The Biology of the Goat. Raising Meat Goats. If you'd like to turn a profit raising livestock, consider meat goats. Established goat entrepreneurs are struggling to provide America's goat meat buyers with a ready supply of tasty, wholesome product. It's a wide-open market and many more producers are needed. Sixty-three to 65 percent of the red meat consumed globally is goat meat. Ethnic Groups Love GoatAmericans of Hispanic, Caribbean, Mediterranean, Eastern European, African, Middle Eastern and Southeastern Asian origin are clamoring for goat meat, as are a burgeoning number of health-conscious buyers who favor goat meat's lean, high-protein goodness.
A case in point: Of the 16,097 metric tons of chevon exported from Australia in 2003 and 2004, 48.6 percent came to the United States and another 6 percent went to Canada. Consider this: Cabrito, the tender flesh of 10- to 12-pound, milk-fed kids, is a delicacy among Hispanic consumers. Muslim families also prefer goat meat. When asked why they chose this region, Claudia laughs.
Recipe: Fromage Facile. Fromage Facile is a mild, creamy, multiuse cheese that is simply great to have on hand. Its name means "easy cheese” in French, and it is easy to make, easy to use and easily one of my all-time favorite cheeses. The buttermilk gives it a slight tang, and the result is something between cream cheese and ricotta. Coagulation is swift and visually dramatic for this cheese, making it impressive to make with kids or for dinner guests (double the recipe for a crowd). The process is low stress and gratifying. I love dipping garden-grown veggies in a dish of Fromage Facile, but you can also use it for baking—or spreading on breakfast pastries. Alternatively, shape the cheese into a log and cover it with dry herbs; it makes a lovely and delicious hostess gift to bring to a party! Ready to Eat In: 30 minutes Biggest Pain: Squeezing and straining fresh lemon juice. Uses: Great cream cheese, herbed dip, dessert cheese. Recommended Milk: 1 quart whole cow’s milk and 1 cup cultured buttermilk Supplies.
Farm Inspiration Friday - Choose the Kids. I’ve reached the point in my life when many of my friends are starting families—several are even expecting their first child in the upcoming months. The soon-to-be daddies are both excited about the joys fatherhood will bring and anxious about the responsibilities the new role holds. While I can’t speak from experience, I imagine that being a parent is a tricky balance between giving your children the time, care, love and attention they need (and you want to give) and keeping other parts of your life moving along. Perhaps this burden falls particularly heavy on fathers, who desire to keep their farms running smoothly while passing down the land traditions to their offspring.
I’m still in awe of my own dad, who found time to attend all of our dance recitals and soccer games and sit down with us for daily family dinners, all while keeping the household, our gardens and yard, and his job afloat. I know my friends feel the same way as their due dates draw nearer. . « More Farm Inspiration » Joel Salatin: The Revolution Starts in the Kitchen | Freedom Farms. When Joel Salatin speaks, the farming world listens. An author, columnist, researcher, and all-around respected figurehead in the farming and agricultural space, Salatin embodies the farmer spirit and mentality. He's a hard-working family man with the ability to squeeze 72 hours of work into a Tuesday afternoon, and his tireless work ethic is matched only by his creative genius, a one-two punch which has led him to the top of his field.
He began raising chickens at the age of 10. He published his first of nine books in 1996, and since that stretch of time he has delivered countless speeches, hosted conferences, and emerged as a thought leader for the farming and agriculture society. On top of this, he manages a 500-acre farm and spends time nurturing a loving relationship with his wife, children, and grandchildren. And he wakes up every morning with a smile to greet these challenges.
"It was just the right height to stand on your tippy toes and pick the lowest one," Salatin said. . ← Previous. Culture: the word on cheese. Recipe: Homemade Cultured Butter. This basic recipe for cultured butter is easy to make, just be sure to plan a day ahead—the culturing will take 8 to 24 hours. The buttermilk produced during the process can be reserved and substituted for store-bought cultured buttermilk in any recipe. Yield: 1 cup butter, 1/2 cup buttermilk Ingredients 2 cups heavy cream 2 T. plain yogurt 1/4 tsp. fine ground sea salt (optional) Preparation In large bowl, gently whisk together cream and yogurt. Place cream in refrigerator for about 1 hour to cool to 60 degrees F. Pour cultured cream into bowl of large food processor fitted with the blade attachment. Cover medium-sized colander with large piece of cheesecloth (any grade) or clean, thin dish towel.
Gather cloth at top and squeeze butter with your hands to extract as much buttermilk as possible. Add 1/2 cup ice-cold water to bowl with butter. Mix in salt. La Chèvre du Québec. Goat Association of Nova Scotia. Welcome to the home page of the Goat Association of Nova Scotia The Goat Association of Nova Scotia was formed in the early 1970s as the Dairy Goat Association of Nova Scotia. The name was changed in 1990 to allow for the inclusion of producers of fibre and goat meat. The purpose of the Association was to provide and circulate sound information about goats, promote the industry, and serve as an educational resource for new goat breeders seeking to obtain information on the care and selection of goats. Among the Association's members are commercial producers, breeders of dairy and meat goats, and individuals who maintain small herds for home use. The Goat Association of Nova Scotia is a member-commodity group of the Nova Scotia Federation of Agriculture.
Contact Information For additional information on the Goat Association of Nova Scotia, please contact: Ashley MacDonald, Secretary Treasurer Goat Association of Nova Scotia 1763 Hwy 2 Alton, NS B0N 2J0 Phone 902-673-2187 email@example.com. Canadian National Goat Federation | FÉDÉRATION CANADIENNE NATIONALE DE LA CHÈVRE. La Fédération canadienne nationale de la chèvre (FCNC) a été formée en décembre 2002 pour représenter les producteurs caprins du Canada afin de mieux faire face aux problèmes de l'industrie caprine au Canada. Notre mandat est de représenter les intérêtes de tous les producteurs de chèvres du Canada, peu importe qu'ils produisent du lait, de la viande, de la fibre mohair ou des animaux de compagnie. La FCNC est une organisation sans but lucratif qui représente les intérêts nationaux des producteurs et de l'industrie caprine.
La FCNC travaille activement en partenariat avec le gouvernement fédéral pour développer des programmes et des normes nationales pour l'industrie caprine canadienne tels que l'indentification des animaux, l'éradication de la tremblante, le programme de salubrité à la ferme et bien plus. La FCNC est formée de 14 représentants des organisations caprines nationales et provinciales. Goat Breeds. Countryside - homesteading - self-reliance - simple life. The fun of having goats starts with choosing which breed to get, and plenty are available to choose from. More than 200 breeds have been developed worldwide, not all of which may be found in North America.
Each breed has characteristics that are useful to humans in different ways. Your decision, of course, will be narrowed by your purpose in wanting goats, whether for milk, meat, fiber, or just for the fun of it.... Saanen Livestock Profile. Culture: the word on cheese. Anxious to try your hand at cheesemaking, but can’t fit it in to your busy schedule? No problem! Claudia Lucero is here to help, with her new cookbook One Hour Cheese. That means if you only have an hour to spare, even you can make and enjoy fluffy ricotta, stretchy mozzarella, creamy chèvre, milky paneer, and even pillow-y burrata right in your own kitchen.
If you’re searching for a way to wow your friends or in-laws at your next dinner party, homemade cheese is the way to go. Want to learn more before taking the plunge? Check out culture‘s review of Lucero’s book and one of her cheesemaking kits in our upcoming summer issue, on stands June 17th. One Hour Cheese is filled with simple cheese recipes as well as tips for stocking your kitchen and keeping things neat and tidy throughout the cooking process. Read more on Portland Monthly Image Credit: Brooke Bass Related Always Learning Whether you’re pro or a newbie, there’s a cheesemaking course for you In "cheese iq" Homemade Ricotta Cheese. Chickens Customer Service. Goats | Adopt or Rehome Livestock in Nova Scotia. Goats For Sale or Wanted Classifieds.