Hale Sofia Schatz
How Halé began raising goats and making goat cheese… Interview in Spring 2010.
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…
For as long as I can remember, I have been fascinated with goats and have wanted to learn how to make goat cheeses. These last few years have allowed me to spend quite a bit time in the Taurus mountains on the Mediterranean during my teaching schedule there. I have been lucky to spend time with the nomadic villagers who are masters at making yogurt and cheeses as a daily/weekly nourishment practice. With all this practical inspiration regarding goats, I made a commitment and bought a goat share this year, which is the same as a CSA for milk. This has meant that I have been getting fresh, raw goat milk every week since the late spring from my local organic farm, Natick Community Organic Farm, and making my raw goat milk cheeses all summer. I have found that this new skill is engaging all my senses and providing me with an extremely nourishing and creative experience (all-be-it a very intensive process!). This has now become one of my most grounding and meditative practices.
Even though I have been making weekly goat milk yogurt for many years, this new adventure into artisanal cheese making has taken me deeper into the creative process. First of all there are many different kinds of cheeses depending on temperature, time, season, kind of milk, etc. As my first entry into this process, I wanted to keep it simple. Even with that initial guideline, I realized very quickly that are many variables that make what we call ‘cheese’ have its special taste and texture. After a few mishaps of the cheese not coagulating or my goats not having enough milk because of a virus, I quickly began to get the hang of it. The regular rhythms are very soothing. Stir the evening milk with starter and vegetable rennet and let sit overnight. First thing in the early morning, with the sun peeking through, ladle the formed curds into the molds. Let the whey continue to drain for 2 days in the warmth of the kitchen and/or the fresh summer air (covered with cheese cloth). At this point it can be refrigerated at 55-57 F for one day to one month.
The smell, taste, and texture of raw milk cheese has no equal to the pasteurized versions. I have been experimenting with many different kinds of additions to my raw cheeses. Here are some of my favorites: Chives + Garlic; Dulse; Wild Herbs; Garlic Scape; Purslane; Fennel Seed; Nigella Seeds; Ash; Fresh Feta; and of course Plain, aged 3 weeks at 55F with a gentle rind to contrast with the smooth inside.
The by-product of cheese making is the whey. The raw milk whey has a delicious sweet-sourness to it and this has provided the best nourishment and fertilizer for all my fruit trees. I have had the biggest and best figs and peaches this year. We will see how it affects the plums, apricots, kiwis and all the berries by next year.
For more inspiration and practical applications of cheese making in your kitchen, visit our resources page for cheesemaking.
During our most recent Cleanse Retreat in Thailand, I had the opportunity to visit with the local market vendors that set up shop everyday. Since many people do not have refrigeration or much room for storage at home, they purchase daily from the market. Plenty of exotic tropical fruits, vegetables, fishes, meats, and other interesting sources of protein.
Here is a selection of photos from Halé’s most recent hikes along the Lycian Way in southwest Turkey. More than 300 miles of ancient foothpaths and mule roads link tiny villages in the Taurus Mountains from Fethiye to Antalya on this incredible Turquoise Coast. We stay in villages or small pensiyons and meet with incredible simplicity and hospitality everywhere we go. Join us for a 7-day trek this spring. For more information about this program contact: ay@aydanismanlik.com Telephone in Istanbul: (212) 352-9350
As I sit soaking up the sun in my suburban Boston garden, there is still snow on the north side. It is almost April, and yet, it is still cold here in New England. I begin to imagine the spring days ahead when I can work the soil with my hands and plant my tiny seedlings into the deep, dark, rich earth. But I have to wait; it is not yet time. When I’m aware of seasonal rhythms, I can more easily align with the deeper wisdom that exists within. Winter always gives way to Spring. We can trust the seasons and their perfect sense of timing. But when we find ourselves in a transitional moment in our own lives, how do we trust? What do we trust?
Transitions are in-between times; they are periods of waiting. Most of us find it so uncomfortable to wait that we are usually ready to jump right into the next thing. Old job to new job. Old relationship to new relationship. My work consists of supporting and guiding people through this “trepidatious terrain,” as I like to call it. Whether a personal or professional change, I always urge people to take a pause. This pause can have tremendous power in your life because it gives you time for awareness and reflection. Where have you been and where are you going? What do you need to take with you, and what do you need to leave behind?
Transitions are subtle, and change rarely happens overnight. Instead, transitional moments are composed of layers that unravel as quietly and steadily as night merges into dawn. Instead of fearing or avoiding life’s powerful transitions, we can adopt an attitude of trust and surrender to a larger sense of time. We are not in control, but we can create the most supportive, fertile ground to nourish our ongoing change and growth.
When seeds are planted in rich fertile soil, they first make roots that steadily reach down into the earth. Roots must grow first because they provide the strength to hold up the plant as well as to absorb the nutrients to eventually grow the stem, sprouts, and green leaves.
How can we apply this profound wisdom to our own lives? Spring is approaching within us. How fertile is our soil? Which seeds have been sown? Where are our roots growing? Are we paying attention to our own inner rhythms and nourishing our growth so that we can burst forth in the new spring green?
When a seed is first planted, the root growth isn’t visible to the eye. The root is growing in the deep darkness of the soil. How do we know? Because eventually, once the root has taken hold, a green sprout will break through the soil.
Seeds offer us a metaphor for our own lives. Take advantage of this seasonal transition to till the soil of your life. Make it free of weeds and rocks. Fertilize it with extra nutrients and the compost of what no longer serves you. Nourish and water well, and support the tender growths until they are strong and steady. Have patience. In its own time, the spring sunshine will surely melt the winter snow and provide the necessary conditions for the new seedlings to grow into their full potential.
Serves 4–6
- 2 medium onions, diced
- 18–20 stalks asparagus (tough bottoms of the stalk discarded), chopped
- 1/2 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- Mineral Broth or water
- 4–6 cloves garlic, minced
- 2 potatoes, peeled and cubed
- black pepper to taste
- chopped fresh dill or chives for garnish
In a medium soup pot, sauté the onions, asparagus, garlic, and sea salt in olive oil for 3–4 minutes. Add the potatoes and enough broth or water to completely cover the vegetables. Bring to a boil, cover, reduce the heat and simmer for 30–35 minutes or until the vegetables are soft. Purée the soup in a blender or directly in the pot with an immersion blender. Season with black pepper. Garnish with fresh dill or chives.
Serves 2–4
- 1 cup coarsely grated daikon radish
- 1 cup coarsely grated carrot
- 1/2 cup sunflower sprouts (clover, broccoli, or alfalfa sprouts may be substituted)
- 1–2 lemons or limes, juiced
- sea salt to taste
Combine all ingredients and toss gently.
Serves 2–4
- 4 sweet potatoes, cut into 1/2 inch wide strips (french-fry cut)
- 2–3 tablespoons extra-virgin olive oil
- Fresh or dried rosemary (optional)
- Sea salt or dulse sprinkles to taste
Preheat oven to 450 F. Arrange the potatoes one layer thick on a cookie sheet. Drizzle with olive oil and sprinkle with sea salt and rosemary. Mix well.
Bake, stirring occasionally, for 30–40 minutes, or until cooked through and slightly golden.
Serves 4–6
- 1 package dried arame (1.76-ounces)
- 1 large or 1-1/2 small sweet red pepper, cut into thin strips
- 6 scallions, finely chopped
- 3 tablespoons toasted sesame oil
- 2 tablespoons lemon juice
- 2 tablespoons Bragg
- 1 tablespoon unhulled sesame seeds, toasted
Soak arame in a medium-size bowl with just enough cold water to cover for 20 to 30 minutes. Drain the liquid (save the water for your plants). Add the remaining ingredients and toss gently.
This salad keeps well refrigerated for a few days.
Serves 4–6
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled
- 1/2 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 1 medium white potato, peeled and cubed
- 6–8 cups Mineral Broth or water
- 2 bunches spinach or two 6-ounce packages of baby spinach
- black pepper to taste
In a soup pot over medium heat, sauté the onion, garlic, and sea salt in olive oil for 3–4 minutes until the onions are translucent. Add the potatoes and broth or water. Bring to a boil, cover, reduce heat and simmer for 10–15 minutes or until the potatoes are tender. Stir in the spinach, cover, and continue simmering until the spinach wilts but is still a vibrant green. Add black pepper to taste. Purée the soup in a blender or directly in the pot with an immersion blender.
Serves 2
- 1 7.5-ounce can wild salmon
- 1/4 cup fresh-squeezed lemon or lime juice
- 1/4 cup diced celery
- 2–3 scallions, cut into thin rings
- 2 tablespoons minced herbs, such as basil, parsley, or cilantro
- sea salt and black pepper to taste
- 1/2 cup chopped spinach or arugula
Drain the salmon and place in a medium bowl. Using the back of a fork, mix the salmon well. Add the remaining ingredients and mix thoroughly.
Serves 4
- 2 cups cooked or one 15-ounce can organic black-eyed peas, drained
- 1 small red onion, thinly sliced into rings
- 2 cloves garlic, minced
- 4 stalks celery, finely chopped
- 1/3 cup freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup coarsely chopped spinach (or mint, or parsley, or a combination)
In a large serving bowl, combine all of the ingredients. Mix well. Serve at room temperature.