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Mother Milk: All cheese starts as milk, but the milk may be sweet whole milk, a combination of sweet and sour milk, or a mixture of whole and skim milk. The first step in making cheese is to separate the whey (the liquid portion of the milk) from the curd (the solid particles). When milk is slightly sour, this may be done by placing the milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used.
At 6 weeks, may be weaned, but best to leave young with mother milk until they are 2 months old. Move family to larger quarters when young begin playing outside box. Advisable to place in outdoor pen or return to supplier of doe.
In addition to regular diet, give doe bread crusts soaked in milk and squeezed dry plus fresh milk. As soon as young begin to feed themselves, give them bread and milk mixture. At 4-5 weeks, give them bran mixed with scraped carrots and oatmeal dampened with milk. Water—Must be fresh and always available; use water bottle. |
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