We made EVERYTHING you could possibly make from GOAT'S MILK

We have too much milk right now. I knew when those goats bred all at the same time, we would have just tons of milk to use up. If I don't use it up soon, it's all gonna go bad. The good news is there's a lot of things that I can make from goat's milk. Bad news is I still have to milk this morning, so we're gonna have even more milk. ♪ We were young and we were free and running ♪ ♪ Never bothered about what could be coming ♪ ♪ Every day we danced and life was smiling ♪ ♪ We were young and drunk in love ♪ I'm sorry. Mom! Did you notice that I cleaned the milking station? Oh my gosh, that was you? Yes. That's awesome. It's all nice now. I thought some unknown magic did that or something. Oh, it's always moms. Well, like always, guys, Kevin is nowhere to be found when it's time to milk Luna. She doesn't have a collar. I know, I took off her collar because it was rubbing on her neck. Let's all watch while Lydia tries to get... There you go. She just doesn't go and then... Mom, you were right there! Sorry, I'm filming. Go back around, Luna, back around. You know what to do. We've done this a million times. Did you see the milk that just squirted out of her? Really? As she went up. Okay. Luna's udder in the morning gets so huge. It's like a balloon the way you touch it. So we have to let the babies, let them out of their cage, let them eat first before we can do anything else. You guys don't bite. We've only got three left, Lee. Yep, guys, Oakley and Harvey are gone. They already went to their homes yesterday and the new owners didn't wanna be filmed so we couldn't really show it. But Harvey went to a farm to be a buck and Oakley went to a farm to be a weather, which means they're gonna have a vet castrate him and then he's just gonna be a pet. It's a good situation for both of them because as you guys know, Harvey was a goat that we thought would be a really good breeding buck. So it worked out, but yeah, they're already gone. Isn't that crazy? So we just have three left. Stella! All right, you ready? Push doors out of the way. Oh, sorry. So Stella's so big to go on the stand so she has to come from this side to eat. And then we have Hope here on the other side. When she's so filled up with milk, it's really hard for us to squeeze it out. So that's why we have the babies eat. It's our little trick to making it easier to milk. Bye-bye. Have a good day. Goat. She's so big. You have to go, you have to open it. Okay, well, push doors out. All right, go play. The goats are old enough to be weaned, but when they're here longer, we just let them eat. Is she a lot less full? Yes, very. No, not your turn yet. Not yet, not yet. Okay, now you can come in, Willow. She's low-ease. She fights the whole time to come in and then she finally gets to come in. She doesn't because she's all the way over there. We had to go chase her down. Fern's gonna help you out here. Oh no, I scared a chicken. Oh no. Set it off, Lydia. You set off the time bomb. Oh no. Today is the day of goat milk products. Today I'm making yogurt, butter, and then I'm gonna make two types of cheese, mozzarella and chevre, or sometimes they call it chevre. And then, guys, I'm gonna make cajeta, which is a Mexican caramel. Oh my, yum. So that is on the list for today. Let's get started. Mozzarella is a tricky one with goat's milk because you have to be really gentle with the curds. You can't mix them up too much or heat them up too high. But if you can keep that rule, it's super easy to make this cheese. When you stretch the mozzarella, the purpose of that is to strengthen the curds and to help it kind of all melt together. After the mozzarella's done, all I do is wrap it up in some saran wrap, stick it in the fridge, and it's ready to eat. Cold. We are excited this year because this is our second year for the pond. We have lots of plans of things we're gonna do. So we've got a bunch of plants that I've picked out that I'm hoping will do really well in the bog. Some that we already had plants that have grown really well so we can get more of those. Yep, and then Kevin is really excited about this new fish that he's gonna get. We're not gonna do tilapia. We're gonna do grass carp or white emmer, it's the same thing. They eat algae three times their body every day. You have to get a permit for them and everything. Yeah, it's kind of a pain, but it's gonna be worth it because they're gonna eat algae better. And they'll get huge. They're gonna get like three feet long and eat tons of algae. Oh, and they can live like 20 or 30 years. So we could have these white emmer fish forever. So our swimming pond season's gonna start pretty soon here in Arizona. The kids and I have already got our swimsuits. I don't know what kind of swimsuit Kevin's gonna be wearing. Neither do I, we'll see. Chevron is a totally easy cheese to make. It's just kind of weird because you have to leave it on your counter for 12 hours, which, you know, when you have raw milk, you're a little nervous to do that. But the culture helps protect it and turn it into this cheese. And then we're going to strain it. That's one of my favorite cheeses. The last part of making chevron is seasoning it. And you guys, this is the best part. I like to use onion powder, chives, parsley, really just anything works with this. Well, you guys, we've got three baby goats left. We've got Stella, Fern, and Hope. So you guys probably already know, we're keeping Stella and Fern, the white, big Nubian, Luna's baby. And yeah, this is Stella. And we're also keeping Fern, which is one of Tilly's offspring. Here, you hold it because I can't, you're too tall. Oh my, okay, so we have Hope right now, but this weekend she's actually going off to her new home. And don't worry, we will be taking you guys along with us on the whole journey. Yeah, it'll be fun. Yogurt's pretty simple. I've been doing it forever. So I make it in the Instant Pot so that it's easy. And that's it. When I'm ready to store the yogurt, what I like to do is prepare individual little snack packs. That way we can just grab it and eat it really quick. And I usually have enough leftover to be able to use it for other recipes and dressings. And of course I do need my cream separator when I make the butter, because I need lots of cream from the goat's milk. Normally goat's milk butter is completely white because they don't have that natural yellow coloring in the milk. So I kind of took a shortcut and put a natto in it, which is like a natural plant-based coloring. It's not really that important, but it just makes it look pretty. Ah, I forgot I can make buttermilk after I make butter. So that's pretty cool. It's an extra thing I didn't even think about today. All right, one likes the milk and one likes the eggs and peels and stuff. Look how fast they can drink a whole two gallons of milk. All right, guys. Kiwi has got four days left to sit on her eggs before they should hatch. Yeah. Well, what should we do, Ethan? Uh, as comfortable as possible. Right when she has them, people say that she'll accidentally step on one. Well, that happens with ducks too. Do we need to take them away and bring them in the house right when she has them? No, because it's like a rumor that turkeys are stupid. So I think they'll need to stay with their mom so that they can learn how to like eat and drink. Because if it's just humans, they won't learn as well. Okay, Hope has a trick. She will jump on my back and play leapfrog. All I have to do is crouch down. Watch this. There you go. All I have to do is crouch down and I stand up and she stays on my back. Watch. I can walk around like this and she just stays on my back. All right, guys. Here is the cream of the crop. The Cajeta. This definitely takes the longest. Basically, you have to stand at the stove and stir for about an hour. But the reward, you guys, is huge. You get this creamy, rich, flavorful caramel. And if you pronounce it caramel, well then, you're wrong. This is definitely a lot of work, but I think a pint of it will last us months or a couple of days. So all in all, we did pretty well. We made mozzarella, we made chevre, we made yogurt, butter, and finally, the Cajeta. Oh, and we also made buttermilk. I found it was actually easier to spend the whole day making all this because I got rid of a ton of milk at one time and it worked out.