[Homestead] Cheesemaking, milk and goats

Akka Homestead akkabhomestead at yahoo.com
Sun Aug 24 10:23:29 EDT 2008


Hi Rob..
You do realize that if 6 to 6 isn't convenient that you can move it like from 9 to 9.  I'm not a morning person and a later schedule worked better for me.  As long as it is not more than 12 hours, the doe will be fine.
I've made mozzerella and I guess you could say provologne, too as it was an aged Mozz cheese.  If you don't already have it, I would highly recommend getting Goats Produce Too, a great book with cheese recipes.  If not, try this recipe for Provologne

http://www.gourmetsleuth.com/recipe_mozprov.htm

Once you perfect the mozz/prov to your liking, you will have a serious new addition to your pantry...In my experience, 1 gallon of milk makes about a pound of cheese.  You can marinate mozz just like you can marinate feta, giving it all kinds of new flavors.  There is also a mozz you can make in a microwave.  I have done that one, too.

Making these cheeses is tough on your hands.  You really have to use your hands to stretch them, and the cheese is HOT.  Just be prepared and have a cool water dipping bowl handy(to cool off your hands).  I suppose you could wear gloves, but you really need to feel the cheese for the effect of it..

I had LaManchas before---well, one Oberhausli wether, too-and I loved them.  However if I get goats again, I am thinking of trying Nigerian Dwarfs.  Has anyone got any first hand info on them?

Akka B

--- On Sun, 8/24/08, Robert Walton <waltonrp at gmail.com> wrote:

I've been milking for two weeks now. It ties me down to 6 and 6, but
also is a great way to bond with the animals and profit from them at
the same time. One nanny licks me like her kid after I milk her.
Sweet.


This week, I am going to experiment in provolone cheese for aging. A
lot of people are surprised that I make hard cheese from goat milk. l
hate that  sour, soft goat cheese that they sell in the grocery. I've
found that I can make just about any cheese from goat milk.


Rob - Va
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