A good inventory of cheese-making supplies isn’t tough to obtain, or even expensive, but it’s necessary for good cheese. Here’s what you can substitute and why you can’t scrimp on certain products.
Read MoreGoat meat recipes may have slipped out of popularity in the United States, but goat is the most widely consumed red meat worldwide.
Read MoreCaring hearts and a shared passion for both modern goat farming and sustainability of the land commonly join souls in the same region — or across continents.
Read MoreEarly in life, I had become familiar with yogurt dishes on our homestead on the western prairies of Canada. However, during that era of my life it was not my favorite food. That was to come later, when I gained wisdom.
Read MoreIs the milk expiration date really a cut-off where you can no longer safely drink the milk? Is it guaranteed to stay good until that date?
Read MoreKnowing how to make paneer cheese was a crucial skill for some Indian and Pakistani families. It provided quick, safe vegetarian protein to round out a healthy meal.
Read MoreWill feeding the peels from my canning projects cause goat bloat? And how can I keep my goat healthy during hot weather? Katherine answers reader questions about caprine health in each issue of Goat Journal.
Read MoreThis homemade cheese press plan will get you off to a great start when you’re ready to tackle pressed cheeses with your milk.
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