Green on a Shoestring

The move to industrialized milk production has pushed many small milk producers out of business, but there are still farmers who keep their animals in the traditional way: on pasture in the warm months, fed on organic grains and hay during the colder times. These practices necessitate smaller herds, but this makes for a closer bond between the herd and their caretakers. This makes for happy goats, which produce organic, wholesome milk.

With a smaller herd, there's no need or budget for milking machines or pasteurization equipment. This could be viewed as old fashioned and labor intensive, but that's only one point of view. Instead of viewing milking as a chore to be passed off to machines, look at it as an enjoyable and relaxing experience, a time to bond with your goats.

Keeping the milk unpasteurized maintains it's rich, full flavor, as well as the natural flora, enzymes, and minerals destroyed by heat.
Instead of using pasteurization as a catch-all for preventing milk borne diseases, raw milk dairies observe and maintain the health of their flocks. This approach stops disease at the source, as well as improving the quality of life for each goat in the herd.

After each milking, the milk is strained through a clean cloth, refrigerated, and you're ready to drink it or make cheese.