As Fall arrives, so too do the days of lower milk production. It's the natural lactation curve in action.
As a result, there is no spare milk about. Usually when we start a batch of cheese there are still a couple gallons left in the fridge, from which we get our "house milk" and then start accumulating another two days' worth for the next batch.
As 19 gallons were busy doing their thing in the cheese vat, I found myself sans milk for tonight's dinner: a farm-fresh quiche.
I actually had to go out to the field and hand milk a half cup into a cajeta jar from a confused, impatient Maybelline in order to finish dinner. In case you are wondering, goats don't "get" milking in the field. I had to enlist Christian to hold her still to get anywhere.
Ridiculous, I say.
Hmmm. Where to Start?
3 months ago