Hi all,
I milk scrub goats (Nubian influence is predominant) and I plan to start milking our Devons later this spring - I'm waiting for longer days - 28 or 29 hours should be enough
. We are in Fries, Virginia - look for an empty green place on the map - that's why we moved here.
I've made fresh cheeses, yogurt, buttermilk, kefir with the goat milk. Lots of Feta, citric acid Mozz (cultured acidification has failed so far - been reading about pH meters here) ricotta. Used to make chevre a lot, but got bored with the taste. I haven't ever pressed or aged - I'm hoping ya'll will help me step up my game.
Juan
Deciding what to do based on intuition and common sense leads to harmful mistakes.
-Muriel Gillick, MD