Three Nigerian Dwarfs

Last Saturday three new arrivals joined our farm family. Apple, Acorn, and Turnip; two month-old Nigerian Pygmy goats. Unfortunately, they are not friendly right now. They are very scared of us and won't come near unless there is food involved. I am hoping that with time, patience, and food treats they will learn to accept us as part of their family.
These goats will just be pets - at this point. They are a miniature breed, so will always be small. This is part of the reason I wanted them. They should be much easier to handle. However they do have horns; we'll see how that goes. People that have goats with horns swear that they'd have it no other way; people who have goats without horns say they'd have it no other way. Supposedly the horns make great handles if needed. The bucklings (Acorn and Turnip) will be castrated later this month. Castrated males are referred to as wethers. They are more gentle and don't have that strong smell like unaltered males do.They are very healthy and happy so far. The thing I will concentrate on the most is spending plenty of time in their yard and letting them get used to me. They love Fritos, so I'm hoping that the best way to a goat's heart is through it's stomach. We'll keep you posted.

End of the Milk Supply

I have chosen to dry up Ginger so as to ease my work load around here. With school back in session I am now so busy with volunteering obligations and basic home necessities and tasks that I had to find a place to cut corners with my time. Unfortunately, the corner I cut was with the goats.

After a bit of research, I learned that the easiest and best way to dry her up is to just stop milking her. Normally, a dairy goat produces milk for ten months after freshening (birthing). So really, Ginger could have produced milk for me until at least January (She was producing on average 12 pounds a day on the last day she was milked - that's a gallon a day). I had thought that I would just not milk her out all the way and naturally and gradually reduce her milk supply over a few weeks; but books say cold turkey is best for goats. For the first week I still cleaned her udders and used teat dip to help prevent mastitis while feeding her on the milk stand. I also used Udder Balm to keep her huge and full udder soft and conditioned. She is doing fine a week later, still a full-looking udder, but it's not hard or hot or red... no sign of mastitis. That's good. I have also reduced her grain amount to just short of two pounds a day; she was getting six pounds, which is crazy, but she seemed to have needed it - and she never got fat in the least. I always felt like I still needed to be giving her even more grain! Anyhow, she seems to be adjusting nicely.

I am now mulling over in my head how to approach this upcoming breeding season. Who to breed? Breed just one goat? Both? Neither? I have wondered about selling both of these girls and starting anew with a different breed, particularly a smaller breed. Ginger is a strong giant of a goat, and she's hard to handle. Another concern I have about breeding Ginger is that she has a lame front leg and I can't see her being able to carry another pregnancy on that leg. I'm afraid it'll just snap in two or she'll not be able to stand on it and just lay on the ground for that last couple months.

Clover is an ideal size in my mind; easily overpowered if need be, and just gentle-natured, she pretty much will go wherever you take her on a leash; but Togg milk is supposedly not great for drinking, and more suited for cheesemaking. I would like to use the milk for drinking and baking, not just for making cheese. So I think I need a more versatile breed. On paper Nubians seem to be the ideal breed for me, but I wasn't so fond of Juniper and Tulip's dispositions. They were loud, fussy, nervous, and not generally friendly to anyone other than me. I figured it was a Nubian breed thing. I could be wrong. It would be pretty easy to aquire more nubians locally.

I feel that perhaps Ginger and Clover should be a package deal since they've been together all of this time, and they are jolly friends. John is not thrilled at all about the idea of getting new goats. I can't blame him, really. But I feel the need to begin again after becoming more familiar with these caprines.

I'm thinking of maybe getting a job too - so how would goats fit into that picture, if at all?

I've got a lot of thinking to do.

The Gruners come a-milkin'

Emma - Jake's best friend - gives it a shot.

Asa - the old pro! Check that finger placement and strong milk stream!

Ann, Emma's mom, also gave milking a try. I am showing her the finger placement that I use.

Ann loves a quart or two of Ginger's milk once in a while. She puts it in her coffee and makes bread with it. Ann is the Wonder Woman who taught me how to make bread. Actually, she let me make it with her and gave me the confidence to finally try it again, on my own, after a 15-year hiatus. My very first loaf of bread back in about '91 was a squat little brick-of-a-loaf. I decided that I needed to meet someone who would walk me through breadmaking. It was really hard learning from a book... finally after all of these years, Ann comes along and happily shows me the ropes. She makes it look so easy.

Another great thing about Ann is that she sews too! That's another thing that I've been wanting to learn alongside someone who actually knows how (as opposed to reading how out of a book). She's happy to teach me that too! I'll let you know how that goes.

Guest Milkers - you could be one too!

One of the things we love most when friends come over is to take them down to let them milk our dairy goat, Ginger. I don't think anyone has ever refused the offer to give milking a try. Ginger is a great sport about it all; as long as she has grain in her dish, she's cool with just about anything.

Here we have Asa's good friend from school. She enjoyed the experience very much.

Here is cousin Nick. A natural. He got a good stream going pretty quickly.

On the left is cousin Jo; somehow we had four people milking the 'ol gal at one time.

Aunt Tammy - also a natural.
Asa takes his turn on Ginger's left, while Tammy works on the right.

Then next day, Ginger was very tender from all the different hands practicing on her. She did a lot of jig dancing and fussing at me when I went to milk her. She's just about back to her tough self again.

how to know when you're done milking

When I first began milking my goat back in April, I wondered if I would know when to stop milking her. How would I know when her udder was empty? Back then I just stopped when it seemed like I did it long enough, or when the milk stream started to slow down. After becoming more experienced I did figure out that when it's empty, you really know it; no doubts. The next freshening, I will be able to get more milk from my goat because now I know how to really "milk her out". The more milk you demand of her, the more she will produce, so milking out all the way keeps her producing the most her body is capable of.

This is Ginger before I milked her this morning (her feet are purple from an antibacterial spray I applied to her because of a skin condition).

Notice how her teats are full and pointing forward.

So then I milked her for about ten minutes or so, and I know that we are finished when I can no longer squeeze out milk. We get to the point where when I squeeze, barely any milk comes out, and the teat basically stays "deflated" - at this point I can't help but say: "Awwww, poor Ginger". This sight always makes me feel so sorry for her!

The upper udder is still round and full, but the lower udder and teats are clearly depleted.

The skin is wrinkled and the udder all shriveled and the teats just hang down and flap in the wind. The girl has given all she can. She's done her duty! Thank you Ginger.

Home Again

Now that the whole family has returned home after being away, we all happy to return to our regular routine. Asa waters the plants as John and Jake go to take care of the goats.

It's afternoon milking time. You may notice that the right side of Ginger's udder is larger than the left. Naturally, we get more milk out of that teat. Right now we are getting about 12 to 13 lbs. of milk a day from Ginger. That comes out to more that 1.5 gallons a day. We unfortunately end up dumping out most of that milk that we get. I occasionally make cheese, and we use some for cereal and to add to John's coffee. But we still get way more than we need. I just gave a 2-quart jar to a friend of ours who is lactose intolerant, and she was interested in trying it out in her coffee to see if she liked it, and if her body could handle it. She loved it and is ready for more already. I really would love to find a family or two who would be interested in using the milk. I don't like throwing it out... it's such a waste.

Goodbye Bucklings!

The boys walk the bucklings out to their new owners. The kids were sad (the human kids), but knew that they were going to a great home.


One last hug!

It was time to say goodbye to the bucklings, Ginseng and Sycamore. They are headed off to a new farm with lots of brush for them to eat. They will now be scrub goats, eating out in a wild field all day long with four other goats. Their new owner is a veterinary assistant and animal lover, so she knows about taking care of the fellas, and will keep them healthy and happy. Good luck to them at their new farm!

In the carrier and ready to meet their new goat family. Bye Ginseng and Sycamore!

First Mozzarella

I made an awesome Mozzarella cheese today. My first try today was a bust (so was my effort yesterday), I thought I knew what I did wrong - too much citric acid - so I ran out for more milk, cleaned all my equipment, and tried again. This time it was a success! I wish I could share this cheese with everyone out there, but you'll have to trust me that this mozzarella was Fantastic! Can you believe that I didn't take a picture of it?