milk

Learning home milk pasteurization techniques is a valuable skill if you have your own dairy goats, or if you purchase milk from a local dairy farm.

While many raw milk proponents advocate the nutritional benefits of raw milk, pasteurized milk is generally considered safer for drinking, particularly for children, the elderly, and anyone with an immune system impairment.

Pasteurizing milk will enable it to keep longer in the refrigerator than raw milk. And, if you're planning on making certain cultured products from the milk, such as soft cheeses, pasteurization is a key component to success. After all, these products are made from growing bacteria, and if you don't kill the unwanted bacteria first, you'll be growing them, also!

Milk pasteurization may sound like a scary process at first. If you're like me, the name conjures up images of pristine lab settings with complicated stainless steel equipment, tubings and mysterious instrument gauges.

It turns out, though, that milk pasteurization is not complicated or scary at all. With just a basic set of the right equipment, and a little attention to detail, you can easily learn how to pasteurize milk for yourself.

All you need to begin is a thermometer (one that will clip onto the pot is best), and a pot large enough to hold your milk container. (A stainless steel milk bucket works very well for holding the milk for pasteurizing.)

Add water to the large pot, and set your container of strained milk in the water. Clip the thermometer to the milk container so that the end of it is covered by the milk.

Note: Be sure the end of the thermometer is not touching the bottom of the pot, or you will get a higher reading than is accurate for the milk. Also, if your thermometer doesn't have a clip, you can easily fashion one from a large paperclip.

Heat on high, stirring the milk occasionally, until the thermometer shows the correct temperature.

Always stir the milk immediately before checking the temperature, as the process of stirring will bring the warmer milk up from the bottom and usually cause the temperature reading to increase by several degrees almost immediately.

Stir constantly, keeping the milk at the proper temperature for the recommended period of time.

There are a variety of combinations of temperature and processing time for successfully pasteurizing milk. The most practical combinations for home milk pasteurization are:

161? Farhrenheit for 30 seconds,
(some sources use 165? for 15 seconds) or145? Fahrenheit for 30 minutes

The milk must remain at or above the recommended temperature for the entire processing time.
If you're planning to drink the milk, the higher temperature/shorter time period combination of milk pasteurization is more convenient. It's much quicker and easier to monitor the milk for thirty seconds than for thirty minutes!

However, if you're planning to try Goat Cheese Making with your milk, the lower temperature method is recommended, as it will allow some of the beneficial enzymes and bacteria to survive that will enhance the flavor of the cheese.

When the milk has processed for the required time, remove it from the water and place in a sink or pan of cold water. In a few minutes, when the water becomes warm, exchange it for cold, and also add ice to the water. Stir the milk often to increase the cooling effect.

You can continue like this, exchanging the ice water and stirring the milk until it reaches the proper holding temperature of 40? Fahrenheit.

The longer the milk takes to cool, the more off-taste it will have. Milk that is not cooled quickly enough usually has a "nutty" or "vanilla-like" flavor. It can still be used; it is just not as appealing to drink plain.

If this happens to your milk, you will need to increase the amount of ice, decrease the time between water changes, and be sure to stir the milk continuously.

OR...you can try my "secret" weapon: an electric ice cream freezer. Use the freezer just as if you were making ice cream, layering the ice and rock salt around the outside of the can. Then pour in the milk, close the lid, adjust the motor and turn it on.

Monitor the need for additional ice and salt, and check the temperature at 10 minutes, then at 5 minute intervals.

This method has always cooled my pasteurized milk to 40? Fahrenheit in less than 20 minutes, which is Grade A standard.

It is so much faster than the ice water method, that my first two batches started to freeze before I was aware the milk was already cold! And, the difference in the taste of the milk is extraordinary.

If you'll be pasteurizing milk on a regular basis, especially daily, you may want to invest in some equipment to help streamline the process.
One option is a home milk pasteurizer, such as the SafGard Pres-Vac. This electric pasteurizer performs automatic, pressure-sealed pasteurization of up to two gallons of milk at a time. Then, a hose connects to the faucet for vacuum-sealed cooling of the milk.

Home pasteurizers are not inexpensive--expect to spend over $300 for one. But, they do the job quicker and more precisely than other methods, and require almost no attention during the process.

If you expect to be handling goat milk for some time, you may want to make the investment.

Another option is to use a Weck canner-pasteurizer. This is the method that I use. The Weck is only slightly less expensive than a home pasteurizer, but it has the advantage of being multi-functional. It is basically a huge, electric stainless steel pot with a lid.

You pasteurize milk in the Weck the same way you do with a pot on the stove. Add water to the Weck, turn it on, then set a milk bucket or tote inside. A 2-gallon milk tote will fit easily inside it. Since the lid to the Weck fits right over the tote, the milk heats quickly.

You can also use it for canning, or for cooking anything that requires a big pot--apples for applesauce, boiled peanuts, or soups or stews for large gatherings. If I had to choose only one kitchen appliance to keep, it would be my Weck!

Whichever method you choose, a little attention to detail will produce safe, great-tasting, pasteurized milk at home.

For more information on obtaining equipment for processing your milk, see Milk Processing Equipment.

If you're learning to pasteurize raw milk, there's a good chance you may be interested in other homesteading skills, too. Below are three information sources that can help you tremendously, and because they're in ebook and video format, you can get access to them RIGHT NOW! And, of course, each product has a money-back guarantee if you're not satisfied!

Goats ' milk for the benefit of you-Olive Press

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Goat Milk vs Cow Milk: Quick reference

Goats ' milk vs cow milk, the benefits is a nutritional topic, which is slowly brought to the scene to the health of forefront, goat milk, and begins to make more commercially viable share of milk products in the market. 

Although worldwide, goat milk is consumed by more people than cow's milk in the Western societies, in raw cow's milk is still hands down the winner off the counter.

Goat milk is still forming its own dedicated to consumers.

Earlier in the backyard to the dairies, goat milk is now showcased nearly every major food business, and will be a lot of options, which contains no added flavors and nutrients, as well as its big-time competitor in the cows ' milk.
As soon as you notice the difference, however, is one of the price. Goat's milk, and is still a niche market segment and does not enjoy the cost cutting practices in mass production techniques; so the withdrawn from the market in milk from goats quart may cost You quite a bit more than a quart of cow's milk.

Now a checkbook-class loses the goat's milk a goat milk vs. cow's milk in this battle the conversation!

Many of the goats ' milk drinkers take the price difference, however, the maximum stride, goat's milk, and additional health benefits, except in the case of the dairy herd's goat farmers to employ more natural methods.

Usually, the goat herd dairy farms are smaller, the goats will have more free range, antibiotic use EULA shall be considered to be the required minimum and hormones, such as the highly controversial bovine growth hormone (rBGH), which is not used.

Goats are also better sound of milk. The goats can survive and thrive in less pasture and much lower quality natural forage areas than cows. The goats are also suitable for hilly areas of the Rocky, where the cows could not be maintained.

Now Let's compare a goat milk vs. cow's milk, in terms of nutritional value. The following information is a summary only. For detailed information please refer to the article, goats ' milk ingredients and its corresponding links.

Feature: dry (fat content) Goat's milk is higher in total fat.Goat's milk is considerably higher in the medium-chain triglycerides (MCT), is associated with numerous health benefits.Goat milk is smaller-size of fat globule, which enhances the digestibility.Goat's milk, the fat content is more in keeping with clump homogenized and assistance also digestibility.

Property: protein concentration Goat's milk contains more protein per place.Goats ' milk contains essential amino acids, higher.Goats ' milk contains proteins of the percentage share of cow's milk protein substances with a similar structure. These differences enhance the digestibility of goat milk protein content and less allergies.Goats ' milk contains proteins of the percentage share of cow's milk protein substances with a similar structure. These differences enhance the digestibility of goat milk protein content and less allergies.Goat's milk does not contain cows ' milk as agglutinin. Agglutinin-fat cow's milk, will separately from other components.Goat's milk contains much lower values, and, in some cases the protein Alpha-s1-casein of anything. This protein contributes to the formation of a mass of hard cheese milk on digestibility slowing. It is also a large cow's milk Allergen.

Property: carbohydrates Goat milk is a carbohydrate to a lower level, which is the result of almost all the less lactose in milk. The inability to digest lactose is a common condition with milk and less lactose is useful to the people.Property: vitamins Goats ' milk deliveries more vitamin a. Vitamin a goat milk is not in the form of beta-carotene, such as cow's milk. Vitamin A different form from what makes the goat milk, the lighter color than cow's milk.Goats ' milk supplies much more Niacin (B3) and B6.Goat's milk is lower folic acid (B9) and vitamin B12.Goat's milk is comparable to the quantities of other vitamins.Property: minerals Goat milk is higher in calcium.Goat's milk is higher in phosphorus.Goat milk is considerably more potassium.Goat milk is of iron and copper.Goat milk has more magnesium.Goat milk is considerably more of manganese.Selenium has been more on milk from goats to antioxidants.Goats ' milk is a zinc and sodium is comparable.

Goat cheese recipes

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Check out these delicious, original goat cheese recipes that cover the entire meal--from appetizer and main meal to dessert. You won't find a better collection anywhere else!

These recipes can add that special touch to any meal, whether it's a cozy dinner for two, family mealtime, or entertaining. They provide a great way to add variety and interest to a menu with minimal effort.

Goat cheese is still somewhat of a novelty in the typical day-to-day Western diet, so whether you simply want something "different" for family dinners, or want to serve an elegant meal for guests, goat cheese in one of its many delicious forms can add a special touch to almost any meal.

You're sure to find a recipe that will suit your needs, and become one of your favorites &mdash both to eat and to serve!

You may also be interested in learning more about the properties and varieties of goat cheese.

Want more great recipes using goat cheese?

Try this fabulous book from our affiliate, TheCheeseMaker.com, with over 70 goat cheese recipes for appetizers and meals.

Look under "Books" from the home page.

Share your goat cheese recipe and view other visitor-submitted recipes!

Savory Goat Cheese Souffle Recipe

Surprise your family with an elegant goat cheese souffle that's easy to make. The combination of savory herbs and delicious goat cheese makes this souffle a delightful addition to any meal.

Sweet Baked Goat Cheese Spread

This warm, creamy spread makes a great appetizer with crackers, or team it up with a bagel for breakfast or a snack.

Spiced Pears with Goat Cheese

The delicious aroma of pungent spices, together with the taste of sweet, mellow pears and creamy goat cheese makes this dish an all-around favorite!

Warm Goat Cheese Salad

The mouth-watering combination of fresh greens, sweet fruit, warm, creamy goat cheese and an onion vinaigrette makes this salad an unforgettable event!

Double Goat Cheese Salad with Tomato and Cucumber

The combination of both soft and hard goat cheeses tossed with cucumbers, tomatoes and other flavorful ingredients makes this cold, refreshing salad a unique addition to your meal.

Goat Cheese Dressing in Blue

This dressing is made with goat milk blue cheese and buttermilk for a creamy, delicious topping that is great for salads, and is especially good with sweet, ripened tomatoes.

Goat Cheese Fajita Recipe

Fajitas with the velvety smooth texture and heavenly taste of fresh, warm goat cheese. Enough said!

Goat Cheese Pizza Recipes

Love pizza, but tired of the same old pizza toppings? These goat cheese pizza recipes will add zip to your next pizza dinner!

Goat Cheese Quesadillas

These goat cheese quesadilla recipes are easy and delicious. Serve in pieces as an appetizer, or use for a meal.

Goat Cheese Appetizers are a wonderful way to start a meal or a party. These ideas will show you how to use goat cheese to tantalize the taste buds!
Fried Goat Cheese

These recipes will give you exciting new ideas for a simple, yet scrumptious platter or introductory dinner course.
Goat Cheese Dessert Recipes

Check out these dessert recipes for a sweet ending to any meal!
Marinated Cheese: Feta

Marinated cheese is as beautiful to look at as it is delicious!
Easy Greek Salad Recipe

Use your fresh or marinated goat milk feta to create this star accompaniment to your meal--or, as a meal by itself!

We love to hear great new ideas from our visitors! Share your favorite recipe, and have it featured on its own web page! A picture of your dish is optional, but it will really add value to your submission. Click on the blue question marks for help. Please share only recipes that you have actually made and enjoyed...and THANK YOU for taking the time to make our visitors' experience here even better!

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