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It's hard to say...I've never really measured it. I would guess 5-6 tablespoons to a quart, depending on the goat. Let the milk stand undisturbed in the fridge for about 3 days then skim off cream and freeze until you have enough to make butter.
 

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I am just milking two right now and am getting about 10 gallons a week without even feeding them heavy. The woman I bought them from had only been milking them once a day, so i started milking twice a day to bump up their production and keep them from drying up. They both kidded in early spring and are slowing down in milk production. I just bought these two last month and don't know what they will produce next spring after they kid again...but I can't wait to find out!......PS..the cream adds up faster than you think.
 

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I guess those cream seperators really work! Thanks for the link. And to think I was so thrilled by the extra cream I was getting because I am milking LaManchas now instead of Alpines (I do notice the difference). I don't have the volume of milk though to warrant a separator.
 

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No pups now. Now that I have found this board, I will have a place to post whenever I have anything for sale or trade. Australian Shepards are great working dogs though, they are protective of the farmstead, but do like to herd animals...alot. They really need to have a "job". One good one can load a bull or a hog into a trailer by himself, or clear the gate of cattle so you can drive through without any slipping out...things like that...quite handy pals.
 
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