Got Goat Milk? :: From Mabel the Milking Goat Blog

Some people have asked about the process of milking and the reasons why we switched to goat milk. The why is easy. We want to know where our food comes from. It's easier (and cheaper) to raise a goat than a cow and you need far less space. Fresh milk, properly handled tasted just like whole cow milk and it's easier to digest. I was worried about the milk tasting too "goaty" - but it really isn't. Again, IF IT IS HANDLED PROPERLY! We did notice that if we didn't get the milk cooled quickly enough, or weren't using the milk as quickly as we should...it did take on a "goaty-like" flavor...so we take actions to counteract that. We put ice in the milk bucket, while we are milking. We clean the udders/teats both before and after milking. We strain the milk several times. We put the milk in the freezer, in an ice bucket for an hour to get it nice and cold before putting it in the fridge. I know that people have different processes - but this is what we do...not necessarily saying we are 100% correct...OH! and we have chosen to drink our milk raw, meaning that we do not pasteurize the milk prior to drinking.

Milking takes about 15 minutes, twice a day...and it's really relaxing, therapeutic...not going to lie though, some times the last thing you want to do, when you are nice and clean and in your PJs, is to go out and milk a goat that wants to pee and poo on the milking stand and kick at the bucket from time to time.

Aww - I wish this turned out better. Mabel is showing us what she thinks of milking.

Say cheese Mabel

Udder wash on the right - we wash her udder with a mix of water, apple cider vinegar, tea tree oil, lavender, and rosemary...she she's clean and smell delicious :-). We squirt the first couple squirts from each teat into the washcloth, to make sure we don't get anything we don't want in our milk. After milking, we dip her teats in teats in a mix of bleach and water (more water than bleach). The reason for the dip is because during milking that membrane stays open for a time being after and we want to make sure that no bacteria or flies get into the teat.

We take that mixture and put it on a washcloth and clean her udders and teats really well. This process helps remove debris, sanitize and clean remove the first couple squirts of milk. 

 Mabel in the stand...did you think I was joking about peeing on the stand? You can see the residue of where she decided to relieve herself, just as I was walking into her pen. Thanks Mabel :-) 

Udders!

The proper way to squeeze off a teat. Think of a medical glove - we squeeze off the top of the teat, to trap the milk down in the bottom of the teat. Then, imagine playing the piano doing the teat - start squeezing the middle finger to thumb, then the ring finger, then the pinky finger. Once squeezed out, let go, re- the teat and pinch off and squeeze. Do not pull down, like they do in cartoons...this can hurt the goat and damage the udder.

Below is a video of me milking Miss Mabel - note the technique :-)

Here's another video, from another angle.

Dipping the teat...Mabel's (not) favorite part of the whole process.

Milking into the bucket - the ice packs help keep the milk cold as soon as it goes into the bucket.

We strain the milk through two layers of cheese cloth, resting in a stainer.

We strain the milk through another layer of cheese cloth, while we funnel it into the awesome Goat Milk bottles we have.

We ice the milk down in an ice bucket and put it in the freezer for an hour (don't forget to set the alarm...because you may or may not wake up in the morning to a busted glass bottle of frozen goat milk).

We love having Mabel - she gives us cheese, milk and eventually soap and perhaps lotion. Soon it will be time to breed Mabel and we'll have baby goats romping around the pasture next spring. Can't wait!!!