About the Author
Kate Johnson
Articles by Kate Johnson
When to Intervene During Kidding
It is often said that most goats deliver their kids with no need for assistance, and while that may be true, I find there are many times when some assistance might make the kids’ entry into the world a little easier for both the dam and the kids.
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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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How to Make Cheese Curds for Hard Cheese
Many dairy goat owners quickly learn how to make cheese curds and turn goat milk into soft cheese, but hard cheeses can be intimidating. Recipes may look daunting because they are longer and more involved, and your equipment needs will increase.
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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 of my favorite times of the year on the farm and there is much to do to prepare yourself and your doe for the new arrivals.
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The Wide World of Popular Cheeses!
There are many popular cheeses out there but which is the most popular? And how many types of cheeses are there in the world, anyhow?
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Using Kefir and Clabbered Milk Cultures in Cheesemaking
Kefir and clabbered milk recipes aren’t common, but they are the way people made cheese for thousands of years.
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Flavor Infusions for Goat Milk Cheeses
Whether you’re making soft or hard goat milk cheeses, sometimes you want to spice things up a bit with some different flavors, textures, and colors. There are a number of ways to add flavors to cheeses to make them even more festive and delicious.
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Goat Blue Cheeses!
I find there is something extra special about pairing the complexity of goat milk’s flavor with the richness of a good blue mold. The two blue cheeses here are among my favorites.
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Valençay Cheese and the Role of Ash in Cheesemaking
Valençay is a distinctive, pyramid-shaped French “bloomy rind” goat cheese that is sprinkled with an exterior layer of ash which helps to firm up the rind and aids in ripening.
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Three Simple Goat Cheeses You May Have Never Heard Of!
These three cheeses are quick and easy, yet many home cheesemakers and goat owners have never heard of them! The first two are traditionally made with goat milk, while the third is usually a cow milk cheese but is easily adapted to goat milk.
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