Milky Tales, Part Two

July 19th, 2010 by Diana Vergis Vinh

Food Processing, In Your Backyard No Comments

Molds with draining chevre cheese curds.

Due to persistence, my muscles are getting stronger and my hands aren’t cramping up so much. But turning all this goat milk into other dairy products is still a lot of work!

Thankfully, I’ve discovered the wonders of using freeze dried bacterial cultures to separate the curds from the whey and produced some good-tasting chevre. I’ve also got a good technique down for making yogurt.

What’s even better is that my neighbors have learned how to milk and people are signing up to take a morning or evening shift here and there. Not needing to tend to Ophelia’s overflowing udders, we were able to go out of town for a bit last weekend and things seemed to go along pretty smoothly.

Now I’m actually contemplating breeding my other goat next fall…