for people who love the littlest dairy goats
For those who make their own yogurt, cheese, ice cream, pudding, soap, etc... and for those who want to learn how!
Members: 73
Latest Activity: Apr 27, 2020
According to my research:
You can feed 3 (or more) average Nigerian Does for the same cost as 1 large goat.
With those 3 Nigerian Dwarf Goats you can get 3/4 -2.25 gallons of milk per day depending on where they are in their lactation cycle and their milk pedigree.
Each gallon will produce twice as much cheese as milk from other breeds of goats.
Here is a quote from Snowberry Farm:
"One gallon of Nigerian Dwarf milk resulted in 2 lbs., 11.4 oz. of fresh chevre, while the same amount of Nubian milk resulted in 1 lb., 7.4 oz. of fresh chevre."
Thank you for correcting me if you see any mistakes here! =)
Started by Glenna Rose. Last reply by Deborah Niemann-Boehle Dec 20, 2014. 1 Reply 0 Likes
I would like to make some good strawberry ice cream. However to get it to taste like strawberry ice cream, it's had to be a 50/50 mixture which comes out to be more like sherbet. I have read that…Continue
Started by Glenna Rose. Last reply by Deborah Niemann-Boehle Dec 9, 2014. 3 Replies 0 Likes
My frustration level is highly elevated. I started yogurt last night. Always before, I have pasteurized the milk before I made it but did not this time. I am have some very extensive dental…Continue
Tags: yogurt
Started by Glenna Rose. Last reply by Deborah Niemann-Boehle Sep 7, 2014. 1 Reply 0 Likes
Though I am attempting cheddar, I am wondering if there is another cheese that will melt that doesn't take so long. I really would like to find one I could make in short time that will melt on pizza…Continue
Started by Patty Meyer. Last reply by Patty Meyer Jun 2, 2014. 7 Replies 0 Likes
I made mozzarella cheese yesterday, and used it on homemade pizza today. It was absolutely wonderful! I used Deborah's recipe from Raising Goats Naturally, except I added a little salt at the end.I…Continue
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Great article on why to use starter cultures --
http://cheesemakinghelp.blogspot.com/2013/07/why-use-starter-cultur...
Thank you for the tip.... I'm going to give it a try and we do have chickens, so now there won't be any waste!
Welcome to all the new members! I wanted to give you a quick, easy tip... after you make your yogurt, if you put it into a cheese bag and let it hang over a bowl, it will turn into Greek yogurt. The extra whey will drip out into the bowl and can be used for bread-making or given to the chickens.
Does anyone have any good soap or cheese recipes?
Welcome, New Members, to the Making Dairy Products Group! We look forward to sharing together!
I've been trying to figure out how Kare's system works, because yogurt doesn't "work" that easily. You really do need to keep it at 110 for the cultures to do their thing. I tried NOT using a yogurt maker initially, and the results were inconsistent, and it was a pain. Then I remembered that Kare's yogurt recipe (posted in the discussion "Easiest dairy products...") uses gelatin. So, her yogurt would firm up at any temperature because of the gelatin. You wouldn't even need to add cultures. If you are only using cultures, you really do need to have a way to hold the temp at 110. Depending upon the culture you use, you may need to hold the temp anywhere from four to twelve hours.
As an aside, if you want to talk about yogurt, we should make a discussion thread, so that in the future, people will be able to find this info easily.
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2-quart milk pail
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