We have been planning for a quiet time over winter, when all the major work has been done with the sheep and we can turn our attention to other interests.
The rams went in with the ewes two weeks ago and all the animal health things have been taken care of, the rams will come out in four weeks, then it will just be checking, moving paddocks, until lambing starts in mid August. Yay.
Martin is working on a pergola in the front of the house, a project about six years in the making. It will make a big difference to our winter comfort and outdoor dining. After that we hope to put up a shed, for goat milking and milk processing to increase the hygiene levels, we anticipate Laura having six goats in milk by August.
Last weekend I attended a cheese school at the Old Cider Factory at Reidsdale, near Braidwood. It was just one day, and we learnt everything we need to start making our own cheese. The teacher, Barry, was very knowledgeable and is happy to be contacted about all things cheese, ( even after the course ) which is a bonus that I will need. Yesterday, filled with cheese enthusiasm and a fridge full of goats milk, we made Halloumi, Paneer, Ricotta and Sweet Baked Ricotta, they all worked well and hopefully will eat well. Sampled the Baked Ricotta with stewed apples this morning, delicious .
The rams went in with the ewes two weeks ago and all the animal health things have been taken care of, the rams will come out in four weeks, then it will just be checking, moving paddocks, until lambing starts in mid August. Yay.
Martin is working on a pergola in the front of the house, a project about six years in the making. It will make a big difference to our winter comfort and outdoor dining. After that we hope to put up a shed, for goat milking and milk processing to increase the hygiene levels, we anticipate Laura having six goats in milk by August.
Last weekend I attended a cheese school at the Old Cider Factory at Reidsdale, near Braidwood. It was just one day, and we learnt everything we need to start making our own cheese. The teacher, Barry, was very knowledgeable and is happy to be contacted about all things cheese, ( even after the course ) which is a bonus that I will need. Yesterday, filled with cheese enthusiasm and a fridge full of goats milk, we made Halloumi, Paneer, Ricotta and Sweet Baked Ricotta, they all worked well and hopefully will eat well. Sampled the Baked Ricotta with stewed apples this morning, delicious .
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