Simple, Homemade Goat Milk Soap (customizable)

Goat Milk Soap Recipe

1/2 cup lye

1 1/2 cups ice-cold goat milk

4 cups oil of choice (coconut, olive oil, vegetable oil, etc or equal mix of your preference)

4-8 teaspoons essential oil (optional)

Instructions

In a well-ventilated area pour icy cold goat milk into a large non-reactive bowl (glass or stainless steel).  Sprinkle lye granules on top of the milk.  Stir with a non-reactive spoon until fully dissolved.

Let the lye/milk mixture cool to about 100°F.  Melt your oils (if needed), then allow them to cool to about 100°F as well.  When both mixtures are the same temperature (~100°F), slowly pour the lye/milk into the oils.

Use an immersion blender for 5–15 minutes.  Stop when the soap mixture thickens to “trace” (like pudding consistency).  At this point, stir in essential oil.

Pour the soap mixture into your prepared mold.  Cover with a box or cedar plank, then insulate with a towel or blanket.  Let sit for 24-48 hours.

After 24–48 hours, remove the soap from the mold.  Cut into bars if you used a loaf mold.  Place bars somewhere cool and dry.  Let cure at least 3 weeks before using (this hardens the soap and finishes the process).

🍑 Easy 1-1-1-1 Cast Iron Cobbler (Crispy & Delicious!)

If you're looking for a quick, comforting dessert that’s big on flavor and low on fuss, this simple 1-1-1-1 cobbler recipe is one you'll want to bookmark. It's a go-to at our house — especially when the peaches are ripe or the freezer needs clearing. The magic touch? Baking it in a cast iron skillet for that perfect golden crisp on the edges. 😍

🥣 What You'll Need:

• 1 cup self-rising flour

• 1 cup sugar

• 1 cup milk

• 1 large can of peaches (or about 1 cup of your favorite fruit – fresh, frozen, or canned)

• 1 stick of butter (1/2 cup)

• Optional: A splash of vanilla extract for extra flavor

🔥 Instructions:

1. Preheat your oven to 375°F.

2. Place the stick of butter in your cast iron skillet and put it in the oven to melt.

3. In a bowl, mix together the flour, sugar, milk, and a splash of vanilla (if using).

4. Once the butter is fully melted and the skillet is piping hot, pour the batter right into the butter — don’t stir!

5. Gently spoon the fruit on top, including a little of the syrup or juice if using canned.

6. Bake at 375°F for about 30 minutes, or until the top is golden and bubbling.

🍨 Serve warm with ice cream or whipped cream for the ultimate treat!

🍅 Fresh Tomato Salad with Basil & Balsamic Glaze

I made this for our 4th of July party last week. I used our fresh garden tomatoes and fresh basil leaves. It was so delicious! I highly recommend it as a fresh, bright summer side! 

🍅 Fresh Tomato Salad with Basil & Balsamic Glaze

 🧄 Ingredients

 6–8 large tomatoes, sliced or chopped 

1/2 red onion, thinly sliced

1/2 cup fresh basil leaves, torn or chopped

Crumbled feta 

 2 tbsp olive oil 1–2 tbsp balsamic vinegar 

Salt & pepper to taste 

 🥣 Instructions

Chop or slice your tomatoes and place in a big bowl. Add sliced onion,basil and feta cheese. Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper. Toss gently and let sit for 10–15 minutes before serving to let the flavors develop.

Big news about Sparky!

Eight weeks ago, Sparky, our sweet wether, had a rough accident—he jumped onto our quad, got his leg stuck, and ended up snapping it as he fell. Since then, he’s been in a small recovery pen with a cast on his leg, making regular visits to his favorite vet and tech every two weeks for new X-rays and a fresh cast. Each visit brought signs of healing, and today we finally got the news we’ve been waiting for: Sparky is cast-free!

While his leg is still a bit weak, we’ll keep him in the smaller space for another week or so to regain strength. After that, he’ll be back out with the herd where he belongs! We've missed his mischievous energy and can’t wait to see him bouncing around again soon.

More exciting goat news!

 

Not to be outdone, our sweet milk goat Embers surprised us with two beautiful little doelings—without any notice at all! She’s proving to be a fantastic mama as she always is, and the babies are thriving. They are very active little sweeties!  We've named them Smokey and Salamander (Sally), and they are absolutely precious!

Exciting news from the farm today!

While I was in town chauffeuring kids around, Dot decided it was the perfect time to welcome her babies into the world. Thankfully, Peewee was home and jumped right in to clean them up and keep them safe until I could rush back.

Dot is now the proud mama of two adorable kids! The one with all the white markings is a handsome little buck we’ve named Atlas. His sister is a gorgeous caramel and brown doeling—we haven’t quite settled on her name yet, but she’s just as sweet as can be.

Both babies are healthy, and Dot is doing wonderfully. They’re already stealing hearts! 🐐💛

Mimi started the AI process today!

Today was the start of a new farm learning experience for us! The boys and I wrangled Mimi into the stanchion to start her artificial insemination (AI) process. We started plenty early in case she wasn't cooperative. It went quicker than we thought it might, so we ended up having to put up a makeshift shade to keep her out of the sun.

Mimi was first checked via ultrasound to make sure she wasn't pregnant. I was a bit suspicious as she kept getting fatter and fatter, but she's not pregnant. Next she got a shot that will bring her into heat within the next few days. She was not a fan of the shot. Lastly, she got a patch over her tail that will change color if/when the other cows jump up on her. They usually jump on each other when they are in heat, so this patch saves me from having to watch them all day long!

Once she's ready to be bred, part two of this process will begin. Stay tuned! Can you spot the three spectators in the background??