I am in my 7th year of raising dairy goats. All of mine have freshened and now I am trying to prepare for the "milk". The past years I have have picked one or two types of milk products and tried to perfect them. I have yogurt down, I can make soft cheese, feta and parm. What are your favorite goat milk receipts?

-- Mary R. (cntryfolk@ime.net), March 13, 2002

Answers

I do feta , chevre, and yogurt - If I get stuck wth too much yogurt, I drain it inti yogurt cheese - tastes like cream cheese. When I have alot of Whey, I make ricotta.

-- Elizabeth Quintana (rockshelter@webtv.com), March 13, 2002.

Mozzarella's a staple, cheddars, of course, and at least one blue cheese every year, but my very favorite is a washed curd Gouda-type cheese with a natural mold rind. Sublime!

-- Julia (charmer24@juno.com), March 13, 2002.

I would Love to get the instructions for Gouda cheese. My Toggenburg just freshened while I was at work today, and I would like to try cheese.

-- Judy in IN (whileaway3@cs.com), March 13, 2002.

If you all wouldn't mind I would love some cheesemaking recipes and any insights you might have from your experiences in making cheese. It is something I have always wanted to try. Thanks in advance. Sheryl

-- Sheryl in NJ (all295@aol.com), March 14, 2002.

Try going to The Cheese Wizard. I just type it into my search box but here's the addy.http://www.geocities.com/heartland/cottage/1288 also I think saanandoah or fiascofarm has some recipes.

-- VickiP. (countrymous@webtv.net), March 14, 2002.

Can you make cheese with grocery store milk? I know off the question but would love to know. I am thinking of getting a milk goat for that purpose and soap making. I have sheep but they are horrors in the milking department. Debbie

-- debbie (bwolcott@cwis.net), March 14, 2002.

Debbie,

Make sure that you get 2 goats, not one. They need a buddy. Oh, and in order to get all that milk, those 2 goats are going to have to have more goats, and those goats and going to have to have more goats, the cycle goes on & on. We started with 1, and now we're at 20. Don't know when that happened.

-- Charleen in WNY (nolongerpublic@usa.com), March 14, 2002.

Check out this month's issue of United Caprine News. There's an excellent recipe for Asadero Cheese. I made it the other day and it's delicious!! Very simple, too!

-- Marcia (HrMr@webtv.net), March 14, 2002.