The 100% goat milk that I use is ethically and sustainably produced from local family farms. I have retired my own very spoiled Nigerian Dwarf Dairy Goats, whom I hand milked twice a day throughout my milking season. The ladies are fed free-choice grass hay and alfalfa pellets. In the summer, they live on an organically maintained pasture 24/7, along with their alfalfa pellets. My choice of milk-stand feed does not include GMO (genetically-modified organism) grains or any animal products. I also do not feed corn or soybeans to my goats. Their usual grains include black-oil sunflower seeds, oats & barley. In addition, they are not given any sort of hormones or unnecessary antibiotics. They have access to fresh water, a very nice barn and a lot of interaction from us and our friends.
After milking, I freeze my goat milk. I use the frozen goat milk to mix with the sodium hydroxide (lye), which heats up and will typically burn unfrozen goat milk. I also freeze my goat in order to have fresh goat milk all winter long. (I am not one to milk the goats in below-zero weather!)