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First
I'd like to point out that the following is the way I do things and
I am not saying that this is the only way it can be done.
Before
your milker (goat or cow) freshens, is the time to gather together all
the equipment you'll need for proper, clean milking. I try to
save money whenever possible but I have found that milking equipment
is not the place to skimp. To make quality dairy products, you
must start with quality milk, and to get quality milk you need the proper
tools.
In
this column I thought I'd walk you through the entire milking process
and list the necessary equipment, as we need it. But first I'd
like to discuss how to sterilize your equipment. I know that if
your kitchen is anything like mine, it's immaculately clean (ha ha ha)...
but still you have to remember that when handling milk and milk products
you must sterilize everything that comes in contact with the milk.
This concept, may put you off at first (it did me) but it is very important.
If you do not sterilize, you run the risk of contamination, which can
mean spoiled or bad tasting milk and ruined dairy products.
It
is not difficult or complicated to sterilize. I use Clorox bleach;
yes there is a difference in bleaches and Clorox, in my humble opinion,
is the best. Clorox has good quality control and it is formulated
in a way that it won't your burn your skin quite as easily as cheaper
bleaches. Use plain ol' Regular Clorox Bleach, not the scented
kinds.
To
create my sterilizing solution I fill up one side of my two sided
sink with water and add 1/4 Cup of bleach for every 2 gallons of water.
Let whatever needs to be sterilized sit in the water at least 2 minutes,
then let drain and evaporate for at least 15 minutes before using.
The chlorine in the bleach dissipates during this evaporation time and
will not effect your cheesemaking.
You
can also sterilize all your equipment by boiling, but this takes more
time and energy (and is just too doggone hot in the summer). The
sink full o' bleach water method is convenient because you can use the
same water to sterilize your morning milking stuff, then use it for
the day's cheese or yogurt making equipment (including the cheesecloth-
it helps keep it nice and white). You can even use this left over
sterilizing water for sterilizing canning stuff as you get ready to
can the bounty from your garden. I sterilize my big 4 gallon cheese
pot by adding a couple inches of water and bringing it to a rolling
boil with the lid on for at least 5 minutes. This steam sterilizes
the pot and lid.
Now
let's get down to milking equipment. The most important item is
your seamless stainless steel pail and lid. You must make
sure it is seamless because it is impossible to get a seamed bucket
clean. Also, stainless steel is a must; it is the easiest to clean,
stands up to daily scrubbing and will last a lifetime. If you
are milking more than one doe, you may want to also use a milk tote.
I use two seamless stainless steel 4 qt. totes w/ lids along with my
6 qt. stainless pail. You'll also want a strip cup to check
the milk before you start milking.
Get
the doe up on your milkstand, or tether your cow, and give her
some grain to keep her happy. I occasionally use a Goat Hobble so I do not have to worry about "nervous milkers" putting their foot in the bucket. It's a real life saver, eases a lot of frustration and can save on a lot of tears. I actually don't start milking my
does until two weeks after they've kidded because the milk may contain colostrum, which does not taste so great, for up to two weeks after kidding. I usually like to let the kids have all the milk the first two weeks. I just
let the kids have all the milk until it starts tasting sweet and delicious.
Be sure to taste the milk to see when it's usable for your needs.
It is a good idea to have shaved the doe's udder before the first time
you milk (we always give our does prekidding hair cuts, see Prenatal Care). This will keep your milk cleaner, and just all around
make things easier (you won't have to worry about pulling her hairs
as you milk).
You need to wash your doe, or cow's, udder before you milk her
and dip her teats after. You can buy all kinds of products to
do this with, but I have found it's cheaper and easier to use bleach
(Clorox). Yes, not only can you use bleach to sanitize your milking
utensils, but you can also use it to wash your doe's udder and dip her
teats. Bleach is very effective in controlling and preventing
mastitis (an inflammation of the mammary gland caused by bacteria).
And interestingly enough, I have found that my homemade bleach wash
made with Clorox is gentler on my doe's udders them commercial products.
I have not had a case of "udder pox" or mastitis since I've started
using Clorox udderwash/teat dip. Please do not use cheaper bleach
for the wash, it will be harsher on your and your doe's skin.
Click here for a teat dip & udder wash recipe
Make
only enough of this wash/dip for each milking. It does not keep.
The bleach disperses fairly quickly and you can't guarantee the mixture's
sanitizing strength/ability after a few hours. To make an udder
wash/teat dip just mix:
To use, wash
udder with wash/dip and wipe dry with a clean paper towel. Milk the
goat. After milking, dip the teats in the teat dip and let "air
dry".
Wash
your doe or cows's udder well with your udder wash and dry with a disposable
paper towel. Never place a "soiled" towel back in the wash.
This will help keep the wash clean and reduce the risk of spreading
any "nasties" from animal to animal. Now squirt the first three
squirts of milk (from each teat) into your strip cup to check for any
abnormalities (such as clots or blood). Now milk out the doe into
the pail. See How to Milk.
After you've milked her out remove the pail, cover it
and put it aside. Now, dip her teats. You may have seen
"teat dip" in a spray, but to be honest, my does hate the spray and
I try to keep the milking time a pleasant experience for everyone.
Also, I think you get better coverage with the real dip. For a teat dip cup I use disposable 3 oz. "Dixie" cups I buy at Sam's
for $5 for 500. I'm not usually a big fan of disposable things,
but when it comes to milking, disposable can be a good thing.
Disposable means less chances of spreading any contaminates that may
be lurking and waiting to spoil your milk or give your doe mastitis.
Now, if you're a good record keeper, you should weigh the milk on a
good scale and record on your milk record sheet.
It is standard practice to measure milk by weight (pounds) as opposed
to volume (gallons). You may not think you care about keeping
this kind of record, but you'll be surprised at how useful it is.
You will be able to track any drop in production that may be an indicator
of some health problem that you may miss other wise.
If
you're milking more than one doe, you may now transfer the milk from
the pail to your tote, and continue on with your milking. After
the milking, you need to chill the milk as quickly as possible, so get
yourself back to the kitchen ASAP.
Once
you get the milk back to the kitchen, you can do one of two things.
You can either pasteurize your milk or you can keep it in its raw state.
I never pasteurize our milk. I don't pasteurize for cheesemaking; I
don't pasteurize for drinking. I figure, if I am going through all this
trouble to produce my own milk, why ruin it by pasteurizing? Please
see more info on raw milk by clicking here.
Properly handled raw milk will keep for over a week in the fridge and,
if frozen, will last over a year in the freezer. Whether you pasteurize
or not depends on you and what you plan to do with your milk.
This is a matter of personal taste and opinion. Remember, in this
column I am discussing what I do, I am not saying it is what you should
do. If you have healthy goats and handle you milk properly, I
see no reason for pasteurization. I will now continue this column
assuming you are going to keep your milk in its raw state.
You
should have your milk storage containers with lids sterilized
and waiting for you at the house. I think glass is the best for
milk storage because it's easily cleaned and sterilized. I now
use 2 qt. and gallon glass jars, though I used to use 1 qt. wide mouth
mason jars. I liked the wide mouth mason jars very much, but now
I have so much milk to store, I've had to switch to the bigger jars.
Place
your sterilized milk strainer w/ disposable milk filters over
your storage jars and pour in the milk. I then put the lids on
the jars and place them in the freezer to chill them as quickly as possible.
Don't forget to remove the jars in a couple of hours; you don't want
them to freeze solid and explode all over your freezer. Leave
at least 1 inch head space in your jars just in case you do forget them
in the freezer (this will keep them from exploding).
Now it's time to wash up. First, rinse everything with warm (not
hot) water. This helps keep milk stone from forming. Milk
stone is a very hard deposit that forms when the protein in the milk
sets and it is very difficult to remove. After you've rinsed with
the warm water you may then wash everything with hot soapy water.
I then sterilize everything and let them air dry.
Click
here for a list of milking, goat and cheese related suppliers.
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Seamless
stainless steel milk pail with lid
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Seamless
milk tote
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Strip
cup
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- Goat Hobble
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Paper
towels (disposable)
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Teat
dip cups (disposable)
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Scale
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Milk
record sheets
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Milk
storage containers
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Milk
strainer w/ disposable filters
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A
goat in milk
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