Both Arabella and Audrey, our two Goat kids, have trippled in size over the last 2 months, and are runny and jumping and bleating away. Bramble, their mother, is still doing a good job at feeding them, although she is starting to look a little on the thin side and it won't be long before her milk starts to dry up and the kids are weaned. Before that happens we are going to attempt to make our own Chevre and Feta. Here are the recipes we are going to try, found in Issue 21 of NZ Life and Leisure:
The domestication of goats for meat and milk goes back millennia. The practice was common in ancient Egypt...
and is still common there today...
It was romanticised in pastoral paintings of the 17th and 18th centuries...
However, there is nothing romantic about today's commercial setups...
And goat milking isn't just a job for lowly milkmaids...
Men do it too...
Goat's milk yoghurt was the very first solid food I gave all our boys as babies & all these years later there's not a single food allergy or sensitivity amongst them. I love goats & their beautiful milk products!
ReplyDeleteMillie ^_^
Sorry about the fuzzy pictures (still adjusting to the new blogger system, which is not as user friendly to technophobes like myself).
ReplyDeleteIf you click on the pictures though, they come out very clear.