My Goat Milking Technique is Unstoppable

Good news - the expanded version of my article on Bay Area goat owners, originally published here at Oakland Local, will be in the upcoming issue of Edible East Bay!  Look out for it in November.  I loved writing this article because quirky urbanites and goats seem to go together..

Here's a preview of the recipe I include in the article:

Molly's Chevre
5 quarts goat milk
1/4 c. fresh cultured buttermilk
1/3 c. cold water
3 drops liquid rennet

Optional flavorings:
1 tsp salt
1 tsp garlic powder
1 tsp Italian Seasoning

Heat the goat's milk to 90 degrees. (Yes, you do need a thermometer for this.  Winging it just won't work).  Add the buttermilk, stir, and let the pot sit for 15 minutes off the heat.

In a separate bowl, combine the cold water and rennet.  Add three tablespoons of the water-rennet mixture to the goat's milk (and save the rest in your refrigerator for next time).  Stir for three minutes, cover, and let it sit for twelve hours at room temperature. 

Cut the curds into 1/2 inch cubes.  (If you've never cut curds before, check out the New England Cheesemaking Supply Company, which has tutorials in their recipes.)  Let the curds sit for an additional twelve hours at room temperature.

Drain through a cheesecloth, hanging until 1/3 of curds remain.  Mix in seasonings to taste - or experiment with your own!