07/26/2022
There's something incredibly satisfying about making cheese with milk from my own animals. I sold off half my goats this year to focus on building my registered herd. The photo below shows Deborah, my only doe in milk at the moment. She was my very first registered goat and definitely the most stubborn. I dreaded milking her because of how challenging she was when I first got her - when I would try to clip her feet, she would plop her chunky butt right down and stare at me, seemingly amused, as I tried to wrestle her back up. Occasionally, she will slip out of the gate as I'm doing chores and each time I get just close enough to snag her collar, she takes about 3 steps forward, her round belly bouncing with each step (that's not called fat, by the way, it's called a healthy rumen) - at first it was embarrassing to be outsmarted by a goat... now I just wish I had a neighbor with goats for my own comic relief.
Deborah is a rock star on the stand, patient even, and I adore this lady despite how stubborn and mischievous she is at times. I'm making my second batch of chevre tonight from 1.5 gallons of her milk so I thought I'd share some photos of that process from start to finish.