Cheese, please!

I have always loved cheese, fortunately it is not one of the foods that sets off migraines for me, and cheese is one of the foods I would find hard to live without. Everywhere I travel I have tasted the local cheeses and they have rarely disappointed me. Cheeses made from cows' milk, goats' milk, sheep milk, water buffalo and even mares' milk  all different in texture and flavour.  It fascinates me that the same recipe made in a different region produces such a different cheese and I find it no more than logical that many cheeses have a Protected Geographical status. It is impossible to choose my favourite cheese........ Red Windsor, Stilton, Roquefort certainly, but some days when the weather and the mood is different I may prefer a camembert or a very ripe brie. So many cheeses so little time! Somehow it always seems that each cheese has a perfect time and place for unique enjoyment. I feel about cheese the way some people feel about chocolate, it is the perfect food! I have to add that calling anything processed or coming out of a squeezable bag or spray can cheese, is an obvious misnomer!

I have wanted to try making cheese for years but have never had access to fresh raw milk of any kind and store bought milk has never convinced me of its freshness, though many people use it with good results. Now, finally, we are milking our own goats! We still have baby goats so there is no abundance of goats' milk yet but we were able to have a quart and a half put aside without babies suffering. It is time to fulfill another dream and make our own cheese.

After much research we decided on a recipe; remember both of us feel that recipes are only a suggestion open to interpretation, and though there are certain steps that need to be followed, others can be adapted. Here is the process we have chosen to start with and it goes without saying that our milk is fresh!

Step 1: Sterilise a large stainless steel pan by boiling about an inch of water for 5 minutes. Sterilise whisk.

Step 2: Add milk to empty sterilised pan and gently bring to about 69F ( Milk comes out of a goat at about 90F, so if you use milk fresh from the animal you will probably not need to heat it.)

Step 3: Add cultured buttermilk to the milk and whisk. We used 2 Tablespoons to a quart and a half of milk.

Step 4: We decided to use vegetable rennet because it was what we had, but other options are animal rennet, junket rennet, some recipes call for lemon or lime juice, even vinegar. Two drops of vegetable rennet added to a couple of spoons of water. Stir into milk.

Step 5: Cover the cultured and renneted milk and set to one side for 24 hours. The setting time will vary according to the temperature, taking longer the cooler the temperature. You will be looking for about 1/4-1/2 an inch of whey on top of the curd. This part was very frustrating! I wanted to make cheese.... NOW.... not hurry up and wait, it seems I must learn patience yet again.

Step 6: Now it is time to cut the curd. Use a knife or spatula and make parallel cuts from top to bottom about 1/2 an inch apart. Turn the pot and make another series of cuts perpendicular to the first.

Step 7: Place a tea towel or flour sack cloth in a colander and rest it above a pot to collect the whey. Then using a stainless steel slotted spoon, ladel out 1/2 inch cubes of curd into the cloth.

Step 8: Allow it to drain for 30 minutes and then tie the edges of the cloth up and use a heavy wooden spoon in the knot to allow you to hang it up in a convenient place to drip further.... overnight or until the dripping stops. I jammed ours into a cupboard above the laundry sink so it was out of the way. It is also on the north side of the house so it won't get too warm and spoil.

Step 9: Season with salt and herbs. At this point you will have to decide whether you are eager to eat your cream cheese, or whether you have the patience to add the cheese to a mould and press more moisture out of the block to make a harder cheese.

We will have to do a lot more milking and a lot more tasting and experimenting with seasonings before we can move on to hard cheeses but we have made a start and what's more, it was easy!

Where does your food come from?

I was watching a programme on TV where children were being asked where their food comes from. I wasn't so much horrified by the answers as plain sad as one by one the children answered the question by naming their local grocery store. When pressed to answer where the store got it from, there was either silence or that the store made it out back. Entire generations of families have never tasted a home-grown, chemical-free, sun-ripened tomato, never mind other vegetables. Increasingly it seems fewer people actually care about what went into their food, how far it has travelled or whether the farmer received fair payment for it....farmer? what farmer? Not everyone has the room for a garden but do have access to a farmers' market, so the flavours of fresh vegetables are available without the prices of supermarket organic.

One easy product anyone can make at home is yoghurt, it takes little effort and no special tools, you can even make it using store bought milk if you don't have access to fresh milk. In this house, I am the expert at eating the stuff, while Anita is the yoghurt-maker. I can tell you how wonderful it is, but she can tell you how to make it.
Edith

Welcome to Homemade Yoghurt 101:
As you become enthused about the process of making the yoghurt you love, having it available almost any time you want/need it, and experimenting with its use, bear in mind that this is a truly simple food.  You don't need to invest large amounts of money for ingredients or equipment!  Yes, I have had and used a yoghurt maker for over 30 years, but that little appliance is not a necessity at all!  Do you have a quart-sized thermos bottle?  OK, so you don't...do you perhaps know someone who does have a spare one?  Is it remotely possible that this soul owes you a little favor or can be intimidated until he/she is willing to lend it to you?  Good!  You are ready to start!
Fill that nice borrowed thermos bottle with hot water.  This should NOT be boiling water as that is too warm for the yoghurt cultures and will probably kill it.  (Not a good thing.)  Just set that thermos out of the way for now while we get serious with some milk. 
As I said, this is a truly simple food and originated when folks needed a way of preserving excess milk for later use.  Please, oh, please do NOT rush out and buy rich whole milk or cream!  The reason for this warning is basic:  it won't make the kind of yoghurt that you want . In fact, it may hardly thicken at all, to say nothing of reaching that lovely pudding consistency that we have come to love. If at all possible, try to use reconstituted powdered milk.  I have used skim milk and found that the yoghurt was just about right, but it was much better when I added 3 tablespoons of powdered milk to it.  Straight powdered milk is absolutely the best!
Now I need to give you a couple of alternatives to start making your own yoghurt.  I mentioned the option of (a)using skim milk that has approximately 3 Tbsp of powdered milk added and (b) using reconstituted powdered milk.  Each option requires that the milk be heated. 
If I am using the skim milk option, I measure 3 3/4 cups of milk into a Pyrex measuring cup and heat it in the microwave (see? I told you it was easy!) for about 3 minutes.  If your microwave has a "beverage" setting, go ahead and use it.  You do not need to scald the milk.  Most of what we use today is already pasteurized, you know.  Imagine the temperature you would need for a baby, about 85-90F.  That is what you want. You must avoid having it too hot. After heating, just stir in about 3Tbsp of powdered milk.
 If, however, you choose the straight powdered milk option, feel free to just run your tap water as hot as it gets and then add the powdered milk.  I like to use about a cup and a half of milk powder for a quart.
Now comes the exciting part!  Buy a large carton of good quality plain yoghurt, such as Activia.  I have used a variety of brands and types and find that Activia is as good as it gets.  You do NOT need to go to the health food store and purchase the expensive packets of cultures. Vanilla flavoring is okay, if you have no other option.  I would advise against the fruit-flavored ones as the yoghurt is a sort of odd color when it comes out, even though it is perfectly fine to eat, of course.  Drop about 3 heaping tablespoons of your Activia (hereafter known as the 'starter') into your warm milk and mix it thoroughly together with a whisk.  This ensures even distribution and avoids little clumps in the milk. 
Remember that thermos?  We need it now!  Pour out that hot water that primed the bottle for you and then carefully pour all of your warm milk, powdered milk, and yoghurt mixture into it.  See?  Now you know why you used a measuring cup to heat and mix the milk!  Immediately put the stopper back on the bottle and then just set it out of the way on the cupboard for about 12 hours.  Bear in mind that the world will not come to an end if you don't time this process precisely!  I have forgotten my yoghurt for a while....that is to say it sat for about 18 hours!  It was still good stuff!
So now you have about a quart of good home-made yoghurt.  If you are planning on having it as your breakfast or as a snack, you will probably want to cool it and then add fruit and some sweetening.  I like blueberries and they are very good for us, so I buy the largest bag of store brand frozen blueberries.  I thaw about 1 1/2-2 cups and then add about 1/3 cup of sugar.  I have also tried some canned fruits, even used some canned pie filling.  It was edible, but not as nice as the straight fruit.  I have used frozen strawberries and even mixed fruits.  The mixtures that have melon or berries with large seeds are not as pleasant as I would like, though.
If you are of the adventurous spirit and would like to try making a cream cheese, nothing could be easier.  Make the yoghurt as described above and then pour it into a colander that is lined with several (yes, several) layers of the webby-type of cheese cloth that you can find in the fabric department.  Let the whey drain out for a couple of hours...place the colander over a bowl or just drain it into the sink if  you like.  You will notice that the yoghurt very soon becomes much dryer.  When it isn't draining quite so quickly anymore (drip, drip, drip), tie the corners together and twist the top of the 'bag' with a stick...I have used the handle of a wooden spoon.  Then, just let it keep on dripping till it quits.
Now you have not only made your own yoghurt, you have made your own cream cheese!!  Aren't you clever!  At this point, you can be as creative as you wish.  To this cream cheese, you may add any seasoning or herbs you choose.  Some suggestions might be minced garlic, minced chives, onion powder, thyme, parsley...the list just goes on and on.  Feel free to substitute your cream cheese in that favorite cheese ball recipe.  Take it with you to the office and impress your friends!  The possibilities are endless and they are each delicious!
One last note:  make sure you save a cup or so of  your unflavored yoghurt to use as starter for the next batch.  I usually have one batch cooling and one batch in the making.  We eat lots of  yoghurt as there is nothing much better for breakfast than a bowl of bluberry yoghurt with a slice of toasted home-made whole wheat bread!
Anita

A lazy day

We have started milking Petal and Daisy once a day. We don't take much, for now the object of the exercise is to get them used to our hands on their udders. They are feeding their own twins and anything they may give us is a bonus to feed Bill and Ben, the orphans. They like the milk stand we made for them, which is a blessing and they like being given treats, which they only receive whilst being milked. Neither one of us has a problem outwitting our caprine / capricious friends by using bribery! We don't need much milk for soap and for now, everyone is happy.
The last week or so has been quite busy, so today by common consent was designated a lazy day. The dogs understood and have been laying under the table, laying on the step, ignoring flies and cuddling the cat... in fact they could easily have been George Gershwin's inspiration back in the 1930's.


Summertime, and the living is easy......

 (break into song here).
We, on the other hand are a lost cause during the summer. The day started with chores, chicken chores, goat chores and milking. Coming back to the house I decided to try putting together a little milking device from some tubing we were given by Anita's Mom. I can't remember who first suggested this device but if it works, it will save us from sore hands when the kids are weaned and we are milking up to a gallon a day.

We shall see how well it works tomorrow morning!

On this lazy summer's day Neets decided to make bread, 14 loaves of wholewheat bread and a dozen Brioche. [...fish are jumping.....]

  While waiting for the bread to rise she collected eggs, went to the garden for tomatoes and ran up and down to the basement to turn the water supply on and off as I had decided it was time to replace the faucets with the new ones we had bought. [...and the cotton is high....] Things never run 100% as expected and a quick trip to the local hardware store was needed for 2 flexible extensions for the waterpipes. Now we actually have a place to fill 5 gallon buckets without tilting them to the extent that you can't completely fill them. We also have a drip-free water system, a luxury in itself! [...Oh, your Daddy's rich....]

The last few heads of celery are soaking in the sink and will go into the dehydrator this evening. A lazy day!

[...and your Mama's goodlooking...]

Tomorrow we really ought to make sure we get some stuff done.

 http://www.youtube.com/watch?v=j1bWqViY5F4&feature=related

It's hard staying away from the barn!

We bought our first baby goat, Petal, because we fell in love with a friend's goatmilk soap and then we fell in love with Petal! Now Petal is a mother, though she is still a little princess and we have fallen in love all over again. Don't get me wrong all babies are cute, we ooh and aah over our lambs each year, seeing a new born colt early in the morning is very special but baby goats.... they have a way of stealing your heart. Maybe it is the sound they make, stirring some primal instinct because they sound so much like human babies, whatever the reason they are a source of endless entertainment.
The oldest, Bill and Ben are a month old now and very playful. In fact all 6 run around the barn, jumping on the upturned water tank we set for them, knocking over buckets, making their mothers grunt in frustration and rubbing their heads. They are getting horns! We left Petal with her horns so now every goat that stays keeps their horns or they would be at a disadvantage. I am in danger of overusing the word 'cute' but it does describe how they look with the little buds starting:

I think they must itch because they keep rubbing them on the branches we have dragged down to the barn:

Petal is still very much the matriarch, keeping kids and adult goats exactly where she wants them. We even see her teaching goat manners to the 2 little orphans. They may be hand fed but in her eyes that is no excuse for not knowing your place!

Daisy tries to keep her two kids by her side but they have reached an age where playing with the others is much more fun than hanging with Mama! The only time she sees them is when they are passing through or when they are hungry, just like human kids.

Any other time she can watch them jump and run

If you are still wondering why it might be hard to leave the barn....... just take a look at the greeting I get as I walk into the barn, it's hard to ignore:

Oh, and remember those lambs? They really are getting big now, almost time for taking them to market!

The barn is full of life; goats on one side, sheep on the other but we also have our broiler chicks also about a month old and some baby layer chicks. No wonder barn chores are such fun and take so much time!

Each trip to the barn means passing the chicken house, so we check for eggs. As you know, everyone works at our house and while the barn may be Jake's territory, the chicken house is Titan's. We taught him to stop stealing eggs by giving him the responsibility of carrying the eggs back to the house!



Catch y'all later, I am back off to the barn!
Edith

You should have been here for supper last night!

We eat well, mainly because we grow and raise almost everything we eat. We both enjoy cooking in different ways, one of us will bake, the other cook; alternatively one of us will cook indoors while the other prefers the outdoor setting for cooking. This being summer, BBQ skills are being honed and yesterday was a fine example of 'throwing something on the barbie' as our Aussie friends would say.

There is something satisfying about growing all your own food and being able to preserve it for the year to come, but nothing beats taking stuff out of the ground and having it on the grill 30 minutes later. Good quality ingredients just don't need a lot of fussing, in fact, if you don't have your own garden, just try shopping at a Farmers' Market rather than your local supermarket. You will be amazed at the difference in the flavour and texture of ingredients and at your own ability to suddenly create meals fit for a King!

We raise chickens every year. Used to be we raised 700 broilers for sale but we dropped back to just enough to keep us and a few others in chickens for a year; about 50 each year. We thawed one for dinner yesterday. The recipe is never the same so I won't share it with you but I have discovered that if I cut either side of the backbone and remove it, then I can open up the bird so it cooks a little more evenly on the grill. Our herbs are in pots on the steps so, on my walk from the kitchen to the BBQ area, I can snip a bit of this and a bit of that, no golden rules, just whatever seems to be doing well gets included. Squeeze of a lemon, a few spices and seasoning and the bird is ready to be transformed. It looked a little lonely so a full head of garlic took pride of place, along with a good drizzle of olive oil.

An hour later I walked out to the vegetable garden for inspiration.... a couple of new potatoes, half a dozen baby carrots, a sweet onion all sounded good to me, add a  parsnip and we had the makings of a good dinner. Gardening isn't all about weeding, watering and hard work, if it is then you missed the point. It is about fragrances and textures, about looking round and being inspired, watching a frog eat the bugs and finding a smile on your face. It's about watching your efforts come to fruition and improving on it each year. It's about knowing where your food comes from and exactly what happened to it on that journey from dirt to table.

After cleaning and cutting the veggies to size they were added to the roasting tray along with some thyme and olive oil. A perfect Sunday roast accompanied by some refrigerator pickles we had started a few days ago. We rarely grow cucumbers so a friend had shared their bounty with us. The fun of having your own garden is that you can share with those who don't...... unless of course you are growing zucchinis this year, in which case people are already running away when they see you coming.

I promise we won't always write about dinner but yesterday was Sunday, the day of roasts and rest! It was a quiet day and other than feeding and making sure all the critters were fed and watered we took it easy and enjoyed the summer's day. Soon we will be canning and freezing, the dehydrator will be running day and night, all to preserve our food. In fact the first of the celery came out of the dehydrator today and we turned last years dehydrated onions into onion powder, making room for the new onions. The chickens will be butchered in a month, plenty to keep us busy so what better time to start something new like a blog?

Edith (Half of the Two Old Broads)