The Ricotta finally did it's thing at 6 PM last night - *4* hours to separate into curds and whey. :whew!: Tastes good, and had a really good yield, so...yeah, it was worth it.
Today's batch is Leicester. Easy, cheddar-like cheese that only needs to age a couple of months (vs. Cheddar's 6 months).
The goats are doing well - Troi (my little doeling, AKA "li'l bit") has decided that she's a Big Girl, and is jumping up on the milk stand when she finishes her bottle. :lol: She also discovered that horses are sloppy eaters, and if she hangs around them she can clean up.
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