Monday, March 10, 2014


Our goats are producing a ton of milk this year.  Last year we had enough to drink and for the Babe's bottle, but this year we are getting 2 1/2 liters a day.  Thats a lot of milk. It's a rather fantastic problem to have.

  I finally  made some good batches of chevre, which I had tried multiple times in the past with no luck.  This year, I watched a very zen cheese-making video on youtube, and then made my first batch.  It was SO easy once I learned the proper technique.  I find myself saying that a lot about making things from scratch.

This is how you make cheese:  warm milk, add culture and rennet, let sit for 12 hours.  Drain whey, let drip in cheesecloth for 8 hours.  Done.  Told you it was easy.

This house is stuffed full of baby things.  I needed a way to hang the cheese to drip, and this mobile was handy, so....

I'm also making 2 or more batches of yogurt a week, and I still have extra milk.  So I'll be branching out to frozen yogurt, custard, yogurt muffins...  anything I can think of. 

fresh yogurt.  We add  jam for flavor
I'm kinda surprised at how much I like cheese-making, I guess it was always  a mystery, and figuring it out has been quite satisfying.  Eating the cheese is even more satisfying :)

This one has developed a deep love for yogurt.  Besides the eating part, she also likes to use it as a belly rub and hair conditioner.  Yum.

1 comment:

  1. WAy to go! My mom used to make A LOT of different goat cheeses, and yogurt. And gee...little M looks mighty cute with yogurt conditioner! =)


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