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10 Fun Facts About Goat Kids

Written by David Bice on . Posted in Life on the Farm

Farm kid Nicole holding one of ther favorite goats

How much do you know about goat kids? At Redwood Hill Farm we’ve been raising dairy goat kids since the mid 1960’s, and over the years have learned much about these intelligent, cute and cuddly young animals. Here’s our ‘top ten’ of fun facts about goat kids.

Humans and goats have enjoyed a close relationship for thousands of years. Nicole Bice, pictured left, and her brother Colton, below, are the next generation of human kids growing up with goat kids on our Certified Humane® farm—kids playing with kids, living and learning together on the farm.

 

Our Goat Milk’s Journey, from farm to you.

Written by Sharon Bice on . Posted in Life on the Farm

RedwoodHillFarm_MilkHauler

by David Bice

Redwood Hill Farm has been a family farm for over 45 years. It began in 1968 when our parents, Cynthia and Kenneth Bice (with then seven kids), moved from Los Angeles to Sonoma County and bought their very first goat named “Flopsy”. As a family and later under the leadership of oldest sister, Jennifer Bice, we have been making our cultured yogurt, kefir and artisan cheese for our goat milk loving customers since the early 1970’s. We invite you on a journey to follow our fresh goat milk as it travels from our Certified Humane® goat farm in Sebastopol, CA, to your neighborhood store.

The journey starts at dawn…

Our milking does headed into the parlor

Scott Bice guides the Redwood Hill Farm herd head into the milking parlor where it all begins. Dairy goats are milked twice a day, at 6 a.m. and 5:30 p.m. An average milking goat will give 2,000 lbs. of milk in a year. Our top performing dairy goats, which are nationwide leaders in milk production, may give up to two tons of milk annually!

Redwood Hill Farm Manager Scott Bice with a Saanen milk doe.

Our dairy does look forward to milking time. They are very social animals, and Farm Manager Scott Bice not only knows them by name but also is also quite aware of their different personalities. Aside from getting a pat from the herdsman, milking time is when the does enjoy their custom milled, protein-rich grain mix, which makes up about 25% of their diet; the remaining 75% consists of fresh forages, brush and hay.

RedwoodHillFarm_SaanenDoes

We raise four different breeds of dairy goats on our farm, who in turn give us the best-tasting milk for our probiotic yogurt, kefir and artisan cheeses. Pictured here are Saanen dairy goats, a breed that originated in Switzerland. Compared to cow milk, goat milk contains higher levels of calcium, vitamin A, potassium and niacin.

Milking machines transport the fresh, raw goat milk through filters into our milk parlor’s holding tank, where it is immediately chilled and held at 38 to 40 degrees. Notice the “cream clouds” at the top. Goat milk, unlike cow milk, is “naturally homogenized,” which means that most of the fat globules are evenly dispersed throughout the milk.

Delivering the farm-fresh, raw goat milk to our creamery

David Bice filling the milk tanker

Throughout the week, our fresh milk is transported to Redwood Hill Farm Creamery, located only four miles from the farm. Here, family member David Bice fills milk into the tanker for another load.

Our milk tanker on the road

Enjoying the rural countryside of beautiful West Sonoma County is a perk for employees doing this farm chore.

Taking a milk sample in the receiving bay at Redwood Hill Farm

In the receiving bay at our creamery, Alfredo Monter-Jacinto takes samples of the milk for quality testing. Because we make quite a bit of yogurt, kefir and cheese, we also receive milk from six additional Certified Humane® goat dairy farms.

Our passion: making specialty goat milk yogurt, kefir and cheese

Redwood Hill Farm owner and cheesemaker stirring feta curds

In addition to yogurt and kefir, we make an assortment of handmade, artisan cheeses. We use raw goat milk to make Redwood Hill Farm’s gold medal-winning Raw Goat Milk Feta. Here, Owner and Cheesemaker, Jennifer Lynn Bice, and her cheese team stir the curds.  Feta curds are then packed by hand into molds, brined in a natural sea salt solution, and aged from six months to a year—just as traditional feta has been made for centuries.

Redwood Hill Farm California Crottin

Depending on the style of cheese, our 3 to 5 ounce artisan rind-ripened or ‘soft-ripened’ cheeses are aged for about 14 days in cave-like, temperature- and humidity-controlled aging rooms. At just the right age, slightly before ripeness and flavor reach their optimum, the cheeses are wrapped and packed by hand and then sold to stores up and down the West Coast. By the time the cheese has made its journey and has reached our customers, the flavor should be fully developed.

Adding cultures to our pasteruized goat milk to make yogurt.

By law in the United states, milk to make yogurt and kefir must be pasteurized, but there are different methods. We use the vat-pasteurization method, the gentlest for retaining a higher percentage of the milk’s natural enzymes. After pasteurization, specific cultures are added to the goat milk depending on whether we are making yogurt or kefir and depending on our production schedule for that day.

RedwoodHillFarm_YogurtFill

After the yogurt or kefir containers are filled with the warm cultured milk and sealed, they are stacked and delivered to our creamery’s hot room for fermentation. At this stage the liquid milk thickens or “sets” as the beneficial bacteria cultures rapidly multiply.

Delivering freshly packed yogurt quarts to our creamery hot room for culturing.

After 4-6 hours, and at just the right pH level, the yogurt or kefir is moved into the chilling room. This important step holds the pH at just the right level and stabilizes the delicate texture.

Distributor truck picking up Redwood Hill Farm yogurt and kefir

Our carefully packed cheese, yogurt or kefir is picked up by our distributors and delivered to natural and specialty food stores, cooperatives, as well as many natural food sections of conventional grocery stores in your area.

Our goat milk yogurt and kefir is available nationwide at coops and natural, specialty food markets.

Everything we make is crafted with 100% Grade A whole goat milk.  Fresh milk is the key to making the best-tasting goat milk yogurt, kefir and cheese. Thank you for joining us on our milk’s journey from our farm to your fridge!

The Times-Herald Newspaper Interviews David Bice on Goat Milk

Written by Redwood Hill on . Posted in In the News

The Times-Herald Interviews David Bice, Redwood Hill Farm

Goat Milk? Meet David Bice of Redwood Hill Farm, ambassador of foods made from the milk of frolicking goats

By Rayne Wolfe

Last summer, while helping to serve up dinner at a Sonoma County Farm Bureau fundraiser, a gentleman swore to David Bice that not only did he dislike goat cheese; he hated it. This didn’t worry Bice, who has run into bad culinary attitudes before at store demos and natural food trade shows.

“Often, this is a result of tasting a poorly made goat cheese many years ago, or goat milk that wasn’t fresh, at sometime way in their past,” said Bice. “Once a person gets past that negative ‘taste memory’ of long ago, and tastes whatever we make with an open mind, they are almost always pleasantly surprised.” 

Wall Street Journal Features David Bice of Redwood Hill Farm as the “Goat Whisperer”

Written by Redwood Hill on . Posted in In the News

Goat-Whisperer

We Are Sonoma County – The Goat Whisperer

by Heather Irwin

Cult-worthy pinots and locally sourced menus are a given. But it’s the people that give Sonoma County a flavor all its own.

There’s an edgy vibe to its cultural scene and eclectic collection of towns and villages, which is a reflection of the people who call Sonoma County home — the entrepreneurial cast and crew who till the soil, grow the grapes (and milk the goats), have made the region’s award-winning wine and food scene what it is today. As original as Sonoma County itself, they bring to life a quirky sensibility, and an energy that is captivating and contagious.

Wall Street Journal, March 9, 2013 (PDF 1.37MB)