I milk into stainless buckets, sanitized via the d/w with heated dry cycle. Teat wash is the bleach/water solution Vicki has suggested. My does are dairy clipped. I milk one doe, come inside, filter the milk into quart size jars and put them into cold water with frozen bottles of water in it. Then I go out and milk the other doe and do the same with her milk. In 1/2 hour I can only get my milk to 60 degrees. I know it needs to be 40 so I am going to try to use quart size freezer bags and see if I can get it cooled faster. My milk will only stay ungoaty for 2 days tops which is ok by me because then we either soap it or give it to the chickens so it's never wasted. But this does not seem to be working for me with cheese. I've tried fromage blanc twice with raw milk - tasting each quart for goaty-ness before I make the cheese. The first time I had a quart of frozen milk I added to the fresh. The second time I had 2 quarts milked and cooled the night before and 2 quarts fresh from the doe. It still comes out goaty. This is very frustrating. I've read that pasturizing helps to eliminate the enzyme that causes the goaty flavor. If I pasturize do you think it will help? My understanding is that I get the milk to 86 and add the culture then take it out of the water bath and let it rest covered 6 hours, then drain, etc. Am I doing it right? What I don't get is how if cooling quickly is key to not being goaty and then you are having this goat milke warm for at least a have a day with it turns to cheese, how can it not be goaty? I would really prefer to make raw milk cheese, but not if it will be goaty!