Farmstead Cheesemaking: From Goat to Curd

We’ll begin by introducing you to our goats (and dairy sheep too), exploring common dairy goat and sheep breeds, their personalities, and what it takes to care for them day to day. You’ll gain a practical understanding of dairy animal care, milk quality, and why good cheese always starts with happy, well-managed animals.

From there, we’ll move into the cheesemaking kitchen to make several fresh cheeses together, including creamy chèvre, versatile ricotta, and everyone’s favorite: fresh, stretchy mozzarella. Along the way, we’ll discuss techniques, ingredients, troubleshooting tips, and how to adapt these recipes at home.

We’ll also cover the basics of feta, yogurt, and ice cream—walking through processes, cultures, aging considerations, and equipment—so you leave with a solid foundation and the confidence to keep experimenting on your own.

Perfect for curious beginners, aspiring homesteaders, and anyone who loves good food and farm life. Expect learning, laughter, and plenty of tastes along the way.