I milked a goat!
Posted: 26 June 2010 10:06 AM   [ Ignore ]
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Hey cheese people!

A few weeks ago I visited a friend in Mendocino, California; a rural place compared with the fairly (sub)urban San Francisco Bay Area where I live. While there we visited her neighbor who raises goats (I brought my cooler…) and she gave me a lesson in milking- what a treat! I think many cheese makers on this forum live in rural areas and probably think living around livestock is no big deal, just a day in the life, etc. I have to say that milking this goat was a revelation for me. Five minutes into it I felt as if I’d been visited by angels, no joke. Cheese making made more sense siting next to this goat. All this time I’ve been reading incomplete cook books and someone just handed me the missing recipes.

I was slow and ended up with a lot of particles, hair and whatnot in my bowl, but it was special milk and later I made magic feta. I’m eating it very slowly. I don’t want to open my fridge some day and not see it there, shining through the brine-filled jar, glowing in the light of the fridge bulb, my salty goodness; my Saint Goat.

Jeez, I already miss it and it’s not even gone yet.
Bobbie

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Posted: 27 June 2010 02:14 PM   [ Ignore ]   [ # 1 ]
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LOL, fantastic, that would be fun, having hands in the whole process. smile

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The Cheese Hole

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Posted: 18 July 2010 08:12 PM   [ Ignore ]   [ # 2 ]
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My best cheese so far, according to myself and friends, was a raw goat colby.
I just got a new source for raw goat milk so….
I think I will try to perfect that recipe.
Lucky you!!!
Figs are in season right now here.
Sliced in half with goat cheese in the middle and a glass of Texas wine…...

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Posted: 18 July 2010 09:41 PM   [ Ignore ]   [ # 3 ]
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Sounds great, lucky u smile

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The Cheese Hole

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Posted: 19 July 2010 09:36 AM   [ Ignore ]   [ # 4 ]
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I am planning on making a Chives & Kalamata olive Feta this coming weekend.  I will be using cow’s milk however and adding the lipase to it for the flavor.  It will still be good.

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Kim   cool smile

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Posted: 19 July 2010 10:37 AM   [ Ignore ]   [ # 5 ]
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Sounds yummy.
Been real hot here, should order some Swiss culture other wise wont be doing any cheese till winter :(

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Posted: 19 July 2010 10:58 AM   [ Ignore ]   [ # 6 ]
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I was wondering why you had not made many additions to the cheese hole lately.  I always look forward to your entries and pix.  I am trying to work up the nerve to try a blue or Camembert.

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Kim   cool smile

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Posted: 19 July 2010 02:17 PM   [ Ignore ]   [ # 7 ]
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LOL, their the easiest, they like acid. Have been feeling bad not making any cheese but no way to keep the temps right now.
I did make some Kieffer a few days ago LOL

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The Cheese Hole

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Posted: 01 August 2010 03:34 PM   [ Ignore ]   [ # 8 ]
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(new here) Congrats! I have 3 goats and it is magic! not always fun but yep magic and so rewarding to milk and then go make cheese! I love my girls

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Posted: 02 August 2010 03:05 AM   [ Ignore ]   [ # 9 ]
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I used to keep goats years ago so I can attest to the fun part.  But they can, from time to time, “get your goat” as well.

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Rich

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Posted: 03 August 2010 07:26 AM   [ Ignore ]   [ # 10 ]
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LOL bad pun LOL but so true! my girls are not happy with milking lately because of the humidity/mud/rain and so have much less patience!

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Posted: 03 August 2010 03:52 PM   [ Ignore ]   [ # 11 ]
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Send some of that rain my way if you please.  Its way dry here and 100 degrees F.

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Rich

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