Doesn’t goat’s milk taste…goaty?
The milk of our Nubian goats doesn’t taste goaty at all. It tastes much like fresh cow’s milk with extra cream. Most people don’t believe that, so whenever we have guests we offer them a taste. And it usually goes like this:
Me: “Here, taste our goat’s milk. Pronto!”
Guest: “Ew, no thanks, I hate goat’s milk.”
Me: “Try it anyway. Or else!”
Guest: Grumbles and reluctantly picks up cup of milk. Sniffs. Takes a sip. Blinks. Takes another sip. “That’s not goat’s milk.”
Me: “Dude, that is goat’s milk. I milked it just a few hours ago.”
Guest: “I…uh…damn, why is this so delicious? Can I have more please?”
Me: “Sure. Wanna sample some of our ice cream, cheese, and yoghurt?”
Guest: Eats through our fridge and cheese cellar. Burps. “Can I move in with you guys?”
The taste of goat’s milk depends on many factors, such as breed, health of the does, and handling of the milk. And of course, if you leave a stinky buck with the does, your goat’s milk will taste of…well, stinky buck.
Isn’t it easier to just buy milk in a store?
Buying things is always easier than making them yourself. But if you ever had organic raw milk fresh from the pasture, you’ll probably look at store-bought milk with much less enthusiasm.
What about allergies or lactose intolerance?
All milk contains lactose (aka milk sugar), and it is a common misconception that people suffering from lactose intolerance can consume goat’s and/or sheep’s milk without any problems whatsoever. So if you have been diagnosed with lactose intolerance, goat’s milk isn’t a guaranteed solution for you. You should give it a try, though, because:
People who have problems digesting cow’s milk (but who don’t have a true intolerance to lactose) feel no discomfort when consuming goat’s milk. This is because (A) the fat globules in goat’s milk are much smaller than in cow’s milk which makes them easier to digest, and (B) the casein profile of goat’s milk is closer to that of human milk, which again makes it easier to digest.
Many people with allergies to cow’s milk have no problem drinking goat’s milk, because they simply aren’t allergic to it. Their immune system has grown hypersensitive to a particular protein (most often Alpha S1 Casein) in cow’s milk, and cow’s milk only.
Is raw milk dangerous?
Raw milk is as dangerous as lettuce. If handled and stored without care, bacteria that can make you sick will grow on/in it. But the same goes for any food, pasteurised or not: if handled and stored without care, it will spoil.
Whether or not it is “dangerous” to consume raw milk and raw milk cheeses is a controversial topic. It’s up to everyone to understand risks and benefits of any particular food, and make an informed decision as to what is best for them. If you love raw milk, make sure the animals who provide you with it are happy and healthy, and the milk is handled with great care.
We always drink our milk raw, because it tastes better, contains all the good things (anti-inflammatory factors, beneficial bacteria, vitamins), and we know where it comes from. Milk for our cheeses goes directly from the milking pail through a sieve into the cheesemaking vat. There’s no pasteurisation or homogenisation involved.