I'm new to kefir-ing and have found a supply of fresh raw goat milk that is "fresh frozen" (hmmmm) immediately after milking and then shipped up here to the outback.
I was so excited to find an unpasturized milk I got all excited and decided to make kefir from it (using traditional grain culture).
IT TASTES LIKE GOAT!!!!!!! EEEEEEEEEEEWWWWWW!!!!!!!!!!
It's so gross I want to vomit, even while drinking it holding my nose. It's just DISGUSTING. It's like strong animal, musky pheremones. Vile.
Thing is, I drank it twice yesterday and this morning my skin is so much softer. I want to keep using it because I believe it has a health benefit, but would rather lick the toilet bowl than taste that GOAT again - UGH!!!!!!!!!!
Does anybody know a solution to this. Is there anything in the world that can make goat milk NOT taste like GOAT?!?!?
And I don't mean just masking it - it CANNOT be masked. It's horrendous. I mean, something that will chemically react, or change it in some way to make it NON-DISGUSTING. Is this even possible???
Goat milk that tastes like the goat smells means the owners of the goats need to give minerals to the goats. That taste and smell can get pretty raunchy. Not a solution for your present supply, but you might contact your supplier in regards to future purchases. Goats do better eating grass outside like other animals who give milk or chickens we use the eggs from.
I know goat milk tastes like the goat's smell, but if the milk is really fresh, you really don't taste it much if at all. The other solution is, if it's not so fresh (and milk quickly starts to sour if not kept immediately in the fridge) to let it ferment furthermore until it thickens and add some (pasteurized) organic yoghurt (from cow's milk) to make it taste better.
If you're drinking it raw against 'lactose intolerance' it's ok to mix it with some pasteurized dairy.
When I was a teenager I milked the family goats for a few years when we lived on a farm. When the raw milk was chilled in a large container it tasted as you describe. My mother found out that if you chill the milk in a very shallow pan so that it gets cold all at once it will not have the bad taste. In fact it tastes so rich and creamy it makes cows milk taste like chalk water. The whole family loved the milk.
I totally agree with you. I am lucky enough to find a goat farm close by that provides goat milk to cheese factories and will sell to the public. His milk goes straight from the goat to a stainless steel refrigerated tank. His goats do graze during the warm months and during the winter when the grass is scarce he feeds them alfalfa hay. And every single goat acts like a big pet, and he has over 200 of them.
I have not make kefir yet, but I do go through a gallon or more a week. Good tasting stuff and, as you said, cow's milk is chalky tasting. I do not even bother with cow's milk anymore.
Sometimes I add some flavored protein powder for the nutrients. I figure the same flavored powder could be added to cover a bad taste. There are many flavors of the powders.
Goat milk tastes wonderful no matter how you chill it. I raised a large milk goat once. I have heard that if they keep the male in with the does it can affect the milk a bit, but not to that extent I wouldn't think. Also what a goat eats could have an impact and there is also the issue of some kind of contamination which I would be more inclined to think that would be the case here. I bought cow's milk from a reputable organic farmer that was awful and then bought some from their brother-in-law that was as rich as ice cream and smelled heavenly. I miss my goat milk...as it made the best kefir I have ever tasted.
Just have to comment on the person that had a bad experience with goat milk. I have a family goat dairy and I know that goat milk should not taste like, well, how the buck smells. When people try our raw milk, they are hooked and can't believe that it's actually goat milk. Proper sanitation, proper milking and care of the doe, and immediate cooling of the milk keeps our milk over the top delicious.
Find another source and you will be pleasantly surprised.
My kefir grains came from a lady who raised goats and cultured her grains using goats milk. The first time I made kefir from her starter, the kefir tasted of goat, I am not fond of that taste either: I used ordinary milk the first time, and there was a mild goat taste. The second time I made it, there was no goat taste.
While it is nice to have unpasturized milk, the kefir grows nicely in whatever milk you have available and the probiotics grow in it too.... so use your available milk as long as it is not the dead milk they call ultra pasturized (ultra dead milk) and you will be ok. Forget the wonderful unpasturized goat milk. It's goat. If you don't like it don't torture yourself, it doesn't seem to have made much difference to the final kefir product. Those of us who live in the states where we don't have the freedom to use unpasturized milk can make do.