Sometimes the flavor will pass, but other times it will persist, and drive you crazy trying to figure out what could have caused the problem. There are a many reasons why you might get an off-flavor in your milk, so the best thing to do is to troubleshoot. If your milk is consistently tasting funky after you have processed and chilled it, the first thing you may want to do is give the fresh milk a taste.
If it tastes sweet and normal right from the milk stand, you can probably bet that you have a problem with your storage and processing. Before tasting your milk, be sure to do a couple squirts off to the side of your pail so you can check for thick, smelly, or bloody milk, which may indicate a health problem such as mastitis. Many times off flavors can be traced back to improper handling and storage. Bacteria love to grow in milk, and proper chilling is the key to safe, high-quality milk.
If your milk tastes good right out of the goat, you are probably getting the bad flavor from a breakdown in this process. Storage container sanitation.
Make sure whatever you use to collect the milk and your storage container are both sanitized properly. To sterilize your equipment, wash it with warm soapy water and boil it for 5 minutes to kill any bacteria.
There are also dairy specific sanitizers available for cleaning milking equipment. If you use cheesecloth or reusable filters, make sure these too are sterilized. Preparing equipment. Before you begin milking, prepare all your equipment and have an ice bath set up so that you can move quickly. Preparing to milk and milking. Start with brushing the animal to help prevent debris from falling into the pail as you milk.
Brush her from the top down, ending with a good brushing of her belly in front of her udder. Wash your hands, and clean the teats and udder with warm soapy water or udder wash and a cloth, and dry the udder thoroughly.
This should help limit the transfer of bacteria to the milk, and prevent things like feces, dirt, and other unwanted contaminants from falling into the milk. Processing and storing milk. Milk is a prime breeding ground for bacteria which makes quick and sanitary processing crucial to removing unwanted flavors and potential health hazards. That's why goat's cheese is really soft and full moisture, because of less casein.
MB : Goat cheese is not a great melter -- it barely melts at all. We would not put it on pizza like we do with traditional mozzarella, which is a great melter. But goat's cheese doesn't melt because of how it's made in that it's an acid-coagulated cheese.
When acid is added to create cheese, it causes the casein proteins to bind super tightly. It's very hard to break these bonds. When you add heat to it, in other cheeses, in younger cheeses with loosely bonded proteins, they quickly flow apart and melt into this smooth, beautiful pizza topping that you want.
Goat cheese doesn't do that because these proteins are so tightly bound. It crumbles. When we cook with goat cheese, we only lightly heat it.
One of my favorite recipes that we do at America's Test Kitchen is an herbed baked goat cheese round in which you coat a round of goat cheese in a crust with a little bit of egg and Melba toast.
You freeze it so it becomes super cold. You bake it lightly so it gets warmed through and it has that creamy delicious feel, but it's not a melted cheese. MB : It slows down the heating. It makes it so that the cheese won't ooze out of its crust.
It allows the crust to crisp up while still keeping the cheese at the perfect texture and temperature. Courtesy of America's Test Kitchen. Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op.
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You have to find a high-quality hay, alfalfa or otherwise. During the growing season, goats prefer to eat the woody, green, growing tips of tree branches and some forbs. If your land is covered in brush, goats are just the tool you need. If your land is an orchard, goats will destroy it. We have a variety of trees that grow back rapidly from a stump.
We just cut them in rotation and take limbs to the goats or, more simply, take the goats to the brushy ground. Unfortunately, I had a hard time getting even a mouthful down. I diluted it to make the whole milk version. It was gamey with a bitter and potent aftertaste. It is unsweetened. I want to start drinking it daily to see if my GI tract improves.
Thanks for the help. You would be happier finding a dairy and buying your milk raw and whole. Be sure to meet them and visually inspect the dairy. Make sure it is clean. Make sure the animals are clean. Try the milk. Each animal has its own taste, feed changes that taste.
Goat or Cow…we drink it raw. If at all possible you want to find a reputable source of raw goat milk. Good luck in your search. Teresa Hord was on The Survival Podcast recently. She has switched from plastic trays to guttering.
Lasts longer. I was wondering if breed can also affect flavor. I went to one lady who milked Nubians. I went to another lady who also kept Nubians, and their milk tasted fine when fresh, but bad the next day. The third lady I went to kept Saanens, and their milk tasted great, and the milk kept fresh without any off-taste in the fridge for 2 weeks. I am sure breed can affect flavor,. I need room for my dogs, which are now mainly an Italian Pointing breed, and an English herding and ratting breed, both of which are friendly.
The Rotties are now my companions and protectors of 55 years. They have saved my life at least twice and prevented my house from burning down. I intend to have poultry, rabbits, a food garden, fruit trees and many other kinds , goats and my dogs. Goats are a must for me as I am lactose intolerant. Glad to read this post. I had goat cheese once at a nice eatery, I really liked it!
Then I tried buying some and it all tasted like dirty socks smell to me LOL. I read several blogs of people that raise goats, as we do as well :O. I have not milked our goats to date. I may soon though. More than for drinking I would love to find I liked home made goat cheese!
That is what I would do with the milk. Hi to everyone. I actually bought milk goats 9 years ago without knowing whether we would like the milk or not! We did, of course, so that worked out, fortunately.
Just a warning—the goats and the milk are addictive hobbies! I hope it can help all those starting out. By the way, everyone is right on target about getting the milk cold fast. I could cool my milk to 40 degrees from pasteurization temperature in 20 minutes or less, which is Grade A standard—and everyone loved the taste.
However,we have our own goats we milk and it is great! How you handle it helps a lot too! The fresh stuff is so good tasting! We started milking for the first time this year two. I have a pygmy mix that we have owned for 5 years but finally this year decided to try the milking thing. Her milk is so creamy and sweet, anyone who tries it loves it. I think everyone needs their very own milk supply in their back yard :. The going out of town part can be tricky but as long as you have someone coming over to take care of animals already what is a few extra minutes to milk?
There are alot of people that are interested in it and might be willing to learn how to milk. We had also considered getting some milk goats for a while, then heard we will never get to have a family vacation, so laments a family who does it.
They take them separately. So, while our children are so young we struggle with the thought. But desperate times call for desperate measures, right? But now again I have a new interest. Thank you. But then, these were bred for cheesemaking. Those with higher fat content are said to be the tastiest. And yes, the taste of the milk has something to do with having the bucks in with the does. The lady just down the street from me had a few nannies, and put up a sign in her yard.
Just a few weeks later, she had to buy another entire herd to keep up with demand. I bought some from her to nurse the baby kittens I found under the house back to health. But they fought over the fresh milk. I love the blueberry and cinnamon cheese on my bagel, too. Thank you for posting this Kendra! Bring on the goats! We bought a LaManche milk goat a few years ago, with all intentions of milking her. It tasted like a goat smells. I sold my LaManche 2 weekends ago. This past Saturday, I had a call from a lady who purchased a goat from me.
She found two goats for FREE from a local guy and called me after she picked them up. I took her. I am keeping this little beauty now.
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