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Goat Milk Soap [Chapter 12] Raising Goats | Homestead Handbook

Raising goats pays off when you get to make your own goat milk products! Learn how to make the desirable goat milk soap with intense nourishing qualities below in our homesteading handbook.

Check out Goat Milk Soap [Chapter 12] Raising Goats | Homestead Handbook at

Check out Goat Milk Soap [Chapter 12] Raising Goats | Homestead Handbook at out Goat Milk Soap [Chapter 12] Raising Goats | Homestead Handbook at

You are reading Chapter 12 of our Homestead Handbook:

Raising Backyard Goats

Chapter 12:

Goat Milk Soap Making

Soap making is probably one of the most enjoyable aspects of having a goat to me. I enjoy DIY so if any of you folks out there do too, it will be a fun task to do. There are two methods of soap making: hot process and cold process. The hot process soap making has all of the ingredients heated up, which causes saponification (producing soap). Saponification takes a few hours. Ou will need to stick around and be sure to stir the mixture often, so it does not bubble over. Most people will use a slow cooker in this process. The cold process method is more of a hands-on method. You mix the oils any lye together until it has the consistency of pudding where you then will pour it into molds.

While you are gathering your equipment, keep in mind none of them should contain aluminum because it has a negative reaction with lye, it is best to use stainless steel, glass, plastic or wood.

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  • Pot – It can be glass or stainless steel. It should be at least a 3-quart sized pot. The bigger you go, the more batches you can do in a single shot.
  • Digital scale – You will need it, it will help you better than a measuring up
  • Pitcher – Look for at least a 2-quart size pitcher or milking bowl that can withstand frozen goat milk and lye together.
  • Measuring cup – A glass cup is the best. It will be used to hold the lye and essential oil.
  • Thermometer – A standard thermometer will work fine so long as it can read temperatures between 90-140 degrees Fahrenheit.
  • Molds – Any mold will do, even your containers
  • Vinegar – Lye is basic, and vinegar is acidic, which will neutralize the lye.

You only need oil lye and water to make soap, but adding milk will make the bar extremely moisturizing and nourishing. Here are the ingredients to gather:

  • Frozen milk
  • Lye
  • Oils (any of your choice: olive and coconut oil are extremely moisturizing)
  • Essential oils (fragrance: rosemary, lavender, peppermint, ylang-ylang)
  • Herbs
  • Oatmeal (optional, but very nice as an exfoliate)
  • Clay

Soap Making: The easiest & safest method for beginners to use is the cold process method

  • If you use any oils that are solid at room temperatures, like palm oil or cocoa butter, weigh them and place them in a pot. Warm up the solids on low heat until they melt and remove them from the heat source. Weigh the liquid oils and combine them with the oils you melted. Stir it. Do not exceed a temperature of 120 degrees Fahrenheit and that occurs, wait until the heat lowers to that temperature.
  • Use eye protection and to keep your eyes step at this point. Add the frozen goat milk into chunks and add them in your pitcher. You will want to weigh the lye and mix it slowly with the milk. Stir it until the lye dissolves, this will happen in minutes. Always add the lye to the liquid, not the liquid to the lye; it will end in a volcanic-like eruption. Once the milk and lye are dissolved, the temperature should be around 100-120 degrees Fahrenheit. Again, if the temperature exceeds 120 degrees Fahrenheit, wait until it cools before moving on. Some people say the lye and oil mixture should be the same in temperature, but it is not a necessary.
  • Pour the lye and milk mixture with the oil mixture and, with a stick, mix the lye solution with the oils. If you are putting, clay, oatmeal, essential oils, or any other extra ingredient, it is best to add them now. If you raise your stick and see drops appear on the surface of the mixture instead of vanishing into the fluid, you can add it into the mold. You want the mixture to be thick, yet runny in consistency, like honey. If it is like the consistency of mashed potatoes, it will be too thick to pour, and you will spend more time scooping it out.
  • Once the mixture is on the mold, cover the top with freezer paper to prevent the formation of ash.
  • Allow it to sit for at least one day before you unmold and slice it. If you think you will wait a few days longer to slice it, you can. However, you do not want to wait for too long where your soap will become too dry to properly slice
  • Put your bars on a rack or shelf to dry 3-4 weeks before using. That’s right, weeks, not days. Even though you technically could use them earlier, your soaps will last you a longer period if given enough drying time.

Butter Bar:

Butter bars are a great bar for people who suffer from really dry skin. It is also perfect for people to use during the winter months if your skin is not normally dry. (Note: this bar will be unscented. For fragrance, add essential oils of your choice)

  • 2 oz. castor oil
  • 4 oz. cocoa butter
  • 12 oz. coconut oil
  • 20 oz. olive oil
  • 4 oz. shea butter
  • 2 oz. lanolin
  • 12 oz. frozen goat milk
  • 6 oz. lye

Soap for Oily Skin:

  • 4 oz. cocoa butter
  • 16 oz. olive oil
  • 8 oz. sunflower oil
  • 6 oz. coconut oil
  • 6 oz. palm oil
  • 2 oz. castor oil
  • 2 oz. grapeseed oil
  • 13 oz. frozen goat milk
  • 6 oz. lye
  • 2 tbs. green clay
  • 1 oz. Essential Lemongrass Oil
  • ½ oz. Essential grapefruit oil

This recipe yields about 11 five-ounce bars

Check out Goat Milk Soap [Chapter 12] Raising Goats | Homestead Handbook at

Check out Goat Milk Soap [Chapter 12] Raising Goats | Homestead Handbook at

That was Chapter 12: Goat Milk Soap from our Homestead Handbook: Raising Goats

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Like Goat Milk Products? You’ll Also Love These Ideas:

Make This Soft and Soothing Goat Milk Soap

Delicious Goat Milk Soap Bars

How to Make Goat Cheese

Originally posted on July 21, 2015 @ 2:00 AM



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NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!


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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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