Leigh Tate

D. Copeland wrote:Wow. Thanks! That sounds like exactly what we are looking for. I had to look up "muscle out very well for chevon" though. I did more research and it sounds like an excellent lean protein that compares favorably to beef and chicken. I have only eaten goat but a few times in my life (and many years ago), but I don't remember it being tough. Is the toughness a big issue since it is so lean? Does it usually require tenderizing?

I probably should have said something like, they gain good muscle weight for meat production. I can tell you that they are very efficient at converting their feed to meat and milk. I feed my Kinders way less than I used to feed my Nubians.

The key to meat tenderness or toughness is in the age. We process goats before they are a year old and they have never been tough. I usually use moist heat methods for cooking, often in a slow cooker. Ground chevon could almost pass for beef. I've served burgers to guests who were none the wiser until I asked them how they liked it!

D. Copeland wrote:I understand its a compromise, but has anyone found a good goat breed or mix of two breeds that worth having for both meat and milk without being terrible at both? I really don't want to have two different breeds to separate out the meat and milk if I can avoid it.

D. Copeland, welcome to Permies!

Yes, there absolutely is a dual purpose breed - Kinder. They are not a commonly heard of breed, but very well established around the country. I've been raising Kinders for about 12 years and can tell you that of all the goat breeds I've had, Kinders are my favorite. They are midsize, produce good quantities of milk (mine give at least a gallon per day at peak production) and muscle out very well for chevon. Their milk is rich and creamy. Plus they have the absolute best personalities.

Here's the official association link - Kinder Goat Breeder Association. The following description is quoted from their website

About the Breed
As the only true dual-purpose goat bred to excel in both milk and meat production, the Kinder goat is ideal for the hobbyist, homesteader, and goat enthusiast. The Kinders’ midsize stature makes them easy to handle and a safe choice for families and lone handlers. Their friendly, calm personalities make them a joy to be around.

Kinders produce a large volume of milk for their size, and their milk tends to be sweeter and higher in butterfat than most other breeds. This makes it perfect for cheese-making and soaping as well as drinking. Reaching 70% of their full weight before they reach a year old, with a dress-out percentage of around 60%, the ideal Kinder is also a wonderful option for those interested in raising goats for meat. Their feed conversion is very efficient, and their milk and meat have both been rated as best-tasting in competitions. Hardy and thrifty, these goats truly are the perfect breed!

And, here are two of my does.

This was inspired by Bruce's ricotta stuffed zucchini recipe (above). I mostly followed his instructions but found my mixture too liquidy, so I added fresh bread crumbs to give it enough bulk to actually stuff the zuchinni shells. Dan loved it and said, 'make this again!'

Also, gelato. I think there are numerous recipes for it, but the definition I found said that in Italy, they are typically made without cream and eggs. I've never been to Italy, so I don't know about that, but this recipe makes a creamy and delicious frozen dessert.

3 cups ricotta cheese
1/2 cup sugar
1 cup milk
1 teaspoon vanilla flavoring
pinch salt

In a saucepan combine the milk, sugar, and salt. Heat gently until the sugar dissolves, then chill the mixture. Combine the chilled mixture and ricotta and mix till smooth and creamy. Add vanilla and blend well. It will be thick. Freeze in your ice cream freezer. (It took 20 minutes in my table top model.)

I think you could make it any flavor you wish.

Anne's mention of dessert caused me to rummage around in the recipe posts on my blog. I don't have a category for ricotta, but I'm thinking I should!

Something I haven't made in years is popsicles. I used to make them with fruit juice and pureed fruit, and later tried adding ricotta cheese to make creamsicles. I recall that we liked them best with fruit juice concentrate plus ricotta. No sugar added! Tangy sweet and perfect for a hot weather dessert.

Anne Miller wrote:I have a friend who uses ricotta cheese to make cakes and a whip cream type dessert.

I don't have any recipes as I only make lasagna with it.

Anne, that sounds really good. Any chance you could ask for some recipes next time to talk to them?

My neighbor just gave me two large zucchinis! I will have to try this.

I have lots of ricotta cheese at the moment. My goats are giving milk generously, so every other day I'm making cheese. With the whey, I always make ricotta. I've tried a few things with it, like lasagna, but I'd love more ideas and recipes for using ricotta as an ingredient. Any ideas?

June Truly wrote:What type of sweet potato grows in a cluster?

June, welcome to Permies! Look for a bush type of sweet potato. Both Vardamans and Porto Ricos grows in clusters. Very easy to harvest. Plus, being bush types, they don't sprawl as much as the others.

Here's another one! It's actually an excerpt from a movie which can be purchased here -> Devious Experiments with a  Truly Passive Greenhouse Movie