The history of ash in cheesemaking goes back hundreds of years to its use as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improved the surface molds and how they grew on fresh cheeses for ripening.
Read MoreHow cold is too cold for a goat? Temperature can be the least of challenges when determining how to keep goats warm in cold weather.
Read MoreKatherine Drovdahl answers reader questions about dehorning goats past the age of disbudding, what to do if your doe has a hard udder, and first-aid items to carry for your pack goats!
Read MoreBesides its nutritious value, yogurt is a marvelously versatile and adaptable food. It adds richness, flavor, and an appetizing aroma to a variety of yogurt recipes.
Read MoreKat Drovdahl answers your questions about runny goat noses, kids with diarrhea, leaking does, milk production drops and whether you should let your goat eat frozen clover.
Read MoreThinking about raising goats for milk? There are many goat milk benefits, including making goat cheese or learning how to make goat milk soap.
Read MoreThe first time I tried making goat butter, I didn’t have a cream separator. I didn’t have much of anything. But I tried anyway.
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