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“Dairy Goat: The Source for High Quality Milk”

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Natural Cures....goat milk is delicious and is actually healthier for you than cows milk!. Goat milk is more beneficial to health unlike the cow milk as it helps in metabolic as well as digestive utilization of the minerals.

Goat milk can prevent bone demineralization as well as anaemia. There will not be clustering of fat globules in goat milk, as there is no agglutinin in it.

Goat milk contains linoleic acids, arachnodonic acids, and l fatty acids that are essential. Goat milk contains different proteins, which are easily digestible. Goat milk has higher content of calcium, Vitamin A, Vitamin B6, Vitamin B12 potassium, niacin, copper, antioxidant selenium, folic acid than the cows’ milk. More over there will not be any allergy if one consumes goat milk.

Now that people are coming in terms with the benefits of the goat milk, more and more people are turning towards goat milk. Hence, the demand for the goat milk has increased rapidly over the years.

Natural Cures - Goat Milk....in many countries, dairy goats are leading producers of milk, as they can adapt well to limited space and does not need specialised feed in big quantity like the cattle. Another good thing about diary goats is that they live comfortably in the mountainous areas thriving on grass as well as browsing.

Saanen is the largest diary goat breed with Swiss origin. When fed with high quality feeds, they tend to produce huge volumes of milk. They can produce amazingly 10 litres a day over a long lactation period, with three litres as minimum. Moreover, world record in the milk production category is in the name of Sanen, 3028 kilograms of milk in stunning 305 days.

Alpines has its origin in the alpine ranges of Switzerland and France. Does’ can produce more or less three litres of milk a day during a lactation period of ten months. They adapt well to various climatic conditions easily.

Toggenburg is the purest as well as the oldest Swiss diary breed. Does’ have a long lactation period with average output of more than 3 litres of milk a day. During peak period of lactation, they will produce up to six litres of milk.

Nubian is a cross breed between English, Swiss type of does’ with bucks from Ethiopia, India, Egypt etc. Nubian is not just for milk, but also for meat. Does’ can produce 2.5litres a day over the ten-month lactation period.

Natural Cures....their meat also has good demand due to meatier carcass of theirs. Oberhasli is a medium sized diary goat with Swiss origin. LaManchas have Spanish origin. Its medium sized animal produces comparatively lesser amount of milk to the above breeds.

Not just the goat milk is making waves in the market but the products based on it, like goat milk soap, goat milk cheese etc are in good demand.

Goat milk soap contains more protein, minerals, lactic acid, moisture, nutrition etc that it helps in softening of skin, removal of dead cells etc. More over it is somewhat natural and one can make it at home.

Natural Cures....Goat Dairy Products:

Most goatkeepers operate on a domestic scale, using their kitchens as a dairy.

It is only the larger, more specialized enterprise which has a separate diary. Where milk or milk products are to be sold, then it is advisable to have such a facility.

Whatever the scale of operations, absolute cleanliness and sterilization of equipment are essential.

Natural Cures....Goat Yoghurt

Yogurt is another product that is popular among goat keepers. As those who already make homemade yoghurt from cows’ milk will know, there is no comparison between this and the supermarket variety. You can use exactly the same method for goats’ milk yoghurt as you do for cows milk.

The recipe below has quite a difference in temperature extremes, but that is because those are the temperature ranges mentioned in all the recipes I have read. So all I can suggest is that you try it first in the low range, and if you are not happy with the results, keep raising the range until it is in the top range mentioned below.

Heat one litre of milk to 65-82 degrees C (150 -180 F) and keep at this temperature for at least 20 minutes.

Cool it quickly to 43-49 C (110- 120F) degrees

Mix a little of the warm milk with about a tablespoon of starter. Use only natural unsweetened yoghurt for your starter eg: Jalna biodynamic yoghurt

Then mix this with the rest of the warm milk

Pour into a jar and keep warm overnight. (Minimum of 6 hours setting time required)

Refrigerate the next morning.

When chilled, you can add fresh or tin fruit or syrups for flavouring your yoghurt.

Natural Cures....a common problem with some goats’ milk is that the yoghurt is thin and runny. This is usually because the milk itself is thin and lacking in proteins. Ensuring that the goats have adequate levels of protein in their feed rations is important, but it is not always the answer.

Some strains of goats, particularly those which produce large volumes of milk, may not necessarily yield good quality milk with the required levels of proteins. The Anglo Nubian breed is popular because its milk is thicker.

The simplest solution if your yoghurt is too thin, is adding ½ cup of powdered milk to each 3 ½ cups of goat milk (before setting aside for incubation) to produce a firmer product.

A yogurt maker will automatically keep the milk at 100 degrees F but you can also put the warm milk mix into a preheated thermos and wrap it in towels to keep the heat in, or set a casserole dish in a warm oven and leave it overnight with the heat off.

Natural Cures....once a thermos bottle or equipment has been used to make yoghurt, keep it for that use only, as the culture will escape into other products you put in those containers, so any dairy mixes you make will turn sour when it comes in contact with the container ‘contaminated’ with the yoghurt ‘culture’.