Transforming Goats Milk into SIX+ Dairy products | Cream Separating Day 

Here is an updated Chevre Cheese video for a thorough explanation on that! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ODaI9gFZTwo.html

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 ❤

Here's the video on the cottage cheese I make! Cottage cheese is a great use for the extra skim milk!: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tkOfi03_xD4.html

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 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 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!

You're so clear in your explaining steps in making your milk products.

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.

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!

Oh good! I've been meaning to look up how to reactivate kefir grains from frozen!

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.

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!!!

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

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 👋 👋 👋 ❣️...

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.

What an awesome video today. I always finish up wanting more!

Subscribed! We’re getting goats soon! I’ll be taking notes my friend! 😊❤

Great job! There’s so much you can do with dairy, my mind is blown!

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!

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!!!

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

great video, really surprised you dont have more subs!

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 just love watching you , You're voice is so relaxing so I use yore videos to relax , Hope you get tomes of subscribers soon

We also started making our kefir from skimmed milk.

I really do like the Intro Music.

You have inspired me lately Ive been thinking about it and im totally getting 3 Nigerian dwarf goats this spring 😂

Oh, peanut butter lids work on mason jars too! They aren't necessarily liquid tight, but they do work tolerably well!

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 was looking at the cream separator on caprine supply but it didn’t say the brand. Glad to know now.

Enjoying your channel. ❤Ontario Canada

I use a solid sealing lid with my milk kefir and it gets bubbly and fizzy like kombucha! Delish drink on a hot day

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 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.😇😊

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!

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.

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.

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 🙏🙂

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

YUM!

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.

I agree Cold cream makes the cream churn into butter much better We use the food processor for butter, takes 15 seconds

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.

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.

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?

Where can I find the glass lid you used on your gallon jar?

Thank you very much ma'am.. Can you please tell me how you get cream from goat's milk??? Do you have a video with it?

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.

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

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?

Strain your yogurt in cheese cloth it takes they whey out and leaves a nice thick creamy Greek type yogurt

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!

When you are changing out the kefir what do you with the discharge? Is that what is called? 🤷🏻‍♀️ thinking of sourdough lol

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?

Do you freeze the milk in glass jars or ?

Where do you get that glass lid

Where did you purchase your separator?

Need work more with my milk

Is it ok to use milk that was at room temperature for a day to make soap? I will freeze before making soap

I've seen people run their mik thru the seperater twice to get as much cream out as possible. Have you tried this?

Is that a Ryan Hall Y'all t-shirt?

How many goats would say to start off with for a beginner.. Some for milk and some for meat...?

Kosher ?

"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.