loads of homemade cheese and yogurt!
(Too much dang milk!)
Since the goats arrived at Seven Arrows, we’ve been receiving about 3 1/2 quarts of milk a day. That’s a lot of milk just for our household. We’ve been sharing as often as we can with neighbors and friends, but we still have more than we can drink or pour over our granola. With that in mind we decided to make a weekly ritual of making cheese and yogurt.
I’ve always been slightly intimidated by home dairy, but making fresh, everyday use dairy items couldn’t be easier. After a few weeks of cranking out tangy goat yogurt and creamy chevre and queso fresco, I can say with total honesty that the process can be a simple aside to all of your other daily processes. Heck, I’m building a farm with friends and juggling teaching gigs and still manage to make a batch of each a week without breaking a sweat. If I can do it, you can too!
Here are some of my favorite dairy links, all perfect for beginners!
– Goat Yogurt in a Crockpot (my method of choice, only I culture the yogurt in clean jars, filling the crock pot with water.)
– Homemade Goat Queso Blanco (From the Homesick Texan)
– Whole Goat’s Milk Ricotta (From Little Seed Farm)
– Homemade Chevre (From Fias Co Farm)
-Cheesemaking tools, equipment and books can be purchased at Hoegger Supply or New England Cheesemaking Supply
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