Bringing up Baby

This year I set up a new feeding system for my kids, and wow did they grow!! I bred 9 does this year and had 3 sets of twins, 5 sets of triplets, and 1 set of quads. There were 12 doelings and 13 bucklings for a whopping total of 25 kids!!
Here are the three doe kids I kept this year. They were born between March12th and15th. They are15 weeks old in these pics.

 Lilly

Seal

Josephine

Milking Goats

I love a misty morning walk down to the goat barn. The clinking of my milk bucket, the soft bleating of the waiting goats, the sweet smell of hay and earth make me feel peaceful and happy.

Goats are intelligent, loving creatures with an eager to please disposition. They were among the first domesticated animals and their desire to develop a deep bond with the herd keeper is evident.

65% of the milk consumed worldwide if from goats. A well cared for, mature doe can easily produce over a gallon a day. Goat milk protein contains all the known essential amino acids, including a much higher content of medium chain fatty acids. It also contains A and B vitamins and minerals such as calcium, potassium, magnesium and phosphorus. The unique molecular structure of goat milk not only makes it healthy and easy to digest but it is also beneficial when applied topically. With its natural emollients, goat milk can relieve dryness and restore a supple softness to the skin. Goat milk nourishes the body inside and out.

While I milk my mind often drifts to the people all over the world, throughout history, who have sat down next to a goat to do the same thing in the same way and I feel as if this time honored tradition connects me, in a deeper way, to humanity.

Making Mozzarella

 Mozzarella is traditionally made with milk from the water buffalo. Personally, I'd rather milk a goat. The cuteness factor, small size and sweet personality make it the obvious choice for me although the American Water Buffalo Association may beg to differ.

So you can get with this,

Or you can get with that,

This is the recipe I make every week. When you work with farm fresh milk you'll notice that it changes throughout lactation. That is why I offer a wide variable with the amount of citric acid. You can find everything you need at The Dairy Connection

4 gallons whole raw goat milk (2 warm and 2 cold)
¼ tsp Thermophilic culture and ¼ tsp Mesophilic Culture OR ½ tsp MA 4001 Farmhouse culture

2-4 tsp Citric Acid
1 tsp liquid animal rennet
cold 20% saturated salt brine ~1 part salt to 5 parts water

1) Warm 2 gallons milk to 96 degrees, sprinkle culture on the milk, let culture rehydrate for 5 minutes, stir in, Allow milk culture for 45 minutes.

2) Dilute citric acid in ¼ c cool water, add to the 2 gallons of COLD milk

3) Combine the warm cultured milk with the cold acidified milk, warm to 92 degrees

4) Dilute rennet in ¼ cup of cool water, stir into milk, let set for 15 to 1 hr till firm curd forms.

5) Cut curd, let set for 5 minutes to rest.

6) Begin heating cut curd, over course of 1/2 hour, till it reaches 105 degrees, stirring gently. Do not heat too quickly. Turn off heat and let sit for an additional 15 minutes, stirring gently to prevent curds from matting.
7) Drain whey, let curds set for 15min to 3 hours in colander, kept at 102 degrees, flipping curd mat every half hour.

8) Cut curds into 1" strips

9) Put curds into stainless steel bowl, cover with water heated to 180 degrees

10) Using heat resistant gloves, form curd strips into 4 balls remove from water and begin stretching and pulling it until cheese is smooth and shiny

Wind into a ball

Dip it back into the hot water, shape into a ball

11) Immerse cheese into cold brine for 5-8 hours.

Enjoy!

Equipment I use when making Mozzarella. Note: I've switched to the Taylor Digital Thermometer because it's waterproof. Culture and rennet are from The Dairy Connection