Now that we've got goats, and kids, and soon we'll have a glut of milk we need to make plans for what to do with it. What better than making your own cheese?

We bought the cultures and equipment, the only delay is that because Snövit has been on antibiotics we can't use her milk for a little while, so we've been practising on some store bought milk.

We'd read plenty of books, and all agreed that soft "french" cheeses were the best to start with. The books forgot to tell the rennet how long it was meant to take, and meant the first batch was a bit of a disaster. Never mind, a second lot was made shortly afterwards and has settled nicely and looks like a soft cheese. It still needs a little longer to drain and ripen, though.