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[–] • 1 pt

That's pretty good. I was thinking of doing sheep but that's a lot of milk. How's it taste?

[–] • 0 pt

Acquired "Goaty" taste. start with small very cold glasses.

Health Food stores sell it, pasteurized by law, but i would only buy FROZEN there to ensure freshness.

"Goaty" aroma is from 4-ethyloctanal and oxydizes on a airstream to 4-ethyloctanoic acid , a "goaty odor" along with Caproic acid

https://linkinghub.elsevier.com/retrieve/pii/S0960982214001407

Identification of an Olfactory Signal Molecule that Activates the Central Regulator of Reproduction in Goats:
https://doi.org/10.1016/j.cub.2014.01.073

Also not mentioned is another more powerful and more famous goat smell :

hexanoic acid, also known as Caproic acid

"Caproic" is literally "Goat"

synthesis of goat ass odor : Making Hexanoic Acid

https://www.youtube.com/watch?v=qy4xeixw_X8

I do not know why that first paper I linked went out of its way to dismiss effect of goats emitting Caproic Acid and to focus on a sex hormone so much.

[–] • 0 pt

I've been told that every goat has it's own "flavor". The Nigerian dwarf is thick and creamy, sweet. The lamancha is about the same consistency as full fat cow milk, but also sweet. I've seen some people say their goat's milk tasted bucky, and that keeping bucks near the does will do that. I haven't experienced that problem but mine aren't together.