Відео

What breed of goats are those...

How do you cool the milk once pasteurized?

Tomato 😂🤔

It looked like you had it on keep warm mode for almost ten minutes before you took them out and I've heard keep warm mode is pasteurize temps. Do you think this is important?

These look delicious! I wonder if I individually wrapped them they would freeze well for an easy to grab lunch item too. Have you ever tried freezing them after?

Great video. I might have to try making some at our house.

I’m going to have to try this one day. Tried making a chicken broth once and it didn’t taste all that good. Thanks for the receipt, Ness.

Are those bees on the top?

Hello, I'm sure you have answered this question before but, I was wondering how you quickly cool your jars down when you pasturize goat milk? I am nervous to cool them down too quickly and the jars break due to rapid temperature change. I know that the milk has to be cooled down as fast as possible from what I've read.

Love seeing the whole family get involved

Great idea to use the bundt pan for cutting the kernels off.

My sister swears by goats milk soap for eczema. She also gets a goats milk oatmeal bath blend from a friend of hers. Very nice and easy soap process, Ness 😊

What are you growing in the soil blocks? I'd love to see a video on how they are made.

I did not know that goat's milk soap was a thing. Very cool process thank you for sharing.

lol "Fred is not going to be happy but their my favorite, so I brought the ducks in the barn"

The garden looks great!

Great DIY gardening project. Thanks for sharing!

Your goats are so adorable!! All the quacking from the ducks made me giggle.

Love it! Apartment life won’t allow this for me but sure would if I had my own house and yard to house chicken! Loigaë 😉

All I see is your elbow!

Wow your goat is a trooper... pushing out Two at once is impressive...they are beautiful babies congratulations! May I ask what the sex of the third baby is please? Thanks

super cool with the put butter!! We tried without it did not work

Looks very fine and went well

Push and hold pressure on the needle insertion spot right after you pull the needle out! Keeps it from bleeding or hematomas.

How dumb can one actually be? The reason you NEVER use this method is common sense! The friction creates intense heat which can damage nerves not to mention is extremely painful to the animal. So E people shouldn’t own animals as this video clearly shows

I've tried this one. Good but takes time as it gets hot fast on their hooves.

I'm worried about not being able to reach my hand in to grab peppers. Did you have any problems with this?

Helpful. Thank you. First year gardening.

Can't see what you're doing.

Banana rack is genius!

DO NOT ATTEMPT! True pasteurizing is heating and cooling. I tried this to make it easier to cool faster in smaller containers and had one jar burst inside the instapot and they were so damn hot we could not get the lids off so we were unable to cool rapidly. Please do your research on how to pasteurize you need to cool rapidly after the instapot, not just heat!

Thanks for the video, and I imagine this works. However... pasteurization is a very specific science (at least if one doesn't wish to ruin the finer qualities of the milk'...think shelf-stable ultra-pasteurized cow's milk). So my question is, how did you arrive at this time and temperature formula that best preserves the qualities of the milk' and carries a high assurance of sterilization? For instance, during my research I came across a formula of holding the milk at 145° F for 20 minutes...I think that was it...but that is a specific time and temperature formula. Strangely enough, I was researching pressure cooked fried chicken also (I'm planning to open a restaurant on a homestead... essentially), and I found that the cooking time is cut in half for the fried chicken if using a pressure cooker. My hypothesis is that milk pasteurization would follow the same formula: same temperature, half the time under pressure. So, long story longer, I am wondering about the time and temperature formula of your method. Unless you happen to already know this information, a good place.to start is how did you learn your method. Again, I do think your method is solid, but I would like to use some such method for a restaurant, so I need hard data for food safety in a commercial setting. I expect that, for better or worse, I will be really getting to know the health inspectors. Thanks. PS, I'm thinking that the pasteurization process and heating the milk up to the proper temp before introducing the rennet could be merged, eg, heat the milk to pasteurize it, and then just bump the temp up from 145° to 165°, introduce the rennet, and off you go. I think this process would facilitate higher quality cheese as the milk is only heated once.

Great video. We will be drawing labs soon.

Why do you have such small birthing stalls

very informative...Thank you for sharing

Did the milk reach 145° F in the InstantPot ? The milk should have been held at 145° F for 30 minutes to ensure that it was pasteurized.

Chevré is pronounced “Chev”. The R is silent.

Doing this for the first time today. Thanks!

Can you do this with cows milk?

Can I Cannin Milk in my instant Pot Max?

Can you do this with Milk?

Is that milk straight from the goat or did you do anything in between. Like was the milk in the fridge before this or anything?

Great and informative video

Il parto di un treno frecciargento

Hi dear, its very informative, but i would like to ask that how it can be made at home.

Please, I like your videos. It is related to handling of lambs. I most humbly request you to talk.

Nice, I am from india

Your goats are so cute

The gender change fairy strikes again! I have a Coco due any day now also. 💕🐐

I cannot tell you how helpful your videos are. Compared to other "channels" that have thousands and thousands and thousands, yours has answered every question that has been properly or INCORRECTLY answered time and again. Thank you for coming back and posting videos again. I am sorry your winter/fall was so rough. I hear you on the personal loss though mine was a few years ago now. It took 4 months to resolve and longer to physically heal. This past winter and fall we lost our Friggé, a doe for no reason to be found, and her son Bälder via accident 😭😭😭 Then our herd sire Gandolf, possibly old age. We are still reeling. Thankfully Ivan is here, we have Evie, Genevieve, and Gweneviere. Gwen could go anytime and hers would be Gandolf's offspring. Evie may have quite a while yet, hard to say for sure. Hers may be from Ivan. All full Nigerian dwarfs. Praying we can stay on top of things and we are going uphill from here. Also picking up selenium this afternoon. Already been copper bolusing and have good goat minerals...... Definitely NOT for the faint of heart😔💗💗💗