Ixy
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Goat butter goaty tasteThe only goat products I've had were the commercial stuff from st.helens and there is a definate goaty taste. In the milk, cream and cheese I don't mind that at all, even quite like it  BUT - I hate making something with the butter, and then *everything* tastes goaty - goaty toast and jam, goaty biscuits, goaty pastry....
I have been told many times that FRESH goat's milk doesn't taste too goaty - what about the butter? Anybody make their own and managed to get ungoaty toast and jam?  
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RichardW
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Often what is described as a "goaty" taste is the silage they have been fed on. Bought stuff nearly always taste of it. Home made does not (as you wont be feeding silage).
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wellington womble
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I think Nanny said that fresh goats milk doesn't taste goaty. It might be worth a search, because I'm fairly sure I wouldn't have read it anywhere else! I'm with you on the bought stuff though 
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Ixy
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| RichardW wrote: | | Often what is described as a "goaty" taste is the silage they have been fed on. Bought stuff nearly always taste of it. Home made does not (as you wont be feeding silage). |
I probably would!
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RichardW
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Ah yeh dint really look at who had posted lol.
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LynneA
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I LIKE that "goaty" taste and smell.
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Ixy
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| LynneA wrote: | | I LIKE that "goaty" taste and smell. |
so do i - but not in absolutely everything, especially things I bake!
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VSS
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Some goats genetically produce more lipase in their milk than others. High lipase milks are more prone to aquire taints, and to suffer from spontaneous rancidity.
This is one reason why some people's goat's milk may taste more goaty than others.
High dry matter silage won't affect the flavour, and will result in higher yields than hay feeding.
Flavour also changes during a lactation, due to changes in milk composition.
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wellington womble
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| Ixy wrote: | | LynneA wrote: | | I LIKE that "goaty" taste and smell. |
so do i - but not in absolutely everything, especially things I bake! |
I love it in goat's cheese, but not in butter or milk.
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arvo
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| VSS wrote: | spontaneous rancidity.
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If I ever start a punk band that's what I'm going to call it.
On a thread related note though, when we stayed at Faithmead's we had lots of her goats milk and that wasn't goaty at all. Dunno what she was feeding them on though.
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mountain goat chick
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I like the goatiness of the milk too, but I think I am immune to it now and it just seems normal, even in sauces and custard.
I have heard that it is more goaty if you have billies around, especially in the Autumn, but I haven't noticed it yet.
I haven't progressed to making butter yet (maybe a project for the long winter nights) so can't comment on that. Do cakes turn out a different colour if you use goat's butter? Or is it the eggs that make them yellow? 
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chicken feed
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 your right this time of year the milk is more tainted in the earlier part of the year goats milk just tastes richer with a sweet hint i grew up on goats milk and have not notied a goat taste to butter of cheese just a rich taste. but it has to be said as in all animal products meat,milk eggs you get out what you put in and premium food for the animals produces premium products.
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Faithmead
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| arvo wrote: | | VSS wrote: | spontaneous rancidity.
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If I ever start a punk band that's what I'm going to call it.
On a thread related note though, when we stayed at Faithmead's we had lots of her goats milk and that wasn't goaty at all. Dunno what she was feeding them on though. |
 Gorgeous stuff innit At this time of year they're on hay and goat mix, but before long, they'll be on haylage - which they go MAD over....and it still doesn't affect the milk or cheese
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Ixy
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| chicken feed wrote: | | you get out what you put in and premium food for the animals produces premium products. |
No better food than grass and herbage IMO 
I'm sticking with sheep I think - 6-9% butterfat with protein to match! Sheep rule, goats drool
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Pel
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I thought it was also due to how quickly you cool it down when pasturising it, if you milked into a bucket that was kept under 5 degrees C and then put it in the fridge you wouldnt get the taste, however if you were to then pasturise it and when bringing back down to below 5'C your werent quick enough the goaty taste appeared. Well thats what i got told by someone who produced goats milk to sell to shops.
How true is that? All i know is that their goats milk tasted like milk (used to buy from the shop), rather than esscene of goat, unlike a lot of the commerical goat milk producers that you see in supermarkets.
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Rob R
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| RichardW wrote: | | Often what is described as a "goaty" taste is the silage they have been fed on. Bought stuff nearly always taste of it. Home made does not (as you wont be feeding silage). |
Is that specific to the maize silage that commercial goats are fed on or grass silage? I never noticed any difference between hay or silage (grass), the only time it affected the milk was when they got things like too many leeks, onions or brassicas, but in that case it just tasted of the leeks, onions or, in the case of brassicas, flatulence.
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milkmaid
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i tend to agree with pel ,i don't like goats cheese or shop brought goats milk ,i don't tend to pastuise my milk just cool it quickly and haven't noticed a taste ,as soon as i start holding temps to something or other the taste appears,although we do make custurd with it and cheese sauce it's done quickly doesn't seem to strong
although we had one goat that seemed to have this trait
genetically produce more lipase in their milk than others. High lipase milks are more prone to aquire taints, and to suffer from spontaneous rancidity
which my husband could taste even in coffee also agree with the other post about brassicas
mind you we don't feed silage just hay or haylage ,
we don't have a billy in the shed ,at the moment,he's gone somewhere else on a naughty holiday and when we have had one here we tend to keep him in another shed but were he could see the girls and with his own yard
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bodger
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When we kept goats, the milk that we had from them tasted goaty. What we soon realised was that you really can't cool goats milk quickly enough. The sooner its cooled the better it tastes.
We bought some goats cheese in Brittany a few years back and it was the closest think to 'Billy Goat' cheese imaginable . It was bdooly awful !
All milk production from whatever animal has got to be spot on, but with goats milk production, you have to be 110%.
There are certain houses that I refuse to have a brew at. They have their own goats and the tea with goats milk in it, tastes like shite.
Its amazing what people get used to and are willing accept and turn a blind eye to. Its the same phenomonon, with people who drink their own homebrew or wear the jumper that there OH has knitted for them. If it wasn't for the fact that it was their own home made stuff they wouldn't dream of consuming it or being seen dead in it.
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Rob R
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Some people are more sensitive to tastes than others, and everyone's taste & smell senses are dulled the more used to something they get- just like pig farmers who stink to high heaven don't even notice it or ladies who wear enough perfume to sink a ship.
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bodger
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We used to do the pig movement licences at Biddulph Police station.
Mondays is Chelford market day and the old boys would come in for the licences from Sunday afternoon onwards. Good grief, you could cut the air in the front office with a knife, but they were happy old souls and there's nothing quite like rubbing shoulders with your common man. You had to be careful not to actually touch them though.
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milkmaid
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i found that with cheese which i love but not goats cheese
the taste was not nice if you didn't like the strong taste of goat, so i thought i was doing something wrong ,i went and got a selection of goats cheeses ,from different places and no mine tasted the same concussion i don't like goats cheese ,i'm lucky though with daughter working at a dairy and they mess with milk very little apart from pasterising (it's illegal to sell unpasturised in scotland but not england)then i make cheese from their milk,and sometimes it's me that's bringing them in and milking them it's almost like having my own
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shadiya
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Personally I can't stand the goat taste in goats milk, so much so that I'm going to buy a cow! I had an unfortunate experience with a rather splendid baked apple and custard, half way through I noticed goat and that was it....
Well, not really, but the dog got the rest, I was properly fed up I can tell you 
I plunge the milk in cold water but we haven't got a fridge so not sure we can really resolve this except by getting a cow, which is great because I love cows and now I have an excuse to buy another one!
Cows milk is easier to take the cream off too, which is important when you are off grid. I shall keep the goats though because they are great.
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Ixy
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if you like cows that's great but sheeps milk is lovely - clean and delicate, not sheepy AT ALL. And make less demands on your resources than dairy cows do. You have more fat and protein too, meaning higher yields of cheese and you can make ice cream with whole milk rather than having to take the cream off. I'm going to try buttermaking with the whole milk too.
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shadiya
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I do like cows!
I'm getting rid of the sheep.... It's no good trying to change my mind!
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Ixy
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| shadiya wrote: | I do like cows!
I'm getting rid of the sheep.... It's no good trying to change my mind! |
That's fiiiine....*backs away slowly* just sayin'...
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shadiya
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Loraine
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Hi,
I've produced and sold, under licence, raw goats milk for 3 years. In my experience it's the pasteurisation process which seems to alter the taste of the milk which becomes exaggerated when making yoghurt, cheese etc.
I've stuck with retaining the milk raw and as low a temperature as the process will allow. best to use it straight from the goat at body temperature and ensure your hygiene is absolutely tip top. Majority of mass production goat products in supermarkets have been pasteurised so they will all have a goaty taint.
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