Good Morning and a Goats Milk!
I think I like the idea of having cheese draining over the sink while I head north to the town of Salem to give a talk at a beloved McCartee's Antique Barn. This weekend is a big time around here, as it is the Washington County Cheese Tour! You can drive around our local cheese and dairy farms and get a real taste of the area (pun intended). We have sheep, goat, and cow dairies opening their doors to the public and offering talks and tastings. Local busineses are in on it too and that's why I am heading to McCartee's Barn to talk about my own adventures in dairy. I want folks (most probably have not heard me speak or know much about the farm) to get an introduction to me and my story, and then hear about how easy and rewarding cheese making is. I'll tell them the story that (I hope) happens after I finish this blog post. I'll talk about milking Bonita, taking the warm canister inside to strain into a half-gallon mason jar, and then heating it on the stove in a steel pot. I'll talk about checking the temperature as it crawls up between 90-110 degrees and stirring gently. I'll talk about adding a little vinegar and some drops of rennet and the amazing chemical reaction it causes separating the watery whey from the milk fats. I love this little bit of science and wonder. It makes me bristle sometimes when people use chemical as a dirty word. Water is a chemical, after all. And the reaction in the pot may not include test tubes and explosions that burn my eyebrows, but it still entertains and awes me. Cheese is in the cloth straining within twenty minutes of milking the goat. Now that's some fresh chèvre!
P.S. Gibson will also be out with me at the talk in Salem at 2PM! Come meet him!