I offer fresh raw goat milk for sale. If you are interested, contact me for availability and directions. If you do not have a container I will provide half gallon glass jars for a one-time fee of $2 each. Bring them back to swap out for refills!
$4 half gallon + $2 container fee
Per state law all milk purchases must be picked up on location. I hand milk my does daily. Milk is strained and chilled quickly to ensure it stays delicious and will remain fresh for at least seven days. Goat milk is easier to digest than cow milk due to smaller fat globules. Goat milk is also naturally homogenized, which is why you see no thick cream line such as with raw cow milk. It should not have an unpleasant flavor, this is often due to improper handling or poor sanitation. My girls give delicious milk and I make every effort to ensure it stays that way. I do not pasteurize, all goat milk from me is raw. Please do your research before you purchase raw milk, I would like everyone to make an informed decision.
Goat milk is good for more than just drinking. Try making yogurt, cheese, or ice cream! You can use it in place of anything you used store bought milk for.
The following is an excerpt from an OSU Oklahoma Cooperative Extension Service report referencing the qualities of goat milk versus cow milk. The full report can be viewed here.
The high proportion of butterfat gives goat milk a greater energy value per unit volume than cow’s milk. Fat is a concentrated source of energy and in general, one unit of fat contains 2.5 times more energy than one unit of carbohydrate.
The lactose content of goat’s milk is slightly lower than cow’s milk. Lactose is a milk sugar and is the carbohydrate nutrient in milk. Since some people have difficulty digesting the lactose in milk, goat milk is less likely to cause this problem than cow’s milk. For yogurt making, the low lactose of goat milk gives a less acidic and more palatable product than cow’s milk with no need for fruit or flavoring.
There is no important difference in cow’s milk and goat’s milk protein composition. But the physical characteristics of the curd that these proteins formed under the action of rennin (the principal enzyme secreted by the newborn stomach) is significant. Generally, the softer the curd, the more easily it is digested. The curd of cow’s milk is harder than the curd of goat’s milk. Size also has something to do with its digestibility—and the curd of cow’s milk is large and dissolves more slowly. The finer curd of goat’s milk dissolves more rapidly. This means that for some people with digestive difficulties, goat’s milk may be more easily digested.
Goat’s milk generally contains more calcium, phosphorus, chlorine, magnesium, and potassium than cow’s milk or human milk. The amount of phosphorus in goat’s milk helps people living on a diet of root plants, fruits, and green vegetables.It also contributes to the higher buffering capacity of goat milk, which makes it valuable in treating stomach ulcers. The high chloride content may have some bearing on its laxative properties.
For the adult milk-drinkers, goat’s milk provides approximately twice the Vitamin A obtained from cow’s milk. Vitamin B is concerned with nervous control. The human need of this vitamin is thought to increase with the intake of sugar and other carbohydrates; there is some evidence also that it plays a part in protein digestion and metabolism. Goat’s milk is 50 percent richer in Vitamin B than cow’s milk and four times as rich as human milk. Goat’s milk is very high in riboflavin (Vitamin B2), which affects growth. Vitamin C and D are not present sufficiently in either cow’s milk or goat’s milk, and any child that is bottle-fed will need supplements.