Milking a Goat and Benefits of Unpasteurized Milk

Today, I’d like for you to join me as we milk our goats! Watch this video, and you’ll be able to learn how to milk a goat yourself.  One of the stories that I read that really made me want to try milking goats and having raw milk, was the story that happened in the 1300’s. The Bubonic plague came and hit Europe and killed 25 million people, within 3 years of time. The only people that weren’t dying were the Jews. The people thought that the Jews were killing them, but really what was happening was that they were eating “Biblically correct”.  Their immune systems were strong, and their bodies were able to kill the bad bacteria with the good bacteria from the unpasteurized milk.  They were able to kill viruses and pathogens that came into their bodies.  It’s an amazing super-food that God created for us to be able to have for our health.

Now that you’re convinced that you want a milking goat, here are the supplies that we need in order to milk her…

– We need a jar to put the milk in.
– We need a sterilized cloth to make sure that nothing falls into the milk while we’re milking her.
– And we need a cloth to wash her well.

The first thing that we’re going to do is wash her udders.  After you’ve done that, you lay the cloth over the jar and start milking. The first couple squirts go onto the paper towel, just in case there’s bacteria in there.  Put both hands at the base of her utter, push up and squeeze, and then all the milk comes down. So you go up, and squeeze down!  You want to make sure that you get it all out because you don’t want her to get any infections.

The next thing that you do is spray with Fight-Bac. This is a disinfectant, and it also helps to control mastitis. You never want your goat to have that.  Now we’re going to let her out…Good job, Angel!

The first thing we’re going to do is wash our hands.  The next thing we’re going to do is take the cloth off and rinse it out.  Rinse it really well and get all the milk and anything that fell on it off.  Then we have a filter.  I got mine from Hoager’s, a goat supplies store (online).  I put the filter on the bottom of the funnel. Then we’re going to put it through the second filtration process.  Make sure that we filter out anything that could have fallen into the milk. Sometimes you don’t have any dirt, and nothing comes through the first cloth that we put on.  But, you never want take that chance — you always want to have a second filter.

This is from one milking!  We get a little over a gallon a day.  This is from the night time milking, and we get the same amount in the morning.  Then, I take the funnel and filter off, I rinse it, and later I’ll be sterilizing it.  Now we’re going to put a top on and seal it up.  We have Saturday written on the top.   We put it on, and now we’re finished.  We’re going to put it in the refrigerator where it will last for 4 to 5 days.  And now we’re finished.  You know how to milk a goat.  And you know how to process it.

Diet Cured My Daughter’s ADHD

Jennifer painting Daisy Daffodil and enjoying French Press coffee

Jennifer, our second daughter, had so many wiggles when she was a little girl. She couldn’t sit down at the dinner table or in her seat at school.  She had more energy than 5 kids combined. The school diagnosed her as ADHD (Attention Deficient Hyperactive Disorder). Her emotions all functioned at the highest level.  From the time she was born, she never took a nap and had the hardest time turning her brain off to go to sleep even after the most active days.

The summer after her first grade year in school, we knew we needed to do something about her ability to focus and sit still.  She couldn’t read on grade level, and other issues were popping up.  We begged Jesus to help us find the answer.

A friend introduced us to the www.feingold.org diet, which allows you to only eat all natural foods. There are two stages on the diet.  We did the most restricted.  Within four days of her eating all natural, she was able to go to sleep, stay asleep, and sit in her seat for meals.  Her emotions were level, and she wasn’t hyperactive.  Within 2 months, she went from below 1st grade reading level to 5th grade reading level.  Jennifer’s brain couldn’t handle all the chemicals in artificial colorings and flavorings, preservatives, nitrates or pesticides in foods. Once she was off of them, she was like a new person. She still had energy, but now it was focused and she excelled exponentially…

By the time she was a senior in high school, she was the president of her class, number 7 academically out of 400 students, had a 4.4 grade average while taking AP and duel enrollment classes, won many awards, and had a job.

Today, Jennifer is a powerhouse of productivity.  She is a prolific artist and painter, an anointed teacher and speaker of the Word of God, a creative genius, and visionary.  She is focused and driven and lives outrageously in the power of Jesus.  Her life is amazing.

A recent accomplishment, among many, is illustrating for a children’s book entitled, “Dancing Daffodil Daisy.”  When the author of the book sent her the story, at the beginning of the project, she knew immediately she was the right illustrator for the project.  The book tells the story of a little girl with a lot of wiggles and how God uses her for His Glory.

http://www.amazon.com/Dancing-Daffodil-Daisy-Ashley-King/dp/1467921092/ref=sr_1_1?ie=UTF8&qid=1340383313&sr=8-1&keywords=dancing+daffodil+daisy

Making Sauerkraut

 

Temperature is key in making Sauerkraut or any fermented food. Ideal temperature in your house would be 75- 85 degrees. That means night time low-75. The key is you don’t want to go under 75 degrees or you’ll mess up the fermentation. I try to make most of my fermented foods in the fall and spring when temperatures are ideal. But you can find success if your house is cooler by putting a heating pad under your jars, using a heat lamp or sitting jars in front of a wood stove or fire place.

The lactobacilli in fermented vegetables increases the vitamin levels, enzymes, antibiotic and anticarcinogenic substances. The by- product, lactic acid, helps keep the vegetable and fruit in perfect preservation.

In past centuries ship captains would load large barrels of sauerkraut onto their ship for long trips. Some trips took over two years and the sauerkraut would still be good at the end of the trip, keeping the crew healthy.
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Recipe is from Sally Fallon’s book, Nourishing Traditions.

Sauerkraut

(Makes 1 quart)

1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoons whey(if not available, use an additional 1 tablespoons salt)

(I use organic cabbage)

In bowl, mix cabbage with seeds, sea salt and whey. Pound mixture with wooden pounder or meat hammer for about 10 minutes, to release juices. Place in quart-sized, wide mouthed Mason jar and press down firmly until juices come to top of cabbage. The top of the cabbage should be at least 1 inch below top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately but improves with age. When the sauerkraut is covered and kept in the refrigerator, they will last up to 6 months.

(Photo’s: I used two small heads of cabbages, instead of one medium, so it made more than 1 quart)

1 Gallon size jar holding 2 small heads of cabbage, shredded plus a jar of wheyPounding the cabbage downAfter 10 minutes of pounding, it reduced by more than 50%

Transferred to 1/2 Gallon Jar (you can get these at Michaels)After more pounding, it reduced even more and liquid is on top of cabbageAfter more pounding, it reduced even more and liquid is on top of cabbage. It is not ready! I put a top on it and screwed it on tightly and will wait 3 days before transferring to cold storage.After more pounding, it reduced even more and liquid is on top of cabbage. It is not ready! I put a top on it and screwed it on tightly and will wait 3 days before transferring to cold storage.

 

After more pounding, it reduced even more and liquid is on top of cabbage. It is not ready! I put a top on it and screwed it on tightly and will wait 3 days before transferring to cold storage.

 

Recipes for Preserved Lemons and Yogurt up next!

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