It's rainy today. Good thing. I've been banned to the kitchen today!! Goat Cheese Mozzarella (yes this is a proper noun!) and Formage Blanc are on the menu for making, and more than likely making Ricotta from the Mozarella whey. Robin is my teacher for this new venture.
I milked Mezzo again this morning. Getting better, more fluid in my finger movements. It's kinda like playing a trumpet trill andante on repeat. I'm using the milk from Mezzo, Stormy & Nimbis (Mamba's milk tastes a little funky, so her's is set aside for Oliver, one of our kid goats) to create the soon to be cheesy goodness.
I am about 2 hours into the cheese making. I just stirred the Mozzarella by hand to brake up the curd. Stir every 15 minutes and I will spare you the rest of the recipe considering it's about 3 pages in length. The Formage Blanc is now in it's second hour of twelve calmly sitting, wrapped in Robin's fleece in a 4 gallon soup pot. It will be a full day of cheese intensive labor!