Dairy

Chèvre

May 19, 2011 · 5 comments

Chèvre is the most basic, easy-to-make goat cheese. It is tangy, creamy, and delicious. It also has a relatively high milk to cheese ratio. I often have friends who say something along the lines of “I want to come over and watch you make cheese!” The reality is that this cheese is so easy but […]

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Homemade Yogurt

May 18, 2011 · 6 comments

It’s not hard to make your own yogurt at home. Whether it’s cheaper or better than good commercially produced yogurt is debatable if you start with store-bought milk, but anyone with a dairy animal or access to good-quality fresh milk, should get used to making and eating lots of yogurt. It’s fun, and it’s good […]

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Goat Milking

May 17, 2011 · 7 comments

This is how I begin every day. Just me, my goat, and the steady pling, pling of milk in the pail.         But let’s back up a bit… I’m a stickler about hygiene when it comes to dairy. Pre-milking, I start out by sanitizing my supplies: milk bucket, milk strainer, jar + […]

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Operating a small home dairy and kitchen cheese making facility does require a few pieces of specialized equipment. In general, it is recommended that you use stainless steel or glass tools and vessels if they are going to come into contact with milk because they won’t leach into or interact with dairy products, and they […]

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A basic chèvre cheese is made with rennet (a curdling agent) and a starter culture. The culture gives it that traditional pleasantly-sour taste. If I lived in France and had my own personal cheese cave in the backyard, I could just set my ripening cheese out to absorb the naturally occurring bacteria from the air, […]

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Goat Milk FAQ

April 30, 2011 · 6 comments

Does it smell or taste “goaty?” Goat milk should not smell or taste “goaty.” If it does, something is not right. There are several factors that can cause milk to seem “off.” A lactating doe that kept in close quarters with a buck or is fed or grazes on brassicas (cabbage, kale, turnips, etc.) or […]

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