Valley News -

By Diane Sieker

Milk overload? Try making cheese and yogurt


Last updated 4/19/2019 at 11:49pm

Denise Squires photo

Fresh goat's milk mozzarella cheese balls made by Denise Squires are almost ready to eat.

The coming of spring herald's new life – swelling buds, dainty wildflowers, butterflies and baby animals. The farm is also teeming with fresh life, especially lambs and kids. It is milk season in the Anza Valley.

Many local farmers and ranchers keep goats for milk. They are less expensive to feed and keep than dairy cows and produce milk in quantities that do not overwhelm the typical family. Different breeds have different production levels, ranging from a cup or two per goat to several quarts a day.

When people think of a milk goat, the breeds that most often come to mind are Alpine,...

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