We’ve got curds

The curd is here.  What a relief!
The curd is here. What a relief!

Yes, a new batch of chèvre is in the works and we got curd!  I was a little anxious, but I had about 2.25 gallons of fresh goat milk.  So yesterday I started a new batch and swaddled it with towels, to be opened this afternoon.  I remembered both the culture and the rennet, this time.  Phew!  It’s early in the milking season (calculating from when the kids were born), so the curds are still very delicate and we don’t get quite as much return for our milk amounts, but it’s amazing, nonetheless.

And the curd is in the forms.
And the curd is in the forms.

So when I scooped out the curds, I got 8 forms filled with curd, and the rest of the curds got sent into the colander, so maybe I can salvage all that I couldn’t scoop with my spoon.  I added wild Maine blueberries to one of my forms, so that should be a little bit of a treat as well.

I am not separating my does and babies this week because I am getting ready to go on a little bit of a fiber retreat with some friends this week, on the island of Vinalhaven.  I can’t wait!  But to keep things simple for my husband, who is doing chores, the babies will have to take up the slack on the milk end of things.  They won’t mind at all!

A week from tomorrow, hopefully the babies will be separated from the moms and I will be seriously milking twice a day.  It’s Weaning Time!   Gotta get some serious cheese in the freezer.

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