About the Author
Kate Johnson
Articles by Kate Johnson
Food Safety for the Home Cheesemaker
Culturing dairy products produces the perfect environment for both beneficial and harmful bacteria to thrive, so hygiene is critical during all steps of production. Practice food safety for listeria prevention and other contamination in all stages from the goat to the affinage.
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Preparing for Kidding
2 months prior to due date: Dry off doe: Does should have 2 months off from milking before they kid again. 6 weeks prior to due date: Give the doe …
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Pregnant Goat Care
It’s that time of year when many goat owners focus on pregnant goat care, as they’re either preparing to breed or have already bred their does. Spring kidding is one …
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Life Lessons from the Barnyard: Trailering Adventures
When we first started raising dairy goats about ten years ago, we began with Mini Nubians. My thinking was that I loved the long floppy ears of the Nubians but …
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Getting Away
When we first moved from our suburban neighborhood to a rural property, one of our concerns was being able to take vacations and get away once we had farm animals. …
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Life Lessons from the Barnyard: Go(a)t Milk?
Go(a)t Milk? As fairly new dairy goat owners, many years ago, we learned one thing quickly: Once babies are weaned off their mother’s milk, you accumulate a lot, rather quickly. …
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Life Lessons from the Barnyard: The Sweetest Boy
By Kate Johnson In the world of dairy goats, girls rule and boys drool. What I mean by that is, does are the main workers providing babies and milk and …
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Chocolate, Goat Cheese, & Wine (Oh My!)
There’s nothing like a little chocolate, goat cheese, and wine to make chilly days more festive and bearable.
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An Easy Guide to Cheese Aging Equipment
Once you’ve mastered making soft and fresh cheeses, you may want to progress to pressed and aged cheeses. What kind of cheese aging equipment will you need? With just a …
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7 Great Ways to Make Aged Goat Cheese!
Many hobby goat owners end up making goat cheese at some point, but fewer venture into aged goat cheese. This might be because aged cheese takes more time, uses more …
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