Meet my five goats, and hear my thoughts on how goat nourishment relates to us as humans.
August, 2009
In my kitchen: a music meditation while making organic raw milk goat cheese…
>> See Halé’s recipe for fresh soft goat cheese…
>> Information about cheesemaking…
>> Harbors for the Heart music…
Here is a recipe for very basic soft, creamy cheese. Half gallon of milk will make about 3/4 lb of cheese, depending on the type of milk you use. I am using cheese molds in the video. You can also do this much more simply by using a delicious store bought organic plain yogurt.
- Heat milk to 86F
- Add juice of ¼ – 1/2 lemon, or ¼ tsp vegetable rennet. Stir well.
- Cover and let sit overnight.
- Line a colander with muslin, or use cheese mold.
- Gently ladle the curds into it.
- If using cheesecloth, tie the corners and knot it over the sink to drain 12-16 hrs.
- If using a cheese mold, cover and let drain for 12-24 hours.
- The longer you let it drain, the firmer the consistency.
Be creative and add your own variety of fresh or dried herbs, fresh garlic, and salt.
Store in covered container in the refrigerator. It will keep for 1-2 weeks.
Save the drained whey, refrigerate. Use for smoothies or your plants.
You can also substitute yogurt for the milk. You will not need to use any lemon juice or rennet. Let it come to room temperature (72F) before draining into colander with muslin and tying up over the sink.
>> Watch Halé’s meditation on goat cheese…
>> Information about cheesemaking…
Two plum trees in my garden were stressed and subsequently went through a healing process with the support of good nutrients and the natural passing of time. I’d like to talk about ways you might begin thinking about your own transitional process in relation to how these plum trees have not just survived, but prospered.
Making goat cheese has captured my heart, mind, senses and creativity. From engaging with the milk directly from the source, to the intricacy of the actual process, to the end result of tasting it has been very exhilarating (although not without its challenges).  Less than a year ago, I acquired two female goats, one of which recently had triplet girl babies. From the doe’s milk, I have been exploring making a variety of raw milk goat cheeses, both soft and hard. But it has been the harder, aged cheeses that have especially intrigued me in this last period of time — particularly with respect to the complexity of flavors, and to the subtlety of the aging process itself. For your inspiration and enjoyment, I offer you a series of photos below Also, be sure to see my other inspirations relating to goats and the making of goat cheese…