
- the freshest milk
I
am not a full-time milkmaid, but I have the responsibility for three
milkings a week for a small herd of three dairy goats. One evening I
captured the experience to share with the curious.

- Daisy
Here
is Daisy, goat extraordinaire. She looks rather unremarkable, but she
milks like a cow (well, not quite, but almost)! Her teats are huge and
so easy to milk and she is giving slightly over a gallon a day of
delicious milk. She has one mission in life - convert sunshine to
milk. She eats leaves all day, and comes to stand by the barn door
ready to milk. Then she goes back out to the field and commences
eating more leaves. Good girl!

- Daisy's wonderful udder
This is the business end.

And this is my and Daisy's business concluded for the evening. She is officially off duty, and I take it from here.

- milk processing equipment
Back
in the kitchen, the milk is strained into clean (sanitized in the
dishwasher) glass quart jars. The strainer is stainless steel, and the
filters are disposable Schwartz brand milk filters.

- pouring in the milk . . .
The milk is carefully poured into the jars.

It can take a few seconds for the milk to go through the filter.
You can see here some filled jars and one with the plastic lids that we
use. A blue sticker on the lid has a cryptic code, D 2 P, which means
Daisy, March 2, evening milking (p as in pm). Then into the fridge
with all the milk.

- the used strainer
The
used strainer is examined for anything suspicious - what you see is
probably bits of hay and a few hairs that have been filtered out. This
is normal detritus. What you don't want to see is clots of milk/
blood/ mucus that might indicate mastitus, an infection in the udder,
but if you see it here you can begin observation/treatment quickly.

Then the washing up - hot soapy water does the trick. Everything is ready for morning, when we go again.
Posted by Georgiaberry
@ 02:07 PM CST
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