As I've said before, I AM making cheese and yogurt. However....with a family of 3, we can only eat so much yogurt. LOL I do a gallon of milk a week into yogurt and that's as long as the yogurt will store. The cheese, while easy, is a LONG process to make. It takes me 5 to 6 hours ) to make the cheese and I have to stay where I can hear my timer going off.
In case you're wondering why that long:
I have to gently warm the 2 gallons of milk from fridge temp to cheese temp....I could hurry that up by turning my burner on high and risk scorching my milk and thus ruining it for making cheese (unlike I want scorched flavor in there). 30 minutes
Add culture and let sit for 45 minutes
Add rennet and let sit for another 45 minutes
Cut the curd and raise the temp to 100 by no more than 2 degrees every 5 minutes.....30 minutes usually, sometimes longer depending on how warm my kitchen is
Drain the curds and wrap to hang....10 minutes or so
Hang curds for 1 hour
While the curds are hanging, I cook the whey to make ricotta....this usually takes about an hour and I need to check it every so often to make sure my heat isn't too high (scorching again) and that it doesn't actually boil (ruins your curds big time)
Have to separate the block of curds and add salt and mix and put into form 20 to 30 minutes depending on how fast I work
Press for 15 minutes
In the meantime, I'm turning off the ricotta and letting it set for about 20 minutes
Turn the cheese over and press again (this time it's for 12 hours and I'm pretty much free of it until I have to turn it again and press for 12 hours again)
Slowly pour HOT whey off ricotta and let ricotta drain for 20 or 30 minutes (I get about a cup and half of fresh ricotta every time)
Clean up....30 minutes or so
24 hours later, I have to remove the cheese from the press and let dry for a couple days. After the outside of the cheese has dried and formed a "rind" I have to melt the wax and then wax it....another hour or so of time.
It isn't difficult, just extremely time consuming and to have,basically, a half day gone every 2 days is sometimes difficult. We're coming into summer and horse show and fair season....I don't have that kind of time. And, if I have the 2 gallons of milk on a day when I'm not going to be home....wellll.....then I can end up with 4 gallons that needs processing! I also have fibromyalgia so there are days that just getting out of bed is an accomplishment, let alone having to deal with a lengthy process and after a day of total activity, my body starts rebelling.
Quit milking??? If you all can convince my hubby he doesn't have to keep milking both goats....I'd love you forever! We will be bringing our 4H pigs home this next week so any extra milk can go to them. Guess extra eggs could too for that matter.