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This talk was presented at the Mother Earth News Fair in Seven Springs, PA, on Sunday, Sept. 23, 2012. It covers information you need to know to get started producing your own dairy products, whether you have cows, goats, or sheep.
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The Natural Home DairyHow to raise dairy animalsand make dairy products for your family . . . naturally!
Who am I?
Moved to the country in 2002
Currently milk 12 to 18 goats year roundAlmost all Nigerian dwarfHave milked la manchas and minis
Produce 100% of our own cheese, buttermilk, and yogurt
Have also milked our cows and sheep
Why do people do this?
Health
Safety
Ethics
Quality & taste
Variety
It’s fun!
Why am I talking about this?
I wish I would not have had to learn everything through trial and error
Commercial dairies take babies away from their mothers at birth and feed them with a bottle or bucket so the dairy can have all of the milk
Misconception that cows, goats, and sheep must be bottle-fed to be friendly enough to milk as adults
Advantages of dam raisingKids know they’re kids (or calves or
lambs) Have animal instincts Not overly friendly Respect fences more
Babies keep up milk supply while you learn to milk More milk Less risk of mastitis
Antibodies in mother’s milk make healthier babies
Provides more flexibility for humans
Getting started
You need a goat, sheep, or cow – or two or three
Choosing which speciesSizeMilk
QuantityTaste
Buying a dairy animal
You get what you pay for
Buy from a milking herd Udder pictures Milk records
Test for diseases before purchase
At least one of you should have some experience milking
Great idea to milk an animal that is nursing a baby if you’re new to milking
Working with milkersMammals make milk for their
babies
Separate moms and babies overnightAn extremely good milker may
make more milk than her babies can consume, but not usually
No hard rules about when to start or how often to milk
Watch the baby (or babies)
Equipment for cheese makingMozzarella
1-gallon pot and spoon
Queso blanco or feta Cheese cloth
Chevre Molds (optional)
Mold-ripened cheeses (brie) Molds
Aged cheese (cheddar, gouda, parmesan) Press with pressure gauge Cave (place to age)
Ingredients for cheeseMilk
Something to ripen cheeseAcid (vinegar or citric acid)Culture (mesophilic or thermophilic)
Rennet
Mold (white, blue, red)
Queso blanco or ricotta1 gallon milk
¼ cup vinegar
Heat milk to 180 degrees
Add vinegar
Drain hot for queso blanco
Drain room temperature for ricotta
Making soap -- equipment
Making soap -- ingredients Optional:
Essential oils
Fragrance oils
Herbs and botanicals
Clay
Pumice or egg shells
Oil
Frozen milk
Lye
Making soap – step by step
Melt oils or heat to 110 to 120 degrees F.
Add lye to frozen milk.
Making soap – step by step
Add lye mixture to oils. Both should be less than 120 degrees.
Making soap – step by step Blend.
Pour into mold at “trace.”
Cover.
Insulate?
Making soap – step by stepLet soap sit for 24 hours to saponify.
Slice.
Place on a wire rack for three or four weeks before using.
Castile soap recipe24 ounces olive oil8 ounces palm oil8 ounces coconut oil4 ounces sweet almond oil13 ounces milk (frozen)6 ounces lye2 ounces essential oil (optional)
Makes twelve 5-ounce bars of soap
Resourceswww.homegrownandhandmadethebook.com
http://nigeriandwarfgoats.ning.com
Facebook.com/ homegrownandhandmade.com
Homegrown and Handmade
Supplies Cheesemaking.com Dairyconnection.com