The main reason most people want dairy goats is the milk. And, for me, it's the cheese. The feta is so unbelievably incredible. After you eat real goat milk feta, you won't be able to touch the stuff in the store. I can't believe how many people own dairy goats and never make cheese. It's right at their fingertips. It's not hard; it just takes time. Nigerian Dwarfs may not produce the volume the bigger goats do, but their butterfat is higher. Nigerian's butterfat averages 5-6%, Nubians average 4-5%, and other breeds average around 3%. More butterfat equals more cheese. If you want high volume, then Nigerian Dwarfs may not be the breed choice for you. Maybe the Nubians or mini-Nubians are the way to go.

 

However, if you're wanting to make cheese, you want the breeds with high butterfat. Some people think the Nigerian Dwarf goat milk tastes the best for drinking, that it tastes less "goaty." This is probably because the high butterfat makes it creamy and sweet. I drink the pasteurized Nigerian dwarf milk and it is very good. It tastes very similar to milk from the store. It is not goaty. (Many factors affect the taste of fresh milk- how long before it was chilled, a musty barn, exposure to air...) If I'm milking 3 Nigerian Dwarf does once per day, it doesn't take that long to get about 4 gallons to make a big pot of feta. I like to fill the pot with milk when I make cheese because feta is time consuming. Chevre takes a lot less hands on time.

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I get enough milk from milking our does once per day. This also gives me time to take my children places (the human kids) and do the tons of other things I have to do. This way we have milk (and cheese), but the dairy isn't all consuming. I take the kids off the mothers at night, milk in the morning, and put the kids back with the mothers. Initially, they aren't very happy about this arrangement, but once everyone realizes the drill, they are okay with it. Another advantage to this system is that if "life" happens and one day I can't make it to milk, it's no big deal. The does aren't engorged because the kids take care of it. I also like this method because the kids (especially the doelings) can stay with their mothers longer, which is better for them. I breed the does in September and let them wean their doelings themselves. This way everyone gets to stay together and there's a lot less screaming come weaning time. I do wean the bucklings at about 8 weeks or 2 1/2 times birth weight. I'm definitely not interested in them running their own breeding program. I take them to an area on the farm where they cannot see their mothers. I can't stand it if they and their mothers are in separate but in nearby fields, looking at each other, stressed out, and screaming all day.

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I love New England Cheesemaking Supply Company. They are very helpful and tons of great free information and recipes on their website.    https://cheesemaking.com/

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This is a good website for the best feta cheese recipe: https://fiascofarm.com/dairy/feta.html

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The Milk                                      The Whey                                   Feta Hanging                               Ricotta made from the whey

                                                                                                                                                                and one pint of whole milk

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Cherve in molds                                      Feta in brine                                       Chevre

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