What homesteader hasn't dreamed of thick rich milk, hand-churned butter, fresh pressed cheese and homemade ice cream? The answer is... only those that are lactose intolerant or milk allergic.
Even though I suspect I've been a nomadic goat herder in Mongolia in another life, I brought my first goat up the mountain a mere 11 or 12 years ago. It was a remarkable monument in my life thus far. And I can only hope that I'll never again have to be goat free.
I can think of just two drawbacks to having goats: it becomes progressively harder to keep them out of the garden as harvest approaches, and having milkers makes it exceptionally difficult to find caretakers so you can get away every once in awhile. The first is manageable by taller fences and clever gates, and the second usually means that where we go, thus go our goats.
We've had goats born in the dark of winter, in the hope of thawing spring days, and in the golden weeks of harvest. Each has its benefits and challenges... but I think that August kids work out best. That way the mama can get all the fresh green nutrients that she needs in the last couple of months before those babies hit the ground, and its warm enough to never have to worry about complications from freezing weather.
So here we are just before New Years, and I find myself shopping for a doe who is fresh or who is about to give birth. I suspect that most Alaskans have the same struggles trying to keep newborns from freezing this time of year, and its likely that the bulk of breeders attempt to time kidding for April or so.
Even at that, I've got a couple leads to follow up on. At this point, its either buy another goat, or supplement our supplies with milk from a neighbor's herd to keep my cheese customers stocked up. And it makes the most sense financially, to bring home a doe, rather than pay for the upkeep of someone else's hobby.
Today I have an unprecedented 5 gallons of milk in the cheese pot. I've not made a cheese bigger than 3 pounds before, so please make a wish that I can fit all the curds into my cheese press basket. I'll let ya know how it turns out.
And tomorrow will see me making the rounds of Southcentral Alaska- delivering dozens of farm fresh soy-free, high omega-3 eggs, as well as several pounds of raw cheddar straight from the press. In exchange, I'll be picking up feed and fuel for the trip back up the mountain.
I've not yet had two does in milk, but I believe the time has come. People seem to be identifying with the value of carefully managed animals, with local feed and the ability to free range. And I'm more than happy to do the work to share that with which we've been blessed.
We'll see what the next year brings, but for now I'm excited to double our goat population. More goats equals more milk equals more compost equals more garden beds equals more fresh food for my family.