Espresso Lemon Goat’s Milk Ice Cream

Nothing tastes better than homemade ice cream on a warm day.  I have fond memories of homemade ice cream on the Fourth of July each year.  We took turns cranking that godforsaken handle until the reward was ready.  Creamy, vanilla ice cream that tasted nothing like the store bought imposter! I was inspired by my own post last week on espresso with lemon peel.  How would ice cream with espresso and lemon be?  Um, heaven, folks.  Heaven. Blend 4 eggs with 1 cup of sugar and 2 cups of goat’s milk together in a sauce pan and heat over medium … Continue reading Espresso Lemon Goat’s Milk Ice Cream

The Shy Milking Goat

In all its farm life irony her milk is the tastiest we have ever had.  So creamy, the two tablespoons we manage to get back into the house, that is. When we brought her home last year at two days old she healed the wound that occurred when our beloved goat died while giving birth.  Her long legs and big eyes melted our hearts and those around the city as we brought her everywhere with us in the truck.  She went to schools that we spoke at, Walmart, Panera, even the bar (though she was clearly under age) and she … Continue reading The Shy Milking Goat

How to Make Hard Cheese (step by step and sooo worth it!)

My first batch of cheese this year was started with Miss Isabelle’s delicious, frothy, rich milk.  I am going to show you how to make a variation of Guido’s Cheese from the book “Home Cheese Making” by Rikki Carroll.  I chose this one to demonstrate because it is forgiving and versatile, a perfect first hard cheese.  I gleefully fed my friends it last summer along with red wine and homemade pickles.  It is truly delightful to make your own cheese.  All winter, after I had run out I begrudgingly bought cheese.  Oh, the horror! (expensive stuff) This year I will … Continue reading How to Make Hard Cheese (step by step and sooo worth it!)

The Kitchen Counter Cheese Cave

I was pleasantly surprised last year that not only did I enjoy making cheese, it also turned out amazing.  I usually do not enjoy tedious tasks that take a long time, but I rather enjoyed the process and definitely the result!  The problem is finding a place to store the wheels of cheese where they can properly age and develop flavors without being eaten by mice or molding. The proper temperature for aging cheese is 55 degrees with a bit of humidity.  I thought our old coal chute in the basement in the last house would be good but it … Continue reading The Kitchen Counter Cheese Cave

Drying Off Isabelle (no more milk till spring and chica has a new boyfriend)

I am a tad envious of those raised on a farm.  They don’t have to text random people that have goats to ask stupid questions.  Like, how the heck do we stop her milk?  I know this should seem like an obvious one but there is an art to all this dairy farming.  Goodness, we don’t want to send our goat into pain, discomfort, mastitis, and who knows what else!  Our dear Isabelle trusts us. I first started by looking up on the internet how to dry off a goat.  Easy.  Just start milking once a day, then every other day, then every … Continue reading Drying Off Isabelle (no more milk till spring and chica has a new boyfriend)