Quote:
Originally Posted by bigknitwit 
My goat's milk tastes like I'm drinking a goat. I'm going to try keeping it cooler during transport next time. Fortunately my kids don't seem to notice/care. I care. I can't stand the goatish after-taste.
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I'd look into your sources milk handling practices, first. The milk needs to be strained and chilled right quick. The quicker the cool down, the better the flavor. Some claim having a buck in, or near, the pen causes the goaty flavor, well that may or may not be true. When I was getting raw gm, we did an experiment. The buck was in rut and with the does, yet she (my source) still milked out, strained, and chilled as she normally would. The milk was no different that when she kept the buck seperated from the does. She was very detailed on clean, clean, clean and quick cool down. Her does were very healthy and they were pastured with suplimental hay and grain only at milking. These were Alpines btw, so the butter fat wasn't as high as say a Nubian or LaMancha.
A pastured goat will have healthier milk than an only hay'd/grained goat, there are bennifits to fresh that can't be met otherwise. If they are having issues with bitter milk from ranging goats, they need to look at what plants they are eating and eliminate them...like rag weed is natorious for making the milk tast off.
In KS, I was paying 6$ a gal., and actually she used the "gal. pickle jars", which actually come to about 5 quarts give or take, so I got the better end of the deal.
Reese
