Nary an Udder the Same & Goat Happenings

As I milk the does each morning, it is always interesting to note the differences in their udders. It’s something I have experienced for years, but I didn’t think about sharing it with you until recently. Goats, just like people, each have their own special peculiarities that make them unique. And since I milk my goats, one of the things I pay particular attention to is their udders. Many goats udders are very similar, but the group of does I have right now don’t share many characteristics, and because of that, I thought I would explain the differences and what I think about them.

I’ll start off with One Stripe, our old lady goat. She is now seven years old and has been with us since she was five months old. I think she is starting to slow down a little, but for an old lady, she is doing quite well. Her udder is getting longer as she ages. It also has more mammary tissue that the other does. The first year or two I milked One Stripe, her udder was much firmer and more congested than the other does. She didn’t have mastitis, but either she wouldn’t let me have her milk or the mammary tissue took up so much room, she didn’t have much. I have always wondered if that has affected the size of her udder. It still never completely empties when I milk her, but she is a breeze to milk. One Stripe’s teats are straight, easy to handle and allow a good amount of milk with each squeeze. She and I have been doing this together for so long that sometimes she will turn her head around and nudge my shoulder when she is ready to leave, but I’m not finished.

Copper is One Stripe’s two year old daughter. Copper’s udder is even, and holds a nice capacity. She does not have the longer, type of udder her mother has. The teats are even, a little longer than some, and also allow a good amount of milk with each squeeze. Copper is a taller, longer goat than the other does I have. I scoot my chair closer to the end of the milk stand to reach her udder comfortably. Copper was an accidental single kid in the middle of winter, so she didn’t have anyone to play with when she was born. Consequently, she came back to the milk stand with One Stripe while I was milking. She has always been very tame and easy to handle, if sometimes a little onery.

Cricket and Lady Bug are twin sisters that are one year old. They each had their first kids this spring. It is always interesting to see how a doe will turn out on the milk stand. Ivory, their mother, was a great milker so I had high hopes for these two.

Cricket started off with very small teats. She was hard to milk and not at all interested in letting her milk down. After a few days I remembered that Ivory started off the same way. That gave me hope that Cricket’s teats and udder would develop well during her first lactation. So far so good. She is definitely easier to milk, and she will let her milk down for me now. One of the challenges of increasing her milk production is having her son continue to nurse through the fence. With the work on the barn and the addition of pigs, available space for weaning is limited for now.

Lady Bug started off too wound up for my taste. She was not relaxed, but furtive and anxious. Now, after almost three months she has calmed down nicely, and is very easy to milk. Surprisingly, her teats are much larger than her sisters. They are not as long as One Stripe’s or Copper’s, but they hold a good volume of milk per squeeze, making her very easy to milk. For a first freshener, Lady Bug also has a very good quantity of milk, even though Easter is still nursing some through the fence.

We sold Penny, who is Copper’s daughter, to Faith back in April. I wish I had remembered to take a picture of her udder before she left. She is the first doe I have had that had two different size teats. Noticeably different. One side is much easier to milk than the other. At first I wondered if it was because her twin bucks were nursing more on one side than the other, but Faith tells me they have continued to remain different sizes. She doesn’t have any trouble milking Penny, and has adjusted to the different techniques needed to get milk from each side.

Every milker has a preference for the type of udder and teat they prefer to milk. I know I do. As time has passed and my experience as a milker has increased, I am now much more particular about the animals we add to our herd. If we are looking for a new buck, I ask to see the mother’s udder in milk or at least pictures of it. If it is pendulous, or the teats are large and bulbous, I pass. If the teats are small, or the udder is poorly attached, I pass. Since I plan to milk our does, I want animals that have the genetic propensity to produce healthy, well formed, udders and teats. I don’t have to have an animal that will produce a gallon a day, but I would like to have a decent amount per animals.

Speaking of bucks, when the vet was out recently working on our new pigs, we also had him work on Bill’s horn scurs. Bill’s horn burning didn’t go well before we bought him. We knew he had some scurs when we brought him home, but we have never had any that grew
out like this. Bill had rubbed or caught the sideways scur that had gotten pretty long, and ripped it away from his skull, which caused it to bleed a little. The vet takes care of these types of scurs with large landscaping loppers. Scurs on goats don’t generally bleed a lot because they don’t develop the same type of blood supply that a regular horn has. This was true for Bill this time. The vet applied some standard blood stopper powder for good measure. While we had Bill in hand, we also wormed him and trimmed his hooves. We hadn’t caught Bill in a while, but he is usually tame enough when we feed. You can reach over and pat and scratch him then. But when I poured out the feed and took him by the collar, he jumped up on his hind feet, hollered and fought valiantly to get loose until the vet could take over. I was very happy to turn him over to someone else. If you had been standing around, the dance Bill and I did would probably have been somewhat comical. Luckily, it worked out okay.

We plan to turn One Stripe and Cricket in with Bill on July 1st, to begin our first breeding cycle. We hope they breed sometime in July to give us December babies. This will allow us to have plenty of milk through the winter. We tried this last summer, but Bill wasn’t mature enough to handle this responsibility at the time. If our breeding plans are successful, Cricket will dry up around the end of August or early September. One Stripe has already been dried up. Since she is older, I wanted her body to have a break before she becomes pregnant again. I will continue milking Copper and Lady Bug until late December or early January when One Stripe and Cricket are in milk again.

We will breed Copper, Lady Bug, Patch and Easter in November. This will provide us with the larger supply of milk in the spring so we can begin making next year’s cheese supply. Well, that’s the plan anyway. We will see how it goes.

We still need to butcher our older wethers. We hope, cross your fingers, to get that done in the next week or so. It will be nice to have our own meat in the freezer again. I want to figure out how to make a very simple jerky from our ground chevron. Most of the recipes I have read have more ingredients than I want to use. If you know of a very simple recipe that does not use liquid smoke or any sweeteners, I would be interested in looking at it. I would like to use little more than salt and pepper, but I don’t know if that would work or not. I need to do some more research on simple jerky recipes.

The over abundance of rain this spring and early summer has also caused an over abundance of worms this year. I have had to worm the goats more than usual. Even Pearl, our Great Pyrenees, has had difficulty with worms which she has never had before. The vet said the weather this year has caused a tremendous flush of worms for all of the animals he sees. It’s something good to learn and be aware of as we continue to learn the nuances of our location. We have been here seven years and in that time we have had two years of serious heat and drought and two years of incredible rain and flooding.

We continue to see our goats as vital to our homestead. They provide us with milk which we make into kefir, butter and cheese. The by product of whey is then fed to the chickens and pigs. The dog and cats also benefit from the milk everyday. The goats provide us with meat and the other animals with nutrition through the organs, fat and scraps from our table. We enjoy our goats. They are a good farm animal. But more than that, every animal on our homestead is here for a reason. They all have jobs to perform, and if they don’t meet the expectation or need that we have, we don’t keep them. Regardless of how much we may like them or want them, if they don’t perform adequately, or exhibit an undesirable behavior that we are unable to alter, then we don’t keep them. Some we eat, some we sell, some we give away with full disclosure of why we are getting rid of them. 

Homesteading is our way of life. Soon we feel it will be our survival. We continue to increase our skills, so that hopefully, we can depend on what we know, what we have, and what we can do, to see us through the hard times that will soon be upon us all. We would encourage you to do the same.

Until next time – Fern
 

18 thoughts on “Nary an Udder the Same & Goat Happenings

  1. We are new to owning goats. We rescued a 5 year old Doe from slaughter. She is down with breeding and dairy. We also have a 4 month old wether and a 3 month old Nigerian Dwarf who is very cute. Our wether is growing horns (don't know if the budding did not work out) and I am hoping he will not be aggressive later on. I enjoyed your stories but I could not eat any of our goats. Our little girl has diarrea so don't know if I have to worm her. The guy who we got our two little ones did not give them vaccinations. Would you suggest we gete that done? We only have 3 goats. Thanks for your advice.Cindy WinesIdahogoats

  2. Reading this post made me miss my goats. I know though, that they are not in our homesteading plans anymore. We barely could drink all the milk we got and we didn't really like the butter or cheese that we got from them. I still miss them though. I guess I'll just keep reading your blog to get my goat fix. lol

  3. Fern,We slice the meat (beef or deer) about 1/8\” thick. Then it gets placed in a glass bowl with a tight sealing lid. To that we add enough Worcestershire sauce to coat the meat, half a sliced up onion or some crushed garlic and black pepper (you'll have to experiment with these to suit your taste). You could use Teriyaki or just plain salt and pepper for something different. Then into the fridge it goes for 6 to 8 hours minimum and up to 24 hours at most. I like to give it a good shake every 45 minutes or so while it's in the fridge so that all the meat gets coated well. once it's \”marinated\” I dump it into a colander in the sink and squeeze out all the excess liquid. In the winter we place it on drying racks in the oven with a sheet pan underneath to catch the drippings and set the oven to 170 degrees and we prop the door open an inch or so. You really don't want the temp to go over 170 degrees, don't cook the meat–dry it. It's usually done in 6 hours or so, check it every now and then until it's dry. In the summer we place it in the outdoor smoker, again keeping it under 170 degrees otherwise, everything else is the same. This way we don't heat up the house in the summer and using the oven in the winter helps warm the house. 🙂

  4. Beautiful udders! Your selection and preference criteria hows it works as you have got does with strong attachment and teats that will stand up to milking for years to come!

  5. Deb, most wormers have a withdrawal period before the milk can be used for human consumption. If I plan to worm in the morning, I still keep the milk I get then. As a standard rule, we wait five full days before we begin using the milk for us. But in the meantime, I still milk twice a day, we just give the milk to the cats, dog, chickens and pigs. Thank you for the question.Fern

  6. You're welcome, Sandy. Goats are like gardening or anything else you're trying to learn about. Hands on experience provides a lot of knowledge that you just can't get any other way. If there is anything else I can explain or show to help you along, please let me know.Fern

  7. A very informative post and very beautiful goats.I like this kind of article because it helps me to make good choices when I finally get my goats.

  8. Many years ago, I made jerky by slicing the meat about 1/8\” thin, and rubbing both sides with ground black pepper. Strung the pieces on thread to dry with an inch or so between each slice. Very simple and easy, and it worked beautifully. Spicy good!

  9. Fern, and Frank,We don't have goats, I read up as much as possible from other Bloggers, and books on goats. This way when the time comes, I'll be educated enough to be a goat owner.Thanks for sharing, I've learned what to look for when the time comes to purchase female goats.Hugs,Sandy

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