Like many goat owners, we milk our goats and we make Cheese. We make 3 different cheeses around here: Chevre, Ricotta and Mozarella. Occassionally we will make Feta and we rarely make chevre anymore as we can do any chevre recipe with Ricotta and we like the taste better. We bought Mary Jan Toth's book Goat's Produce Too! The Udder Real Thing which has a lot of Cheese, yogurt, ice cream and (not for the faint of heart/vegetarians) Chevon recipes (Chevon is goat meat). This is our Ricotta draining. We like ours drier than some folks and we like to mix it with herbs to spread on crackers. My favorite herbal/cheese mixes are Garlic and Dill and Mediterranian: Sun Dried Tomatoes, Artichokes, Oregano, Kalamata Olives and Garlic. Also we use our Cheese for making Pizzas and Lasagnes. YUMMO! This post is making me hungry for dinner. If you want any of our recipes - feel free to email me and I'll send you our goat cheese mix recipes for free! I do cheesemaking classes for folks but it's not hard, we taught ourselves to make the cheeses we make - it just takes TIME.Cheese is probably the most common product we make from our goat milk - along with Soap - but you'll have to wait for that post for S!
