Some of the fresh milk produced by the goats in the ranch are supplied to manufacturers, and the others are self-produced and sold by the ranch. Yang Cheng-Hsun states that to preserve the nutritional value and original flavor of goat milk, he continues the practice of his dad and always adhers to the principle of 72, to sterilize at the low temperature of 72 degrees with no seasoning and no preservatives, and the whole process from the moment the milk is squeezed to the time it is delivered to the hands of the customers has to be completed within 72 hours. Milk products such as goat milk yogurt, ice cream, popsicles, toast, and steamed buns, are gradually introduced. Mother’s specialty of lamb cuisine, sold in vacuum-frozen packaging, is a seasonally-limited product available from October to March of the following year.

Although the Farm is not large, it provides every service possible. In addition to playing hide-and-seek with goats, feeding lambs milk, creating with mud, cooking with an earth oven, picking fruit, and having picnics, visitors can also feed fish in the pond, watch birds, catch dragonflies, feel close to nature, make goat milk steamed buns on their own, experience being a shepherd for a day, and enjoy a bottle of cold and fragrant goat milk.