Frequently Asked Questions
Why goat milk?
Goats’ milk is the closest thing to humans’ milk, is more nutritious and easier to digest than cows’ milk. Goats are physically smaller and easier to manage. They are social, loving creatures and true comedians. You can’t take life too seriously with goats!
Do you sell goat’s milk?
Iowa does not permit us to sell goat’s milk. To sell the milk, you need to have a bottling license, which we do not have. We cannot sell milk — no exceptions. Thanks for understanding.
Why do goats eat everything?
This is a fallacy. Goats are browsers and, in fact, are very selective eaters. They prefer to reach up and eat woody stems, leaves and branches. Any wood or paper product is fair game. If hay is dirty or moldy, they will not eat it. Routinely our goats selectively pick off the alfalfa leaves and leave the stems (for the horse to eat). Generally goats do not eat grass — we even have to mow their pens!
How often do you milk?
Goats are milked twice a day–typically 12 hours between each milking. Goats know their order to be milked and line up accordingly. We use a milk machine and currently milk about 20 mama goats. Each goat takes about 5-10 minutes to milk so each milking takes about 2 hours.
What kinds of goats do you have?
We have three breeds of goats: Nubians, Saanens and Alpines. All were selected for specific reasons — Nubians have higher butterfat in the milk and both Saanen and Alpine produce larger quantities of milk.
How long does the cheese last?
Fresh chevre lasts about 3 weeks. It also freezes well (particularly in our containers). If frozen, defrost the cheese in the refrigerator for a day.
What is different about the gelato?
It is all about the base! We craft our own base from fresh goats’ milk, fresh eggs, vanilla beans from Madagascar and sugar. Generally, large producers use a dry powder milk for their base. Also, Capretta Gelato has more protein, good enzymes and 2/3 less fat than ice cream. You will taste the difference.
Are the cheese and gelato pasteurized?
Yes — Iowa law requires pasteurization. This means the milk is heated up to 145 degrees for thirty minutes. This process destroys harmful bacteria while keeping the nutritive value of the milk.