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.
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.
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.
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.
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.
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.
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.
“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.
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.
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.
The Butterkäse has been our favorite and I’ll be making lots more as soon as my cow freshens again.
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.
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
Michael Schmitz says
Sherrie – Your press looks somewhat like my Uncle Fester. I have a similar setup using dumb bells for weights up to 50 lbs. After 50 lbs, I use John Deere tractor weights (flat style) at 42 lbs each.
This setup I also use to make proscuitto.
Does anyone know where I can get a mold larger than 7 inch in diameter or how to procure the supplies to make one?
Sherrie says
What a great idea to use the tractor weights. I bet we have some lying around. I might try that instead of all the water. The largest mold I have is the large deluxe mold, at 8” diameter. Not sure where you’d find something larger.
Sherry, thank you so much for sharing such a big part of your journey with our readers. Your cheese adventures sounds wonder-filled and look beautiful. Your soap is also amazingly artistic. And I like your old fridge, sometimes there’s a nice connection to the new by keeping and using the old. Your family is fortunate to work on so many wonderful and connecting projects, it is a gift. I love to see the interconnections, perhaps if you haven’t already tried it you could mix your milks gor a batch of cheese and get the best of both worlds combining cow and goats milk. Again, thank you for sharing, good luck with your adventures and keep in touch.
In peace, love and cheese, Ricki
I’ll have to try that sometime. I never would have thought to mix the different milks. Thanks for the suggestion!
Hi Sherrie, great pictures! Looks you’re had some great results, keep up the good work. I sometimes have to press my much smaller cheddars for a really long time to get them to knit together…
Thank you! I will be trying cheddar again for sure. Maybe I can get a better press that will exert more pressure too. I usually make really large cheeses and I don’t think I get quite enough pressure for a long enough time. Thanks for the tip!
Great story! Thanks for sharing!
You’re most welcome. I’m happy you enjoyed it.
I think the saying should be “Go big or get out of Texas” haha. I am in awe of what you’re getting done in the state where everything seems larger than life. : ) Next time I get discouraged trying to do something, I’m thinking of your family.
Oh my gosh, your words touched my heart! The fact that you would think of us for encouragement means more than I can describe. Thank you!
Go big or get out of Texas…love it!!
Sherrie, I grew up in San Antonio, and humbly, I was blessed to be Valedictorian for my class of 976 students. God bless your sons in their studies!
I too had a cheddar that didn’t knit together well. I saved it. but it wasn’t pretty. Then I attended a cheesemaking course where I was told to press longer and harder, until any unknit markings were pressed out. My next cheddar knit perfectly with my final pressing 75# for 8 hours. Total pressing time was over 24 hours. It turned out my best cheddar yet. I too had my second attempt at waxing and it turned out much better than my first waxing.
Keep up your efforts and God bless your family! Peace and cheese on!
Charles, thank you so much for your kind comment of blessings to my family AND for your advice! I’ll look for a press that can exert more force and try cheddar again soon.
Sherrie,
I agree with Jeanne; your story is inspiring! You’re both industrious and imaginative! Thanks for sharing. All the best from the West Coast of Canada!
Dave