Leche

We never planned to have this much milk but ever since Pinto Bean surprised us by giving birth, we've been milking three cows every day. (And two of them twice a day!) This means that we get around ten gallons of milk coming out every single day (do the math, it's about 70 gallons per week), so as you can imagine we've had to get pretty creative about how to use all of it up.

Drinking it in our cereal or using it to dip our chocolate chip cookies in at lunch, we've also experimented with whipped cream, sour cream, ice cream, cottage cheese, butter, gouda, and a lot of fresh cheese. It sure seems like we've tried almost everything under the sun but I'm so happy because I finally got to make my first batch of fresh goat cheese on thursday all by myself. After adding the rennet and the culture, I even crushed up some fresh rosemary and sage to add a little twist.

(Above, from left to right: fresh rosemary and sage Alpine goat cheese, fresh jersey cow cheese)