Breeding Season Tips for your Dairy Goats

Breeding season is here for the goats!

Our family has been raising Nubian goats for about 6 years. We have found a few things to make our breeding and birthing seasons go better and be more successful. We thought maybe they would help other folks as well.

The goats are the price of the field. And thou shalt have goats’ milk enough for thy food, for the food of thy household, and for the maintenance for thy maidens.

Prov. 27:26-27

The biggest thing is to keep their minerals in balance. As we have stated in other posts, we keep minerals available at all times. We have poor soil and they are not able to get everything they need from it. Goats are ruminants and have high mineral needs. This is why they forage, trying things out here and there, and testing what they need and how much of it they need, with their sensitive mouths.

We have found Red Raspberry leaf to play a big role in fertility. It helps balance the hormone levels in the body, and causes the does to drop more eggs to then be fertilized. This means you’ll have more kids in the spring! We add about a 1/4 cup this daily to their water, for about 6 weeks coming up to breeding. It will discolor the water, and make it look like tea, but they still like it.

The soils around our farm are very, very deficient in Selenium. To help assimilate selenium, the body (ours and our goats’) needs vitamin E. So about 6 weeks before breeding, we give a BoSe shot, which is a mix of Selenium and Vitamin E to be given Sub-Q (Subcutaneous/Sub-Q is when the shot it given under the skin, verses injected into the muscle). In our state, this is only obtainable from our vet, but what we use can be found here. Selenium helps their muscles, help prevent miscarriages and stillbirths, and prevents the kids that will be forming from being born with white muscle disease.

Copper also plays a big role in fertility. If the goats do not have good copper levels, their coats will be dull, they will have worm infestations, and will not cycle regularly or possibly not at all. We give 1/2-1 teaspoon per head per week, and also have it to where they can get it if they need it. Copper is VERY important for the health of livestock.

You will need to have your buck ‘powered up’ in advance of him ‘working’. Make sure he is getting some grain, because otherwise he may lose some condition. We give our bucks about 2 cups/day, mixed with ACV. The ACV (apple cider vinegar) helps prevent the buck from getting kidney stones, as too much grain can cause this problem. We have thankfully never had it, but know others who have, and have a Dad who has! It is very painful.

When preparing for breeding season, think about what God says in Prov. 27:23

Be thou diligent to know the state of thy flocks, and look well to thy herds.

This means you need to have the ‘Shepherd’s Eye’ on what your livestock needs. It is part of being a Good Shepherd. Just like how our Good Shepherd, knows what each of us needs, and it isn’t always the same thing for each person at the same time.

Your planned ‘first fresheners’ will need to be looked at. Are they very large? They may need their feed backed down so they can lose any extra pounds before they are bred. Sometimes overly fat does won’t take, or won’t cycle right. We’ve had this happen once.

Are they pretty small? They may need some grain, alongside these other things, to get them cycling well and nourished enough to not just continue to grow themselves, but some little ones as well.

Looking at your milkers, do you need to start drying them off? Or do you need to up their grain intake so they can be in good condition to take to another breeding, continue to milk well and maintain their own condition? Is one of them milking well enough that she can ‘milk through’ without being bred this year? Is one ready to retire, having had her best milking life behind her?

Check their FAMACHA levels. (See chart below if you don’t know what this is.) You may need to give more copper in rainy weather. If the worms come on them quickly, especially the Barber pole worm, they can drink pints of blood in a day and bring a goat down quickly, see our Worms & Goats post here.

 These are things we do and the things we consider when getting ready to breed our goats.

And of course, we always pray that we are blessed with a happy, healthy, successful kidding season!

Making Vinegar Cheese

Hast thou not poured me out as milk, and curdled me like cheese?

Job 10:10

In our family, we usually don’t have a lot of leftover milk from our Milk Goats or Milk Cow. But, if we ever start getting quite a few gallons backed up, we like to make vinegar cheese!

It is one of our families favorites, and has a higher, better tasting yield when made from milk a few days old (but not sour).

Here is the recipe we like to use, and that works best for the amount we usually have that needs converted to cheese. You can half or double it and get the same result.

Homemade Vinegar Cheese

*Have your ‘candy’ thermometer on hand to monitor temperature

1 gallon milk (goat or cow)

1/2 c. White Vinegar

2 tsp. Real Salt

Pour your milk into a large pot and turn your stove on medium heat. Stir your milk and check the temperature frequently to keep it from scorching. When it reaches 180°, turn off your burner and add in your white vinegar. Cover with a lid, and set your timer for 20 minutes.

When your timer has went off, remove the lid. You should be able to see that the curds have separated from the whey.

Line a colander/strainer with cheese cloth/butter muslin, and pour your curds and whey into it. Tie the top of your cheesecloth/muslin and hang. (If you haven’t made cheese before, remember to put a bowl or pot underneath your hanging curds; this is to catch the whey as it drains out.)

You can let your curds hang for 1-24 hours. We like to just let it hang for an hour or two. The longer you let them hang, the drier the curds are. We just prefer ours more moist.

You can also take this recipe, and instead of hanging the curds, squeeze out most of the whey and put the remaining curds in a bowl. You can then add a little cream, and have something similar to cottage cheese. We enjoy it both ways.

How to Make Homemade Yogurt

For this recipe, we are making a gallon of yogurt. If you want more or less, you can adjust it by doubling, halving the recipe, etc.

You can use cow or goat milk for this recipe. If you use goats milk, it will not be as thick, and will be more of a drinkable type of yogurt, like the consistency of kefir.

You start by taking your milk out of the fridge, and letting it sit on the counter until it reaches room temperature. If it is just a little bit cooler than that, it is fine. Or, if your milk is just fresh, you do not have to let it sit because it will already be the right temperature.

Put your gallon jar of milk into a double boiler, or pour it into a stainless steel pot. Put it on your burner and turn it on. Take the lid off your glass gallon jar, and put a thermometer in with the milk. This way you can keep an eye on it as the temperature rises. DO NOT LEAVE IT…..the temperature rises quickly!

Once it reaches 180℉, take your glass gallon jar out of the pot or double boiler. Place it on the counter, leaving in the thermometer, and keeping an eye on it until it drops back down to 110℉.

When the temperature arrives at 110℉, it is time to add in your yogurt starter. If you already have some yogurt on hand, (store-bought is okay) add in a cup and a half of that. Otherwise, you can buy yogurt starter packets, either at your local health food store, or online. We like the ones from New England Cheese Company. Add one packet per gallon. Stir well, whichever method you use.

After you have added your starter, put the lid back on your jar. Place your jar, wrapped in a towel, in a cooler, and latch the lid. Leave overnight, or for 8-12 hours.

Take out, and refrigerate….then enjoy! It will keep for about 5-7 days. After that, is usually gets a little sour.

Make sure you save some of your yogurt, so you can use your own starter, next time!

*Podcast* Exodus Chapter 27- The Altar, the Court of the Tabernacle, and the Oil

In today’s Chapter, we will discuss the altar, the Tabernacle, and the oil in the temple. We will also touch on other topics, like minerals, the greatest commandment, and depopulation.

*for earlier books and chapters, visit our ‘Listen to the Bible’ tab on our website

Listen here: