Happy Autumn!

It is a fantastically lovely Sunday morning out here in the Southern California desert. Our friends and family on the East Coast are suffering from an unseasonably cold October...like snow storm cold.  However, we're enjoying 80 degree weather and sunshine.

I woke up at 6:50 am with a smile on my face and a spring in my step. I dressed quickly in yoga pants and a sweatshirt and headed to the ranch.  Milking had already started but I arrived in time for the second goat.  I brought pineapple, watermelon and strawberry scraps and tried to entertain the milking goat while she patiently  stood on the stand.  Turns out my goats have actually neglected to learn that they are, in fact, goats.  My fresh fruit treats were totally ignored.

Our milk production has dropped dramatically since the weather has changed and estrous has begun again.  Turns out goats in heat are focusing on other things than milking.  Here's hoping that production picks up a bit in January when the mating season is officially over. Nonetheless, we're still getting between 1 qt and 1/2 gallon per day.

Chevre

We have finally enjoyed a couple of days of sub 100 degree weather. Not only does this mean my attitude has greatly improved, it also means we can recommence making chevre! My first batch of the season came out yesterday and it looks beautiful. 2.5 lbs of wonderful soft white goodness.

I'm still playing around with seasonings but I think this batch is pretty damn tasty.  For 1 gallon I used 1.75 teaspoons of salt and 1 heaping tablespoon of herbs de provence. In  total I used 2 gallons of milk and made 2.5 lbs of cheese :) 2 lbs are traveling to Boston and Maine this weekend to be shared with friends and family on the other side of the States.