FAQ - Goat Diseases
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What are the skin diseases that can be treated by using goat's milk soap?

please help me about the diseases that can be cured by using goat's milk soap.

the short answer is - none.

some people, however, find goats milk soap more skin caring, and thus appropriate for people with sensitive skin and eczema.  (+ info)

I accidentally dipped my penis into a preserve jar filled with goat's blood?

Can I contract any weird goat diseases or anything from this? This happened a week ago and I feel fine so far.

Thanks and God bless.

Get checked for goat AIDS I hear its a real epidemic amongst weirdos ;)  (+ info)

My goat bit my finger and now its bleeding, am I going to get goat flu?

Seriously though, do goats carry any weird diseases I could get from this?

If it drew blood, you need to go to a doctor or emergency room, because you could get a serious infection or something like rabies. There are all sorts of diseases that animals mouths carry. Any time you get bit by any animal and it draws blood you need to see a doctor.  (+ info)

Know of any goat diseases?

Sadly, I had to put down one of my two goats this past friday, and what's worse is that the vet didn't even know what was wrong with her! But he did notice that she had all the symptoms of rabies....the drooling, confusion, problems lifting her head, was lethargic....but if it was rabies, she would have been dead a lot sooner then she was because she had already started the foaming a while back :/ and rabies is very uncommon for where I live. So, any ideas on what could have been the problem? Just wondering!

  (+ info)

Beef, pork, goat, buffalo or chicken which is the safest meat to eat?

Well i really wanted to know what meat is the safest one to eat as I have heard that chicken has the deadly virus bird flu going on around and similarly pork carries swine flu. Does goat, pork or beef carry similar deadly diseases? Or is there really a meat which is really safe to eat.

Even spinach, tomatoes and sprouts have had their day in the spotlight for not being safe to eat

The fact of the matter is that every time you eat something you are taking a risk, especially if you are eating out.

Another fact is that nobody has ever gotten salmonella from chicken they cooked at home. Nobody. Ever.

Another misconception is that people get swine flu from pigs. Wrong. People get swine flu from other people.

So much misinformation out there. I really think it is designed to teach people, but I think it just creates a panic. Spain, THE country to go to for pork started slaugthering hundreds of pigs because of misinformation about the swine flu. So sad!

You should always wash your hands and your cooking utensils and surfaces. Ensure the meat you are cooking is fresh by knowing what to look for and knowing your butcher/fishmonger/goat seller.

Cook foods to the recommeded temperature (if you prefer your steak rare, you are taking a risk, but who wants to eat a burnt steak? These are choices that you as a free person make).

You can't live in fear. Enjoy what there is to enjoy and wash your hands, choose restaurants and food purveyors that you trust. Wash fruits and vegetables, prepare proteins separately, on separate surfaces and wash well with a water/bleach slurry.

Educate yourself and don't let other people scare you into believing the untrue.  (+ info)

Does La Buchette goat cheese contain any traces of gluten?

Could you please link any sources? I've got a guest over and she has coeliac disease. Thanks in advance!

You can call the company directly and ask them. If in doubt, do NOT serve your guest that. You can go with an olive tampanade that you can buy (check the ingredients and look for cross contamination issues) or make yourself easily. Hard cheese and fresh fruit is another good option. No bleu cheese (the mold can be grown in a gluten medium).
Do not buy anything from a buffet style display (like an olive bar) there are too many cc possibilities.
If you are cooking anything, be sure to buy those disposable pans as your stuff is probably glutened heavily. No using glutened wooden spoons, cutting boards (chinette dishes are good for chopping things on), spatulas, etc. Use paper liners for muffin tins, you get the idea.
Katrina's kitchen and theglutenfreegirl are really great websites to get some good gf food and appetizer ideas.  (+ info)

Just bought diced goat meat: anyone got an interesting recipe?

All ideas welcome. Eaten goat curry at various festivals in the past, never cooked goat myself. I know there are other ways of cooking it, Cretan etc.
Thanks in advance.
Sorry to upset you SSL.....but it was delicious. Obviously my cooking!!!!!!

Goat is great

forget the curry, go for some smokin BBQ sauce.

cook the goat slowly in a stock and beer brew, over a low light for a few hours, then remover the stewed meat, and finish off under a hot grill, basted with a spicey BBQ sauce, I like Paul Newmans, or if I am really up to the task, will prepare a sauce with brown sugar, tomatoes and smokey Perri perri chilli pappers.

serve with rice and boiled turtle beans with plenty of sauce ...

or, skewer the goat between onions, tomatoes and papers, and sprinkle with mint. marinade overnight in harrissa paste, a morrocan fire mixture. chill and coat in yoghurt, return to the fridge for the yoghurt to set, then place on a moderate BBQ heat and slowly cook. as the yoghurt batter browns, you can brush fresh yoghurt over to build up the coating if you wish.  (+ info)

What do you call the goat milk and alcohol mixed together?

My husbands friend always goes to this place in Las Vegas and picks out a real goat and right there in front of them, they squirt the goat milk in a cup with alcohol? Just curious.

Gross!  (+ info)

How shall we prepare goat meat?

We have ground goat meat pressed into patties. We also have many pounds of other cuts. This is the gift of Rutgers University, which raises goats in its agricultural school, and tries to popularize goat meat. We have recipes for lamb. Does any one understand goat?

Here are some of recipes:
3 lb. goat meat
2 cardamon
2-3 cloves
2-3 cinnamon sticks
3-4 bay leaves
1 teaspoon whole black pepper
1/4 cup oil
4 chopped onions
2 chopped tomatoes
2 tablespoon tomato puree
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoon chopped fresh coriander leaves
1 tablespoon red chili powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 tablespoon garam masala
salt to taste
water for gravy(curry)

Heat oil in frying pan, add cardamon, cloves, cinnamonstick, bay leaves, whole black pepper and fry for few seconds. Then
add onions and fry until light brown, add ginger garlic paste, tomato, tomato puree, coriander powder, red chili, turmeric and
salt to taste. When masala is thoroughly fried and oil comes up add mutton pieces and fry until brown. Then add water cover
pan and keep it on low flame until mutton is done. Garnish with chopped coriander(cilantro) leaves and garam masala for a
delicious flavor. Serve with roti or nan(bread).

2 pounds boneless goat, cubed
2 medium onions, chopped
3 tablespoons butter
1 garlic clove, minced
1 tablespoon chopped parsley
1 can tomato paste (6 ounce)
1 cup white wine
salt and pepper
Melt butter in stew pan or Dutch oven; add meat, onion, garlic, parsley, salt and pepper; brown over medium fire, stirring constantly. The gentle braising of the meat is the secret to success with this recipe.

When all of the ingredients are delicately browned, add tomato paste diluted in 2 cups water; add wine; stir; lower fire and simmer for about 11/2 hours.

This goat stew is the basis for a wide variety of combinations with fresh or frozen vegetables.

Potatoes: Wash and peel 12 small potatoes, brown them lightly in butter, and add to stew. Simmer until the potatoes are tender and sprinkle with chopped parsley before serving. Almost any other vegetable can be added
to the basic recipe.

1 1/2 lb. ground beef, lamb, or goat
1 cup chopped fresh dill weed
4 lbs. potatoes cleaned and cubed
1 large onion, chopped
1 cup olive oil
6 eggs
1/2 cup chopped parsley
salt and pepper
2 fresh tomatoes, diced
1 sheet of fillo pastry
1cup kefaloturi or Parmesan cheese
1/2 cup butter, melted
Boil the potatoes in salted water until done. Drain them, mash them thoroughly and set them aside. Once they have cooled, add 4 eggs, the dill weed and half of the cheese to them and mix well.

In a large skillet, heat the oil and brown the ground meat with the onions. Add the tomatoes, parsley and salt and pepper. Cook the mixture for 15 minutes then set aside. Once it has cooled, add two eggs and mix it all together.

Butter a large baking dish and lay the sheet of fillo pastry in the bottom. Smooth half of the potato mixture over the pastry, then smooth the beef mixture and top it off with the remaining potatoes.

Pour the melted butter over the casserole and sprinkle the remaining cheese over it. Bake it for 40 minutes at 350F. Let the casserole stand for a few minutes before serving.

Susie's Note: You can prepare this in advance or even bake it the night before and just microwave servings when needed. Being a working mom, I love the convenience of this recipe.

5 lbs Goat Meat/rear quarter
2 14 oz. cans of sauerkraut
2 medium onions
2T minced garlic
4 T Worchester Sauce
2 tsp salt
1 tsp pepper
3 T Jalapeno Hot Pepper Sauace (optional)
Put meat in roasting pan. Spread contents of 1 can of sauerkraut (with juice) around meat; contents of the 2nd can on top of meat. Slice onions and put on top of meat. Sprinkle garlic, salt, pepper and Worchester on top - add jalapeno sauce if desired.

Cover and cook at 300 degrees, basting several times with it's own juices during cooking. Cook for 4 hours or until meat falls off bone.

1 leg of goat

1/2 cup lime juice

1/2 cup cooking wine

Remove bone from roast, place in large zip-lock bag, add lime juice and wine and marinate for 1-2 hours in lime juice and wine, turning often.

Lay roast on large piece of heavy duty foil.

1 tablespoon black pepper

1 tablespoon lemon pepper

1 – 2 tablespoon rosemary

Or add seasonings to taste.

Sprinkle both sides of roast and with seasonings. Fold roast in half and wrap tightly with foil, adding juices from marinate bag.

Place on rack in cooking pan. Cook 325 degree for 1 hour. Turn oven down to 225 degree and punch 4-5 holes in foil to let the juices drain.

Cook on very low temperature about 4 hours. The roast will be very tender and have a delicious taste.

Cut the chops 1" thick
sprinkle with salt and black pepper to taste
cover each chop with dijon mustard
cook over coals (we prefer hickory coals) until meat is just done be careful not to overcook the meat or it will be dry.

Enjoy !!!  (+ info)

Best way to make goat cheese spreadable?

I am making open-faced sandwiches with toasted wheat bread, pesto,sundried tomatos, and mozzarella. I wanted to spread goat cheese on before adding the other toppings. What could I add to it other than water maybe to make it thin down enough to spread?

If it's a hard goad cheese take the cold cheese and grate it.
If it's soft let it get to room temp, mash with a fork and spread it on the bread. Adding water will make the bread soggy.
Or you could process the cheese, pesto and sundried tomatoes and spread on the bread and put the sliced mozz on top!
.  (+ info)

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