Making Goats Cheese

After a mid-winter break we are back to making goats cheese on the farm.

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We had a cosy Friday afternoon/evening by the cooker warming the milk (and making a shepherds pie for dinner.)

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We heated about eight litres of milk to just below boiling and then added 700 ml of lemon juice.

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After about 30 minutes we poured the contents into a cheese cloth and let the whey drain out. (We have mixed the whey with grains to feed to the chickens and ducks.)

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The final result is about 2 kg of cheese.

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Thanks for our new intern, Jasmine, for taking some of these and many other great photos of ongoings on the farm.

 

Peace, Estwing

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