UNPROCESSED ( RAW ) GOAT MILK
There are three ways to order milk shares this year. First, on the "Order Form" page you will find a downloadable order form to print, fill out, and send us with a check. Second, you can email your order and have your bank send a check. Third, you can order online by clicking here: GET MILK SHARE. Online ordering costs more, since both the card company and the website host take their cuts.
Goat milk shares run from 3/23/19 to 11/23/19 for a whole season share, and 3/23/19- 7/20/19 for a half season share.
The goat does will start delivering their kids (freshening) in just a few weeks! Milking is my favorite farm activity! Chewing their cuds in the barn right now are 5 senior does, 3 almost-yearling does, and our new purebred white Saanen herdsire, who is the papa of all of this spring’s kids.
We're so excited about earning our farm's raw milk permits. After 20 years of selling raw cow and goat milk, Illinois Department of Public Health regulations went into effect on July 1, 2016 making the unpermitted sale of raw milk illegal in the whole state. We are one of ten farms (as of June, 2018) in Illinois who have gotten the proper permits.
Why drink raw goat milk? The average size of the milkfat globules is smaller than that of cow milk, making goat milk naturally homogenized and easier for some people to digest. The goat protein in the milk is different than the cow protein to which many people are allergic. (However, some people are allergic to both.) Unprocessed milk has enzymes that aid in digesting it which, along with the milk protein, are destroyed by pasteurization. Raw milk will naturally sour after about a week when it’s perfect for recipes calling for buttermilk or for Grandma’s banana or zucchini bread recipes. For further investigation, be sure to look up www.rawmilk.com.
Have you considered that dairy allergies may have more to do with what the animals eat than the milk itself? Minoring in Dairy Science at the University of Illinois taught me to be wary of where our milk comes from. One student friend who milked in the UI barns swore she had seen milk come out of the cows every color of the rainbow. While I was an undergrad, experiments were being conducted about feeding shredded newspaper and sawdust to the milk cows since those substances contain fiber/cellulose, and urea as a source of nitrogen from which the cows' rumens should be able to synthesize protein. Other universities were experimenting with feeding poultry house cleanings (chicken poop) to cows. We believe God created ruminants to eat forage, that is, green growing plants. Our dairy goats eat pasture during spring, summer, and fall, and hay in the winter. Since their wild brush diet would have higher protein than our grass pasture, we supplement them with a grain and mineral mix at about 2% of body weight per day.
Why drink our goat milk? We have raised our family on full-fat raw milk for over twenty-five years. Our nine children graduated from high school tall, lean, intelligent, and healthy (also handsome or beautiful!). If anything is amiss with the milk, my husband and I would get sick first since we consume our own product. And, abiding by permit rules, our milk is tested by a certified lab every six weeks during the milking season for harmful substances.
The plan is to first offer CSA* shares of a minimum of a quart a week (you can buy multiple shares) for the 36-week season, or half-shares for the first 18 weeks.
Then what isn't earmarked for shares will be available daily by the quart.
Milk production in goats is seasonal--more when the grass is growing quickly, less during drought and cold, none when the ground is frozen.
Sadly, the Illinois Department of Public Health permit requirements add over $1 to the cost of each quart.
Pickup is at the farm only; there is no shipping or delivery per IDPH rules.
If you have more questions or want to come and see the goats and the farm before putting down any hard-earned money, go to the "Contact Us" page.
You can't get unprocessed goat milk any fresher!
*CSA = community supported agriculture, where the customer pays up-front for the whole growing season and picks up his/her products each week at a time that works for customer and farmer both.
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