Raw Goat Milk
We are now offering fresh, raw goat milk! We have a mixed herd of Mini and Purebred Nigerian Dwarfs, Sannens, Oberhasli and Nubian dairy goats. They are tested annually and disease free, registered, top of the line goats that are allowed open pasture, fed organic alfalfa and non gmo grain, provided shelter, head scratches, snuggles and all natural herbal health care. Our goats are registered with the American Dairy Goat Association and The Mini Goat Registry.
Goat milk is only available for sale from the farm stand, self serve, any time.
Fresh Raw Milk
$4/Quart | $8/Half Gallon | $14/Gallon
Please leave a $3 deposit per jar if you are not returning your jars. It’s best if you bring an insulated bag or small cooler with ice pack when picking your milk up. It’s important to keep your milk cold at all times to extend the shelf life. If milk is stored properly, we find it stays good for a couple weeks.
Things we make with our milk (and you can too!)
Kefir – A drinkable, fermented, raw milk packed with probiotics & beneficial yeasts.
(Yogurt vs. Kefir). Using only “Kefir Grains” and fresh milk, you can have your kefir ready in a day.
Flavor it with fruits or drink plain. It’s delicious and oh so nutritious!
Chevre – A soft, raw goat cheese.
Chevre is an easy cheese to make but does require a couple days for the culture and rennet to set the curd and another day to drain. Can be drained a few hours to make a really soft cheese or longer to create a more crumbly cheese.
Ricotta – Is made from whey after making other cheeses, by adding heat and an acid such as vinegar or lemon juice.
Great in lasagna or in baking.
What is Raw? Raw milk has not been pasteurized or heated above the temperature of the goat.
Why Raw? Raw milk has more and better nutrients for you. As milk is heated to a temperature high enough to kill any pathogens, the make up of the milk fats and proteins also changes.
Why Goat Milk? Goat milk has smaller protein molecules that more closely resemble human milk, making it easier for us to digest. There’s a lot of great information out there about this including this page from The Nourishing Gourmet, Natural News and Mother Earth News.