Oh my, how I’ve MISSED you!!!!
Over the weekend, I shared a gallon of goat milk with the kids to make one of Katie’s favorites: farmstead [herbed] cheese curds. They’re great for snacking, tossing onto a fresh green salad, etc.
Two days earlier, I cultured one quart of buttermilk [with goat’s milk, naturally] following the purchased ‘starter’ directions. I use the buttermilk as a starter for most of my soft cheeses.
I used one of my fav cheesemaking recipes from ‘Goats Produce Too’ by Mary Jane Toth. I modified her cheddar recipe by simply halving the recipe and omitting the pressing/aging.
The most difficult part of the recipe is deciding which herbs/seasoning to add????
This batch was ‘seasoned’ with fresh dill and one clove of garlic! YUM!!
Sheepy Hollow Farm 
Know just how you feel. Goats Produce Too is one of my favs too. Made chevre this weekend and will make yogurt today. Yum!
Hi Tari! You know whats GOOD!! YUM!! ;D
Looks so yummy !
They are delish!!! YUM!