Cool summer days make me so nostalgic and sentimental. For some reason, when the weather warms up, I pop out of bed at 6:30 or 7:00, no alarm necessary, and set about keeping house. Most of what that entails is preparing food, beginning with the morning milking of our two well-trained Nubian milkers, Alice and Maggie.
For those who have never milked goats, let me tell you that it's a very connecting and organic experience, especially if you milk by hand on a homemade stanchion in the freshness of the outdoors on a summer morning. It's ritualistic and comforting to fill a bucket with warm, soapy water, pick up the stainless steel milk pail and amble to the milking station. I like routines, for the most part, so I enjoy hanging the bucket on the little red hook set into the side of the stanchion--just the way it looks to me, hanging there, is so reassuring and bucolic, like a still-life of good living.
And then it's time to open the tub of grain. To me, the smell of fresh goat grain is heavenly. It hearkens me back to something, though I don't know what, because we didn't keep goats as a child (I like to think I would have loved goats, but I also know I wasn't a very disciplined child, so I'm probably just waxing romantic). When I make a run for my grain supply, the combination of smells--warm molassass and fresh oats and cracked corn and sunflower seeds--I find myself breathing deeply for the whole ride, taking in the scent of something that I actually entertain scooping from the bag and savoring. After all, it's much healthier than most other things human beings put in their mouths every day.
But I save it for the goats, and they're so very thankful. Once I've filled an ice cream pail with grain, I turn to see three pairs of anxious goat eyes peering expectantly at me through the barnyard fence. They know what's coming. They know the routine, too.
Alice is first, because she's the oldest and most calm. I open the gate and she steps forth, making her way directly towards the stanchion, usually stopping to steel a mouthful of grain before I shoo her up onto the platform. I generally don't have to stockade them, unless there are some playful dogs or curious chickens galavanting near by. Alice is usually pretty happy to just stand there, munching quietly, as I go about my ritual.
I plunge my hands into the warm, soapy water and retrieve the washcloth, which I use to wash down Alice's udders and teats, reducing the chance of any foreign material falling into the milk pail and giving Alice a comforting start-up to the process which helps her milk release. Aiming away from the pail, I release eight streams of milk, four streams from each teat, into the grass nearby, clearing the opening of the teat of any bacteria that may be hiding there. I always think of this as some special gift to the grass and wonder if one day I'll see that the little patch of land where I send this milk will be greener or healthier in some way. But usually, it doesn't lie there long; a hungry cat or dog or chicken comes by and laps up every drop they can get, looking eagerly up at me with the hope of more. "Later, maybe," I say. It all depends on the bounty that day.
And then, the milking. This is the part of the day that forces me to be patient and still, to be right there in the moment and go no further. The hissing sound of the streams of milk sings in the bucket, and there is a country quiet. Not a silence, but a productive quiet. There's the ever-present crow from the barnyard's several roosters, the peep of the chicks obediently and instinctively following their mama hen, the quiet clucking of the mama as she points the way to forage through the garden, the rustling of the rabbits' water bottle as the coerce the drink from it, the rapping of a red-bellied woodpecker on the old wild cherry beyond the barn, and the gentle snorting of the neighbor's horses in the pasture next to my garden.
And the sights--well, there are so many, since I'm a deep aesthete. The filtered light of morning floats over the flower beds--through the delphinium and salvia and yellow-faced violas, fingers its way between the the blooms and stems of Bordeaux petunias in my porch's hanging baskets, scampering over the spent tips of the daylilies.
I see what needs doing, too, and my hands itch to pull the weed grasses that are sneaking about in my herb garden. They aren't overwhelming. On the contrary, I find it almost enjoyable to reach down and pull the sprawling grasses, roots and all, from the soft soil of the herb beds, tossing them into a bucket to give as an offering to my rabbits. The rabbits provide me with fresh, useable manure for my gardens, and I provide them with the growing things that I don't want, like these grasses, and some lamb's quarters, and the excess purslane, lettuces and nasturtiums that produce more abundantly than we can use.
But I force myself to be still and finish the milking, not to hurry through, empathizing with this mother goat, with her fullness and showing gratitude that she's allowing me to do this, to take this life-giving beverage from her every day.
When the feed pail is empty and the milk pail is half full, I lead Alice back to the barnyard and give Maggie her turn. Maggie runs to the stanchion, jumps onto the platform without hesitation, and dives into the newly-filled feed pail as if she were starving. Maggie is young and skittish, and I have to accomodate her by dumping the grain into a shallow bin so that she can see all that's going on around her. I learned quickly that hoping she would quietly munch from the ice cream pail was right out. Maggie, in her alertness (and also her pickiness) would quickly nose into the pail and nudge it right off the stanchion, leaving a feast for the chickens. She prefers to see her whole meal laid out for her, and she pauses jerkily and often to take account of her surroundings. She'll mellow in time, this young girl. For now, we just make our accomodations.
When the grain is gone and the pail is full, I lead Maggie back to the barnyard, on the way pausing just once to let her get a taste of the greener grass that's on the other side. And then, there is still one more pair of eager eyes watching me expectantly. That's Johnny, our Nubian buck. A handful of grain and a scratch on the head is all Johnny wants, and he gets it. Later, when I'm weeding the vegetable bed, Johnny will get the budding tops of my basil plants and the bolting lettuce plants along with a few snippets of purslane and radish seedlings. He has forage in the barnyard, but the things on my side are so much tastier that he never fails to stand right beside me as I weed, separated from me and this cornucopia only by the barnyard fence.
What happens from here depends on what I've planned for the milk. Most days, I carry it into the kitchen, strain it through special filters into quart jars and plunge the jars into a sink full of ice water to cool it to below 40 degrees Farenheit as quickly as I can. Most people who have tasted and dislike goat milk have not had it prepared this way, carefully screened of foreign objects and bacteria, milked into very clean containers, and cooled quickly in ice water--not straight into the fridge or freezer--so that when it's time to enjoy it, it's cold and sweet and creamy, without even a hint of goatiness. I don't pasteurize my goat's milk--pasteurization reduces the calcium, removes the good bacteria, and makes the milk harder for a human body to digest, resulting in so many of the health problems we face today, from brittle bones to obesity to peanut allergies.
Some days, I forgo the cooling process and pour the milk straight into a saucepan once it's been filtered, warming it, adding some cream, maple syrup and a bit of yogurt and then incubating it for several hours, creating more yogurt. Other days, I warm it to room temperature and add a bit of buttermilk, set it on the windowsill to create more fresh buttermilk for rhubarb bread or pancakes.
Sometimes I follow a recipe from Ricki Carroll's book
Home Cheesemaking and I make mozzarella or fromage blanc or lactic cheese. Sweetheart praises me to the ends of the earth when she sees that bag of cheesecloth hanging over a bowl from the pendant light above the butcher block. She loves fromage blanch with a few chives, shallots and garlic from the garden. A sleeve of rosemary crackers and a bit of fruit, and that's a meal for my little girl.
Today, I have warmed the milk over a water bath and added some mesophilic starter and rennet, and in an hour, I will cut the curds of the feta cheese, reserving the whey for baking, or pizza dough, or I'll give it to the dogs who are very, very grateful. I've read that whey can be mixed with KoolAid or lemonade mix for a refreshing drink, but I haven't tried it yet.
This is the pace I love. These are the things that bring me joy. If I could only earn a living doing them and not spoil the beauty of it, I would do it in a heartbeat.
"Finally, brothers, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things."~Philippians 4:8 (New International Version)
