Spring Mtn Nubians

Two years after starting Spring Mtn Nubians here in East Burke, it's time to see where we are...literally.  Here is our herd in pictures:

First, our herd sire, Rocky Top Romeo.  He's out of *B Capri-Dot's Cherished Infinity and he's quite a boy with a lovely personality and  he's never missed...if you know what I mean.  He gets the job done, as you can see.  His babies are pretty consistent: deep bodied, wide with nice high escutcheons.

Next we have Sally...my personal favourite of all times.  She is a sweetie and sooo productive.  I am excited to have a doe out of her that we are keeping.

 

Sally has what I like in a milker.  She maintains her body condition while producing 10 lbs at 2 years old.  She has a quiet, sweet disposition that is just the icing on the cake.  Her daughter looks to be a chip off the old block and her son "Roger Houston" will, hopefully pass those great features on to his young.

Last, but not least, Pims.  Pims has produced twins as a yearling and again this season...twin does this time.  The loud markings on Mocha are exactly like Pims litter mate brother (so we know who is producing the color).

 

Pims kidded in February, surprising me with twin does!

Soon to come...our new herd sire:  Trevins Glory Rusty.

Cheese Making : 30 Minutes Mozarella

Sally and Pims are in full swing production now that there is plenty of green grass in their diets.  With 2 gallons plus of milk per day my fridge runneth over!  I've been experimenting with Cheese making to help use up the milk.  I bought a cheese making kit from New England Cheese Making Supplies

(http://www.cheesemaking.com/)

I could not be happier with the kit.  It includes a recipe book, but I also have the book written by New England Cheese Making Supply Companies founder, Rikki Carroll, "Home cheese Making".  So far I have a farm house cheddar, a gouda and a parmesan aging and I've made Chevre (culture not included in the kit I bought), queso blanco (made with simple ingredients you probably already have) and the 30 minute mozarella from the book. 

I was very sceptical about the 30 minute mozarella.  I thought it would be something that wouldn't be like a "real" mozarella but it's better than real!  It melts to a lovely, stringy pizza topping that my kids gobbled up.  It shreds beautifully into clean, thin, shreds that don't stick together, making topping a pizza very easy.  The flavor is mild and lovely and the goats milk works perfectly for this cheese.  If you have milk, you must try the 30 minute mozzarella recipe..but beware, it may ruin you for store bought forever!