We are milking two Nubian does that provide our family with about 2 gallons of fresh milk per day. When we first started the farm I never would have thought about dairy GOATS, but the more we studied them, the more desirable they became. Our experience with goats was never very good, as we have owned Boer meat goats that are pretty annoying. There’s a reason why saints are represented as sheep and sinners as goats, you know.
Anyway, we bought two pure-bred Nubian does and a pure-bred Nubian buck to start our goat dairy. They are not cheap, but we found some wonderful local goat keepers who were interested in selling some award-winning goats to us. The does are each 2 years old (can milk up to 12 years old). The buckling is 3 months old…just weaned from his mother.
Milking is easy and can be handled by any small family farm. We simply milk twice daily (6a and 6p) using a milking stand we built ourselves and 1-quart canning jars. We fill the jars in the barn, then pour them through coffee filters into clean jars inside and stick in a freezer to quickly chill. The goats’ milk is naturally homogenized (cream doesn’t separate like cows’ milk) and does not need to be pasteurized since we drink it within a few hours. It doesn’t need to sit on a shelf and then in a fridge for weeks after milking…which is the reason why milk is pasteurized today (and only has been since the late 1800s when the cash-based city was invented).
Thus, if you’re interested in starting a home dairy…start with goats.