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At left, Margaret Mazikowski, a demonstrator at Huntsville’s Burritt Museum and a farm owner, answers questions as she makes Ricotta Cheese during the recent Dairy Goat Workshop held in Blount County.

Robert Spencer, Urban Regional Extension Specialist of small ruminants, goats, sheep and rabbits, was assisted by his wife Sydne Spencer, as well as friend Margaret Mazikowski, who works as farm manager and demonstrator of cheesemaking, soapmaking and other techniques at Huntsville’s Burritt Living History Museum.

Blount goat farmer and former Florida agriculture great Vicky Culley spearheaded the need for the workshop, according to Blount Extension head Dan Porch.

Research by the National Agricultural Statistics Service shows not only is goat farming becoming increasingly popular but also women are entering this aspect of agriculture in droves. These statistics were proven at the workshop by Blountsville-area farmer Don Graves being outnumbered 24-to-one as the only male participant who was not actually a part of the program! (The ratio was fine with Don who said he would be the official "taster" of that day’s goat products!)

Women are usually attracted to goats, Spencer explained, because they are smaller to work with than cattle, yet so many additional products can be obtained from them.

Sydne Spencer began the morning by talking about the many possibilities available in using goat milk for soap, lotions and other specialized products.

While cold process making of goat milk soap usually requires at least a three week wait until the soap "cures," Sydne demonstrated "crockpot" soap where the saponification takes place in about two hours time inside the warmed crockpot with the soap available for use or sale almost immediately.

Sydne stressed that no matter the method of making goat milk soap, the goat milk

should be frozen and then only slightly thawed before the lye is added. The amount of lye to use varies according to the type of oils used in the soaps so it is important to look up a lye calculator on the Internet by simply typing "lye calculator" into any search engine.

Sydne noted she uses many different oils in her soap making, with lard making a harder bar of soap that does not lather at all while castor oil and coconut oil adds that extra lathering product.

Accurate measurements of all ingredients were stressed so the chemical process actually makes soap.

The basic goat milk soap recipe is based roughly on Grandma’s old lye soap recipe, with the goat milk replacing the water in the mixture.

Sydne also stressed using a stick mixer or blender, obtained from local stores or the Internet for $10 or less, to mix the ingredients. This starts the saponification process, which can occur in 15 minutes but can take up to two hours, much quicker than stirring by hand.

As the soap mixture began its process in the crockpot, Margaret mixed liquid rennet with heated goat milk to begin making Ricotta cheese.

As that drained, Sydne heated goat milk to 185 degrees, added one-fourth cup Apple Cider Vinegar instead of rennet, for the Farmer’s Cheese Process.

While those products were in their varying states of readiness, Robert Spencer led a discussion of the "legalities and liabilities" of dairy goat production. In Alabama, raw goat milk can be legally sold for soap making (and related products), pet quality milk (such as for orphaned puppies) or bathing.

To sell bottled goat milk, cheese, cream, fudge, ice cream and yogurt, in Alabama, you must be qualified as a licensed Grade A Dairy, but all those products can be produced and consumed by your family without licensure. Attendee Rachel Redman, who is just now hoping to raise goats, told of saving an orphaned colt with goat milk.

Spencer recommends that before beginning the licensing process, you contact Extension Dairy Specialist Boyd Brady at
334-844-1562.

Those wishing to qualify as a commercial dairy must meet stringent governmental regulations including a milking area containing concrete floors, washable walls, proper drainage, hot and cold water, stainless steel equipment, pasteurizer, refrigeration units and more. Records also must be meticulously kept once you obtain your USDA licensure. While Alabama rules are stringent, Spencer said a friend was now licensed with a 100-plus milking goat dairy in North Alabama. But regulations vary from state to state.

Georgia has also banned the sale of raw milk for human consumption without becoming a legal dairy, but in Mississippi, on-farm sales of raw goat milk are legal IF the selling farm has no more than nine milk producing goats lactating. According to information provided by Spencer, the Mississippi dairy goat farmers "cannot advertise and must sell directly to the consumer."

Spencer said he knew of a Tennessee woman who bragged on the Internet and in other areas, that she sold raw goat milk to others for drinking. The woman was later investigated, fined and faces the possible loss of her farm!

But Spencer noted even a small family dairy can be beneficial, providing dairy products for the family, products like soap to sell and additional income by selling the non-wanted males for meat animals.

"Dairy goats can be meat animals," Spencer explained, "But meat goats can’t usually be dairy goats."

With emphasis being more and more on food safety, several workshop participants agreed that having a dairy goat just for your own family’s use means being certain that no hormones, chemicals or other unwanted items are in the milk and milk products their families consumes. Contrary to myth, goat milk does not have to taste "goaty" but can actually hardly be distinguished from cow’s milk IF the goats are healthy, eat a beneficial diet and cleanliness is strictly adhered to in the milking process.

Sydne Spencer explained that different dairy goats contain different levels of butterfat in their milk, examples being Saanen with the lowest, Alpine medium and Nubian with the highest. Individuals making cheese might want those with the higher butterfat but those who want to primarily make and sell soap might choose the lowest.

Different areas of marketing might include goat soap shampoo bars (great for those traveling on airplanes where liquids are banned) and clothes-washing detergent and other goat milk soaps with no scents or cedar scents which allow deer hunters to travel in the woods undetected.

Each workshop participant left not only with scores of notes and information but also with a peach-scented, warm bar of ready-to-use goat milk soap and samples of the three types of cheeses that were demonstrated. Those with additional questions can contact Brady at the number listed above, or contact Robert Spencer at 256-766-6223 or email at rds0002@auburn.edu. Another web site of interest is www.realmilk.com.

Suzy Lowry Geno is a freelance writer from Blount County.