Whey Cool!

With two goats currently in milk, for the first time in over a year - what with regular milk customers and growing puppies - we have enough extra milk to make cheese again. Or at least had:  the former milk is now in the Miss Muffett curds-and-whey stage.  This batch will become a fresh (non-aged) cheese, a basic French chèvre sweetened up with dried cranberries, orange zest, and chopped pecans. Thank you, Tinkerbell and Buttercup, for your generous lactic contributions!