We have been enjoying having fresh goat milk
since we have added new and younger
Nubian Goats to our herd!
(see previous post):
With a new abundance of sweet fresh milk,
cheese is a yummy way to use it!
In the past we always drank our goat milk pretty fast
and I would always use any overflow in
baking and cooking. And now making cheese is
a new challenge and I needed to research to learn how!
After reading lots of books and watching
videos on line, we also bought a few DVDs
and a kit that proved very helpful!!
Soon we had all of the tools lined up
and we were ready for an adventure
to make and then taste cheese!!
Starting with a gallon of fresh milk
We brought it to the right temperature
and added a culture and a
vegetable rennet to separate
the curds and whey!
And then waited ..
Do You Know JESUS?
The next morning it had set and was ready to cut
to release more whey
After draining off the whey it was hung
so that even more whey could drain
The whey has many uses and is high in protein
Extra cloth to keep away fruit flies!!!
Rolling the delicious Chevre' into a log
made it very nice and appetizing!
Fig jam, vanilla, and craisins
Rolled in chopped walnuts !
Mildred Mousiekin prepares her cheese often!!
And it is always a joyful family affair!!!
Some books to enjoy!
of Standing Stone Farms
Mary Jane Toth, author of A Cheesemaker's Journey
Hope you enjoyed
many blessings and warmth!!