The Whole Goat Handbook

The Whole Goat Handbook Author Janet Hurst
ISBN-10 9780760342367
Release 2013-01-14
Pages 192
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Goats are the hottest animal today to raise for hobby farmers, commercial farmers, and members of both 4-H and FFA. But using the producst from a goat requires special skills, handling, and recipes. Here’s The Whole Goat Handbook, chock full of recipes, crafting projects, advice, and more. Cooking with goat meat requires special, adapted recipes because the meat is so strong in flavor; there’s no devoted goat-meat cookbook on the market—until now! Here as well are recipes for making cheese with goat milk as well as goat-milk soap. And for those raising goats for fiber, here are hard-won recommendations on crafting, knitting, and weaving. This book will shows you how to do all this—and more.



Goat Cheese

Goat Cheese Author Maggie Foard
ISBN-10 1423609794
Release 2009-09-01
Pages
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Goat Cheese combines the recipes for foods you love with the natural goodness of goat cheese and goat's milk.



Goat

Goat Author Bruce Weinstein
ISBN-10 9781613121344
Release 2011-11-23
Pages 256
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From appearances at the most high-end restaurants to street food carts coast-to-coast, goat meat and dairy products are being embraced across the country as the next big thing. With its excellent flavor, wide-ranging versatility, and numerous health benefits, goat meat, milk, and cheese are being sought by home cooks. And while goat is the world’s primary meat (upwards of 70 percent of the red meat eaten around the world is goat) never before has there been a cookbook on this topic in the United States. Goat is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. With recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, this book is sure to become the resource for this new frontier. Praise for Goat: “If in five years we’re all eating goat burgers and goat chili, it’ll be because of this book.” —Bon Appétit “A rare guide to all things goat . . . Even if you skip the meat chapters, there’s enough in this book to keep you cooking — and entertained.” - Dallas Morning News "Boasting fewer calories and less fat than chicken, beef, lamb, or pork, there is certainly a health case to be made for goat meat, say Scarbrough and Weinstein, but it is the environmental impact that may be the most compelling from a societal point of view." -Treehugger.com



The Dairy Goat Handbook

The Dairy Goat Handbook Author Ann Starbard
ISBN-10 9781627886918
Release 2015-03-31
Pages 192
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The Dairy Goat Handbook explains everything goat keepers need to know about their animals, from the best ways to keep them healthy to methods for making delicious goat cheese. The Dairy Goat Handbook is a guidebook for those who would like to raise dairy goats - or dream of raising dairy goats—and want to know how to begin and maintain a successful herd. There are other books on the business of keeping dairy goats, but none quite like this. Written by a dairy goat farmer, this guide combines a deep knowledge of the animals themselves with fifteen years of experience running a successful business. Fully illustrated with photographs of life on a working dairy farm—the goats, the farm, the dairy equipment, and the cheese and milk—this book explains as well as celebrates the life of a dairy goat farmer. The author, Ann Starbard, owns Crystal Brook Farm in Sterling, Massachusetts, where she and her husband raise dairy goats and make fresh goat cheese that they sell onsite, at farmers' markets, and at restaurants. Ann explains the details of raising goats and running a dairy in simple, clear, easy-to-understand language; this is a book for everyone interested in the business of raising dairy goats.



Getting Your Goat

Getting Your Goat Author Patricia A. Moore
ISBN-10 1904808255
Release 2009
Pages 164
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Goats have been a major source of food since time immemorial. Their meat can be stewed, curried, baked, grilled, barbecued, minced, canned, or made into sausage, and their milk and the cheese made from it are consumed on a more extensive basis worldwide than cow's milk. This cookbook contains recipes for goat and goat products from all over the world.



How to Raise Dairy Goats

How to Raise Dairy Goats Author Martha Maeda
ISBN-10 9781601383785
Release 2011
Pages 288
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This book provides every detail you could possible need to become a dairy goat breeder and farmer. You will learn how goats are raised for different purposes, including as dairy goats, fiber goats, and as a means to maintain property. You will learn how to select the right breed of goat and how to know what to look for in a specific goat. You will also learn to breed goats, including how to care for the mother, how to wean the kids, and the care the kid will need once it is born. You will learn how to properly house goats and what they require from you to remain healthy and happy, both with their feed and their space. --



The Backyard Goat

The Backyard Goat Author Sue Weaver
ISBN-10 9781603426992
Release 2011-04-16
Pages 224
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Pulling carts around the farm or serving as loyal pack animals, goats are naturally hardworking and make for friendly companions. This straightforward guide teaches you how to choose, house, feed, train, and breed the best goats for your space and needs. Whether you want to churn out fresh dairy products, harvest soft cashmere for knitting, or keep goats as playful pets, The Backyard Goat makes it easy to enjoy the benefits of owning goats, with no experience necessary.



Homemade Cheese

Homemade Cheese Author Janet Hurst
ISBN-10 9781610601382
Release 2011-03-03
Pages 160
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DIVMaking cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more—and their favorite recipes./div



Goat s Milk and Its Uses With Information on Milking and Making Cheese Butter and Cream

Goat s Milk and Its Uses   With Information on Milking and Making Cheese  Butter and Cream Author Various Authors
ISBN-10 9781447491439
Release 2013-04-16
Pages 76
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This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, "Goat’s Milk and Its Uses" contains information on cheese, butter and milk. It is intended to illustrate the main uses of goat's milk and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.



The Art of Natural Cheesemaking

The Art of Natural Cheesemaking Author David Asher
ISBN-10 9781603585798
Release 2015-06-30
Pages 320
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Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.



Nigerian Dwarf Goats Care

Nigerian Dwarf Goats Care Author Taylor David
ISBN-10 1927870011
Release 2013-06-27
Pages 144
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In this book, you will find all of the information you need to be prepared for becoming a Nigerian Dwarf Goats owner. You will find information about Nigerian Dwarf Goat care, caresheet, cages, enclosure, habitat, diet, diseases, facts, set up, food, names, pictures, info, life span, breeding, personality, feeding and cost. After reading this book you will be an expert on Nigerian Dwarf Goats! Taylor David covers all aspects of keeping Nigerian Dwarf Goats, including their recent popularity as backyard pets within homesteading communities. The book is full of sound advice and answers to your questions on goat management.



Storey s Guide to Raising Dairy Goats

Storey s Guide to Raising Dairy Goats Author Jerome D. Belanger
ISBN-10 9781603425803
Release 2010
Pages 296
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From the Back Cover: Minimal space and housing needs make goats a practical choice for small or backyard dairy farmers, and Storey's Guide to Raising Dairy Goats is the one book farmers need to raise healthy, productive animals. This comprehensive and reassuring guide includes complete instructions for turning your goat milk into profitable cheese, yogurt, kefir, and butter. The revised and updated fourth edition includes: Updated information on disease diagnosis and treatment; Tips on choosing pygmy breeds; Expanded coverage of breeding, kidding, and raising kids; More information on milking, dairying, and cheesemaking; Expanded resource section.



Raising Goats Naturally

Raising Goats Naturally Author Deborah Niemann
ISBN-10 9781550925432
Release 2013-09-23
Pages 304
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Produce your own milk, cheese, meat, fiber, fertilizer and more



The Urban Farm Handbook

The Urban Farm Handbook Author Annette Cottrell
ISBN-10 9781594856389
Release 2011-09-21
Pages 304
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CLICK HERE to download the chapter on "Growing Strategies to Maximize Garden Space" from The Urban Farm Handbook * More than 150 sustainable resources for the Pacific Northwest * More than 90 basic home-production recipes * 75 black-and-white and 35 full color photographs * Up-to-date information on Seattle-area urban farming permits and policy Is that . . . a goat in your garage?! It might be if you've been reading The Urban Farm Handbook: City-Slicker Resources for Growing, Raising, Sourcing, Trading, and Preparing What You Eat. In this comprehensive guide for city-dwellers on how to wean themselves from commercial supermarkets, the authors map a plan for how to manage a busy, urban family life with home-grown foods, shared community efforts, and easy yet healthful practices. More than just a few ideas about gardening and raising chickens, The Urban Farm Handbook uses stories, charts, grocery lists, recipes, and calendars to inform and instruct. As busy urbanites who have learned how to do everything from making cheese and curing meat to collaborating with neighbors on a food bartering system, the authors share their own food journeys along with those of local producers and consumers who are changing the food systems in the Pacific Northwest. Organized seasonally, this handbook instructs on: And so much more!



Develop Your Medical Intuition

Develop Your Medical Intuition Author Sherrie Dillard
ISBN-10 9780738743851
Release 2015-04-08
Pages 312
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The wise inner voice of our spirit is always communicating with us through our intuition . . . if only we can learn to listen. Develop Your Medical Intuition shows you how to improve your health with easy step-by-step exercises, guided visualizations, case studies, and practical advice from author Sherrie Dillard’s twenty-five year career as a professional medical intuitive. Thoughts, emotions, attitudes, and beliefs play an important role in our ability to heal. This book provides everything you need to know to repair, remedy, and enhance your health, including: Quizzes to determine your medical intuitive type and assess your energy health Four main medical intuitive types: mental, emotional, physical, spiritual Five basic medical intuitive skills: clairvoyance, clairsentience, clairaudience, claircognizance, and vibrational sensitivity Developing your intuitive ability will help you make informed health care decisions and gain first-hand experience of the vast cosmic network of love and wisdom that supports mind, body and spirit wellness. Praise: “Sherrie Dillard offers a very practical guide to working with energy and medical intuition. Full of stories from her own work with clients and great practical exercises and meditations, this book is a breakthrough for anyone wishing to develop medical intuitive skills.”—Barbara Burggraaff, MD “Sherrie has created a practical How-To-Do-It guide to medical intuition full of useful exercises and compelling case examples from her practice. The important roles of the emotional, mental, physical and spiritual types of intuition are well outlined in understandable fashion.”—Larry Burk, MD, CEHP, Integrative Physician and Author of Let Magic Happen: Adventures in Healing with a Holistic Radiologist



Mastering Fermentation

Mastering Fermentation Author Mary Karlin
ISBN-10 9781607744399
Release 2013-08-27
Pages 256
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A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.



Natural Harvest

Natural Harvest Author Paul Photenhauer
ISBN-10 1481227041
Release 2008-11-01
Pages 62
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Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients - you will love this cook book!