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Tip's on milking!
If you have never milked anything before, it’s a good idea to find someone to show you how it’s done. Before milking your goat, you need to wash the udder and dip the teats after you’re done milking.You can buy all the fancy products that are on the market or keep it simple.
For the udder wash I use:
Clorox bleach, Dawn dish soap Original (CLASSIC) and water, this is very effective against bacteria! I also use paper towels (Bounty) for washing and drying the udder.
First I put one drop (and only one drop) of Dawn dish soap in a small bucket that holds a little more than one quart, then I add two table spoons of Clorox bleach,and fill it up with one quart of warm water, stir and finish.
Take a one cup size container and fill it up with some of the udder wash, this will be used to dip the teats after you’re done milking.
Put the goat on the milk stand. Brush her. Give her plenty of food to eat as you’re milking her.
Wash the teats and udder of your goat with a paper towel dipped in the udder wash and make them dry with a new paper towel. Wash your hands! You can use the udder wash and paper towels. Teats and hands must be dry!
Milk about 3 to 4 squirts of milk—from each teat-- in a straining cup. If there are any bacteria in the milk they will be in those first 3 to 4 squirts of milk. You’re also looking for puss, blood or other abnormalities in the milk.
Now you can milk into your milk pail.After you’re done milking dip the teats.
Immediately after:
Run the milk through a milk filter into a mason jar. Put the milk in the freezer for about 1 hour to 1 and 1/2 hour. Now put a lid on it and store in the refrigerator.
For larger amounts put the milk jugs in ice water for one hour.
To get the cream from the milk you can use a cream separator. Or let
the milk sit in the refrigerator for 5 days and scoop the cream off the top.
See Video below ↓
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Cheese
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