Showing posts with label milk. Show all posts
Showing posts with label milk. Show all posts

Sunday, 6 November 2016

Week #45 - Got your Goat!





Many people ask us why we raise goats? 

So this week, I decided to run through the top five reasons we enjoy raising dairy goats:  
  1. Goats can clear brush and grass from an area very efficiently and effectively. We rotate them around our farm using electric mesh fence and they clear weeds and long grass from any area we put them in. Goats are browser as oppose to grazers so they will eat woody growth such as bushes and small trees as well. Because they are effective browsers their input costs (what it costs to feed them) tends to be lower than other animals who eat only grass or require formulated feed. 
  2. Goats produce a creamy milk that tends to be easier to digest particular to those that find they have sensitivities to milk or lactose. Goat's milk is higher in calcium, magnesium, potassium and Vitamin C than cow's milk. 
  3. Goat's milk is easy to convert to other yummy things! We use our goat's milk to make yogurt, cheese, ice cream, and caramels along with less yummy but no less useful items such as soap!  
  4. Goats are smaller and need less equipment and fencing than cows (when they stay inside the fence!) Given their smaller size, they tend to be easier to handle and milk as well as moving from one area to another.
  5. Goats are entertaining! I think I could spend (have spent) hours watching a herd of goats interact with each other. They all have such unique personalities and are expressive animals. We enjoy their antics (except their escapes) and they really become part of the family. 






Sunday, 21 August 2016

Week #33 - Farm welcome!

Mama and Hazel checking out their new digs!
This week we welcomed Mama and Hazel to the farm. Mama is a cross between a Dexter and Swiss Dairy cow and Hazel is her two month old heifer calf. They came to live on the farm this week and ar hesitantly getting to know the other occupants - both two legged and four. 

Graceson was particularly interested in their arrival, as the sole bovine in the crowd. He is a Dexter bull who has been a bit lonely for his own kind lately..... Raised primarily with goats, pgs and chickens, he was having a bit of an identity crisis! He let the entire neighbourhood know of his joy, as he bellowed and hollered into the night!





We are looking forward to the potential for some fresh cows milk in our future but need to help Mama get used the place first!


Wednesday, 19 August 2015

Those eyes....


FFF Photo a Day - Day 231


She has wrapped me right around her hoof... 

Chocolate, our dairy goat manages to get exactly what she wants most of the time. In the evening after milking that's a handful of apple nuggets. 

She looks at me with those eyes and invariably I reach in the bag for just a few more.... #goatmagic

Tuesday, 30 June 2015

Week #1 -2015 FFF CSA - What's in the Box - The First Edition (of the Year)

This week marks the official start of the Fenez Follies Farm CSA 2015 season.  This week each of our shareholders will receive their first box of bounty from our farm. In the beginning of the season, the boxes are light and full of green leafy vegetables. As the season progresses, the boxes get heavier and dense with food as it becomes ready. By the end of the season, you will need a good strong back to haul the squash, pumpkins, potatoes and tomatoes away!


For those of you who are new to this, each week we share a blog about what is in each box and share a bit of information and tips on what you might be able to do with the treats you find in the box. 


This week you will find some rhubarb stalks in the box. For those not familiar with what to do with rhubarb... well the sky is the limit! Rhubarb makes yummy cobbler or jam, is wonderful in muffins, cakes, pies, or cookies... heck I've even seen recipes for rhubarb pickles or wine! It has a tart taste which can be sweetened with sugar or by mixing with other fruit such as berries. If you need a little help with some ideas or details, check out the Rhubarb Compendium for a great collection! 

Given this is the first box of the season, we've slipped in some treats for you and some feathered friends! For you, there is a sample bag of our very own Goat's Milk Caramels! These are a new creation on the farm and I'd love to know what you think! While goat milk is yummy enough, we were looking for a even more delicious way to use all the milk that our lovely nanny goat, Chocolate gives us! Given that these are made with milk, we ask that you keep them refrigerated... if they even make it that far! Interested in having more, check out our Product page for more info! 

For your feathered friends, we've created a bird seed heart to hang in your tree to feed the birds! Why? Well, mostly because I saw it on Pinterest and thought it was a neat idea to try.... :) 

So in summary... What's in the Box this week?
  • Swiss Chard
  • Kale
  • Radishes
  • Rhubarb
  • Lettuce (mixed greens in bag)
  • Spinach (in bag)
  • Zucchini (for full boxes) 
  • Beets (remember you can eat the beet greens too!)
  • Herbs in the red cup: 
    • Oregano
    • Chives
    • Parsley
    • Cilantro
    • Dill
  • and as a special homemade treat for you and the birds!  
Notes to our CSA Share holders: 
We pick the vegetables within 24 hours of the box being delivered. We do rinse the produce but it would be important to wash all vegetables before you eat them. Keeping the herbs (ends) in a cup of clean water will keep them fresh longer.

Please return your empty box along with all re-usable containers (pails, cups, bags etc) so that we can reuse them all over again. 


Follow us on Facebook or on Twitter at @FenezFollies

Friday, 8 May 2015

Say cheese!

FFF Photo a Day -Day 128
Today's morning chore was making goat cheese! 

Thursday, 23 April 2015

Got milk?

FFF Photo a Day - Day 113 

Having dairy goats (or dairy cows for that matter...) means a regular routine of milking, typically morning and night. 

We either milk by hand or use a hand powered milking tool called a Henry Milker. As you can see this creates a closed system that helps eliminate dust, dirt and hair from getting in your milk! 

The Henry Milker fits onto any wide mouth mason jar which is handy!  

Tuesday, 15 April 2014

Easy-Peasy Yogurt Cheese!


One of the wonderful things about raising goats is having an abundance of goat's milk to create wonderful things with. Besides drinking the milk, we make soap, yogurt or various types of cheese. One of our very favorite is a combination of those - well without the soap! 


Yogurt cheese is super easy and very yummy. I can't see why you all couldn't try this at home with cow's or goat's milk that you purchase at the supermarket - I have never tried that.. but I can't see why pasteurization would hinder this process. So I thought I would walk you through the steps so that you can try at home... or not. I should add a word of caution, as you are toying with milk, a product that can become nasty if not treated with care. Proceed at your own risk.





We use raw goat's milk.. the fresher the better. After milking we filter our milk to take out as much of the impurities as possible and store in quart jars. The way we make our yogurt is .. oddly enough to add yogurt to milk. We found that using an organic probiotic plain yogurt you can pick up at the grocery store works best. You can use other yogurt or even your own cultured yogurt over again but we found that for the thickest creamiest yogurt, a probiotic culture works well. Of course, if you are then going to make cheese with this yummy yogurt as we do then you want it as thick as possible! 




Take about a 1 1/2 - 2  Tablespoons of yogurt and add to each quart (or litre) of milk. Stir and mix well. Now you need to find a warm place to let the milk stand. Certainly you can purchase yogurt makers that create this environment. We  have found a handy way of using our dehydrator with a towel draped over it. Other ways that we have heard or read about involve heating the milk and then keeping it in a warm place like the oven to cool. You want to be sure its in a place where it is not jostled. 



After approximately 15-24 hours in a warm place, you magically have yogurt! This creamy substance can be eaten now or if you wish to take one more step you can turn it into cheese! We use a variety of methods to drain the yogurt, as you can see from the pictures below. Essentially you want to strain the yogurt through cheesecloth so that you remove the whey and make the yogurt into a spreadable cheese. This can take a couple of days and is best done in the fridge for safety reasons. 






In the end you up with a cheese that is like a soft cream cheese. It has a tangy flavour due to the yogurt base which we really like. You could then whip in all kinds of interesting additions, such as herbs, spice or something like minced sundried tomatoes. We have also had much success with freezing this cheese. We simply put into small tupperware containers and put in the bottom of the freezer. This extends your milking/cheese season considerably (as you can't milk all year.. but you can certainly eat cheese all year!)




Hope this may have been helpful or at least interesting, for you foodie's out there who like to experiment with new food processing methods, give this a try this weekend. You could have a batch done in time for Easter! 

Tuesday, 3 April 2012

Soap making - the art of clean!

Today's blog will expand and deepen your current knowledge about an item that you use everyday… well at least I hope you do! In particular, I plan to provide you with the history, the science and the know how to make your very own bar of soap!
This is a relatively new passion of mine – no not the use of soap, I assure you I’ve been using soap for years, however, an excess amount of goat’s milk in my fridge and a desire to do something other than make more cheese, led me into the ancient art of soap making.

History

Soap making is old, very old, with some of the first “recipes” dating back to the second century Essentially the first soaps were a mixture of fats and ashes that made a rather disgusting gelatin mixture that one rubbed all over themselves.  There is an interesting legend surrounding the discovery of soap making. The legend says soap was first discovered by women washing clothes along the Tiber River at the bottom of Sapo Hill. The women noticed the their clothes became cleaner with far less effort at that particular location. What was happening? The ashes and the grease of animals from the sacrificial fires of the temples situated on the top of Sapo Hill mixed with the rain, making soap which ran down the slope in the streams of rain water giving the women a wash day bonus. You will see that saponification, the chemical name for the soap making reaction, bears the name of that hill in Rome long ago. Whether this legend is indeed true or not it is likely that the first soaps were accidentally made by fat dripping into the ashes of cooking fires. As you will see, that process contains all the necessary ingredients for the chemical process of making soap!

Chemical Process

Saponification is a very big chemical word for the rather complex but easy reaction that creates soap. Saponification is what happens when a base meets an acid or when lye mixes with fat. When fats or oils, which contain fatty acids are mixed with a strong alkali – like lye, the alkali first splits the fats or oils into their two major parts fatty acids and glycerin. After this splitting of the fats or oils, the sodium or potassium part of the alkali joins with the fatty acid part of the fat or oils. This makes soap.

An interesting fact to know is when soap is properly made and cured, the soap no longer contains lye, as the chemical reaction has converted the alkali (lye), water, oils, and fats into saponified oils, fats, and glycerin (soap).

How to make it

So now that you have a bit of information on the chemical process of making soap, how do you actually make soap!?

Essentially there are two ways – cold process or hot process.

In both cold-process and hot-process soapmaking, heat is required for saponification. One just uses more and therefore is quicker.

Hot-process soapmaking was used frequently in the past when the purity of lye was unreliable, and this process can use natural lye solutions, such as potash. The main benefit of hot processing is that the exact concentration of the lye solution does not need to be known to perform the process with success.

Given that the cold process method is the one that I am most familiar with, is the safest and easiest to do in your home kitchen, I thought I would briefly describe how one would make soap in this way!
To start you need a recipe that has already taken into consideration the exact fat to lye ratio that is required to ensure that that saponification occurs correctly. Otherwise you need to look up the saponification value of the fats being used on a saponification chart, which is then used to calculate the appropriate amount of lye. I just use a recipe, its easier.

The lye is dissolved in water or milk. In my case, fresh goats milk!  Then oils are heated, or melted if they are solid at room temperature. Once both substances have cooled to approximately 100-110 °F (37-43 °C), and are no more than 10°F (~5.5°C) apart, they may be combined. This lye-fat mixture is stirred until "trace" (modern-day amateur soapmakers often use a stick blender to speed this process). After much stirring, the mixture turns to the consistency of a cake batter. Trace has occurred if you drizzle a bit of soap on the top of the mixture, it should take some time before sinking back in to the rest of the mixture. Essential oils, fragrance oils, botanicals, herbs, oatmeal or other additives are added at this time.

The batch is then poured into molds, and left to continue saponification for 18 to 48 hours. Once the soap is firm enough it can be removed from the mold and cut into bars.  Cold-process soaps are typically cured and hardened on a drying rack for 2–6 weeks before use.

So while soap making is fairly easy, a note of caution is advisable… Soap contains lye. Lye will burn your skin and blind you if it splashes in your eyes. Vinegar is an antidote, but it cannot undo the damage of spilled lye simply halt further damage. One should use gloves, goggles, long sleeves and make sure children are not around when handling lye.

As I told you, handmade soap contains the natural forming ingredient glycerin. In order to make the extremely hard French Milled soaps, the glycerin must be removed or the soap would be too soft. More glycerin may be added later, but never at the original level of the soap making process. One could extract the glycerin if you wished when making soap at home by sprinkling salt on the soap. The salt causes the soap to curdle and float to the top. After skimming off the soap, you are left with glycerin. So now you know that there is no such thing as 100% glycerin soap!

Make certain you purchase soap from a soap maker or company that discloses the list of ingredients on the package. Soap is sometimes considered a cosmetic and must be labeled by FDA standards and sometimes it is not - and no ingredients are required.

Most of the commercial soap bars that line typical grocery store shelves are actually synthetic detergents.

So as you grab the soap in the shower tomorrow, I trust you will look at this slippery friend, with a bit more knowledge and respect. And I hope I’ve peaked your interest just a bit into perhaps trying your hand at making your own someday!