How lovely - a real person using a real kitchen and showing us normal people how to make the best of produce! I love an interesting kitchen - there’s lots to see, and I love to see the children and hear other things going on! It feels relatable and achievable 😊 Bless you ❤
I just love watching you create. I did not know I could use my kitchen aid to make butter, I have a hand crank by Kilner. I am definitely going to use my kitchen aid next time. I love the butter mold. I love learning from you. Have a blessed day.
I've found that if I incubate my goat's milk yogurt for longer (up to 16 hours) it gets nice and thick. You can also just strain out the extra whey to thicken it up. It's so funny to me that everyone seems to have such different experiences with their dairy. Making great yogurt and ricotta have both been super easy for me, but I can't make butter to save my life. Totally agree about the dishes - there is so much cleaning involved in having a dairy animal!
The straining is the only way I can get it to be thick and it does work! I still have to pasteurize the milk when making yogurt though and that's another step and much more time. Kefir wins in my book!!
You are so good at this! I just love your video and how you explain everything. We just got our cream separator today! And I'm milking 3 Nigerian Dwarf goats right now and soon 4 :D And next year more! I'm very excited. Thanks for sharing your process so well here! I just love it.
I make a full milk ricotta with goat milk. For an acidification, I like to use Lemmon or lime juice. After the curds have separated, I set the pot aside off the heat for 10 to 20 minutes. I strain these until they are dripping, not draining a stream, and whip them in the mixer for few minutes till creamy. If you like, you can add back some of the liquid. I use this cheese to bake wonderful cakes, Italian Ricotta cheese cake, and put in lasagna, burritos, and tacos.
@@barbarabrand190 ooh, this sounds fantastic. What great ideas. When it comes to cooking I have very limited ideas. I have very simple tastes. Your kitchen sounds yummy.
Thanks for the link to fermentaholics! I've been fermenting for well over 20 years and have never heard of them. I guess at 64 I'm stuck in my old ways! 🙃 I have SIBO and MS. I make a slew of fermented dairy that I make from raw cows milk. I have figured out that leaving my kefir sit for 48 hrs gives me the best zing! I also make 2 different types of thick yogurt, one specifically for SIBO called L. Reuteri. So far, so good.
I'll look for that culture. Thank you!! Do you strain the yogurt at all to get the thick consistency? Once the kefir is good and active and strong I'll try leaving it for two days in a half gallon jar!! Thank you!!
Did a great job of giving all the products from raw milk. I have just started milking goats again. I have not used my milk separator in a very long time so will hope to pull that out again so I can make some goat butter. I have made Kefir Laban with my milk Kefir. Another way to make a type of cream cheese without needing the culture. But, would like to compare tastes with your culture method also. Thanks for sharing. God bless. 🌸
You said you ordered the cream separator at Caprine Supply. So glad! I've looked and looked for a review or video and found none til I came across yours! Thanks I will be ordering one from them. Enjoy your videos immensely!!!
You are right! I did enjoy this! And all those handy gadgets I have never seen before like the butter mold and lid, the glass gallon lid, and the fermentation lids. Awesome! I have made a soft cheese with fresh goats milk before. A friend who breeds Nigerians in VA gave me the recipe. It takes a jar of fresh from the goat milk and a little mesophilic culture (?) sprinkled over the top for a day and you have cheese. Such a wonderful video! Love it!
That's the easiest way to make cheese! I love it! I've definitely done the same thing, traight from the goat, through the strainer and sprinkled with culture. 😍
Yep! I meant to tell you that it worked to just add the milk and walk away. I ended up adding less than a pint to give the grains extra opportunity to thrive.
Hey 👋 Heather, NaNas here for all the dairy products you make n enjoy ✨⭐✨❣️... Thanks for sharing all your knowledge n tips with us who isn't familiar with goats 🥛 milk n it's techniques to make things 🐐❣️ You sure are busy with em that's for sure, n there's nothing like home-made butter, on a cracker or bread👀💭❤️❣️... Enjoy your Reward for your labor of ❤️ , can't wait to 👀 what's next on your mind 🥰😘 till then 👋 👋 👋 ❣️...
Using an instant pot to make yogurt is amazing. I also have a gallon size yogurt strainer that helps how thick you want it. The instant pot does it all for you. Add milk to pot and push yogurt button twice. It will say boil. Put on lid and let it do its cycle. At the end milk will heat to 180*. Then bring milk down to 110* then add 4 Tbs plain greek yogurt culture. Then add whatever you like. I use puréed fresh fruit and honey. Mix well and put lid on. Make sure it is always on vent on top of lid. Push yogurt button till it reads 8 hours. Walk away and let it process. After done pour it in a gallon yogurt strainer and place in fridge for 24 hours. Top of strainer is yours to keep bottom is whey for chickens. Or make whey bread. I got strainer on Amazon I love your channel
@@SageandStoneHomestead I did have to pay $41 on Amazon for the strainer it is a 1 gallon Hatrigo strainer but worth every penny. I have nice thick yogurt every time. In fact making cheese, yogurt and bread this morning from milk collected. The bread is with goat milk and fresh milled flour I do myself. Much better bread!!! I absolutely love watching your videos. You have moved to the top of my video homesteader list. Keep up the good work
Love the mixer I have the same one 😊….I dont know if it was just my video but it froze through most of the video but I hung in there and watched it through and the end played fine. Love the instructions on the different procedure of the milk usages. God Bless
I've been having that happen lately. Not necessarily with my videos but with random ones. and I think youtube is glitching! I appreciate you hanging in there!!
I so wish my grandmother was around to see you use your mixer to make butter!!! She would put her cream in a gallon jar and churn in back and forth across her knee. As you can imagine the process was slow but nothing compares to fresh butter!!! I always learn so much from your videos and today was no exception!!! Did you grow up in a home where canning, preserving and\or cooking from scratch was happening? Thanks again for sharing your skills with us!! Stay safe!!!
I did not. Nothing like this at least. My grandma would whip cream from the grocery store in her mixer and my dad had a small garden and chickens for a couple years but I had no hand in it. We have been learning as we go and have figured a few things out so far, lol! ♡♡
It's been an awesome year for us here. A year ago we had 1600 subs. 8k soon and I'm so thrilled about that!! I love that our videos are relaxing!! That's so awesome. Thanks for watching!!♡♡♡
Good morning Heather. Yum. I love cheese with fruit for my breakfast. That ch3ese looks delicious. I tasted goats cheese and chev from the store. It tasted pretty tangy. I bet fresh is much better.
I'm so glad!! I was surprised when editing that it turned out to be 20 minutes. Then I thought about it and realized that it was pretty info-packed and I hoped it would have value!! So glad it did 💕
Such pure white butter! I have a cow, so our butter is pretty yellow. Both seem very beautiful! That butter mold is very nice. I see it has tablespoon marks on it. Super cool! I think I'll be needing to order some of those 😀 LOL DISHES! I was just telling my mom yesterday that had I known "homesteading" actually meant doing sink loads of dishes multiple times a day and shoveling poop, I might have made other life choices. Totally joking of course about choosing a different lifestyle, but not at all joking about dishes and shoveling poop all the time LMAO!!! I'm considering a cream separator purchase. Do you have any experience or know anyone who has one of those inexpensive Vevor brand separators? I don't want to buy junk that won't last just because it is less expensive.
I have NO idea about those but we have a couple vevor items that do work well. It's really hard to tell if online reviews are true or not anymore though!! And yes it's surprising how goat's butter is never yellow! No matter how much pasture or alfalfa they get!!
Absolutely enjoyed this video, and I don't have any goats. I currently purchase raw goat & kefir for my dogs but looks like i could be doing so much more. Thank you
I found the only way to get good Ricotta out of my whey was to heat it a bit hotter and add a bit of the vinegar... stir and then put the lid on and leave it sit! Sometimes I get a lot and sometimes a little... more if I am using both goat and cow milk!
I just watched a video on Justin Rhodes channel (I think it was titled day 12 if 100?) Any how, he was visiting a farm in Ohio and the woman was making butter... I think its neat that I witnessed two different ways of making the same thing. .🤗 I enjoyed this video!!! TFS.😇😊
Probably unnecessary but I’m making chèvre for the first time and wished you had shown t removal and packaging. Gonna wing it, but excited for this additional milk product!
Excellent video Heather! You are a great example of utilizing every bit of your milk! I have never done Kefir, where did you get your grains to start with? Your butter mold is perfect! Looks much more user friendly than mine. I have a little rectangular plastic box that I use it holds holds 1 cup . It came with one of my sewing machines, no idea what for, but it's a case of using what you have! 😊 Thank you for all the information! God bless!
first of all, you're looking fabulous! Clear, healthy skin, fab brown hair! Secondly, thank you for posting this! We have two Togenburg milking goats, we milk them twice a day and get 3 litres of milk a day. They are first time milkers. IDK if that makes a difference. But, I love that you took the time out of your busy day to make this video. Thanks for all the awesome tips on how to make things. We've made mozzerella, farmers cheese, yogurt, and that's about it. I want to buy a cream seperator. I keep buying goat butter from the grocery store. I heard you can make Parm off of the skim milk. On my to do list.
OH I should definitely look into making parm! Thanks so much for your kind comment. ♡♡ From what I hear, it takes 3 freshens to see the goat's full udder potential. Your girls sound like they are doing awesomely!! I've made mozzarella before, I just haven't been quite happy with the storage of it. A film kinda forms over it in the brine. How do you store it?
@@SageandStoneHomestead we ate the first batch of mozzerella really quick, and the other batches, we've stored in the freezer for making pizza. So, haven't had a film over the brine yet...
There is an Indian dish from the country India called "kadi" that you can use whey and butter milk in, the recipe goes as follows :- for sauce (2 liter whey) -1 tbsp red chilli powder (according to how much heat you desire) -1tbsp cumin seeds -1 tbsp tumeric powder salt as per taste -1 tbsp black pepper - 1 tbsp (garam masala) -1.5 cup Chickpea flour For fritters that you will fry in oil 1 cup Chickpea flour onions chopped into squares 1tbsp Fennel seeds 1tbsp Cumin seeds method Just let the ingredients for sauce come to boil after mixing the whey into chickpea flour into a liquid runny batter like consistency with all the spices mixed and bring to boil and then simmer for 30 - 40 minutes in the last 5 minutes of cooking add the fritters and cook for remaining time, then let it cool before serving. for garnish on final product with fritters get some cumin seeds, onions chopped into rings, and some garlic cloves all fired to light brown to be spread on sauce Note you can use sour milk as well, as the more sour the milk is the better tasting sauce it will be. This dish is eaten with rice mainly and a side dish of meat/ grilled fish.
As always I enjoy your videos! You have such a lovely personality and are so knowledgeable! ❤️ I don't have goats yet but when we move, we would like to try having goats. It would be nice if you offer goat cheese-making classes for your subscribers or anyone who would be interested 🙏🙂
Thank you so much for the kind words!! ♡♡ Once I get better at it I might do some cheese classes! For now, Hammock Haven Farm is who I am watching to get to know how to make a wide variety of cheeses!! We have some goats out of her lines she's developed there!!
@@SageandStoneHomestead Good to know! When you decide to do it and when I have goats, I would definitely love to take online classes from you because you really are an amazing teacher 🙃🙏
Such an informative video! We just got goats and are learning to make products with our milk. I’ve been having trouble separating the buttermilk from the cream. I wonder if I’m having the same problem that you had. You mentioned chilling the cream has worked for you . . Do you chill it first, then let it warm up at room temperature so you can pour it into your kitchen aid?
@@SageandStoneHomestead OR didn't have tubs for a while and we go through it so fast! The least expensive, no sugar peanut butter at our grocery store only comes in the small (or, normal) sized jars.
Nice! Have you ever made Carmel (Cajeta) with your goat milk? If so, I would love to see your process. I’m wanting to try making some but I’ve heard raw milk can make a grainy result and it’s creamier if pasteurized milk is used.
I have and I forget exactly what I did but I do know I followed Blue Cactus dairy goat's recipe and it was probably pasteurized because I feel like I remember it simmering for a while when thickening up. It was delicious though, thanks for reminding me about it!! I need to make it again. It was delicious in coffee.
I've been looking into getting a cream separator. Would you recommend yours?? I don't want to get a super cheap one that doesn't work, but the Milky brand ones get pricey quick! They're still cheaper than a cow, lol, but I just don't know what's a good middle of the road unit. Thanks!
Enjoyed this video and subscribed. You asked about making ricotta from whey- it is my understanding that you need to use whey from making hard cheese. I dont know why, just read it somewhere. I always use whole milk to make my ricotta.
@@SageandStoneHomestead I would not do that if I were making whipped cream from the cream (no extra buttermilk). When you make butter, you get some butterfat which I add back to the skimmed and I shorten draining time of the ricotta to under to about an hour to keep the moisture up in the skim milk ricotta. Still working on getting it right. The kefir worked well however.
Great video! TY! I use goat's milk that I buy from the local health food store. Sadly it's pasteurized. Do you know if it would be possible to make creme fraiche from this milk? Thank you for your experience and for sharing! Rhonda
No heating it does not make it taste more goaty. It would if we left it at room temp for a while but to heat it up and process it down doesn't make it taste more goaty than normal. Goat milk tastes like goat milk and we don't really like cow's milk for lack of flavor, so maybe we just don't notice it but we love the taste of our goat's milk! :)
@@SageandStoneHomestead ohhhhhh so you just change it out each day and that's your kefir to drink? I have never had kefir. I just started making my own yogurt and I like it a bit soft so I can put it in a smoothy. Love it! It's like the regular soft yogurt in the store.
You're right! I get about as much out of Christine the standard LaMancha as I do from my Nigerians. I have no idea why. She has a nice soft udder. She was able to feed and grow her baby very well this last kidding and so I'm hoping for more milk next time with better nutrition. We got her in 2021 in bad condition with some definite parasite issues and mineral imbalances. Her poop was very pale. She couldn't conceive for years. I got her healthy and she had the one doeling in 2022, and she should be bred now! Fingers crossed for next year.
@@SageandStoneHomestead No two goat are alike. It is the same reason some Nigerians are major producers while others are moderate to low. Genetics play a huge part in it.
Exactly and this particular doe came without papers, though she was registered at some point, she has tattoos. I kept her daughter who is out of a *B buck so, here's to hoping she gets daddy's genetics!!
I have and I found that this separator does an excellent job and doesn't get much else out the second round. If anything I think the second round may loosen cream that was already there in the mechanism, there's always a lot of very thick cream to use the spatula and reclaim off the parts.
@@SageandStoneHomestead Thank you for that info. I just started watching you. Love your content and how you present things. We're hoping to move onto a bit more land, we're on 2 wooded now, and further into the countryside down your way. An ole lady of 50s, have been absorbing as much as possible, from as many as possible. With only a small flock of chickiebabes, milk goatpuppies and seasonal pigs. Thank you for what you do.
Awesome. I so want to get to where you are when it comes to making your own products. I dont have a goat or a cow to my name :D and i dont have fencing.
Is it raw milk? I would guess as long as it hasn't started to clabber yet that it should be okay. I don't know from experience but I think the clumps in clabbered milk may pose an issue and the sour smell may be off-putting if it comes through in the soap. I don't actually know for sure though!♡
@@SageandStoneHomestead yes raw. I just got some Nigerian dwarfs that have never been milked so the first day was only a small amount saved lol. I added it to today's and plan to freeze but wasnt sure if ok to use.
@@SageandStoneHomestead oh boy I got a lot of research to do. I do like the super cute goats... The small ones so maybe them for milk and than whatever is easiest to take care of 😂🤣. Family of 4. Any books or suggestions on research sources?
Ease of care depends on the genetics honestly!! Some of my goats are very touchy and decline quickly with worm loads, while others are super hardy. I love a book called "Holistic Goat Care" and the channel "Delci, a life of Heritage," for beginner goat info! ♡♡
Mandy I wanted to let you know that I'll be making a video answering this question as best I can. Look out for it soon!! Thanks for the question, it really is a great one to need to know how to navigate!
Here is an updated Chevre Cheese video for a thorough explanation on that! th-cam.com/video/ODaI9gFZTwo/w-d-xo.html
I get video unavailable message for the link.
@@highroad3580 yes the video has been disabled, I'm sorry about that! I need to make a new one that reflects more of our current video quality
How lovely - a real person using a real kitchen and showing us normal people how to make the best of produce! I love an interesting kitchen - there’s lots to see, and I love to see the children and hear other things going on! It feels relatable and achievable 😊 Bless you ❤
Thanks so much! 😊
When we were children we would pick clean dandelions and mother would pulverize the dandelions to color the butter. So then we had fancy butter.
I love that!
I truly appreciate this video for future reference. Am saving it along with your video on goat milk butter 🥰
Thanks so much!! Goats are amazing :)
You're so clear in your explaining steps in making your milk products.
Here's the video on the cottage cheese I make! Cottage cheese is a great use for the extra skim milk!: th-cam.com/video/tkOfi03_xD4/w-d-xo.html
I just love watching you create. I did not know I could use my kitchen aid to make butter, I have a hand crank by Kilner. I am definitely going to use my kitchen aid next time. I love the butter mold. I love learning from you. Have a blessed day.
I have the kilner butter churn too and it's hard on the arms for sure!!! Thanks so much for being here ❤️❤️
I've found that if I incubate my goat's milk yogurt for longer (up to 16 hours) it gets nice and thick. You can also just strain out the extra whey to thicken it up.
It's so funny to me that everyone seems to have such different experiences with their dairy. Making great yogurt and ricotta have both been super easy for me, but I can't make butter to save my life.
Totally agree about the dishes - there is so much cleaning involved in having a dairy animal!
The straining is the only way I can get it to be thick and it does work! I still have to pasteurize the milk when making yogurt though and that's another step and much more time. Kefir wins in my book!!
You are so good at this! I just love your video and how you explain everything. We just got our cream separator today! And I'm milking 3 Nigerian Dwarf goats right now and soon 4 :D And next year more! I'm very excited. Thanks for sharing your process so well here! I just love it.
Congratulations!!! The cream separator makes so many things possible!
I make a full milk ricotta with goat milk. For an acidification, I like to use Lemmon or lime juice. After the curds have separated, I set the pot aside off the heat for 10 to 20 minutes. I strain these until they are dripping, not draining a stream, and whip them in the mixer for few minutes till creamy. If you like, you can add back some of the liquid. I use this cheese to bake wonderful cakes, Italian Ricotta cheese cake, and put in lasagna, burritos, and tacos.
That sounds lovely, thanks for sharing!
@@barbarabrand190 ooh, this sounds fantastic. What great ideas. When it comes to cooking I have very limited ideas.
I have very simple tastes. Your kitchen sounds yummy.
Thanks for the link to fermentaholics! I've been fermenting for well over 20 years and have never heard of them. I guess at 64 I'm stuck in my old ways! 🙃 I have SIBO and MS. I make a slew of fermented dairy that I make from raw cows milk. I have figured out that leaving my kefir sit for 48 hrs gives me the best zing! I also make 2 different types of thick yogurt, one specifically for SIBO called L. Reuteri. So far, so good.
I'll look for that culture. Thank you!! Do you strain the yogurt at all to get the thick consistency? Once the kefir is good and active and strong I'll try leaving it for two days in a half gallon jar!! Thank you!!
Did a great job of giving all the products from raw milk. I have just started milking goats again. I have not used my milk separator in a very long time so will hope to pull that out again so I can make some goat butter.
I have made Kefir Laban with my milk Kefir. Another way to make a type of cream cheese without needing the culture. But, would like to compare tastes with your culture method also. Thanks for sharing. God bless. 🌸
I just started making kefir cheese too and I like that better!!
You said you ordered the cream separator at Caprine Supply. So glad! I've looked and looked for a review or video and found none til I came across yours! Thanks
I will be ordering one from them. Enjoy your videos immensely!!!
I'm so glad!! I love the cream separator. It works so well!!♡♡
You are right! I did enjoy this! And all those handy gadgets I have never seen before like the butter mold and lid, the glass gallon lid, and the fermentation lids. Awesome! I have made a soft cheese with fresh goats milk before. A friend who breeds Nigerians in VA gave me the recipe. It takes a jar of fresh from the goat milk and a little mesophilic culture (?) sprinkled over the top for a day and you have cheese. Such a wonderful video! Love it!
That's the easiest way to make cheese! I love it! I've definitely done the same thing, traight from the goat, through the strainer and sprinkled with culture. 😍
Oh good! I've been meaning to look up how to reactivate kefir grains from frozen!
Yep! I meant to tell you that it worked to just add the milk and walk away. I ended up adding less than a pint to give the grains extra opportunity to thrive.
Hey 👋 Heather, NaNas here for all the dairy products you make n enjoy ✨⭐✨❣️... Thanks for sharing all your knowledge n tips with us who isn't familiar with goats 🥛 milk n it's techniques to make things 🐐❣️ You sure are busy with em that's for sure, n there's nothing like home-made butter, on a cracker or bread👀💭❤️❣️... Enjoy your Reward for your labor of ❤️ , can't wait to 👀 what's next on your mind 🥰😘 till then 👋 👋 👋 ❣️...
Thanks for watching, Nana!! TH-cam blocked a lot of your comments for some reason but I've freed them up!!
Using an instant pot to make yogurt is amazing. I also have a gallon size yogurt strainer that helps how thick you want it. The instant pot does it all for you. Add milk to pot and push yogurt button twice. It will say boil. Put on lid and let it do its cycle. At the end milk will heat to 180*. Then bring milk down to 110* then add 4 Tbs plain greek yogurt culture. Then add whatever you like. I use puréed fresh fruit and honey. Mix well and put lid on. Make sure it is always on vent on top of lid. Push yogurt button till it reads 8 hours. Walk away and let it process. After done pour it in a gallon yogurt strainer and place in fridge for 24 hours. Top of strainer is yours to keep bottom is whey for chickens. Or make whey bread. I got strainer on Amazon
I love your channel
I use a gallon of raw goat milk from my goats to make our yogurt. I have to make it every 3rd day because it goes fast
I have a bootleg instant pot and mine doesn't have a yogurt button! But I did get a specific yogurt maker! It's okay. Still needs straining.
@@SageandStoneHomestead I did have to pay $41 on Amazon for the strainer it is a 1 gallon Hatrigo strainer but worth every penny. I have nice thick yogurt every time. In fact making cheese, yogurt and bread this morning from milk collected. The bread is with goat milk and fresh milled flour I do myself. Much better bread!!! I absolutely love watching your videos. You have moved to the top of my video homesteader list. Keep up the good work
@@SageandStoneHomestead also instant pot not that expensive got from Walmart
Thank you SO MUCH Kerri!! ♥♥
I'm new to your channel and I found your videos very easy and your a doll .❤
Thanks so much, welcome to the channel! :)
Love the mixer I have the same one 😊….I dont know if it was just my video but it froze through most of the video but I hung in there and watched it through and the end played fine. Love the instructions on the different procedure of the milk usages. God Bless
I've been having that happen lately. Not necessarily with my videos but with random ones. and I think youtube is glitching! I appreciate you hanging in there!!
Great job! There’s so much you can do with dairy, my mind is blown!
This isn't all of it for sure, love my dairy goats!!♡🐐
Subscribed! We’re getting goats soon! I’ll be taking notes my friend! 😊❤
Hooray!!! Welcome to the channel and an early Welcome to the goat family!! ♡♡
@@SageandStoneHomestead we are saving up for the fencing now. I’m excited. I can’t wait for some goat milk!!
That's very exciting!!
I so wish my grandmother was around to see you use your mixer to make butter!!! She would put her cream in a gallon jar and churn in back and forth across her knee. As you can imagine the process was slow but nothing compares to fresh butter!!! I always learn so much from your videos and today was no exception!!! Did you grow up in a home where canning, preserving and\or cooking from scratch was happening? Thanks again for sharing your skills with us!! Stay safe!!!
I did not. Nothing like this at least. My grandma would whip cream from the grocery store in her mixer and my dad had a small garden and chickens for a couple years but I had no hand in it. We have been learning as we go and have figured a few things out so far, lol! ♡♡
I just love watching you , You're voice is so relaxing so I use yore videos to relax , Hope you get tomes of subscribers soon
It's been an awesome year for us here. A year ago we had 1600 subs. 8k soon and I'm so thrilled about that!!
I love that our videos are relaxing!! That's so awesome. Thanks for watching!!♡♡♡
Good morning Heather. Yum. I love cheese with fruit for my breakfast. That ch3ese looks delicious. I tasted goats cheese and chev from the store. It tasted pretty tangy. I bet fresh is much better.
Chevre does have a tang to it, that's why I like to use it for cream cheese!! It's a lot like unsweetened Greek yogurt.
I use a solid sealing lid with my milk kefir and it gets bubbly and fizzy like kombucha! Delish drink on a hot day
We do that after we strain the grains out!💕
What an awesome video today. I always finish up wanting more!
I'm so glad!! I was surprised when editing that it turned out to be 20 minutes. Then I thought about it and realized that it was pretty info-packed and I hoped it would have value!! So glad it did 💕
Such pure white butter! I have a cow, so our butter is pretty yellow. Both seem very beautiful! That butter mold is very nice. I see it has tablespoon marks on it. Super cool! I think I'll be needing to order some of those 😀
LOL DISHES! I was just telling my mom yesterday that had I known "homesteading" actually meant doing sink loads of dishes multiple times a day and shoveling poop, I might have made other life choices. Totally joking of course about choosing a different lifestyle, but not at all joking about dishes and shoveling poop all the time LMAO!!!
I'm considering a cream separator purchase. Do you have any experience or know anyone who has one of those inexpensive Vevor brand separators? I don't want to buy junk that won't last just because it is less expensive.
I have NO idea about those but we have a couple vevor items that do work well. It's really hard to tell if online reviews are true or not anymore though!! And yes it's surprising how goat's butter is never yellow! No matter how much pasture or alfalfa they get!!
Absolutely enjoyed this video, and I don't have any goats. I currently purchase raw goat & kefir for my dogs but looks like i could be doing so much more. Thank you
I found the only way to get good Ricotta out of my whey was to heat it a bit hotter and add a bit of the vinegar... stir and then put the lid on and leave it sit! Sometimes I get a lot and sometimes a little... more if I am using both goat and cow milk!
It's so hit or miss for me but I have only heated it to about 180! I could try hotter for sure! Thanks for the tip!
I really do like the Intro Music.
I just watched a video on Justin Rhodes channel (I think it was titled day 12 if 100?) Any how, he was visiting a farm in Ohio and the woman was making butter... I think its neat that I witnessed two different ways of making the same thing. .🤗 I enjoyed this video!!! TFS.😇😊
How awesome! Yes there's a few ways to make it!!
Probably unnecessary but I’m making chèvre for the first time and wished you had shown t removal and packaging. Gonna wing it, but excited for this additional milk product!
I don't remove it and package it into anything else. We eat it out of that container.
@@SageandStoneHomestead Thank you.
Excellent video Heather! You are a great example of utilizing every bit of your milk! I have never done Kefir, where did you get your grains to start with? Your butter mold is perfect! Looks much more user friendly than mine. I have a little rectangular plastic box that I use it holds holds 1 cup . It came with one of my sewing machines, no idea what for, but it's a case of using what you have! 😊 Thank you for all the information! God bless!
I got the kefir grains from Fusion Teas!!
www.fusionteas.com/fresh-milk-kefir-grains-organic/
So easy to just add raw milk and walk away!!
You have inspired me lately Ive been thinking about it and im totally getting 3 Nigerian dwarf goats this spring 😂
Yay congrats!!
Enjoying your channel. ❤Ontario Canada
Hello and welcome to the channel! I'm so glad you like it!
first of all, you're looking fabulous! Clear, healthy skin, fab brown hair! Secondly, thank you for posting this! We have two Togenburg milking goats, we milk them twice a day and get 3 litres of milk a day. They are first time milkers. IDK if that makes a difference. But, I love that you took the time out of your busy day to make this video. Thanks for all the awesome tips on how to make things. We've made mozzerella, farmers cheese, yogurt, and that's about it. I want to buy a cream seperator. I keep buying goat butter from the grocery store. I heard you can make Parm off of the skim milk. On my to do list.
OH I should definitely look into making parm! Thanks so much for your kind comment. ♡♡ From what I hear, it takes 3 freshens to see the goat's full udder potential. Your girls sound like they are doing awesomely!! I've made mozzarella before, I just haven't been quite happy with the storage of it. A film kinda forms over it in the brine. How do you store it?
@@SageandStoneHomestead we ate the first batch of mozzerella really quick, and the other batches, we've stored in the freezer for making pizza. So, haven't had a film over the brine yet...
It's like the outside of the cheese gets a waterlogged layer. It's strange!
There is an Indian dish from the country India called "kadi" that you can use whey and butter milk in, the recipe goes as follows :-
for sauce (2 liter whey)
-1 tbsp red chilli powder (according to how much heat you desire)
-1tbsp cumin seeds
-1 tbsp tumeric powder
salt as per taste
-1 tbsp black pepper
- 1 tbsp (garam masala)
-1.5 cup Chickpea flour
For fritters that you will fry in oil
1 cup Chickpea flour
onions chopped into squares
1tbsp Fennel seeds
1tbsp Cumin seeds
method
Just let the ingredients for sauce come to boil after mixing the whey into chickpea flour into a liquid runny batter like consistency with all the spices mixed and bring to boil and then simmer for 30 - 40 minutes in the last 5 minutes of cooking add the fritters and cook for remaining time, then let it cool before serving.
for garnish on final product with fritters get some cumin seeds, onions chopped into rings, and some garlic cloves all fired to light brown to be spread on sauce
Note you can use sour milk as well, as the more sour the milk is the better tasting sauce it will be.
This dish is eaten with rice mainly and a side dish of meat/ grilled fish.
Thanks for the recipe!!
I need to find some kiefer grains. Maybe my daughter will share some.
As always I enjoy your videos! You have such a lovely personality and are so knowledgeable! ❤️ I don't have goats yet but when we move, we would like to try having goats. It would be nice if you offer goat cheese-making classes for your subscribers or anyone who would be interested 🙏🙂
Thank you so much for the kind words!! ♡♡ Once I get better at it I might do some cheese classes! For now, Hammock Haven Farm is who I am watching to get to know how to make a wide variety of cheeses!! We have some goats out of her lines she's developed there!!
@@SageandStoneHomestead Good to know! When you decide to do it and when I have goats, I would definitely love to take online classes from you because you really are an amazing teacher 🙃🙏
Thank you so much !! ♡♡
Such an informative video! We just got goats and are learning to make products with our milk. I’ve been having trouble separating the buttermilk from the cream. I wonder if I’m having the same problem that you had. You mentioned chilling the cream has worked for you . . Do you chill it first, then let it warm up at room temperature so you can pour it into your kitchen aid?
I put it in the kitchen aid cold straight from the fridge!
Oh, peanut butter lids work on mason jars too! They aren't necessarily liquid tight, but they do work tolerably well!
Funny!! I haven't purchased a non-tub peanut butter in forever!
@@SageandStoneHomestead OR didn't have tubs for a while and we go through it so fast! The least expensive, no sugar peanut butter at our grocery store only comes in the small (or, normal) sized jars.
We don't go through it as fast for sure so we didn't notice that OR didn't have any ever!!
great video, really surprised you dont have more subs!
Thanks so much! The subscribers have been coming in steadily and we are so thrilled about that!
Nice! Have you ever made Carmel (Cajeta) with your goat milk? If so, I would love to see your process. I’m wanting to try making some but I’ve heard raw milk can make a grainy result and it’s creamier if pasteurized milk is used.
I have and I forget exactly what I did but I do know I followed Blue Cactus dairy goat's recipe and it was probably pasteurized because I feel like I remember it simmering for a while when thickening up. It was delicious though, thanks for reminding me about it!! I need to make it again. It was delicious in coffee.
YUM!
Sp much yum!!♡
I've been looking into getting a cream separator. Would you recommend yours?? I don't want to get a super cheap one that doesn't work, but the Milky brand ones get pricey quick! They're still cheaper than a cow, lol, but I just don't know what's a good middle of the road unit. Thanks!
I LOVE my cream separator! It's called Slavic Beauty and I got it from Caprine Supply online. It does the job very well and has for years.
@@SageandStoneHomestead Awesome! Thank you so much. I've ordered from Caprine Supply before, but forgot to check them out for this.
I was looking at the cream separator on caprine supply but it didn’t say the brand. Glad to know now.
Yes Slavic Beauty!
Enjoyed this video and subscribed. You asked about making ricotta from whey- it is my understanding that you need to use whey from making hard cheese. I dont know why, just read it somewhere. I always use whole milk to make my ricotta.
That's got to be it! I've been making hard cheese lately and the whey does seem to have more substance than the clear stuff I get off of the chevre!
Was this milk from just one day of milking? I think you said that, but just making sure. So, do you do this process every single day?
No I save up milk to process, this weekend I processed 7 gallons from the week.
We also started making our kefir from skimmed milk.
Really! Does it thicken up nice?
@@SageandStoneHomestead I would not do that if I were making whipped cream from the cream (no extra buttermilk). When you make butter, you get some butterfat which I add back to the skimmed and I shorten draining time of the ricotta to under to about an hour to keep the moisture up in the skim milk ricotta. Still working on getting it right.
The kefir worked well however.
Great video! TY! I use goat's milk that I buy from the local health food store. Sadly it's pasteurized. Do you know if it would be possible to make creme fraiche from this milk? Thank you for your experience and for sharing! Rhonda
I haven't made creme fraiche so I'm not entirely sure!
@@SageandStoneHomestead TY for taking the time to reply. Blessings!
Where can I find the glass lid you used on your gallon jar?
weckjars.com/product/xlg-glass-lid/
The one I have is the large size!! ❤️
how do you keep all these things from tasty goaty? does heating it up not cause those goaty enzymes to taint the stuff your making?
No heating it does not make it taste more goaty. It would if we left it at room temp for a while but to heat it up and process it down doesn't make it taste more goaty than normal. Goat milk tastes like goat milk and we don't really like cow's milk for lack of flavor, so maybe we just don't notice it but we love the taste of our goat's milk! :)
@@SageandStoneHomestead thank you!
When you are changing out the kefir what do you with the discharge? Is that what is called? 🤷🏻♀️ thinking of sourdough lol
The stuff in the strainer is the grains and they are used to culture the next batch! The liquid left behind is thr kefir.
@@SageandStoneHomestead ohhhhhh so you just change it out each day and that's your kefir to drink? I have never had kefir. I just started making my own yogurt and I like it a bit soft so I can put it in a smoothy. Love it! It's like the regular soft yogurt in the store.
Yeah that's exactly what we do. Doesn't take any heating or monitoring. I love kefir!!
is that a full size lamancha doe You should be getting more milk then that on that doe if she is a full size doe. at least a more then what you get.
You're right! I get about as much out of Christine the standard LaMancha as I do from my Nigerians. I have no idea why. She has a nice soft udder. She was able to feed and grow her baby very well this last kidding and so I'm hoping for more milk next time with better nutrition. We got her in 2021 in bad condition with some definite parasite issues and mineral imbalances. Her poop was very pale. She couldn't conceive for years. I got her healthy and she had the one doeling in 2022, and she should be bred now! Fingers crossed for next year.
@@SageandStoneHomestead No two goat are alike. It is the same reason some Nigerians are major producers while others are moderate to low. Genetics play a huge part in it.
Exactly and this particular doe came without papers, though she was registered at some point, she has tattoos. I kept her daughter who is out of a *B buck so, here's to hoping she gets daddy's genetics!!
I've seen people run their mik thru the seperater twice to get as much cream out as possible. Have you tried this?
I have and I found that this separator does an excellent job and doesn't get much else out the second round. If anything I think the second round may loosen cream that was already there in the mechanism, there's always a lot of very thick cream to use the spatula and reclaim off the parts.
@@SageandStoneHomestead Thank you for that info. I just started watching you. Love your content and how you present things. We're hoping to move onto a bit more land, we're on 2 wooded now, and further into the countryside down your way. An ole lady of 50s, have been absorbing as much as possible, from as many as possible. With only a small flock of chickiebabes, milk goatpuppies and seasonal pigs. Thank you for what you do.
Thanks so much for being here, I'm glad you found us!!!
Awesome. I so want to get to where you are when it comes to making your own products. I dont have a goat or a cow to my name :D and i dont have fencing.
In time!!♡♡
I agree
Cold cream makes the cream churn into butter much better
We use the food processor for butter, takes 15 seconds
I'm going to try that soon!! Thanks !!
Where did you purchase your separator?
I bought it from Caprine Supply online!!
i just learned how to make mozzarella and its so easy and yummy. I've made Chevre quite a few times but it is my least favorite thing to make now.
Is it ok to use milk that was at room temperature for a day to make soap? I will freeze before making soap
Is it raw milk? I would guess as long as it hasn't started to clabber yet that it should be okay. I don't know from experience but I think the clumps in clabbered milk may pose an issue and the sour smell may be off-putting if it comes through in the soap. I don't actually know for sure though!♡
@@SageandStoneHomestead yes raw. I just got some Nigerian dwarfs that have never been milked so the first day was only a small amount saved lol. I added it to today's and plan to freeze but wasnt sure if ok to use.
Yes maybe run it through a mesh sieve first but I would use it in soap especially if it smells clean.
@@SageandStoneHomestead thank you!
Where do you get that glass lid
Weckjars.com ! It's the "large" lid. They have wooden ones too but the glass is cleaner.
How many goats would say to start off with for a beginner.. Some for milk and some for meat...?
It totally depends on the needs and size of the family and the type of goat!
@@SageandStoneHomestead oh boy I got a lot of research to do. I do like the super cute goats... The small ones so maybe them for milk and than whatever is easiest to take care of 😂🤣. Family of 4. Any books or suggestions on research sources?
Ease of care depends on the genetics honestly!! Some of my goats are very touchy and decline quickly with worm loads, while others are super hardy. I love a book called "Holistic Goat Care" and the channel "Delci, a life of Heritage," for beginner goat info! ♡♡
@@SageandStoneHomestead awesome! Thank you!
Mandy I wanted to let you know that I'll be making a video answering this question as best I can. Look out for it soon!! Thanks for the question, it really is a great one to need to know how to navigate!
My mum used one of those rubber spatulas, we use to call it the meanie because it never left much in the bowl for us kids. Thanks for your content.
Hahah that's great!! Thanks for watching!
Is that a Ryan Hall Y'all t-shirt?
Yes it is!!
@@SageandStoneHomestead awesome! Ryan rocks!
He does. He offers us so much peace of mind!!!
Need work more with my milk
There's a lot to be made if you have the energy!!
"across the 'sheet' from each other
?
Did it even need a goat ?
It was rotten long before anyone showed up. Look at how it takes care of itself all alone.
What?