Heart of Nourishment » goats

On the Goat Path

Hale Sofia Schatz — Fri, 13 Jan 2012 07:33:53 +0000

In Spring and Fall 2011, Halé Sofia Schatz traveled with the nomadic, goat-herding Sarıkeçili Yoruk tribe in the Taurus Mountains of Turkey. The Gök family is one of the last families who still practice transhumance, or seasonal migration, with the use of camels in Turkey.

In the Garden and Goat Yard, Spring 2012

Hale Sofia Schatz — Thu, 12 Jan 2012 02:41:01 +0000

Join us this spring for experiential learning in the gardens and urban goat yard. Spring is kidding time and the new kids will add great joy to our work together. From composting, planting, pruning, to yogurt and cheese making, we will explore all the practical and inspirational applications of creating and sustaining organic urban gardens with the soil, plants, animals, and ourselves. Plan to get yourselves dirty and wear appropriate clothes and shoes/boots. Bring your own gloves. We will end our sessions with tea in the garden, weather permitting.

Dates and Times
Saturdays*, 1-3pm:
April 28, May 12 and June 2, 2012
*In case of rain, we will meet the following day, Sunday, at same time.

Location
Lexington, Mass.

Cost
$200

Registration
To register, please download our PDF registration form, then send it to us by mail or fax.

Address: Heart of Nourishment Programs, P.O. Box 504, Lexington, MA 02420
Fax: 781-861-0909
Email:

Urban Foraging

Hale Sofia Schatz — Tue, 17 Aug 2010 17:07:55 +0000

Follow Halé as she takes you on a foraging tour with her goats in her urban setting. The goats have much to teach us about the seasonal foods and creating boundaries for ourselves.

Going to Pasture

Hale Sofia Schatz — Mon, 16 Aug 2010 17:09:26 +0000

Join Halé on a pasture walk with her herd. She explores how individual choices and modeling by the mother goats teach the young kids about optimum nourishment.

Rumination

Hale Sofia Schatz — Mon, 16 Aug 2010 17:06:30 +0000

To fully digest and assimilate their food, goats need to ruminate. Rumination is always done in a relaxed state, which allows them to slow down and to give them plenty of time to integrate what has entered their system. There is great wisdom in this process for our own fast paced lives where we grab a bite or eat on the run.

How It All Started

Hale Sofia Schatz — Mon, 16 Aug 2010 17:04:13 +0000

How Halé began raising goats and making her own goat cheese and the transformational process of connecting to the source of nourishment.

Goat Nourishment, Human Nourishment

Hale Sofia Schatz — Sat, 29 Aug 2009 14:44:14 +0000

Halé explores the relationship between goat nourishment and human nourishment from initial contact with the mother to expansion in the greater herd.

Meditation, Making Goat Cheese

Hale Sofia Schatz — Sat, 29 Aug 2009 10:02:38 +0000

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…

Fresh Goat Cheese

Hale Sofia Schatz — Sat, 29 Aug 2009 13:01:12 +0000

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…

The Art of Cheesemaking, Part 2

Hale Sofia Schatz — Fri, 28 Aug 2009 13:41:09 +0000

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…