Faith Farm

Stuffed Jalapenos

Here is a recipe I tried last week and it is great.  It's not too hot if you use the right peppers.  Blessings>faithfarm

• 1 lb deer sausage
• 1 (8 ounce) package cream cheese, softened (goat milk cheese works great)
• 1 cup shredded  chedder cheese
• 22 large jalapeno peppers halved lengthwise and seeded (Use MILD ones)

Directions

1. In a large skillet, cook the sausage over medium heat until no longer pink; drain.

2. Combine the cream cheese and chedder cheese, then fold into the sausage.

3. Spoon about 1 tablespoonful into each jalapeno half; place in two 9x13x2 inch baking dishes and bake, uncovered, at 425° for about 15-20 minutes, or till filling is lightly browned and bubbly.

4. Serve with Ranch dressing if desired.

pictures-test

Here are some pics from the faithfarm--I am still learning how to post pictures!  Here is my two very pregnant goats in their birthing stalls-last years kid and some baby rabbits born last month.  I hope this works!  Blessings>faithfarm

Another goat question-

Kidding time

Here is a list of things that I keep on hand for kidding time.

First of all, if you are new to kidding, find a goat friend who you can call on in a time of need (day or night) when birthing your goats.  Most goat-friends are more than glad to help you out in this time and understand the 2am phone call for help.  Write their number down and put it in your kidding first aid box.  You may not need to call but in the event you do it is comforting to know that someone with experience can be contacted for help. 

Assemble and check your birthing kit.  Items included in mine are:

OB Gloves and J-lube

Navel Cord clamps

7% Iodine--for dipping cord and sanitizing equipment or you.

Save-a-kid syringe---I've never had to use this but I still wouldn't be without it.

12cc syringes and 1/2 inch needles

Nutri-drench

Electrolyte Powder

Scissors

Thermometer

Bottles and nipples

Colostrum replacer - It is always a good idea to keep some frozen from previous kidding, if this is not possible try Goat Colostrum Plus Powder from Hoeggers or other supplier.

Goat Serum Concentrate

Milk replacer-it is a good idea to keep some frozen from previous milking season for kidding season.

Kid puller/leg snare - I've never used these but would hate to be without if I did.

Flash light and batteries

Paper Towels - Atleast 2-3 rolls for kid clean up

Large trash bags

Empty feed sacks- You can put these down during birthing for easy afterbirth clean-up

Clean large rags-use these to hold and care for kid after initial clean-up with papertowels.

Bulb sucker---(I don't know the real name for this)  I use one like the blue nasal sucker they sent home with me from the hospital when I had my daughter. 

Any other misc. items that I might think will be useful.  I always keep my general first aid box with me as well.

If your lucky you will not need to use most of these items and all will go smoothly but it is not the time to be looking or gathering things, so if you plan ahead you can enjoy the birthing process without any additional stress on you or your babies.  Other items I have ready are:

Heat lamp

clean and sanitized birthing stall

a place to keep kids if there is complications with the mother

A friend/spouse-you really need two people to help with complicated births.  One set of hands is just not enough.

Baby monitors-This is a priceless tool of convience-it allows you to get some sleep while awaiting the expected birthing.  I use these 10 days from delivery.  It saves the midnight runs to the barn in the cold.

Walkie talkies-one for you and one for your helper.

Warm water with mollasses and grain for the mom.

A comfortable place to be while you watch the process.

Coffee--lots of coffee--you'll need it.

Make sure you read and familiarize yourself with the process and all the equipment you have in your kit.  There is alot of really detailed information on the web about goat birthing.  I suggest you read up on "what to do in case" and "what to expect"; all this preperation just makes the blessed event much calmer and happier for you and your animals.

If you have any questions for me please leave me a comment or message, I will be more than glad to help as much as I am able. If you have more helpful hints to add to this list please do-all experience and wisdom is appreciated!   Blessings>faithfarm

Plain Goat Milk Yogurt

Thought I would share this recipe for plain yogurt-It can be used to make a starter culture and can be modified to your favorite flavor by adding sugar, vanilla, jam, gelatin, or fruit.

2 qts goat milk

1 cup powdered milk

2 tsp. plain cultured yogurt  (you can start with fresh store purchased yogurt)

Heat milk to 115 degrees and stir in powdered milk.  Add the 2 tsp. cultured yogurt and mix well.  Pour into sterile canning jars (pints work best) and place in a large pot  filled with hot tap water.  Adjust water to the neck of the jars.  Cover and set in a warm place for 6-8 hours,  Do not move these jars during incubation time.  It will thicken when ready.  Don't forget to save some plain yogurt from your batch to make more.  Keep refrigerated.

Making cottage cheese

There are a couple of ways to do this.  This is my favorite because it does not require rennet.

1 Gal  Whole goat milk

1 Cup Cultured buttermilk

Heat the milk to 95 degrees, then stir in the buttermilk and let set at room teperature for 12-18 hours.  The milk will clabber and become thick.  Cut the curds into 1/2 inch squares and rest it for about 15 min.  Place the pot into a double boiler and heat very low and slow to 115 degrees.  Stir often to keep curds from matting together.  It will take about an hour, maybe more.  When the curd is somewhat firm feeling, check the inside of a curd to see if firm (not custard like).  When it reaches this point and it will in time, stop cooking.  Let the whey rise to the top and the curds settle to the bottom.  Drain off the whey and place curds in a cloth lined colander to drain.  Be careful-curds are very fragile.  Let drain until it stops dripping.  Place cheese in a bowl and add salt to taste.  I use canning salt about a teaspoon per pound.  If you want creamier cottage cheese add cream.  Do this slowly because it is easy to get it too watery.  It usually doesn't take much cream.

How to culture buttermilk

Good morning!  Buttermilk is so handy in the kitchen-I use it for baking,drinking and cheesemaking so I thought I would share what I do to keep the buttermilk jar full.  Easy-Easy!

1qt whole goat milk  (you can use cow milk)

2 tbsp cultured buttermilk

Warm the milk to 72 degrees, then stir in cultured buttermilk.  Allow mixture to set,covered at room teperature for 12 hours or more.  When thick, refrigerate.  I use a quart mason jar to do this and just put the lid on.  The easiest way to start this by using a small container of store bought cultured buttermilk.  Make sure you get the freshest date possible on the container.  You can also purchase buttermilk culture from a cheesemaking supply-but it is not necessary.  Be sure to save some from every batch to culture the next-It can keep going and going and going. 

More Goat Milk recipes

The cream cheese recipe is really good!

Cheese recipes

I use Goat milk in these recipes-I'm not sure how it works with fresh cows milk-it should be close though. Blessings>faithfarm

Fast Mozzarella Cheese

1 gal Milk

11/4 tsp citric acid powder

1/4 tsp liquid rennet

1/2 C cool water (divide into two 1/4 portions)

In stainless pot put in cool milk.  Dissolve the citric acid powder into 1/4 cup cool water and add to the milk.  Stir.  Bring milk to 88 degrees.  Mix rennett with other 1/4 C of cool water and mix with milk about 10-15 seconds.  Allow milk to set at 88 degrees for 15 min to coagulate, the curd should be firm when you dip your finger in and break cleanly over your finger and whey will fill the hole where your finger was.  Cut into 1 inch cubes and let rest for 10 min.  Then place the pot of curds into a sink of very hot water and slowly bring temperature up to 108 degrees.  Curds will shrink.  Keep the curds at 108 for 35 minutes.  Drain curds into colander for about 15-20 min.  I usually put a very thin cheese cloth in the strainer to do this.  Be sure to save your whey for making ricotta.  Break up a  cupful of curds into a micrwave safe bowl.  Add salt to taste-usually around 1/2 teaspoon per cup.  Heat on high for 50 sec.  Take out and work the curds with the back of a spoon-like kneeding the the cheese.  Microwave on High heat again for 25 sec. Then repeat the kneeding to stretch and shape the cheese.  Work into soft ball (I use my hands) and allow to cool.  Cheese will become opaque and shiny.  Wrap or freeze.  It keeps good for about 14 days in the fridge.

Ricotta Cheese

1 Gal fresh whey

1 1/2 qts whole goat milk

In large stainless pot heat whey to 195 degrees then add whole goat milk stiring slowly and often as not to scorch the milk.  Bring temp. back to 195 degrees, keep stiring.  It is ready when you see little white flecks forming in the pot.  Line a colander with cheese cloth and pour curds into the cloth. Hang and drain 1 hour.  When drained remove cheese from cloth and salt to taste. ( I use 1/2 tsp for every 2 cups cheese)  If you want a creamier cheese add heavy cream.  Refrigerate.  Fresh ricotta will keep for about a week.

Odd goat question

Here is a question for all you experienced goat farmers-I have a Nubian who is due in 6-7 weeks and her udder has filled on one side---only one half is large and full-no fever-she has never been easy to handle but I can't feel anything abnormal on either side-just a really large teet on one side-Any suggestions or ideas?  I can't find anything online or in the books regarding 1/2 enlarged udder---she has been dried off for 2 1/2 months prior to this.  Thanks for any ideas or suggestions- Blessings>Faith Farm

Websites I found useful for goat Info & help

Here is a list of Goat websites that I have found useful.  My best tip to anyone new to Goats is to get a goat care handbook and a 'Goat-Lady' friend-even if it is just someone you can email questions to that has experience with goats.  If your experience is anything like mine-you'll need someone to help answer questions--Things just happen-and being the do-it-yourselfer-your probably not going to run to the vet at every need.  In the first year we went through--buying a sick goat (didn't know any better); broken horn; broken leg on a kid; cyst care; hoof care; breeding; scatches; worming; adjusting feed (protein levels); learning everything about milking and uddercare (didn't know anything); Basically anything and everything we had to learn from scratch.  So if there is anyone out there starting out that needs help - I'll be more than glad to answer any questions I can--I would love to give back some of the blessings I recieved from my "goat-Lady" friend. Here is the list of websites I found:  

http://www.goatwisdom.com/index.html#topics

http://fiascofarm.com/goats/index.htm

 http://hoeggergoatsupply.com

http://www.goatworld.com/911/

http://goattalk.com/forms/forms.htm    New site-looks good so far

I hope this has been helpful--Remember to keep good records of what you do and if you think something you find on the computer is useful-print it out-and put it in a quick access folder-you don't want to be wasting time in an emergency searching around for the answer.  I hope your goat experience is as wonderful as mine.  I love my babies!  They are such a joy--I hear them calling me now--baaaahhhhh-baahhhh-gotta go-Blessings to you> FaithFarm

Secret of a really great garden

Know your poop!  Fertilizer from animal droppings can make a garden.  I'll only be talking about the poop I know so the other information is just FYI.  Rabbit and Goat poop are perfect for just about any garden.  The use of manure saves the high cost of inorganic fertilizers. Moreover, it helps clean the farm of wastes.  Double the benefit.  This is the time of year that I take all my collected poop and hay from the barns and work it into the garden.  I also use the dry pellets to put around my trees and berry bushes.  You will be amazed at the difference in your garden.  Now gardening has always been a hobby for me-I have tried many techniques-the use of rabbit and goat pellets have yielded me the best success so far.  I use the dried pellets directly into my garden when I feel it is neccesary.  Don't do this with other types of manure---you can and will burn your garden up!  Been there done that.   Now I have seen many people grow directly in goat/rabbit poop in containers with alot of success.  I have not done that myself...I plan on trying some container gardening in the spring to improve production and I'll let you know how it worked.  below is a chart of NPK values of different manure types.  Use what you have available...Ask other farmers if they can spare some...most will.  Just remember-Compost Hot Manures-give them time.  Rabbit and goats are cold manure types.  I believe sheep is but don't quote me on that.  When in doubt always compost.

Table 1: Approximate NPK Values of Various Animal Manures *

animal % nitrogen % phosphoric acid % potash

Dairy cow 0.57 0.23 0.62

Beef steer 0.73 0.48 0.55

Horse 0.70 0.25 0.77

Swine 0.49 0.34 0.47

Sheep/goat 1.44 0.5 1.21

Rabbit 2.40 1.40 0.60

Chicken 1.00 0.80 0.39

* Adapted from: Anon. 1998. Fertilizer values of some manures. Countryside & Small Stock Journal. September-October. p. 75

Favorite Goat Cheese Recipes:

Mozzarella

2 teaspoons of citric acid 1/2 teaspoon of lipase powder in 1/4 cup distilled water 1 teaspoon of calcium chloride in 1/4 cup distilled water 1/2 rennet tablet in 1/4 cup distilled water 1/2 teaspoon flaked salt

Place the stock pot of milk on the stove over medium heat.  It is important that you heat the milk slowly.  Sprinkle in the citric acid and mild lipase powder while you gently stir.  Heat slowly until the milk reaches 88 degrees.  Stir every few minutes to prevent scorching the milk on the bottom of the pot.  You will begin to see the curd develop.
Once the milk reaches 88 degrees F.  stir in the diluted calcium chloride then the rennet and water mixture.  Continue stirring every few minutes until the milk reaches 105 degrees F.
Developing the Curd    Turn off the heat and let the milk set covered for 15 minutes at 105 degrees.  Curd (white mass) and whey (greenish liquid) will now be fully separated.

Cooking the Curd
   Use a slotted spoon or strainer to transfer the curd to a microwave safe dish.  If the curd is to soft to transfer, let the milk sit a few more minutes.  Pour off as much of the whey as you can. Gently press the curds together with the spoon and force more whey out of them.  Squeeze out and drain as much whey as possible.

Add the flakes salt a little at a time and knead the cheese with a spoon as you would bread dough.  It will become smooth and shiny.  Place the curd back into the microwave and heat on high for one more minute.  Remove from oven and drain any remaining whey.  This time your cheese will be too hot to handle, about 130 degrees.

Stretching the Cheese    Knead the cheese again until it sticks to the spoon and pulls away from the bowl. When the cheese begins to stretch like taffy, it is almost done.  You can have some fun now by pulling and stretching the cheese until it is completely cooled.  This is an important step.  Stretching will make the cheese firm and stringy.  If you prefer a softer texture don't stretch as much.

Place the cheese in an air tight container or wrap in plastic wrap and refrigerate.  Use this cheese with in one week or store it in the freezer for up to one month. If your cheese is too soft to shred for pizza, place it in the freezer then shred and use it partly frozen.