Good tasting goat's milk ~ Re: Re: milking sheep

[Guest guest]

First off use nubian or nigerian dwarfs. Higher levels of Alpha S1 casein (type

A & B that make it curd better) have been associated with lower levels of the

fatty acids that make goats milk taste goaty. Nubians and nigerian dwarfs

generally have the highest levels of type A/B Alpha S1 casein so less goatiness

up front. The second thing is that you must milk cleanly - I use the sanitary

cycle of my dishwasher for all jars, strainers buckets etc...It is not about

getting ill from the milk it is about avoiding additional coliform bacteria

which effect milk flavor. I milk into a filter and then filter again right into

half gallon canning jars. The full jars are then put directly into an ice bath.

I keep a big plastic tub in a fridge in my milkroom with water in it. I use

frozen water bottles in the water and the milk is cold very quickly.

Alternatively you can put the jars of milk in the freezer for an hour but this

only works if you are cooling very little milk at a time. My milk customers

report that it is clean tasting for more then a week...

hope this helps...

aliza

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> Aliza,

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> Will you share your secret for great tasting goat's milk?

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> I like it the first day, but the second it seems a little strong.

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> Ellen

> Ohio

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> Thats because you havent had my goats milk - I have converted many a cow

> milk drinker to goats milk:o) I agree with you on most peoples goats milk:o)

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> Hopefully I can still find a clean trio in May when I have a little

> moola....

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> aliza

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