Thank you very much for responding. The goats coast me about from $300 in a month to feed. We have bought a new property in country and building a house from scratch, so much work, that still could not take care to make good fencing, besides the goats are with us only for two months, all new adventure. There is a lot of grass, but the fencing is still not ready, and no time to work on it yet. So, we feed them with expensive grass/alfalfa mix, $12.00 per bale that they finish in 2 to 3 days, plus grains, and all kind of stuff accordingly to Fias farm and other great goat farms recomendations, that I found online. Got cheep hay yesterday for only $100 per ton, but none of them even touched it, were standing hungry and screaming. The milk tasts absolutely great, especially from nubians, and very fat. I make feta and Chevra, and it is very good, with no goaty taste or smell at all. Some people tried and did not believe that it was made from the goat milk. That is the milk from Nubians. Alpine/Nubian cross - also very good milk, without any goat taste absolutely, but less fat, and less cheese weight. The only time I tried goat milk was about 20 years ago, and I did not like it. When my husband decided to buy a goat, I went to the store and bought chevra goat cheese to try. I did not like it. My husband and daughtrer said it is good, and never touched it again later. Went to the dump. The farm owner who sold us the 1st goat gave me to try chevra again, and I had to mix it with a few gloves of garlic to mask the taste, I did not like it either. Ans surprisingly, the chevra that I make is great. I was moving it at first in my mouth for a few minutes trying to feel something wrong, but nothing. It is great. Now I am so addicted to eat it, that it makes my breakfast, lunch and desert after dinner. It taste like Russian tvorog that I used to, and could not make it here from store bought milk. I give it to friends and a few Russian families, everybody loves it.
The hard cheese is what makes me crazy. I have three gallons every day to put into hard cheese, and working myself to death, pasteurizing, making cheese, jars, jars, milk, milk, more starters to buy, more presses to buy, making my head swallen, and have no idea what it is going to turn into after aging. The only good books I found about goat cheese make both soft cheeses, which is not a problem. I don't know how the molded cheese suppose to taste, I was very dissapointed with Saint Maure aged for three weeks. There is no goaty taste, just not tasty, though two people advised to make it, they said after S. Maure you won't like Chevra. I did not also like Feta with added lipase first until I tried it with greens in salad. The 2nd batch was made without lipase, and I really missed it, will add a pinch of it next time. Cheddar did not work out at all, all milk and work waisted. It is hard to take.
I have bunnies too, the poore kids sitting waiting for the weddings, still have no time to take care of breeding. I know the easy way to k... the bunnies, just injection of air into ear vein. It painless and fast.