Ahhhh...2nd cup going down smooth. Have some.
Home today. Heading out shortly to tractor to back & help DD move another tree trunk out to where she can cut it up. She split one she had already cut to length and I helped her move and stack the split stuff to the wood racks after I go home last night from work. Wanted to see where we could pull the next two. We have a plan and she will cut on in half so we can move for her to cut. We move the splitter & she will put it vertical to roll the pieces too big to lift & split.
Then, I will have DS get his hind parts in gear for a day of "help mom". Need to get the barn roof repairs working, right after new brake pads on my truck. We all go back to work tomorrow -- gotta hussle today!
Where's my whip? Get cracking!!
@
Jesusfreak101, here's an easy on. Tastes good, useful, simple, plain cheese. No special equipment, special rennets or enzymes. It's very basic. Try it. Slow heat milk and that takes about 20-30 min. Another 30 to put rest together& clean up. Easy peasy.
Whole Goat's-Milk Ricotta
1 gall whole milk
1/4 cup ACV vinegar
3 tablespoons butter
1/2 tsp baking soda
Heat milk to 195 degree...do not boil...heat slowly & stir to prevent sticking.
Then slowly stir in vinegar a little at a time, watching for the separation of whey. If the whey is still milky, increase heat of milk to 205. Adding too much vinegar will impart an acidic, or sour, taste to the cheese.
Gently ladle curds into colander lined with butter muslin.
Drain slightly, put curds into a bowl. Add butter & baking soda, mix well. Store covered container in frig. Good about 1 week that way. Can freeze it.
From Home Cheese Making by Ricki Carroll.
So, I don't drain in colander. It gets too dry for my ricotta use. It is supposed to be a rather "loose" cheese & will tighten up is drained too much. I slotted spoon it into a really large glass measuring bowl, with spout & handle. I carefully pour the whey from that bowl into a smaller (1 cup) measuring cup, then add the butter/soda, mix and add back whey as needed to keep it the consistency I want. You can mix it drier for use on crackers, etc. When making and freezing for lasagna, I like the looser consistancy (think cottage cheese). When you add dry spices they will rehydrate. Generally I throw in garlic powder, basil, a touch of black pepper...great on crackers. I have made it with sun dried tomatoes & oregano, good mix. If you want sweet, cinnamon, figs, etc. works. Bagels? Stir more & it will become creamy smooth. It sets up more after in frig. Less whey and it is thicker, also, if you do drain thru muslin, it will be much thicker. Better use than dumping milk.
