Backyard Dairy Goats: A Natural Approach to Keeping Goats in any Yard

I am excited to announce my new book Backyard Dairy Goats: A Natural Approach to Keeping Goats in any Yard

You can read more about it by clicking here.

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To help cut out the middlemen involved in publishing I’ve started a Kickstarter campaign for the book. This means that if you’d like to pre-order a copy for less than the future price, you can easily do this on Kickstarter. You’ll get bonus mini-ebooks too, and the option of other exciting rewards like cheesemaking kits, tree planting, and getting your name on the acknowledgements page of my book.

The campaign is only on for 20 days, so please click here if you’d like to read more about it and be a part of this unique and independent new book.

Backyard Dairy Goats is a book focusing on raising dairy goats in a way that respects their nature, on any amount of land. My aim with this book is to make backyard dairying achievable for anyone.

Most books about goats focus on keeping them on a larger scale, and don’t address many issues for those who just want some milk from a couple of goats in the backyard. Topics covered include:

•Natural goat health, how to prevent and fix most issues without a vet.

•Small batch cheesemaking.

•Everything you need to know about goats – their behaviour, how to feed them, handle them, what they need to thrive, and so on.

What this book is about:

•Caring for goats in a way that respects their goatness.

•Getting dairy goats now, wherever you are. It doesn’t have to be a dream that may happen one day in the distant future, it could happen now, and this book will show you how.

•Learning from observation, and goat behaviour in the wild to provide the right foods for goats to thrive.

•A permaculture approach, looking at the whole backyard ecosystem and the many interactions between goats, animals, garden, people, and trees.

•Cheesemaking and home dairying without artificial weird stuff.

Goat dairy as a homemade staple food, for health, survival and self reliance. Recipes included.

Not just for backyards

This book is relevant for larger bits of land as well, especially in the early years while you’re waiting for perennials to grow or waiting to build more fences. Goat milk provides an instant harvest, with a minimal amount of brought-in feed, using smaller amounts of land and food than cows, while providing manure for the garden.

Click here if you’d like to learn more.

Raising pigs for meat and lard

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Our pigs at around 12 or 13 weeks old. Healthy Wessex saddleback boars, raised in the forest with portable electric fencing.

How much time does it take to raise pigs on the homestead for meat? How much of a commitment is it? What do you need to get started? How much does it cost?…

I write this partly for myself to read next year, so that I remember how it all works, partly for others who are considering raising pigs.

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Cutting up a pig without a saw

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Before our pig kill (see this post) we had discussed what we wanted to do with each part of the pig. To keep costs down, we just had the mobile butcher here on one day to do the kill, hair removing, gutting, and sawing the pigs in half and leaving them to hang for a day before we would cut them up ourselves. If we wanted him to cut them into pieces he would probably have to come back another day.

We’ve never before cut pigs up ourselves, and how we handled it is a bit different to the process I’ve seen elsewhere because we didn’t have a saw. Every other instruction around is for how to do it with a saw, so I will write about how we did this using only 6” (15cm) boning knives, and maybe a firewood axe and a good aim (depending on how the spine has been cut).

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Pig day

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Our 6 month old Wessex saddleback boar pigs

The next few photos are of the pig slaughtering process, with commentary, to help others who want to raise their own meat or understand a process that has mostly been forgotten in modern times.

Our pigs have lived happy lives in the paddock above for the past few months. They have been able to express their pig-ness, and have enjoyed a diet of acorns, whey, scraps, and local gmo-free grains. Their natural behaviour is to search for roots in the ground with their snouts, turning over some of the soil in a gentle way, and also manuring it. They feed the soil life and prepare the ground for new plants to grow.

Vegetarians might want to stop reading this now.
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Perfection

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I am not that great at describing foods. I sometimes laugh at the descriptions on the back of wine bottles, and at the obsessions that plague the cosmopolitan boomer-inspired worlds of recipes and restaurants, when to me there is just nothing like simple foods created traditionally, and there’s not much to say except ‘perfect’.

This cheese deserves praise though. I will post pictures of it and tell its story.

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This cheese was the last cheese I made this year, towards the end of March when I switched back to once a day milking. I’ve had a few hard cheesemaking fails this season due to my rennet being old and stored badly, but there is just nothing like homemade hard cheese, raw and full of flavour from wild cultures, so I persist in trying them every so often. This one used a ‘washed curd’ technique that gouda and havarti use, I used some of my homemade viili yoghurt as starter, and I probably made it on a fruit day in the biodynamic calendar. I used an 800g cheese mould, using 5-6 litres of goats milk.

Lately my land and house have been wanting to grow camembert-style rinds. As this cheese became soft-looking as it aged, and the sides of the rind ‘splooged’ (for lack of a technical word) I noticed a beautiful white rind forming on the splooged bits. At some point it stabilised, but I eyed this off every time I tended to the cheeses, wondering if it would be similar to camembert when I cut it open.

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We cut it open the other night, it was like no other cheese I’ve had. Cheese perfection that doesn’t fit into any little cheese category in a book. This cheese can’t be replicated with packets of cultures and milk from the shop, it is just like all good foods should be, an expression of the land that makes it.

I sat it next to the ripening chorizos and saucisson secs in the larder, to spread the white bloom.

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Spiced Elderberry Oxymel (a herbal cold and flu medicine)

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Here is a simple way to make a healthy medicine for the cold months ahead. I can’t say enough good things about elderberries, and this way of preserving them for the winter can be used either as a daily boost to health to prevent colds and flus, or as something taken when you are sick to relieve the symptoms and get rid of the cold or flu quickly. This recipe is cheap to make, using stuff that’s always in my kitchen.

You will need:
Elderberries
Optional spices (see step 3)
Raw apple cider vinegar
Raw honey

1. First you will need to find an elderberry tree in fruit. I found these in the first month of autumn and in the garden of an old homestead we were visiting. Sometimes trees are on the side of the road, or branches are hanging over someone’s fence. Elder trees are beautiful to look at and many people have them growing in their garden as ornamentals that don’t end up being harvested. They’re supposed to be quite easy to grow, and the leaves and branches are good goat food.

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Photo credit: here

2. Carefully harvest the bunches of fruits off the trees, gather as much as you’re likely to use. I started with around 2 litres of loosely packed bunches and ended up with around 1300ml of oxymel.

3. Wash the berries and gently strip the berries from the twigs into a cooking pot, it doesn’t matter if a few small twigs get in too. Mix in a small amount of water (for around 1200ml of berries at this stage I added half a cup). Add some spices now if you wish, I added 1/2 inch of grated fresh ginger, a pinch of ground cloves, 1/2 teaspoon ground nutmeg and 1 teaspoon cinnamon.

4. Bring the berries to the boil with the lid on, then remove the lid and continue to cook, while squashing the berries with a wooden spoon to extract the juice and evaporate some of the water. Do this for 10-20 minutes, being careful to not evaporate too much of the liquid, until it looks like you’ve squashed the berries as much as they can be squashed.

5. Filter the juice through a fine mesh sieve, then continue to squash the berries into the sieve to extract the last of the juice. Pour the juice into a measuring cup or jar to see how much you have. I ended up with 400ml of juice. Allow the juice to cool down to a blood-warm temperature.

6. When you can put some of the juice on the inside of your wrist without it hurting, pour the juice into a mixing bowl and add the same volume of raw cider vinegar and raw honey, so that you have 1 part elderberry juice, 1 part cider vinegar, and 1 part honey.

7. Pour into sterilised jars and store in a fairly cold and dry place. Take 1 tablespoon at a time, either on its own or mixed with water. It’s also good mixed with boiling water as a hot drink.

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How to Make Butter

All you need to make butter is a bowl, a whisk, and some cream.

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The cream should have no additives, just cream, and if it’s créme fraiche for making cultured butter, then it will have cultures as well (here’s my recipe for culturing cream at home).

Put the cream in the bowl and whisk. After a fair amount of whisking it will become whipped cream. Continue whisking and whisking and the whipped cream will become more yellow. Soon after this you’ll begin to see some liquid forming. Continue whisking, more of the buttermilk will separate from the butter.

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You don’t have to do all the whisking at once, you can come back to it every now and then. Or you can use a stand mixer or hand mixer.

Once it looks as though all the buttermilk that’s going to come out has been released, strain the butter over a mixing bowl, reserving the buttermilk for recipes.

Put the butter in a bowl of very cold water. Knead with your hands a few times to release even more of the remaining milk.

Drain the water and replace with more very cold water. Knead again.

Remove the butter from the water, kneading as much water out of it as you can. Shape it and store it in beeswax wraps or glass jars. Enjoy!

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Cultured butter with buttermilk scones, créme fraiche, and honey-sweetened jam.

This post has been shared with Wonderful Wednesday, Friday Favourites, Party in your PJs,

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Strategies to move away from cities: Market gardening in small spaces

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Photo credit: here

One of the things many folks struggle with when wanting to move to rural areas is income. Since the increased mechanisation of farming less people are needed to work in mainstream farming operations, and there aren’t many jobs available in these areas. People in cities often feel trapped in them, under the assumption that they need a typical ‘job’ in the country in order to move there.

For most people, a move to the country will involve needing to find a local source of income. Market gardening offers us the opportunity to create our own secure jobs in rural areas.
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