Making Goat cheese & Milking goats!

me as I Hand milk my beautiful Dairy goats! Learn about my favorite new breed! Then lets get into the kitchen....,while the goats enjoy their day roaming the farm and cleaning up annoying(and painful!) weeds!
lets make 2 delicious kinds of soft goat cheeses! Plus some crispy Rosemary-Sourdough crackers to go with our cheese!! Jampacked with Great info, Adorable goats, (not to mention baby goats!) and some great homesteading tips, learn the fun way!!!

Soft goat cheese (Chèvre) recipe
2 gallons fresh goats milk (or cows milk for soft cow cheese)
1 cup live culture *Plain yogurt (plain Kefir works also)
rennet ~(for amount refer to directions on your specific rennet) I use about a 1/4 teaspoon in 2 gallons of milk.
Salt to taste as it will depend on milk solids/how much whey is still to drain etc. Estimated around 1TBS
Directions: Warm the milk to approx. 80 degrees f . Whisk in yogurt and let sit one hour. rewarm milk to 80-90 F Mix rennet into 1/4 cup water and whisk in quickly, then stop stirring let sit 5-10 minutes until firm curds have set.
Cut the curds into squares and turn heat back on for a few minutes. Once the whey is starting to separate, start gently spooning into a colander. and let drain until most the way is out and the cheese is firm. Then add and knead in salt. Hang the cheese overnight in a cheese cloth. And enjoy!!!
*If you are adding Flavoring such as Garlic Herb Chèvre Add the ingredients in with the salt.

MUSIC CREDITS
"Gentle Breeze" (b) by Glen Hamilton Tarachow.
"Pasture" By Julian Frederick Harris, BMI
"Soft And Gentle" {764929} Matt Norman (PRS)
"NIGHT140_11_Country Breeze" Curtis Wiley, BMI|Willie Lee, BMI
"Farmyard" (a) David Marcus Fuller|Michael Panayiotis Georgiades|Stacey Ruttledge
"The Field" Miguel Medeiros Pais Simoes|Vasco