tag:blogger.com,1999:blog-806644789710396926.post2342768112732401341..comments2023-08-15T23:51:21.571-08:00Comments on Wild Roots Homestead: The goats and tough decisionsEmilyhttp://www.blogger.com/profile/05124854790635683665noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-806644789710396926.post-20869653073144870092014-09-25T17:10:04.505-08:002014-09-25T17:10:04.505-08:0025 sept. 2014. Just heard about a big earthquake i...25 sept. 2014. Just heard about a big earthquake in Alaska... Hope your family is ok... Thinking of you...<br />CaroBNhttps://www.blogger.com/profile/17889647403811129856noreply@blogger.comtag:blogger.com,1999:blog-806644789710396926.post-67630377794597534312014-08-30T08:47:06.999-08:002014-08-30T08:47:06.999-08:00Hi Emily, I've followed along on your blog and...Hi Emily, I've followed along on your blog and have really enjoyed reading about your goats. I'm in my 4th year of raising goats. It's a lot of work and more money than we ever realized it would be. Feeding high quality food, fencing costs, deworming, minerals, supplements, and the time. I just sold another doe last night, so we are now down to 3 does.<br /><br /> After our Spring kiddings we got up to 12 goats... way too many. I have spent so much time with them this year, it really became overwhelming. Trying to decide who stays and who goes is hard. Finding good buyers is hard, and I can't sell them for much money. I keep on repeating the mantra "2-3 goats, ten hens, and 4 rabbits" This is the balance for me going into winter. My goal is not babies, it's milk, and not so much that it's a burden, but enough to make our dairy products just for our family. I'm milking two through the winter, one is a Lamancha and one is Nubian. I kept my favorite doeling a mini Lamancha, and will just breed her this year. <br /> <br />We bought a large wine cooler this summer to age the hard cheeses in. I want more time to make cheese and soap with the milk and less time spent on tending them. Plus more time for the garden next year. This Summer I've learned to make Camembert's, blue cheese, Caerphilly's and Gouda's. Last Summer it was Cheddar. I regularly make Chevre' yogurt and kefir. The hard cheeses really help use up the bulk of the milk. <br /><br />Enjoy your winter off of milking, I may do that at some point too. Jewelhttps://www.blogger.com/profile/10612234598453063687noreply@blogger.com