DICKINSON (AP) - Lisa and Tim Dworshak's Nubian goats push against a fence in anticipation of eating grain in the milking barn.

One by one, they are led into a specially made stanchion where daughter Allisha applies milking machine hoses. The process takes about five minutes for each goat.

The Dworshaks live on a farm 10 miles southwest of Dickinson. Their family includes Chance, Ty, Zach, Allisha and Matteah - each with chores to do in the morning and evening, depending on their age.

Tim works as an operator on oil work-over rigs, but he helps out on the farm as well.

"If something breaks down, they holler. I'm the maintenance man," he said.

The Dworshaks recently purchased 18 does and three bucks from Oregon. Lisa felt the investment was necessary to improve her herd of 40 goats.

Her business operates under the name "Dream-Sum Nubians." The milk is used by the family for drinking and cheese, along with making soap. The goats also are sold as 4-H show animals or for meat.

Lisa said the Nubian goats are strong milk producers.

"I love those ears, and I personally think they are so friendly," she said.

Morning chores on the farm take about 2½ hours, while the evening work is completed in about 1½ hours, Lisa said. The family usually comes into the house by 9:30 p.m. It's a treat to be finished by 8 p.m., she said.

Lisa used to milk goats by hand until her husband came up with the idea for the milk machine. He modified a cow milking machine by plugging up two hoses and extending the other hoses 2½ feet to reach the goat's udders.

Each goat produces about 1 gallon of milk per day, half in the morning and half in the evening. The Dworshaks currently milk fewer than 10 goats

Lisa could have purchased a commercial milking stanchion, but her son Chance welded one together at a much lower cost. He also designed a cart to transport the buckets and milking machine, and an artificial insemination stanchion.

The Dworshaks are building a larger holding barn for the goats. "They are really easy to take care of, but they don't like the rain. They are susceptible to pneumonia," Lisa said.

Lisa grew up around goats and purchased her first one in 1992. She serves only goat's milk to her family.

"It tastes like cow's milk," she said. "It's naturally homogenized. The fat globules are easier to digest. For that reason, it's good for people with stomach problems."

Because she doesn't have what is considered a Grade A dairy, Lisa can't sell the goat's milk. "There's no way to market it, basically," she said.

That's one of the reasons she turned to making soap. About 1½ years ago, she started making the soap with a recipe she found on the Internet.

"It worked out the very first time. It was so exciting," she said.

She always uses goat's milk, but cow's milk or water can be substituted in some recipes.

"The secret to mine is the frozen goat's milk," she said. She blends it in a bowl with distilled water and the lye. The oils are heated to 110 degrees Fahrenheit and poured in a bowl.

The goat's milk mixture is poured slowly into the bowl and blended. The soap is poured into molds and is allowed to set for 24 hours.

"We allow each batch to air cure for at least four weeks," Lisa said. "This is necessary to make a mild bar and also allows the water to evaporate to harden the bar of soap so it will last longer."

She said goat's milk soap is easily absorbed by the skin, bringing natural enzymes, proteins, vitamins, minerals and moisture. It also helps keep the skin healthy.

Tim is Lisa's best salesman for soap in the oil fields, touting the peppermint tea tree bar for cutting grease and grime, and for sore muscles. Other bars include cinnamon and lemon lavender.

Lisa said the interest in goats is growing in the state.

"We formed the North Dakota Goat Association this spring at Bismarck," she said. "The goal is to promote dairy and meat goats in North Dakota."