I have been milking Audrey loyally everyday, three times a day now for about a month. We have developed a nice little routine that I truly enjoy and look forward to. I bounce out of bed first thing anxious to get down to the barn, and am chomping at the bit to get started in the evening. It may lose that new feeling after a while, but that whole fresh milk everyday part will never get old.
When you first start milking a new dairy goat or cow, it can be stressful. You may have issues with them being uncooperative, or you fear did I milk them enough? Am I taking the proper precautions? You don't want to inadvertently cause production to drop by not emptying their udder, and of course mastitis is always a concern. Because we drink our milk raw, sanitation in the process is of the upmost importance because I don't have pasteurization as a safeguard. I have to prevent it from getting into the process in the first place, and this is where a routine comes in very handy. If you take the necessary steps and precautions everyday, two or three times a day, it becomes muscle memory and eventually you don't even have to think about what you're doing. The routine becomes second nature, and I take comfort knowing I can safely drink my raw milk, while doing everything possible to keep up maximum production and Audrey healthy.
I have a newfound love for chimichurri. It's good on anything and everything, and the best part is that the longer it sits the tastier it is. It's good on burgers (or any sandwich for that matter), roasted chicken, or my personal favorite paired with flank steak. I had some leftover flank I made for dinner on night, and the next day I was hankering for some leftovers. I'm currently up to my eyeballs in eggs, and everything is better with a dippy egg on top so I thought why not this too? Oh my Lord, talk about a deadly combination! This is one of those meals made with extremely simple ingredients that yield complex flavors you don't want to miss out on!
My dream of having my own goat to milk has come true! I recently welcomed home a doe in milk that I purchased from my friend/goat mentor/dairy goat breeder. Last Thursday I welcomed home Audrey, a second freshener Nigerian Dwarf who sadly lost her kids at birth. I milked Audrey at my friend Angelas the night I brought her home and she was a dream on the stand. She would give the occassional foot stomp, but that was it! She stood like a champ and quietly munched on her grain while I emptied her udder full of creamy milk. Talk about a breeze!
I brought her home afterwards and was already looking forward to waking up the next morning to head down to my own barn, bucket in tow and milk her on my stand. Well, morning came, the bucket was in tow, and what ensued was total chaos! Bronco bucking, kicking, handstands, at one point she actually sat down! Who was this goat and what did she do with Audrey?! I couldn't even touch her. I was frustrated to the point of crying and didn't understand what was wrong with her and why this was happening to me. I called the woman who lives up the street from me and asked her to come down to help me and hold her legs. It was ugly and stressful, certainly not this picture perfect vision I had in my head, but we got the job done. Friday night she came to help again, and now here I am a mere two days later typing this and happy to say that I am milking her solo without issue. So, how did I get to this point? Read on friends.
I recently took a beehive oven bread baking class at a nearby historical society which opened my eyes up to a whole new world of possibilites. I learned how to properly bake in my own beehive at home as well as various types of leaveners. The highlight of the class however, was when the instructor gave every participant a sample of barm yeast starter to take home!
Barm is the foamy yeasty by-product of beer that is skimmed off the top in the brewing process. When combined with a slurry of flour and water, it feeds and strengthens the yeast allowing it to flourish and grow into a living culture. So, what do you do with it? Bake bread of course! Throw away your dry yeast packets. Any recipe that calls for it, barm starter can be used instead. Although using a starter does require a little more work than ripping open a packet of dry yeast, the little effort required is well worth it!
When you live on a farm or homestead especially with animals you have good days and bad days. Thankfully, we have mostly good days here which I really attribute to quality feed, care, and attentiveness. But, bad days do creep in and today was a really bad day. Today, I had to say goodbye to my gander Hank.
A little more than a year ago I was was anxiously waiting for the post office to call and inform me that my fuzzy peeping goslings had arrived. I couldn't wait to bring them home, snuggle them, bond with them, and watch them grow up to become guardians of our flock of laying hens.
With the exception of our dairy goats and obviously Annie, every animal we keep has an expiration date. For the meat chickens and turkeys it's six months or less, pigs it's around the seven-eight month mark, and laying hens around four years or when their production drastically drops. We are a small farm and homestead with self sufficiency as our primary goal. Because of this, every animal has a purpose and some stick around longer than others.
As far as the geese go, their purpose was to be guardians for our flock of hens. Eggs are a bonus, but this is not their primary job or meat for that matter. They can guard whether they're six months or six years old. Because of this, they weren't organized into the "I'm going to eat you" compartment of my mind that the meat chickens, turkeys, pigs, and laying hens go into. So, I allowed myself to get attached and care for them. Making today's decision all the more difficult.
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