Author: jasperfarm

Jasper Farm OH Bayla (polled)

Jasper Farm OH Bayla (polled)

Bayla
Jasper Farm OH Bayla (polled)

Born 3-15-2017

Registration pending

G6S Normal by parentage

SSS: Butterfield Acres Sandi’s Mac
SS: Butterfield Acres Stacy’s Gold
SSD: Butterfield Acres Sandi Stacy
S:  Oznayim Herb Basil
SDS: Oznayim Dabob’s Robert
SD:  Oznayim Gail
SDD: SG 7*M Musk*Rose SS Lucille

DSS: Oznayim WSB Baba LA 85 VV+
DS:  Jasper Farm Baba’s Kijana
DSD: Rosethyme Flash Cinnamon
D:  SG Jasper Farm Kijana's Naomi 2*M
DDS:  Royal-Blue Double Trouble
DD: SG 1*M Oznayim Breve’s Kaitlyn LA 87 VE+V
DDD: Royal Blue DT I’m No Joke

I have to say I feel a tad bit guilty keeping this girl as her markings are SO beautiful!  I try hard not to let coat color be a factor in my decision, but when this lovely polled girl came out as the first of Naomi's triplets this year, I knew I had to keep her.  I am eager to see her grow and am hoping to see a bit more width develop with maturity.

Jasper Farm OM Faithful

Jasper Farm OM Faithful

Jasper Farm OM Faithful
Jasper Farm OM Faithful as yearling first freshener spring 2017

Born 2-11-2016
N1839165
G6S Normal by parentage

SSS: Maple View Fawn’s Adonis (polled)
SS: Oznayim Adonis’ Dave (polled)
SSD: Oznayim WSB Julia
S: Oznayim Mitch (polled)
SDS: *B Wynneshire Starbuck’s Breve
SD: Oznayim O.Man Penny
SDD: Oznayim WSB Julia

DSS:  *B Haf-Hidden-Acres Thaddeus
DS:  *B Haf-Hidden-Acres Bryson’s Hero
DSD:  GCH 2*M Haf-Hidden-Acres Bloomsage
D:  2*M SG Bryson Branch BH Lucky Dollar LA 88 VVEV
DDS:  *B Longman’s HM Macho Man
DD:  1*M Bryson Branch Grace Rose LA 91 EEEE
DDD:  Poverty Knob Nettie Rose

Yearling first freshening udder Jasper Farm OM Faithful
Yearling first freshening udder Jasper Farm OM Faithful

ADGA Genetics

I'll come right out and say it - yes, you do see horns in that picture.  Faith was born my first year with polled genetics and I made the wrong call on her.  I had not planned to keep her for long, expecting to send her on to a farm where there were other horned goats, but for many reasons she is still here!  Hence when I finally decided to go ahead and register her, I used the name I had been calling her, Faith, which fits her sweet faithful personality and I think reflects her circumstances well.

I was disappointed to not have a doeling from her first freshening, but I am really pleased with her beautiful udder (the best I've had born here) and her production.  Also her behavior on the milking stand is impeccable, after our first few days of confusion, wrestling her on to the stand.  I'm glad we hung in there!

I don't like her bite (another reason I stayed a bit lax about her horns when I discovered she was not actually polled) and I'm looking forward to getting some input on that in this year's Linear Appraisal session.  In 13 years of breeding I've never had a bite that wasn't good, so I think she just drew a random short straw on that one - her polled bucklings have beautiful bites.  My plan at this point is to keep her!  I will be repeating the Dolly/Mitch breeding this fall.

Oznayim WSB Baba

Oznayim WSB Baba

Oznayim WSB Baba
Oznayim WSB Baba

Born March 26, 2008
N001456652
G6S Normal

2-04 85 (VV+)
1-04 81 (+++)

CAE:  negative 2011, ‘10, ‘09
CL: negative 2009

SSS:  *B Wynneshire BBK’s Sleek Baron
SS: CH *B Wynneshire Baron’s Starbuck
SSD:  GCH 11*M Wynneshire Designer Josette
S:  *B Wynneshire Starbuck’s Breve
SDS:  *B Wynneshire BBK’s Sleek Baron
SD:  GCH 4*M Wynneshire Baron’s L’il Mousse
SDD:  GCH 3*M Wynneshire Legend’s Willow

DSS:  ++*B Winterberry Marvin’s Flashpoint
DS:  *B Musk Rose Jack Flash
DSD:  6*M Musk Rose Sabrina
D:  Rosethyme Flash Cinnamon
DDS:  SG ++*B Musk*Rose Shadrack
DD:  SG 7*M Musk*Rose SS Lucille
DDD:  6*M Musk*Rose Flora

Oznayim WSB Baba
Oznayim WSB Baba
*B Wynneshire Starbuck’s Breve
*B Wynneshire Starbuck’s Breve

ADGA Genetics

Our dear Baba passed away suddenly in January of 2012, and in addition to being a great genetic loss for our herd, we really loved that big teddy bear and miss his handsome, gentle presence.  As you can see by his LA scores as a young buck, every year he just got better and better.

You can see Baba (and especially his ears!) In many of our animals.  Perhaps in the future we can bring some Wynneshire and/or Musk Rose genetics back in through AI.

GCH*B Wynneshire Baron’s Starbuck
GCH*B Wynneshire Baron’s Starbuck
SG 7*M Musk*Rose SS Lucille LA: 06-04 89 EEEV PTI: +99 -7 PTAM +95 INBA Bronze Winner for Protein 2004, 2005, 2006 USDA Elite Doe
SG 7*M Musk*Rose SS Lucille LA: 06-04 89 EEEV PTI: +99 -7 PTAM +95 INBA Bronze Winner for Protein 2004, 2005, 2006 USDA Elite Doe
Half-sister Daughter of Baba’s sire Breve & grand-dam Lucille Oznayim WSB Abigail
Half-sister Daughter of Baba’s sire Breve & grand-dam Lucille Oznayim WSB Abigail
GCH 11*M Wynneshire Designer Josette
GCH 11*M Wynneshire Designer Josette
SG Oznayim Breve’s Kaitlyn 1*M

SG Oznayim Breve’s Kaitlyn 1*M

SG Oznayim Breve's Kaitlyn 1*M 4 yrs 3rd freshening
SG Oznayim Breve's Kaitlyn 1*M 4 yrs 3rd freshening

Mar 28, '05 to Sept 10, '16
N1357691
G6S Normal

4-04 VG87 (VE+V)
5-04 VG87 (VE+V)

SSS:  *B Wynneshire BBK’s Sleek Baron
SS: CH *B Wynneshire Baron’s Starbuck
SSD:  GCH 11*M Wynneshire Designer Josette
S:  *B Wynneshire Starbuck’s Breve
SDS:  *B Wynneshire BBK’s Sleek Baron
SD:  GCH 4*M Wynneshire Baron’s Lil Mousse
SDD:  GCH 3*M Wynnesire Legend’s Willow

DSS:  ++*B Brown Sugar’s Double Stuff
DS:  Royal-Blue Double Trouble
DSD:  Painter’s Naughty Notion
D:  Royal Blue DT I’m No Joke
DDS:  SG ++*B Kastdemur’s MPA Trademark
DD:  Royal Blue TM Ringside Gossip
DDD:  13*M Longman’s Romeo’s Rachel

5yrs 4th freshening SG Oznayim WSB Kaitlyn 1*M
5yrs 4th freshening SG Oznayim WSB Kaitlyn 1*M
4yrs 3rd freshening SG Oznayim WSB Kaitlyn 1*M
4yrs 3rd freshening SG Oznayim WSB Kaitlyn 1*M

ADGA Genetics

Kaitlyn passed away peacefully Saturday morning, September 10, 2016, on a beautiful early fall day on a bed of soft green grass.  She was content in her final days with us.

We are indebted to Naomi Counides of the Oznayim herd in Idaho for allowing us to have Kaitlyn.  Kaitlyn is the littermate sister of our first buck, Oznayim Breve’s Brio.  We love Kaitlyn’s tall, long, and strong dairy frame as well as her beautifully plumb teats and wide teat orifices for easy hand-milking, which is a good thing as she is a very productive doe!  In 2013, as an 8 year old, she carried quads and freshened with a huge, beautifully attached udder (pictured below).  Even with heavy pregnancies, Kaitlyn continues to stand on strong legs and feet.  Kaitlyn quickly earned her milking star during her first year on DHI milk test, and in the fall of 2009, ADGA awarded Kaitlyn the SG (Superior Genetics) designation. Visit our Jasper Farm Nubians Facebook page to see more pictures of Kaitlyn and our other goats.

Testing Status

CAE:  negative 2016, 2015, ‘14,‘12, ‘11, ‘10, ‘09, ‘08
CL: negative 2009, 2008
TB: negative 2008
Brucellosis: negative 2008

*B Wynneshire Starbuck’s Breve
*B Wynneshire Starbuck’s Breve

Kidding History

2016 - 2 bucklings
2013 Fall  - 1 buckling, 2 doelings
2013 Spring - 2 bucklings, 2 doelings
2012 - 1 buckling
2011 - 2 bucklings, 1 doeling

GCH 11*M Wynneshire Designer Josette
GCH 11*M Wynneshire Designer Josette
Jasper Farm OM Buddha (polled)

Jasper Farm OM Buddha (polled)

Jasper Farm OM Buddha
Jasper Farm OM Buddha

Born March 27, 2016 N1790897
G6S normal by parentage

SSS: Maple View Fawn’s Adonis
SS: Oznayim Adonis’ Dave
SSD: Oznayim WSB Julia
S: Oznayim Mitch
SDS: *B Wynneshire Starbuck’s Breve
SD: Oznayim O.Man Penny
SDD: Oznayim WSB Julia

SSS:  *B Wynneshire Starbuck’s Breve
SS: Oznayim WSB Baba LA 85 VV+
SSD:  Rosethyme Flash Cinnamon
D:  SG Jasper Farm Baba’s Aylie
DDS:  *B Haf-Hidden-Acres Bryson’s Hero
DD:  2*M SG Bryson Branch BH Lucky Dollar LA 88 VVEV
DDD:  1*M Bryson Branch Grace Rose  LA 91 EEEE

Jasper Farm OM Buddha

ADGA Genetics

We were lucky enough to get to use Buddha for a breeding here before he went to his new home in the fall of 2016!

Suppliers

Suppliers

These are all excellent suppliers.  I vary who I order from based on who has the particular combination of items I need.  I tend to gravitate to Get Culture for my cultures and rennet, as they have more types of cultures and more options in bulk.  I love the yogurt cultures from New England Cheesemaking, as well as their incredible resource of recipes.  Any of them offer a variety of molds for pressing and draining cheeses – there’s a lot of neat ones out there.  I have found that buying different molds can be a bit addictive for me.  🙂

Get Culture

New England Cheesemaking

Glengarry Cheesemaking

The Cheesemaker

Finishing Jack Cheese with Press

Finishing Jack Cheese with Press

     These are the final phases of monterey jack cheese using a pre-made cheese mold and a cheese press.  If you want to make your own jack cheese and are missing the first steps, find them here.

Line your cheese mold with cheesecloth (butter muslin, etc). Scoop the curds into the mold.  If you would like to use the salt, here’s where you sprinkle that one tablespoon into the curds, trying to distribute it evenly between scoops.  I do like to use the salt, but I have been known to forget it, and still enjoyed the cheese.

Fold the extra cheesecloth over the top, place your follower, and press at 5 pounds pressure for 30 minutes.

After the first 30 minutes, remove the cheese from the mold, carefully peel back the cheesecloth, turn the cheese over, re-wrap, and press at 15 pounds for about 12 hours.

Remove the cheese from the press and place it on plate to air-dry, to harden the exterior a bit.

I like to use a piece of cross-stitch craft plastic to allow the cheese to breathe on the bottom.  The length of time to dry off the exterior can vary depending on the climate, both outside and in the house!  Watch for 1 to 4 days and flip the cheese over at least every 12 hours.  This stage is challenging in very humid weather, and if you get a bit of grey fuzz, pour a bit of vinegar over a clean cloth and wipe it off.

Here’s a good comparison below, between the cheese fresh out of the mold and after it’s hardened.  You can see the difference in color, but also in size.

Natural Rind

There is the beautiful attraction of a natural rind that you lovingly cultivate with a rub of spices, paprika or cayenne or powdered thyme, with a rich olive oil, with an aromatic beer or wine – the sky is the limit!  Rub your cheese about once a week for the first month of aging, and after that just maintain the rind.  A natural rind requires the humidity level to be more spot-on – too much, extraneous molds appear, too little, the cheese can dry out rapidly.  If you notice any cracks appear, get the humidity around the cheese up by adjusting its micro-climate with a more covered container or slipping it into a large ziploc bag, leaving the bag unzipped or it will be too humid.  To address unwanted mold growth, a firm pastry brush or a clean towel can be used to remove some of all of the mold.  Sometimes this gets all the mold – if it doesn’t, you can dab the mold spots with a brine solution or vinegar (don’t overly-moisten the cheese).

I recommend aging a natural rind jack cheese for a minimum of 2 months…and if you are using a strong-flavored rub, aging up to 2 years can make for a powerful cheese!

Wax

The wax provides a great security blanket to moderate humidity and hold off un-welcome mold growth while saying good-bye to the creative possibilities of the natural rind.

The size of this cheese dips nicely into my pot of wax, so I prefer to dip this cheese (rather than brushing on wax).

At medium heat, melt your wax – this is a pretty fast process so keep an eye on it!

Dip one side, let it dry, then the other, let it dry.  You will likely need a minimum of 2 coats.  If the wax doesn’t meet in the middle, as pictured, dip the cheese on its side and roll it a bit (but don’t drop it in the wax!).

Write a note with the name of the cheese, and most importantly, the date of waxing, place it on one side and wax it on.  This is so helpful because if you are like me, you will quickly lose track of all those dates you thought you’d never forget!

Pop the cheese in your “cave” (aging fridge), and turn it over whenever you can, hopefully at a minimum once a week.

Age for 1 to 4 months.  You can take a test nibble by slicing a tiny piece and then re-sealing with wax to continue aging.