Oh good, I’m glad to hear that. We need every voice to speak out against the wrongs being done in DC.
On another subject,I was just thinking about the goat that was out on the highway a few weeks ago while I was on my way home. I always stop and pick up lost dogs, but a goat?? I didn’t as I figured it wouldn’t get in the car. However, about an hour later someone drove down our road which is not paved and dropped the goat off about 100 yards from me as I was walking the dogs. I put the dogs up and went back out and the goat saw me and came over. :) It was friendly and I couldn’t figure out what to do with it. LOL I walked back to the back of this property, she followed me about another 100 yards to the neighbors who have goats, but they weren’t out so she had no friends to visit with. I left her back there to eat grass and later she was gone.
The reason I thought of this and began to think I should have kept her is this.........
Homegrown dairy products
Okay, so far you have a good vegetable plot, small fruits, small grains, and an orchard and meat/egg supply started. It’s time to think about dairy products, particularly milk and cheese. After that stored dry milk is gone, your family will want something to replace it. And what is more natural than learning to run a tiny kitchen dairy and cheese plant? All dairy products are quite easy to produce at home, and as with almost everything else, it’s much better when homemade.
I’ve made cottage cheese, cream cheese, mozzarella, colby, cheddar cheese, sour cream, cheese spreads, balls, logs and sandwich loaves, ice cream, ice milk, sherbet, and more regularly at home, both from cow and goat milk. Butter and whipped cream are easier to do from cow milk, as the cream quickly separates out, floating to the top. Goat milk is naturally homogenized and it takes more “doing” to access the cream. Both animals’ milk produces good-tasting dairy products.
You missed your chance to start a goat diary.
I have made cheese, used Rennet in the beginning and then made many pounds with vinegar or lemon juice, it is not that difficult, takes more time checking the temperture than anything else.
There is nothing quite like goat milk for ice cream, it is different, better and so good. All you need is a few berries and a pinch of salt, maybe a dash of honey. and freeze.
When I kept goats, I did not drink cokes, and for drinks at work, I put a little strawberry jello and milk in a jar, shook it well and filled it with ice cubes, that simple to take a shake to work.
Gravy, puddings, breads, LOL, so many of my recipes taste so flat today, after cooking with gallons of goat milk.
I wonder where your goat came from?