Nigerian Dwarf goats produce up to two quarts of milk per day, with butterfat averaging 6.1% and protein at 4.4%, both significantly higher than larger dairy breeds like Saanens or Alpines. That rich milk is ideal for cheese, soap, and drinking, but the small teat size on these miniature goats requires a slightly different milking technique than you’d use on a full-sized doe. Here’s how to do it well, from setup to storage.
Equipment You’ll Need
A milking stanchion is essential. It holds the goat’s head in place while you work and usually includes a small feed trough to keep her occupied with grain. For Nigerian Dwarfs, the platform should measure roughly 35 by 16 inches, with the headgate about 28 inches above the platform surface. Platform height from the ground works best around 17 inches. Taller stands (20 inches or more) can be difficult for older or heavily pregnant does to jump onto. You can build one from PVC pipe or wood for under $50.
Beyond the stanchion, gather a strip cup (a small cup with a mesh screen), a stainless steel or glass milking pail, teat dip or spray, clean paper towels, and a container with a lid for transporting milk to your fridge. A quart-sized mason jar works fine for most single-goat operations.
Preparing the Udder
Once your doe is on the stanchion and eating her grain, start by wiping down each teat with a clean, damp paper towel to remove any visible dirt or bedding. Then apply a teat dip or spray to the full length of both teats. Commercial teat dips typically contain iodine or chlorhexidine as the active sanitizer. Let the dip sit for about 30 seconds, then dry each teat thoroughly with a fresh, single-use paper towel. Use a separate towel for each teat to avoid transferring bacteria between the two sides.
Before you start collecting milk, strip two or three squirts from each teat into your strip cup. This flushes out any bacteria sitting in the teat opening and gives you a chance to check the milk. You’re looking for anything unusual: flakes, clots, a watery consistency, or discoloration. Normal milk looks smooth and white. While you’re at it, feel the udder for heat, swelling, or hardness, which can signal mastitis.
Hand Position for Small Teats
This is where Nigerian Dwarfs differ most from standard dairy goats. Their teats are noticeably smaller, sometimes just short nubs on a tight, full udder. You won’t be able to wrap your whole hand around the teat the way you would with a La Mancha or Nubian.
Instead of milking the teat itself, focus on the base of the udder where it meets the teat. Place your thumb and forefinger around the base to trap the milk, then squeeze and roll your thumb and finger together downward along the teat. Most people can only use two or three fingers plus the thumb. The key motion is pinching at the top first to prevent milk from flowing back up into the udder, then applying gentle downward pressure to push it out. Don’t yank or pull downward on the teat. The motion should be a smooth, rolling squeeze.
When the udder is very full and tight (common at the start of milking), you may not be able to squeeze all the way to the tip of the teat. That’s fine. As the udder softens and pressure decreases, you’ll get better range. Milk each side in alternating squirts, which mimics the natural rhythm of a kid nursing and helps stimulate letdown. A typical session takes 5 to 15 minutes depending on the doe and how much milk she’s holding.
How Often to Milk
Most Nigerian Dwarf owners milk twice a day, roughly 12 hours apart. Consistent timing matters because a full udder that sits too long increases the risk of mastitis and signals the body to slow production. If twice daily isn’t realistic for your schedule, you can milk once a day and let the kids nurse during the other half of the day, though total yield will be lower.
A Nigerian Dwarf doe typically lactates for about 10 months after kidding. Some does can continue producing for two or even three years without being rebred, though production gradually declines. When you’re ready to dry her off, reduce to once-a-day milking for one to two weeks, then cut back to every three days for another one to two weeks before stopping entirely. Allow at least three months of dry time before her next kidding so her body can recover and support the developing kids without the additional strain of milk production.
Feeding for Good Production
A lactating doe needs more calories and protein than a dry one. Start with good-quality grass or alfalfa hay available free-choice, then supplement with a goat-specific grain concentrate containing 14 to 16% protein. A reasonable starting point is half a pound to one pound of grain per day, offered on the milking stanchion where it doubles as a reward and distraction. Adjust the amount based on how much milk she’s producing and her body condition. A doe that’s losing weight needs more grain. One that’s getting fat with declining production needs less. Fresh water and loose goat minerals should always be available.
Cooling and Storing the Milk
Raw goat milk picks up a stronger flavor and develops bacteria faster when it stays warm. Your goal is to chill it to 35 to 40°F within one hour of milking. The fastest home method is to pour the milk into a clean glass jar, cap it, and submerge it in an ice water bath in your sink or a cooler. After an hour, check the temperature by placing a thermometer in the center of the jar. Once it’s in range, move it to the fridge.
Properly chilled Nigerian Dwarf milk stays fresh-tasting for about a week. The high butterfat content means cream rises to the top quickly, so give it a shake before drinking, or skim the cream for butter. Always strain the milk through a disposable milk filter or fine cheesecloth before chilling to catch any stray hair or debris.
Checking for Mastitis
Mastitis, an infection of the udder, is the most common health problem in milking goats. You’re already doing a basic check every time you strip into the cup and feel the udder. For a more precise test, use a California Mastitis Test (CMT) kit, available at most farm supply stores.
To run the test, squirt a small amount of milk (about a teaspoon) from each teat into the separate wells of the CMT paddle after discarding the first few strips. Add an equal amount of CMT reagent to each well, then gently swirl the paddle in a circular motion. Read the results within 10 seconds. Normal milk stays liquid and smooth with no thickening. A trace reaction shows a light slime that’s easiest to see when you tilt the paddle back and forth. Anything beyond a trace, where distinct clumps or a gel mass forms, indicates a high white blood cell count and likely infection that needs treatment. Rinse the paddle thoroughly after each test.
Post-Milking Teat Care
Immediately after milking, dip or spray both teats their full length with teat dip. This post-milking dip is arguably more important than the pre-milking one, because the teat opening stays dilated for 20 to 30 minutes after milking, creating a direct path for bacteria to enter. The dip forms a protective barrier while the opening closes. Let the doe stay on the stanchion eating for a few minutes after you finish so she remains standing. Lying down in dirty bedding right after milking increases infection risk.