The good milk
Testing by the American Dairy Goat Association shows what the Nigerian doesn’t have in size, it makes up for in milk fat.
It measures the lactation of a range of breeds and has found Nigerian Dwarfs are consistently higher in both milk fats and protein levels, a huge bonus for cheesemakers.
Goat milk has smaller fat globules than cows’ milk. When you leave a bucket a of cows’ milk to sit and cool, the cream rises to the top and forms a thick layer that can be scooped off. off. Goats’ milk fat stays homogenised; if you want cream, you must use a special machine to spin it out. It’s snow white, not cream-coloured, and naturally so thick, you only need to chill it if you want to dollop a spoonful on top of a scone.