Category: Homesteading

Goats, LGDs, etc.

  • Dairy Goat Breeds

    Alpines have a long and interconnected breeding past with some Oberhasli and Saanen breeds.

    The Guernsey goat, specifically the Royal Golden Guernsey, is a rare breed of dairy goat from the Channel Islands, known for its golden color and fine-boned structure.

    LaMancha goats are good, reliable milkers with great dispositions known for their short ears. The milk is not very low in butterfat.

    Nigerian Dwarf goats are miniatures and yet for their size can produce a impressive amount of up to 14% butterfat milk. Nigerians also have triplets or quadruplets more often, though that is not to say singles, twins, and quins appear. They have are friendly and affectionate if handled when young.

    Nubians are a well-known and sweet tempered dairy goat. This breed is recognized by its Roman noses and long, droopy ears. Their milk is pretty high in butterfat.

    Oberhasli goats were once known as Swiss Alps goats. They have been in the US dairy goat world for more than a century. Their distinctive looks includes the dark brown coat color accented by two darker stripes on the face. They are a common medium-size dairy breed and can are sometimes used as pack goats too.

    Saanens hail from Switzerland. They are a larger dairy goat breed. Their milk production is not disappointing, but claim a lower percentage of butterfat. Saanens are always all white or cream coated.

    The Sable goat breed is a colored Saanen.

    Toggenburgs are loved by some dairy farmers because they have a supposably longer lactation after kidding.

  • Sourdough Pancakes

    Great breakfast for a family of four! Pair with eggs and bacon for a tasty brunch.

    Dry Ingredients: Wet Ingredients:

    · 2 cups all-purpose flour

    · 1 1/2 cups or more milk*

    · 2 teaspoons baking powder

    · 1 cup sourdough (active or discard)

    · 1 teaspoon baking soda · 1 farm fresh egg

    · 3/4 teaspoon salt

    · 2 tablespoons oil of choice

    · 1 1/2 tablespoons honey

    1. Pour dry ingredients in large bowl and whisk.
    2. Add the wet ingredients and combine.
    3. Pour 1/4 cup of batter onto skillet, until filled to where you are comfortable flipping.
    4. Cook till bubbling well and have golden brown tint, then flip.
    5. Cook for about 1 minute more, keep in mind how done you and/or your family like your pancakes.
    6. Don’t forget to turn off your griddle and transfer your pancakes onto a large plate. Enjoy with your preferred toppings!

    *Any kind (e.g. almond, cow)