>> See Halé’s recipe for fresh soft goat cheese…
>> Information about cheesemaking…
>> Harbors for the Heart music…

• Heat milk to 86F
• Add juice of ¼ – 1/2 lemon, or ¼ tsp vegetable rennet. Stir well.
• Cover and let sit overnight.
• Line a colander with muslin, or use cheese mold.
• Gently ladle the curds into it.
• If using cheesecloth, tie the corners and knot it over the sink to drain 12-16 hrs.
• If using a cheese mold, cover and let drain for 12-24 hours.
• The longer you let it drain, the firmer the consistency.

Be creative and add your own variety of fresh or dried herbs, fresh garlic, and salt.
Store in covered container in the refrigerator. It will keep for 1-2 weeks.

Save the drained whey, refrigerate. Use for smoothies or your plants.

You can also substitute yogurt for the milk. You will not need to use any lemon juice or rennet. Let it come to room temperature (72F) before draining into colander with muslin and tying up over the sink.

>> Watch Halé’s meditation on goat cheese…
>> Information about cheesemaking…

Even though I have been making weekly goat milk yogurt for many years, this new adventure into artisanal cheese making has taken me deeper into the creative process. First of all there are many different kinds of cheeses depending on temperature, time, season, kind of milk, etc. As my first entry into this process, I wanted to keep it simple. Even with that initial guideline, I realized very quickly that are many variables that make what we call ‘cheese’ have its special taste and texture. After a few mishaps of the cheese not coagulating or my goats not having enough milk because of a virus, I quickly began to get the hang of it. The regular rhythms are very soothing. Stir the evening milk with starter and vegetable rennet and let sit overnight. First thing in the early morning, with the sun peeking through, ladle the formed curds into the molds. Let the whey continue to drain for 2 days in the warmth of the kitchen and/or the fresh summer air (covered with cheese cloth). At this point it can be refrigerated at 55-57 F for one day to one month.

The smell, taste, and texture of raw milk cheese has no equal to the pasteurized versions. I have been experimenting with many different kinds of additions to my raw cheeses. Here are some of my favorites: Chives + Garlic; Dulse; Wild Herbs; Garlic Scape; Purslane; Fennel Seed; Nigella Seeds; Ash; Fresh Feta; and of course Plain, aged 3 weeks at 55F with a gentle rind to contrast with the smooth inside.

The by-product of cheese making is the whey. The raw milk whey has a delicious sweet-sourness to it and this has provided the best nourishment and fertilizer for all my fruit trees. I have had the biggest and best figs and peaches this year. We will see how it affects the plums, apricots, kiwis and all the berries by next year.

For more inspiration and practical applications of cheese making in your kitchen, visit our resources page for cheesemaking.

Transitions are in-between times; they are periods of waiting. Most of us find it so uncomfortable to wait that we are usually ready to jump right into the next thing. Old job to new job. Old relationship to new relationship. My work consists of supporting and guiding people through this “trepidatious terrain,” as I like to call it. Whether a personal or professional change, I always urge people to take a pause. This pause can have tremendous power in your life because it gives you time for awareness and reflection. Where have you been and where are you going? What do you need to take with you, and what do you need to leave behind?

Transitions are subtle, and change rarely happens overnight. Instead, transitional moments are composed of layers that unravel as quietly and steadily as night merges into dawn. Instead of fearing or avoiding life’s powerful transitions, we can adopt an attitude of trust and surrender to a larger sense of time. We are not in control, but we can create the most supportive, fertile ground to nourish our ongoing change and growth.

When seeds are planted in rich fertile soil, they first make roots that steadily reach down into the earth. Roots must grow first because they provide the strength to hold up the plant as well as to absorb the nutrients to eventually grow the stem, sprouts, and green leaves.

How can we apply this profound wisdom to our own lives? Spring is approaching within us. How fertile is our soil? Which seeds have been sown? Where are our roots growing? Are we paying attention to our own inner rhythms and nourishing our growth so that we can burst forth in the new spring green?

When a seed is first planted, the root growth isn’t visible to the eye. The root is growing in the deep darkness of the soil. How do we know? Because eventually, once the root has taken hold, a green sprout will break through the soil.

Seeds offer us a metaphor for our own lives. Take advantage of this seasonal transition to till the soil of your life. Make it free of weeds and rocks. Fertilize it with extra nutrients and the compost of what no longer serves you. Nourish and water well, and support the tender growths until they are strong and steady. Have patience. In its own time, the spring sunshine will surely melt the winter snow and provide the necessary conditions for the new seedlings to grow into their full potential.

• 2 medium onions, diced
• 18–20 stalks asparagus (tough bottoms of the stalk discarded), chopped
• 1/2 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil
• Mineral Broth or water
• 4–6 cloves garlic, minced
• 2 potatoes, peeled and cubed
• black pepper to taste
• chopped fresh dill or chives for garnish

In a medium soup pot, sauté the onions, asparagus, garlic, and sea salt in olive oil for 3–4 minutes. Add the potatoes and enough broth or water to completely cover the vegetables. Bring to a boil, cover, reduce the heat and simmer for 30–35 minutes or until the vegetables are soft. Purée the soup in a blender or directly in the pot with an immersion blender. Season with black pepper. Garnish with fresh dill or chives.