Right. You've got goats and milk. Now what? No fancy city stuff. Just bloody practical off-grid processing. We're doing cream, cheese, and soap. No fluff.
Right. You've got goats and milk. Now what? No fancy city stuff. Just bloody practical off-grid processing. We're doing cream, cheese, and soap. No fluff.
Cream Separation: Done Right
Don't waste time with expensive separators. Simple, cheap, and works every time.
Step 1: Pour fresh milk into a clean, food-grade container. Glass or stainless steel only.
Step 2: Leave it in a cool, dark spot (under the house, in a root cellar, or shaded shed) for 12-24 hours. Aussie heat? Keep it cool. No fridge? Use a shady spot.
Tip: Skim off the cream with a spoon. Don't stir it. Let it rise naturally. If it's not rising, your milk's too warm. Wait until it's cool.
Use the cream for butter, or just keep it for cheese/soap. The skim milk? Feed it to your pigs or chickens. Waste not, want not.
Cheese: Simple & Savoury
Start with ricotta or feta. Don't try brie on day one. You'll waste milk and time.
Basic recipe (for 1L milk):
Heat milk to 35°C (use a thermometer. No guessing.)
Add 1 tsp rennet (dissolved in 2 tbsp cold water)
Stir gently for 30 seconds. Cover. Wait 45 mins until curd forms.
Cut curds into 1cm cubes. Gently stir for 10 mins.
Heat to 55°C over low heat. Stir until curds look like scrambled eggs.
Strain through a cheesecloth. Press into a mould. Salt lightly.
Age for 24 hours. Done. Eat now or store in brine.
Culture: $10 for 100g from Milk & Cheese (VIC). Use 1/4 tsp per 1L milk.
Tip: If your curd doesn't set, you're using pasteurised milk. Get raw milk from your own goats. Or buy a starter culture. Don't waste milk on failed batches.
Soap: Moisturising & Simple
Goat milk soap is the best. Doesn't dry your skin. And it's easy.
What you need:
1L goat milk (fresh, not heated)
100g lye (sodium hydroxide)
200g oils (olive, coconut, palm - but skip palm if you're eco-conscious)
Goat milk soap base (optional, but easier)
Step-by-step:
Make lye solution (in a well-ventilated area. Wear gloves and goggles. Seriously.)
Chill goat milk to 10°C (put it in the fridge or a cool spot for 2 hours)
Slowly add lye solution to milk. Stir until it's like thin yoghurt (no more than 40°C).
Add oils. Mix until trace (when it leaves a trail on the surface).
Pour into mould. Insulate with a blanket for 24 hours.
Unmould. Cure for 4 weeks. Use it.
Australian suppliers:
Lye: $15 for 1kg from Soap Making Australia (QLD). Buy in bulk. It's cheap and lasts years.
Goat milk: Your own goats. If you need to buy, check local farmers markets. $5 for 1L at most markets. Don't pay more.
Tip: Never add milk to lye. Always add lye to milk. And don't use aluminium. Use stainless steel or glass.
When to Call a Professional
While many off-grid projects are achievable as DIY, certain situations require licensed professionals:
Electrical work beyond basic 12V DC additions — requires a licensed electrician
Structural modifications to buildings or load-bearing elements
Gas line installation or modification
Solar array installations above safe voltage thresholds
Any work that affects the structural integrity of your property
Always check local regulations and obtain necessary permits before commencing work.
It shows the quick‑chill and container setup I use to keep raw goat milk safe on the property, which directly cuts down spoilage and makes the later cheese‑ and yogurt‑making steps much smoother.— Fiona Gallagher
