PLEASE TAKE TIME TO VISIT OUR FRIENDS (Let them know we sent ya)!!!
Chicken Medicine Chart
Good SOP pictures & info *** Yes this isn't for here but good info anyway!
Plants Toxic to Poultry
Chicken Treats
Duck Treats
Hoof Trim Mini Pig Video
How To Milk A Goat
American Goat Society
American Dairy Goat Association
Find An Accredited Veterinarian For CVI
USDA List of State Import Laws
USDA List of State Veterinarians / Health Officials by State
Pig Pen Outdoor
Predator Proofing Outdoor Pen
Pig Barn
Mini Pig Microchip Placement
National Service Animal Registry
Mini Pig Breeders, Inc.
Fias Co Farm
American Rabbit Breeders Association
Tennessee Sheep and Goat Identification Requirements
Tennessee Import Requirements
Tennessee
Dr. Charles W. Hatcher, SV
Ph: 615-837-5120
E-mail: [email protected]
USDA/APHIS/VS Office
Dr. Cindy Brasfield
Ph: 334-657-5549
E-mail: [email protected]
5 REASONS TO CHOOSE NIGERIAN DWARF GOATS FOR MILK
Copper Supplement
MEDICINAL HERBS FOR RABBITS
Farmers Market Guide
WHAT TO DO WITH ALL THAT GOAT MILK...
Making Goat's Milk Butter Without A Cream Separator
Stove Top Pasteurization Of Goat's Milk
Making Soft Goat Cheese
Goat's Milk Ice Cream
Chevre (goat milk) Cheese!
Goat Milk Eggnog
3 c. sugar
½ c. cornstarch
8 c. goat’s milk
6 eggs
1 T vanilla
1/2 t. imitation rum extract (or to taste)
Nutmeg
Blend sugar and cornstarch; add milk. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes more. Remove from heat. Stir small amount of hot mix into beaten eggs. Return to heat mix. Cook and stir 2 minutes more. Remove from heat and add vanilla and imitation rum. Note - the flavor can be adjusted by increasing/decreasing the rum. No rum will make boiled custard and the full amount gives the taste of traditional eggnog. Chill then serve with nutmeg sprinkled on top. Enjoy!
Keeps 3 days in refrigerator or freeze for a later date.
Homemade Soap vs. Commercial
Stove Top Pasteurization Of Goat's Milk
Making Soft Goat Cheese
Goat's Milk Ice Cream
Chevre (goat milk) Cheese!
Goat Milk Eggnog
3 c. sugar
½ c. cornstarch
8 c. goat’s milk
6 eggs
1 T vanilla
1/2 t. imitation rum extract (or to taste)
Nutmeg
Blend sugar and cornstarch; add milk. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes more. Remove from heat. Stir small amount of hot mix into beaten eggs. Return to heat mix. Cook and stir 2 minutes more. Remove from heat and add vanilla and imitation rum. Note - the flavor can be adjusted by increasing/decreasing the rum. No rum will make boiled custard and the full amount gives the taste of traditional eggnog. Chill then serve with nutmeg sprinkled on top. Enjoy!
Keeps 3 days in refrigerator or freeze for a later date.
Homemade Soap vs. Commercial
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~Chicks -N- Giggles Farm 2013 ALL RIGHTS RESERVED~