Table of Contents

Introduction
1 Goat Basics: Fact and Fiction2 Goats for Milk3 Cheesemaking with Goat Milk4 Goats for Meat5 The Art of Cooking Goat Meat6 Goats for Fiber7 Fiber Projects8 Goat-Milk Soap and LotionsResourcesAcknowledgmentsIndex

About the Author

Janet Hurst (Hermann, MO) is a veteran goatkeeper and soap- and cheesemaker, and tends to one of the largest dairy-goat herds in the United States. Hurst studied cheesemaking at the University of Vermont's Institute of Artisan Cheese, at the University of Guelph, and on small farms in Israel. The author of Voyageur Press's Homemade Cheese (2011), her work has appeared in MaryJane's Farm, Mother Earth News, Heirloom, Small Farm Today, and other periodicals.