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.
They live on a small farm in southern Missouri, on the border with Arkansas.
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.
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.
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.
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.
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.
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.
The only other animal we have is Scarlet, our Goldendoodle.
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.
Cheese was a food group we love, so, the natural next step was learning how to make it.
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.
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.
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.
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.
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.
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
elissa says
This is a wonderful piece. I have been making yogurt for several years and am just starting to make other cheeses. Thanks for the videos and for sharing your knowledge!
Jim harrington says
Thank you Elissa, By no means am I an expert but I’m trying real hard. I can hardly wait till next year when we start making some new cheeses. Happy cheese making and I’m sure you will do great!
Hi Jim,
Enjoyed reading the blog and watching your videos.
Saw a lot of similarities and hence feel i am hopefully on the right track!
Take care and be well,
Vincent
Vincent, thank you so much for commenting. I’m sure you are a wonderful cheese maker and having fun with it. Just as it should be! The one thing I have learned is, that even a cheese that is not so good (and I’ve made my share) can be a very good thing if you get something great out of it. Keep up the fun, Jim
May I ask where you got your cheese cutting harp?
Congratulations on all your self sufficiency. You have much more energy than I do!
Hi Karen, Thank you for your question. The harp was picked up on Etsy. I have found that a lot of Etsy stores have sales close to the holidays. It may be worth checking out. My energy isn’t what it use to be and I sure wish it were. Thanks again for your comment! Jim
First and foremost I have to say, “Jim, OMG!” Thank you so much for sharing your story, your knowledge, your energy and your dreams with our readers. I totally understand your desire to share what you learn with others. For years before the internet when New England Cheesemaking Supply Company was starting up I longed to share what I knew, we could do it through books and workshops on a small scale, and then a fantastic customer came a long and put us online I jumped for joy because we could share so much more of our knowledge with people all over the world, it was easier and had a fabulous format. Being a bit older than you when I see what you’re doing I look back longingly when we raised 98% of what we ate, the freezer was filled, the cupboards stocked, fruit was canned, cheese, butter, yogurt and ice cream were all daily staples in are larder. Now I buy from other area farmers who are trying to make their living off the land. Thank goodness for people like you and thank you for sharing your peace, joy and love with us all!
In Peace, Love and Cheese, Ricki
OMG is right! I can’t believe we just got a comment from the person that wrote the book that I use all the time. I am so grateful for you taking the time to do so. It really warms our hearts and is so appreciated. Yes, it is wonderful producing and using a persons own products as you did. It is also very cool that you now are supporting your locals. Helping people that we can is so important. You have been a inspiration and such a help to me and many many other and we should all be the ones thanking you. So thank you Ricki from the bottom of our hearts. Jim & Josie
Jim, kudo’s on your YouTube channel. I haven’t gone there yet but with time I plan to do that. You want to help people and that is key to your heart in the matter.
Goats!! OMG, what a cool name and logo for your channel. I personally make only cows milk cheese, as that is the only milk I have available (granted, it 180 miles away, but I get it straight from a milking, 10 minutes from the cow!). I’m used to working with a full fat 20% cream raw milk, received warm and freshly milked. I ice it down, travel home, and then i make milk the next two days. I usually make 4 gallon batches.
I have successfully made Gorgonzola and a Spanish Blue. You will enjoy getting into blue cheeses!
Well done on your subsistence farming and harvesting. And your photos are inspiring! What a pantry!
Peace, brother, and happy cheese making!
Charles, Thank you so much for a wonderful comment. It was a crazy busy year for us making a batch almost weekly but what a great learning experience. Yes, I can’t wait to dive into the blue cheeses and others next year. I have already been doing my homework. It sounds like you really are getting some great milk at 20% fat to make cheeses with. I bet they are really good! I wish you many many more more years of happy cheese making and thank you again for your wonderful comment. Jim