goat breeds (was Re: kefir questions/maker's diet)

[Guest guest]

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> >>>I've never tried goat's milk, actually. I've heard it's really

foul so

> I've made a point to avoid it.

>

> ditto goat cheese.

I've just found a large block of land

> that I'll be buying and building on in the next few months and it's

big

> enough to have a couple of goats, and chooks, and veggies, and ... -

> YIPPEE!!!

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(The message was kind of jumbled so I don't know who to attribute the

above quote(s) to. I'm sure the relevant audience will figure it

out!)

I just wanted to say that I find goat milk delicious and appreciate

its greater creaminess compared to cow milk, but I've noticed plenty

of variation from different batches and major variation depending on

temperature and fermentation state.

I've found that when goat milk is kefired and at room temperature the

goaty flavor is generally very strong, even if it's from a batch that

is hardly distinguishable from cow milk cold. So I recommend

drinking goat milk in the form of kefir at room temp to judge that

flavor; it's exhilirating! Every food should have its own unique

flavor to cherish. Celebrate goatiness instead of trying to avoid it!

However, the most delicious milk I've ever had would be a tie between

sheep milk and Jersey milk in May, both very creamy with a vibrant

flavor. If you're getting some land, I'd go with sheep instead of

goats, or maybe a mix of both; I think they are good at keeping each

other company and you can go back and forth between different

milks. That's what I started doing this year, cycling between goat,

sheep, and different breeds of cow, although I tend to rely most

heavily on Jersey milk. I like variety.

Damn I love milk.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay