Dairy Products
RAW MILK
 
The pride of the farm is the raw milk from the Nigerian Dwarf Does. I have had milk from larger breeds of goat, but could still taste a goaty flavor in the milk. If anyone has had the canned goat milk they know what I mean. With the Nigerian's milk I was taken by surprise when I tasted my first batch of milk, no goaty flavor. Note, this is with the Bucks just one fence away from the Does. As it is known, the pharmones released from the Bucks can create an increase in the goaty flavor in the milk.
I have also seen the difference that it makes in babies, not the goat kids but the human kids. My niece, when just a couple of months old, was having trouble with infant formulas and getting constipated. My sister switched to goat milk and my niece hit every growth spurt x3 over the growth chart without digestive issues. By one year old she looked like The Stay Puff Marshmellow Man. Plus goat milk is the closest to human milk, minus camel's milk, but you don't see many camel's hanging around this part of the world. 

Why goat milk rather than cows milk? Don't get me wrong, I loved cows milk growing up, so much I could drink a gallon a week! But cows milk turned on me. My body was not able to digest the large lactose cells in cows milk anymore, making me "Lactose Intolerant". This is the main reason human babies can not drink it till a certain age. Don't  get me started on cheese, I was devistated. Goat milk became my alternative. I would rate the Nigerian Dwarf goat milk close to 2% cows milk, but creamier. 

At this moment I am still working on getting a Grade A Dairy permit to sale raw milk and cheese to the public, which is required by law. I will place updates on permits and also post charts on how much mlik is being produced daily/monthly. I plan on sending milk samples from each Doe monthly to be tested and will post that information as well.




CHEESE
 
Now time to talk about my favorite food in the world, minus sugar, CHEESE! I can not start a dairy without producing zesty, melty, delicious cheese. That would be against my food religion. So starting in 2017 I am going to practice cheese production. Below is a list of cheeses I'm considering. Please e-mail me the cheeses you would like to try. The cheeses with the most popularity will be produced first.

*Note the time it takes to make each cheese, some take months to produce. *

Cheese List

Yogurt = 1-2 days

Cream Cheese = 1 day

Ricotta = 1 day

Mozarella = 1 day

Feta = 2 weeks-a year (younger cheese, milder taste)

Parmesan = 12-14 months

Gouda = 6-12 Months

Cheddar = 8-12 months

Munster = 3 weeks-3 months