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    The Nutritional Value And Uniqueness Of Goat Cheese

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    Cheese is a delicious food product that is made from milk gathered from certain mammals. Two of those animals from which milk is gathered to make cheese are a cow and a goat. There are a number of benefits to using both types of milk to make cheese products. However, the use of goat’s milk to make goat cheese is a widely popular cheese based on a number of reasons. Two of those reasons that contribute to the popularity of goat cheese are its nutritional value and the actual taste of the goat cheese. Nutritional Value Of Goat Cheese If you were to compare the nutritional value of cheese made from cow's milk and cheese made from goat’s milk you would notice some significant differences. Those specific areas of difference would be in the area of nutrients, calories, cholesterol and fat. For example, the protein found in goat’s cheese is twice as much as that which is found in cheese made from the milk of a cow. In addition, goat cheese contains fewer calories than other types of cheese. In fact, goat cheese has one less third calories. Also, if you compare goat cheese with cream cheese you will find that goat cheese has half the cholesterol and fat. This is due to the fact that the fat which is found in milk products comes from fat globules contained in the milk. Characteristically, the fat globules found in goat milk are smaller in nature as compared to the globules found in cow's milk. In addition, this makes the cheese easier to digest. The Distinct Taste Of Goat Cheese When it comes to the actual taste of goat cheese many first time tasters are surprised. This is because goat cheese has a very sharp and exciting flavor. This tart taste is due to the fact that goat cheese contains fatty acids that can be described at mid range level. These acids are called caprylic, capric and caproic acids. It is these acids that give the goat cheese its tangy flavor. Also, the strength of the taste can be due to the hormonal influence of the female goat. In addition, the taste of the goat cheese can be heavily influenced by the food that the goat is eating. This is due to the fact that goats have a very powerful digestive system. This allows the goats to eat vegetation that other animals cannot assimilate. Therefore, goats may eat plants that are bitter or pungent in flavor which transfers to the milk that is produced.



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    How To Enjoy Goat Cheese

    #1

    One of the sought after sources for the cheese is the goat milk. When it comes to well loved cheeses, the goat cheese always manage to be in the fore. One cannot deny how much people are seeking this product considering that there are many brands popping out with their own goat cheese. Goat cheese is, as the name would indicate, a kind of cheese that is taken from the milk of the goat. This is also known as the chevre cheese. Chevre is the French term for the goat. This name came about because it was produced in regions where a considerable number of goats are domesticated and kept. This makes cheese production from the milk of the goat a very convenient endeavor. More of the cheese lovers actually favor the goat cheese because of its more favorable contents compared to the other kinds. Basically, the milk of the goat has the same fat contents as that the milk coming from the cow. However, there are distinct characteristics in the goat cheese that makes it very tasty. The milk of a goat contains higher contents of medium chain fatty acids like the caprylic, capric and caproic acids. These help in providing a tart zest. It is worthy to note also that these acids take their name from the word capra which is the Latin term in turn for the goat. Since its conception, France has been the largest source for goat milk production, more specifically in the areas of Poitou and Loire Valley. These places were claimed as the areas where the Moors first brought the goat as early as the eighth century. There are many varieties today of the French goat cheeses. The Picodon, Pouligny Saint Pierre, Chabis, Chabichou du Poitou, Pyramide and Rocamadour are some of these varieties. Crottin de Chavignol is the goat cheese variety produced in most number. Matу is another kind. This is a Catalan fresh cheese. This can be produced out of goat milk or cow milk. Thus, you must inquire properly to make sure you get the kind that is really the chevre cheese. Those who love the Greek halloumi and the feta should know that these are traditionally produced using the milk of the goat. The Castelo Branco on the other hand is the Portuguese version of the chevre cheese while the pantysgawn is the Welsh kind. Enjoying Chevre Cheese Chevre cheese today is best enjoyed when served hot. This is more popularly known as the Chevre chaud, the French term for its condition. This is also a perfect companion to various cooking menus, preparations and recipes. Its creamy taste and unique tang can definitely give a refreshing taste. It can even be used to improve the flavors of vegetables. Incredible results can also be expected whenever the chevre cheese is used in pasta dishes. The cheese do not even have to be cooked in the heat of the oven. The heat coming from the cooked pasta will suffice to melt the cheese and release its unique zest. There are a number of delectable dishes that can be enjoyed with the right cheese at hand. Whenever you feel like enjoying that unique and tangy taste, make sure that you have a goat cheese at hand.



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    Choosing The Right Pair Of Wine And Cheese

    #1

    Wine and cheese parties from the seventies are returning. They are easy to set up. You don’t need a reason for the party. They can be brought together at any time, no matter the weather and there is nothing like the pairing of cheese with wine. Most people can get overwhelmed. To begin with there are a wide range of choices in wines and cheese. Then there is figuring out what wine goes with what cheese. The first thing to remember when you set about buying your supplies is never by cheap boxed wine. It may be easy to open but the flavors of cheese or any other food cannot be brought out with cheap wine. Remember strong wines go with strong cheese and mild cheeses go with mild wine. Neither drink nor food must dominate. The flavor of each bite of cheese on your palette is replaced with a sip of the wine. Wines that are acidic complement pungent cheese such as Chardonnay with Brie or a Savignon Blanc with goat cheese. A soft cheese like Camembert goes well with sweet wines like Vouvray or Chenin Blanc. And hard cheeses like Parmegiano, Romana or Regiano are wonderfully matched to full bodied red wines such as Cabernet Sauvignon, Merlot, Red Zinfandel and Red Bordeaux. Sweet wines like Vermouth , Port or Sherry may be combined with the a the well known, much loved cheddar cheese. If the cheddar is aged then its sharp taste compliments an equally tangy glass of Shiraz Cabernet. Remember, that the best guide of what cheese and wine combinations to go for, you should rely on your tastes. If it seems to work together then serve them together. Don’t worry about the errors you make, they will only help improve your abilities in the long run.



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    Cheese

    #1

    Legend has it that an unknown Arab nomad accidentally discovered cheese. He embarked upon a horseback journey across the desert filled with a saddlebag of milk. When he stopped to rest, the milk had separated into curds and whey. The logical explanation to this occurrence is the functioning of rennin. The bacteria were present in the saddlebag, which was made from the stomach of a young animal. Cheese has been a popular food for centuries and has also been mentioned in the Old Testament. Even today, inducing various types of bacteria into milk transform it to cheese. The bacteria in time works on the milk and, depending upon the different types used, specific textures and flavors of cheese are determined. Cheese is always manufactured from milk. Milk from cattle (cows, sheep, goats) is used at all times. Cheese textures vary from hard to semi soft, and from mildly acidic to sharp. There are hundreds of different types of cheese available. Primarily, they are classified based upon 4 factors. These include type of milk used (raw, skimmed or pasteurized) and the source of the milk (cow, goat, sheep, buffalo, horse, yak or camel). Other factors include type of bacteria or acid used and the country it is made in. Since cheese is available in such a wide variety, it can be confusing for the consumer to decide what to buy. Stored cheese is a good travel food. It has a long shelf life and contains high fat, protein, calcium, and phosphorus. Cheese can also be eaten in various forms. These include consuming raw, cooked, cold or warm cheese preparations.



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    What S So Great About Feta Cheese

    #1

    Cheese. Just a mere mention of the word and one would think of sumptuous appetizers or meals served with them. Cheese, when served with wine, depicts impeccable taste and class. Here is but one of the many varieties of cheeses: Meet the Feta Cheese. Feta (from the Italian word 'fetta' meaning 'slice') is actually cheese curd in brine solution. It takes at least three months to make feta. When it is removed from the solution, this type of cheese dries up immediately. Milk from goats, sheep or cow can be used to make this. The color of Feta cheese is white. It is usually formed into four sided cakes that can either be soft or semi hard. Its salty flavor can be adjusted to suit the taste of the maker. Traditionally, in Greece, feta cheese is made with just goat's milk or a combination of goat's and sheep's milk. They are first salted as a slab, then sliced, then salted once more before it is subjected to maturation process. Other countries that make feta cheese include: Albania, Bulgaria, Turkey, Serbia, Ukraine, Romania, Iran, Australia, Denmark, Germany and many other countries. Although feta is called differently in each country, the process of manufacturing it is the same. The first historic record of feta cheese was during the Byzantine time. One Italian who visited Candia (in 1494) made a vivid description of the brine solution used in making feta cheese. Additional records are those of Balkan peasants who made it either with sheep's or goat's milk. Nowadays, cow's milk can be used to make feta cheese. The processes involved are: curdling of the milk with rennet, separation and draining of the curd, putting salt on the blocks of curd, slicing the slabs which are then salted once more. Feta is usually used in making salads and is much tastier when combined with tomatoes, olives and green vegetables. One can store feta cheese indefinitely because of the salt solution. A wise tip: if you want to reduce the saltiness of the cheese, soak feta first in milk or water (just for a few minutes) before eating. Now here is some important nutritional information: it contains 30 60% fat of which 45% is fat from milk. The caloric content is 100 calories per small slice. Whether that's good or bad for you is a question you need to ask your nutritionist. There were actually some studies that were done to lower the salinity of feta cheese and how this has significantly improved its nutritional value. The conclusion was, it has good and bad points. The good: it is a superior source of riboflavin, protein, calcium, phosphorus and Vitamin B12. The bad: it has a high cholesterol and sodium content. It comes with high saturated fat. Another downside to eating feta cheese: pregnancy would not allow feta cheese consumption. Since feta is made from unpasteurized milk and comes in soft, it may contain a type of bacteria called Listeria. Although Listeria registers symptoms like that of the common flu and can be tolerated by adults, it is highly fatal to fetuses. Could you take another bad news? It is very difficult to get the real thing in the country. Since it is highly consumable in Greece and because of the restriction on importing products made with unpasteurized milk, Americans can have a taste of feta through commercial counterparts. Although the commercial feta cheeses are inferior in most aspects, at least they are the closest we could get to feta taste. If you are looking for the 'original' cheese, then be prepared to pay exorbitant fees! Enough with the bad. There are more good to this type of cheese than the occasional bad. Feta cheese is used in a lot of sumptuous recipes which stimulate the taste buds and it is highly incorporated in most Greek meals. Here are a few recipes that you could research online: 1. Chunky guacamole (or Guacamole Picado) 2. Goat Cheese Patties 3. Feta and Ricotta Cheese Fondue 4. Greek Scramble 5. Lamb and Olive Balls 6. Lemony Artichokes with Feta and Oregano 7. Lobster bundles 8. Mediterranean Feta Cheese Dip 9. Leg of Lamb Stuffed with Roasted Garlic, Feta and Basil Leaves 10. Spinach Triangles (Spanakopita) Aren't the recipes enough to convince you that there is more good to feta cheese than bad? If you're not convinced and would want to decline a nice meal with feta in it, then believe me, you're definitely missing one half of your life!



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    Goat

    #1

    Goat If you were born in the year 1943, 1955, 1967, 1979, 1991 or 2003 then you are a Goat. You’re elegant and creative, somewhat timid and prefer anonymity. You are most compatible with Pigs and Rabbits, but don’t mix it up with the Ox. Goats tend to have a hard time with romance; anyone who couples up with a Goat must know, this Sign has a sensitive streak a mile wide and can be subject to bouts of anxiety over seemingly inconsequential things. Goats need plenty of love, support and open reassurance from their lovers. If a relationship is marked by conflict, the Goat will often pull away either physically or simply by retreating into the safe haven of its imagination. If the romance is going well, however, Goats won't hesitate to tell their partner what they need and they can be quite insistent about it. This Sign will definitely return the favor, however; the Goat has a luxurious side that delights in indulging a lover's every wish. Appearances are also important to the Goat, which may explain why these folks can spend hours primping and posing. Goats are generally most comfortable in their own minds (which other, more linear thinking Signs may have trouble deciphering). This Sign makes a great craftsperson or artisan, or perhaps a teacher of New Age studies any occupation that allows its mind the full range of freedom. Goats tend not to be very well organized, precluding many more dry business endeavors. In fact, Goats tend not to be very materialistic in general, finding plenty of riches in their own imagination. However, especially when in love, the Goat can be quite a lavish gift giver.



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    Bww Wine And Cheese

    #1

    Wine and Cheese: How Make the Perfect Combination Wine and cheese parties, which were popular in the 70s, are gaining back their popularity in recent times. The ability of the two to bring out each other’s best is simply indescribable. Another good thing about cheese and wine parties is that they're appropriate for any season or any reason. Unfortunately many people get confused with the wide array of cheese and wines available. Many are confused about which kind of cheese to serve with which type of wine. Luckily, wine and cheese matching is simple, and in no time, you can host a very enjoyable wine and cheese party. When it comes to cheese and wine parties, the first rule is simple and direct to the point: never used those cheap boxed wines. Wines that come in boxes are definitely convenient to open, but that’s about it. In order to bring out good combinations of flavors in cheese, or any food for that matter, you should pair it with the real deal. The basic rule about pairing food with wine is that you shouldn't overpower the other. This is especially true with cheese. The flavors of cheese shouldn't dominate the taste of wine and vise versa. The pleasures of each bite of food should replace the delights of each sip of wine and conversely the bliss of every sip of wine should replace the delights of every bite of food. Simply put, strong cheeses should pair well with strong wines, while mild cheeses would go well with mild wines. Acidic wines go perfectly well with pungent cheeses. Brie goes well with sparkling wine or Chardonnay while goat cheese matches well with Sauvignon Blanc. Sweetish wines go perfectly with soft cheeses. A slice of Camembert goes well with Chenin Blanc or Vouvray. Full bodied red wines pair perfectly with hard cheeses. Red Bordeaux, Cabernet Sauvignon, Merlot, and Red Zinfandel, could do wonders with a sliver of Parmegiano Regiano or Romana cheese. Even the humble common cheese like cheddar could be paired well with sweet wines such as Port, Vermouth, and Sherry. Aged cheddar, with its sharpness, could go well with a glass of Shiraz Cabernet, which is equally tangy. When it comes to cheese and wine pairing, the best guide is one’s taste. If it seems good, then it must be a good much. Of course it takes time to discover the good matches, so one should not despair with a few errors in matching. In a matter of time, you can be an expert cheese and wine matchmaker.



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    The Renowned Wine And Cheese Of Cyprus

    #1

    Cheese and wine making are just two more in a long list of traditions in Cyprus. With a history of grape cultivation that goes back to 3.000 BC, this island produces some of the oldest wines known in the world. It fact Cyprus wines have been around for so long they’ve even found mention in the Bible (the story of Solomon), as being best in the world. Commandaria, one of the oldest wines in the world, was also the pioneer of the ‘apellation of origin’ concept. With a rich aroma and a subtle taste Commandaria is as popular now as it was thousands of years ago. It got its name after the area it was produced in. When the Knights of the Order of St. John came to Cyprus in 1210, they made their headquarters in the richest grape growing region and named their headquarters ‘Grand Cammanderie’. In time the superior wine that was produced in the area came to be named ‘Vin de la Commanderie’. Besides Commandaria, Cyprus produces a large assortment of red and white wines, vermouths, ports and sherries. Halloumi, a stretched curd cheese made from cow, sheep or goat milk is the most distinctive traditional culinary specialty of Cyprus. This rind less cheese is shaped into small loaves of different dimensions and very often flavored with chopped mint, which adds zest to the otherwise bland tasting cheese. Halloumi is a very versatile cheese and can be eaten fresh, grilled, baked or fried and is very popular at barbecues. When grilled or fried, the outer portion turns a light golden brown and the inner portion gets deliciously soft, but not runny. On its own, Halloumi makes an excellent appetizer when drizzled with olive oil. For many Cypriots, Halloumi forms a part of every meal, whether it is breakfast, lunch or dinner. Feta is another popularly used cheese in many Cypriot dishes.



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    The Milky Way To Beauty

    #1

    For years, goats milk has been a staple in most culture. Nutrinionally it is superior to cows milk because it contains more nutrients, vitamins, proteins and minerals. Its fat globules are smaller than those of cow's milk, makng its absorption in the skin and digestive system faster and easier. Goats convert all carotenes in Vitamin A increasing its presence in the milk. Having smaller fat globules and more Vitamin A, goats milk is easier to be absorbed and made into cream. Scientists are learning that these remedies have a solid basis in scientific fact. Cosmetic chemists call goat's milk "nature's liposomes" because it is so easily absorbed into the skin, bringing with it moisture and restorative proteins, minerals and vitamins. Goat's milk also contains over 50 nutrients, including the vital vitamins of A, C and B complex, minerals and other elements that nourish and rejuvenate dehydrated skin. Vitamin A slows down the effects of aging, as well as prevents age spots and thickening of the skin. Zinc contributes to the reconstruction of collagen fibres, encouraging moisture retention and maintaining the skin's elasticity/ Riboflavin or Vitamin B 2 is another anti oxidant and is essential for healthy skin, nails, hair and general good health. Alpha Hydroxy acid(AHA) naturally exfoliate skin. Goat's milk has AHA components that contribute to the micro peeling process, gentry scrubbing off dead skin cells. Goat's milk helps nourish the newly grown skin and may encourage the production of elastin. New skin emerges smooth, healthy and younger looking. The processes of converting goat's milk into beauty products degrades the efficiency of Goat's Milk to enhance beauty. The best beauty product produced from a Goat's Milk is cream bar and Fresh Goat's Milk itself. To take control of all the benefits that Goat's milk can offer, soak yourself for at least 30 minutes in a bath tub for three times a week and each time you wash your face. The changes can be seen in a month after bathing yourself with Goat's milk , this will rejuvenate and enhance the elasticity of your skin making it smoother and softer skin. In addition, if the milk is taken orally will further contribute to the enhancement of your skin.



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    Horney Goat Weed A Marvelous Herb

    #1

    Do you still think that the only real sex pill is called Viagra? Chinese believe they have something better Yin Yang Huo or Horny Goat Weed, a marvelous herb. Horny Goat Weed has been used as an aphrodisiac for hundreds of years, and research has also proven its effects on improving sexual desire and performance. Its scientific name is Epimedium or Yin Yang Huo in chinese but it is also called as Barrenwort, Bishop's Hat, Fairy Wings, Inyokaku, or Horny Goat Weed. Epimedium is a genus of about 60 or more species of herbaceous flowering plants in the family Berberidaceae. One of the primary physiological effects of Epimedium is the dilation of blood vessels, allowing hormone boosted blood to reach sensitive tissues. By expanding the circulatory systems blood vessels, Horny Goat Weed also lowers the blood pressure. According to Chinese this clears the body from weariness and increases energy level while nervous stimulation is enhanced as the brain is supplied with hormone enriched blood. Because of these properties Horney Goat Weed has also been used succesfully to treat coronary heart disease, asthma, bronchitis, and sinusitis. Although epimedium has been successfully applied in treatments for disorders of the liver, kidneys, joints, knees and back, it was mainly used as an aphrodisiac in Asian medicine. According to legend, this property was discovered by a Chinese goat herdsman who noticed sexual activity in his flock after they consumed the weed. Apparently at this time the plant was crowned with a straightforward nickname: Horney Goat Weed. Like Viagra, icariin, the active compound in Epimedium, inhibits the activity of PDE 5 allowing enhanced blood circulation in penis tissues. A study found 15 of 20 healthy men responding positively to Horney Goat Weed, and for 7 of the 15 men already on Viagra also had a positive effect from using Horney Goat Weed. Like many natural herbal aphrodisiacs, Horney Goat Weed has been researched over a long period of time and its benefits have been in use for thousands of years. While the western world’s magic blue pill offers immediate results for impotence symptoms, for Epimedium takes a bit longer to achieve the desired result, but provides longer lasting benefits. Not to mention that you can leave behind the fear associated with generic drugs.



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    What In The World Is A Cheese Curd

    #1

    I’m a Wisconsin girl so I like to think that I know cheese. It is one of the products the state is well known for and is something I grew up eating quite often, especially during the holidays. That was because we used to receive a 5 pound block of cheese every year as a Christmas present. Five pounds of cheese was a lot of cheese to eat, even for a family like ours who loved cheese but since we were usually given cheddar cheese I didn’t mind. Cheddar was my favorite cheese when I was a child and is still my favorite kind of cheese. Most cheese curds (at least the ones made in Wisconsin) are a cheddar cheese product. And even though the name suggests they might be a “less than tasty” item, they are delicious! Cheddar cheese curds are basically what cheddar cheese is before it is pressed into a block and aged (cheddar cheese you see in your grocery store is aged – usually at least 60 days and up to several years). It’s a very fresh product (think baby cheese or newborn cheese!) and it tastes best when eaten as soon after being made as possible. In my opinion cheese curds taste best the same day they are made but that’s not an option for a lot of people. I’m lucky enough to live near several cheese factories that make cheese curds so I go purchase them on the days they make them. Cheese curds are available in several flavors. Although the traditional yellow/orange cheese curds are the most popular and most widely available I’ve also seen and tried white cheddar cheese curds in addition to the following flavors: garlic, dill, jalapeno (they have a “kick” to them), Cajun (also have a “kick” to them), pesto, chipotle, and paprika. Cheese curds have a smooth texture. Plain cheese curds have a mild salty flavor. They come in their natural shape and form which is small random chunks. Although most cheese curds are made from cheddar cheese, colby, mozzarella, and monterey jack cheese curds are available. Although “fresh” cheese curds may be available at your local supermarket, it’s likely they are at least a week old by that time. Because cheese curds are a fresh cheese product they do start to lose their flavor fairly quickly. Cheese curds are best if eaten within a week of being made. If you don’t have the luxury of going directly to a cheese factory to buy fresh cheese curds order them online or by phone from a cheese factory that ships them the same day they make them. You’ll be glad you went to the trouble of ordering the freshest curds possible. One fun thing about cheese curds is that they “squeak.” A fresh cheese curd will make a squeaky noise while you’re eating it. That’s one of the reasons why kids love to eat cheese curds. Besides eating them fresh, another tasty way to eat a cheese curd is to deep fry it (and yes, a deep fried cheese curd is definitely not a “health food”). You can purchase special batter mixes made especially for cheese curds, but a general purpose batter mix like Golden Dipt All Purpose Batter Mix (made by McCormick) works fine. But personally, my favorite type of batter for deep fried cheese curds is a beer batter (can you tell I’m from Wisconsin?). If you haven’t had the opportunity to taste a cheese curd yet, I highly recommend trying them. Even if you are not a huge fan of cheese, you’ll probably like cheese curds because they a fresh, mild tasting product. Happy eating!



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    Milk Goats Know Thy Enemy

    #1

    Patience may be a virtue, but laughter is the only way to survive goat milking. You can strive for the perfect fencing. You must aim for good nutrition. But, don’t kid yourself. When it comes to milking, you do not get the last word. When I decided to add milk goats to my backyard farm I envisioned pitchers of milk cooling in the fridge while cheddar rounds age in my cellar. Spirit, my first nanny, had other ideas. There is an old saying I just made up: “Don’t expect instant gratification from your very first dairy goat lactation.” Like dating, expecting nothing is the first step toward not being let down. Perseverance is the next step toward surviving goats with your sanity moderately intact. Spirit proved mutinous in milking. Even with twins at her side, she had ample milk to share. Generosity was simply not her forte. However, like falling off a bike or getting thrown from your horse, when you find a goat leg lodged in your right ear, you must climb right back on. To help other potential farmers deal with inevitable frustration, I have provided the following journal. It documents my first full month of milking Spirit. From this draw hope. There is light at the end of the nipple. Day 1: Leashed goat runs around tie post kicking and bucking. Never got near the teat. Day 2: Build "EZ One Hour Goat Milking Stand" from online instructions. Define five hours in hell. Day 3: Adjust Goat Milking Stand so goat’s big fat head will fit through the stocks into the feed box. Day 4: Adjust Goat Milking Stand so goat’s skinny little head will not retreat from feed box out through the stocks. Day 5: Collect 3.5 tsp. milk from flailing goat on milking stand. Day 6: Dido. Day 7: Tether goat’s leg. Goat kicks loose in .3 seconds. Day 8: Tether goat’s leg better. Goat kicks loose dumping over 3.5 tsp. of milk. Day 9: Try new tethering technique. Collect entire ounce of milk. Goat’s effort to kick loose succeeds only after she sheds 3.5 tsp. of hair into the shot glass of milk. Day 10: Go to store. Buy milk. Day 11 – 14: Discouraged. Just squirt some milk straight onto the milking stand so that the apparently dwindling right teat stays active. Day 15: Goat now standing still while I collect three ounces of milk. Then the cantankerous witch sticks her foot in it. Day 16 – 18: Dido, dido and dido. Day 19: Right teat has all but vanished. Day 20: Right teat empty. Day 21: Spirit’s legal team serves me with papers declaring her functional left teat off limits and for her babies only. Day 22 – 23: Practice milking technique while coaxing droplets from withered right teat. Day 24: Have mastered milking with right hand while my left hand holds the receptacle up, dodging the maniacal wenches attempts put her foot in the milk. Net bounty from flat tit approx 1.4 oz. Note: Goat still shedding. Day 25 26: Milk rations slightly increasing. Goat and cottonwood trees now both shedding into the milk receptacle. Day 27: Babies distract me by biting my shirt while I am milking. Spirit’s foot returns to the milk receptacle. Day 28: Babies adamant about eating my clothes while I milk. I steal milk from their precious left teat. Day 29: Babies try to distract me by eating my hair. I try to ignore them. Goat flinches. My foot avoider reflex overcompensates, hurling the milk directly inside my protective LASIK goggles. Startled by my French, both babies run off in opposite directions with my hair still in their mouths. Day 30: And the beat goes on. Day 31: Average daily yield now totals around 10 oz. Source: two milkings per day from 1.2 tits. Remember, when the day comes, and it will, where you just walk up to your nanny and quickly squirt a little milk straight into your morning coffee then wander off sobbing, bear in mind with a little patience, all this can be yours.



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