Sherrie and her husband, Forrest
Sherrie lives “Deep in the Heart of Texas” in a town so small, there is literally no information about it online (not even a Wikipedia blurb). If you’ve ever wondered how people can manage to live their lives that far from so-called civilization, here’s your answer – “quite nicely actually.”
Sherrie’s Story
I grew up in Goldfinch, Texas on our large family ranch. Goldfinch is just a blip on the map, if you can even find it. It’s 25 (+ or -) miles to the nearest grocery store from our gate.
We have 1200 acres where we reside and raise Dexter cattle and dairy goats. My paternal grandfather began purchasing our land back during the early 1900s. He eventually owned around 15,000 acres and founded the first herd of registered Beefmaster cattle in south Texas.
Our cattle were direct descendants of the original Lasater Beefmaster herd. My family raised Beefmasters until 2004, when my father finally retired and sold the last of the herd.
Beefmaster heifers. (Wikipedia)
My husband, Forrest, manages a company in Goliad and is gone during the week and home on the weekends. We have 3 wonderful sons who are a tremendous help to me while he’s gone.
Hunter, who is 20, works in Goliad with Forrest during the week. He and his girlfriend, Chaney, also own Silver 8s Hunting Outfitters which offers a variety of south Texas hunting packages and specializes in predator hunting contests that take place all over the state.
Hunter
Colton, is a 17 year old junior who makes straight As and is in the running for Valedictorian. He takes dual-credit classes and will graduate with an Associates Degree and a Welding Certificate from Southwest Texas Junior College. He plans to get his Masters Degree in seminary and to become a preacher after high school.
Colton with our lovely Guernsey cow, Fran
Westin is 14 – a high school freshman. He is also a straight A student and, like his brother, will probably graduate with his Associates Degree and a Welding Certificate. He loves playing football and skateboarding and wants to go to law school.
Westin and Colton
Colton and Westin are also excelling in the Air Force Junior Reserve Officer Training Corps (AFJROTC) program at their school. They are all very well mannered and polite young men who make us proud everyday.
Colton & Westin
Westin was maybe 6 or 7 when he began asking for goats and we finally bought some in December of 2017. (We are 3rd generation beef cattle ranchers, so, you can imagine my reluctance.)
Finally, I gave in to the pleading and purchased 1 bred Nigerian Dwarf doe, 1 Nigerian Dwarf doe in milk and 2 bred Nubian does.
I soon fell in love with the goats and radically expanded the herd.
I usually have 12-15 goats in milk throughout the year, so I started pursuing ways to use it up. I acquired a license through the state to sell my raw goat milk for animal consumption and most of it goes to a nearby deer farmer. The deer breeders feed my milk to 30 or 40 fawns every year.
A few of the ladies on the milk stand
At first, I made a few small cheeses using milk from my goats but unfortunately, my family wasn’t impressed. I still want to give feta a try but their lack of enthusiasm prompted my search for a dairy cow.
Two years ago, I purchased a Guernsey cow and had her shipped down from Wisconsin.
Fran
“She produced 4 gallons of milk as a first freshener.” We had milk running out our ears! This really got me into cheese and butter making.
Fran’s rich milk
Butter, using my antique Sunbeam churn.
I purchased a 10 gallon stainless steel pot and all the trappings necessary to get started. Go big or go home, right? I dove right in and went head long into the world of cheese making.
I’ve made a lot of queso blanco, ricotta and mozzarella for lasagna.
Queso blanco with herbs
Pressed queso blanco with craisins and almonds
Mozzarella
Plus, gallons and gallons and gallons of yogurt, Monterey Jack, a 6 pound Gouda, a Colby that was too salty for my taste, a failure of a cheddar and a gigantic 8 pound Butterkäse.
Gouda
Colby
My 1st attempt at waxing a cheese
Failed cheddar. The curds didn’t knit together. They may not have been warm enough during the cheddaring process.
Butterkäse
The Butterkäse has been our favorite and I’ll be making lots more as soon as my cow freshens again.
The mold in my press is the Hard Cheese Mold (large) from cheesemaking.com. I order most of my supplies there and have been very happy with them.
I converted an ancient mini fridge into a cheese cave. It was left behind by a tenant so I commandeered it and ordered a digital temperature controller. Voila! Instant cave.
Someday, if my dinosaur gives out, I may upgrade. It really is an ugly old cave but I’m very frugal and don’t like replacing things unless necessary.
My sons love cheese and we easily go through 2 or 3 pounds a week so our supply is dwindling. I think I only have a few pounds left in there.
Colby and Gouda
Learning to make cheese has been a rewarding process. My plans for this year are to try making feta, Swiss, Oaxaca, Parmesan and of course lots more Butterkäse.
I owe my cheese making successes to Gavin Weber’s and Hammock Haven Farm’s YouTube channels and my Home Cheese Making book by Ricki Carroll. These are THE BEST three learning resources I’ve found!
My Soap Business
In 2018, Ma’Goats & Co was born.
Now, my milk goes first into selling it and making cheese, and the rest goes into goat milk soap and lotions.
You can order it from me by email or from my Facebook page.
Ma’ Goats & Co
Email: magoatsandco@gmail.com
Facebook: https://www.facebook.com/MaGoatsAndCo/
Instagram: @magoatsandco
