I have never held in my hands the udders of a four-legged mammal before. But it was during our stay in Hardine for the Blooming April events series that Bruno and I decided to go on a little adventure and decided one morning to go to the nearby goat herder and get ourselves some fresh goat milk and attempt to make cheese.
We woke up one Sunday morning and drove to where the goats are. Charbel, the goat herder, gave us the white plastic wide-mouthed gallons and advised us to put on latex gloves because the smell would be hard to get rid of. Charbel got a mother goat out and calmly it obliged and offered her udders for us. We approached and started squeezing to no avail. I was afraid of squeezing wrong or too much and end up hurting the goat. But after being told that I SHOULD squeeze harder, I had no option but to try.
I squeezed harder this time. The udders are soft and rubbery. I squeezed and pushed down but only a thin stream of warm milk squirted down into the gallon. Alternatively, Charbel moved us aside and took hold of those udders and with skillful experienced hand moves, he squeezed down a gush. He put us to shame that we stepped aside and petted the goats instead.
We took our milk and pasteurized it. Then each of us took his gallon and decided to try cheese making differently. I got my recipe from a man from Deir El Qamar. It’s a basic white cheese recipe that is similar to a drier ricotta. The cheese is pressed and drained then cured shortly in brine which brings out all the flavors.
Sneak Peek into the next post 😋