Jim and his wife, Josie have a Youtube channel with a name we think is irresistible (at least to us New Englanders) – Ozark Mountain Goats.
Screenshot of their YouTube channel homepage
They live on a small farm in southern Missouri, on the border with Arkansas.
Map courtesy of eachtown.com. Theodosia population – 240
They have made 183 videos so far about a wide range of topics – Homestead Gardening, Raising Chickens, Freezing, Dehydrating & Fermenting Foods, Water Bath & Pressure Canning, Cooking, Baking & Making, Food Storage & Emergency Prepping, Goldendoodles and Nigerian Dwarf Goats.
Their latest video, in particular, posted about 1 month ago caught our eye – Making Goat Milk Cheddar.
Video – https://youtu.be/AYIojOD_VcE
We contacted Jim about doing an interview and he was happy to oblige. (Note: Many of the pictures here are screenshots from their videos.)
Jim’s Story
We (my wife and I) have only had goats for about 2 years. I wanted them for many years but waited till I retired before I jumped in.
I designed our logo myself. It was fun but I wish I had better programs!
We have 9 goats – two bucks, one wether (neutered buck) and 6 does. I milk them myself two times a day, every day.
My wife takes care of feeding and watering while I’m in the milk room.
My wife, Josie with Charo, their firstborn in 2020
During peak times, we get about a gallon plus of milk a day. All the milk we get goes into cheese making with one exception – Josie, in early spring will put back a small amount for goat milk soap.
Some of Josie’s soaps, available for sale at their online soap store.
At this point, we are starting to dry the does up for breeding in October and December. Some breeders will milk their goats while they are pregnant but we do not. We prefer to let their bodies recoup.
Myah (our secondborn) in 2020
We also have chickens on the farm. We get enough eggs each day to feed ourselves and supply friends and family at no charge to them. It makes us feel good to do that.
Their hen eggs (at left) are often bigger than their turkey eggs
The only other animal we have is Scarlet, our Goldendoodle.
Scarlet is the subject of no less than 6 videos!
At times we have to laugh when Scarlet eats hay right out of the feeder with the goats. I guess she must think she’s one of them!
How I got started making cheese …
I think for the most part we are very self sufficient people. We grow loads of our own foods that we preserve by freezing, canning or dehydrating.
Our pantry
Cheese was a food group we love, so, the natural next step was learning how to make it.
Screenshot – Using a harp to cut the curds in the Making Goat Milk Cheddar video
I would love to tell you some great story about some person in my life that inspired me to do so. But the fact is, no one I knew made cheese. So I jumped on the internet and found a basic recipe and followed it. Though my methods and equipment were very crude at the time, I was shocked at how well it turned out.
Screenshot
That was about 12 years ago. It was a farmhouse cheese and it turned out really good. At that point, I was hooked. It’s funny that, looking back, the supplies I bought to make my first cheese came from New England Cheesemaking Supply.
Screenshot – Press, mold and mat from NECS (cheesemaking.com)
Over the years I have collected several cheese making books to help me out. Besides the books I also enjoy watching cheese making videos on YouTube. For me learning is never ending!
Now …
Normally I make cheese once a week unless unforeseen things happen.
Screenshot with Dutch Style Cheese Press
I have spent most of this season making goat cheddar. It is one of my favorites. I enjoy the sharpness that develops with aging a nice cheddar cheese.
Cheddars in our cave
I also do a lot of experimenting with different cultures and then adding different herbs and things such as peppers, bacon, etc. Cheddar seems to handle these additives well. I will make 2 or three with the same ingredients and only change one thing, like the culture or the amount of herbs.
Not all cheeses I make turn out well. Some have been too dry or very bland. Those cheeses get turned into American cheese so it doesn’t go to waste. (I plan on putting a video out on how we make American cheese as soon as time allows.)
Next year, I plan on getting into using molds and making things like blue cheese. So, this winter I will be doing a load of studying on that aspect. I am really looking forward to that. I can still remember the first time I tasted Roquefort blue cheese. I fell in love with it at the ripe old age of 12, 55 years ago.
I have also been on a ricotta cheese kick here lately. We make lasagna, ricotta cheesecake topped with blackberries or strawberries and things like that.
Screenshot – from Quick and Easy Lasagna video
Our YouTube channel …
The YouTube channel was originally started because we wanted to share with our grandchildren cooking recipes and how to preserve food. Then it slowly evolved into the raising and caring for goats, which now includes cheese making.
There is also a part of me that wanted to make things a bit easier for someone else getting started in goat milk cheese making. Even though I’m not the best teacher, it does give me satisfaction in trying to help.
My goals …
My goals for cheese making at this juncture are pretty simple – keep it fun, make the best tasting cheese that I can and keep increasing my knowledge and exploring new varieties that we have never made before.
Ozark Mountain Goats
Email – catfishjim1954@gmail.com
309-214-7265
YouTube – https://www.youtube.com/c/OzarkMountainGoats
Instagram – @ozarkmountaingoats
