Keeping Dairy Goats 🐐 How we make homemade feta, chevre, yoghurt & more on the homestead

Slow Living on the Farm. How we make homemade feta cheese, chevre, yoghurt, ricotta and kefir from our dairy goats.

Join Pascale this week as she milks her goats and shares 5 delicious fermented goat milk products they make on the homestead. Quick and easy to make these recipes are great additions to your repertoire if you’re a dairy goat owner or thinking of keeping a dairy goat in the future. She covers how she makes a basic feta, chevre, yoghurt, ricotta and kefir out of her fresh raw goat’s milk.

#dairygoats #homemade #goatmilk #homesteading

Chapters
00:00 Introduction
02:06 Feta and yoghurt
09:07 Ricotta
10:25 Yoghurt (continued)
12:13 Chevre
19:02 Kefir
22:26 Feta (continued)

Goat milk recipes

Feta and ricotta
As discussed in the video I use the recipes from Molly Nolte’s Fias Co farm website.
Feta: https://fiascofarm.com/dairy/feta.html
Ricotta: https://fiascofarm.com/dairy/ricotta....

Yoghurt
Ingredients
1 – 5L Raw goat/cow milk
½ teaspoon DVI yoghurt cultures or ¼ cup live active yoghurt (you’ll need more if you have a larger quantity of milk)
You can do this recipe with any amount of milk. You just need a way to maintain your cultured milk as close to 40°C to 45°C (104°F – 113°F) for a period of at least 10 hours.

Heat your milk to simmering roughly 90°C (194°F) and leave for 5 to 10 minutes like this stirring occasionally to prevent the milk burning on the bottom. Turn off heat and allow to cool to 45°C. You can speed this process up by vigorously stirring your saucepan of hot milk in a cold water bath in the sink.

Once the milk has cooled to 45°C add your cultures or live yoghurt and stir through well for 20 or so seconds with a sterilised spoon. Place somewhere very still to keep temperature for 10 to 12 hours. I use our dehydrator set at 45°C.

Once finished incubating place the yogurt pot in the fridge for 24 hours to cool and further set. You can then put into jars for eating, or like we do, you can strain it over cheesecloth for a further 12 hours to remove most of the whey. This will give you a rich, thick and creamy yoghurt.

Chevre
Ingredients
2L (1/2 gallon) warm raw filtered goat’s milk (22°C – 30°C or 72°F – 86F)
1/8 teaspoon (or a sprinkle) of Chevre cheese cultures
½ drop Rennet diluted in water. I measure 8 tablespoons of water in a jar and then add 4 drops of rennet.

Place the cultures and diluted rennet into the warm milk and stir well for 20 seconds to incorporate. Leave in a warm place to incubate for anywhere between 12 and 48 hours.
When ready, strain the curds through cheesecloth overnight. Turn out into a bowl and stir through salt to taste.

At this stage your chevre is ready as is but you can season or marinate it however you like for additional flavours. For example you can toll it into logs and coat with ash, dill or chives or you can place it in a jar with herbs such as thyme, gallic and peppercorns.

Kefir (with DVI cultures)
Ingredients
1L (1/4 gallon) bottle of warm goat milk
1/8 teaspoon DVI kefir cultures

Using a sterilised spoon stir through your cultures into the milk in the bottle. Leave with the lid off with a piece of cheese cloth over the top to breathe in a warm room around 22°C for 24 hours or longer. Once soured and thickened to your liking put the lid on the bottle and store in the fridge until ready to drink.

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FREE PROVISIONING GUIDE
Pascale has put together a FREE 40 page Provisioning Guide. The Guide explains and provides examples of how we can travel eating a variety of healthy and delicious meals for up to 6 months at a time on our tiny boat with no resupply. There has never been a better time to start learning how to increase the food storage potential of your home. I hope this guide will inspire you to make more informed long term provisioning choices for the future! For more information visit the Provisioning Page on our website ( www.freerangesailing.com/boat-provisioning ) or to grab a copy directly by clicking on the link below.

LINK HERE: Download your FREE Provisioning Guide: https://bit.ly/3adbloF

Also if you want to find out more about what I am cooking up every week for us at the homestead (and previously aboard SV Mirrool) you should follow my foodie Instagram page! www.instagram.com/gourmetsailor

Music Credits
Our theme tune (outro and/or intro song) Aquarium by TEVO. You can listen to his music here: https://soundcloud.app.goo.gl/4MAfa

All music sourced from Epidemic Sound (www.epidemicsound.com)