Welcome Friends!
I have some exciting news to report.
Yesterday, I made my first batch of homemade mozarella and ricotta cheeses using the goat milk I've been getting from my little visitors. Woohoo! The mozarella is divine. I used this great 30 minute mozarella recipe from the famous Ricki Carroll aka The Cheese Lady that I found HERE. She even has a video tutorial. It's simple to make and requires no fancy cultures, just milk, water, rennet and citric acid. It doesn't get much easier than that. I sliced it thin and draped it over toasted sourdough with tomatoes, fresh basil, and balsamic vinaigrette. Yummo!
I have ordered some cultures and I can hardly wait until they arrive to try some new cheese recipes like cheddar and chevre.
Things have been going great around the homestead this week. My grandson had a birthday this weekend, my family came to visit and everyone enjoyed the fresh goat milk. The weather has been HOT and my garden is growing like it's a race to the end. I harvested my first yellow squash, zucchini, and lots of tomatoes this week for slicing. That's it for now.
What have YOU been working on around your homestead???
Congrats on the cheese making!! I love making (and eating) fresh cheese from our herds' healthy milk:)
ReplyDeleteThank you Michelle. I am right now working on my first batch of mozzarella using yogurt with active cultures as my cheese culture. The mozzarella is draining in a cheesecloth bag before stretching and so far it's working great. This is so exciting for me.
ReplyDeleteHI,
ReplyDeleteI shared my dairy free real food ice pops as well as an article about the dangers of agave. Check out my featured homestead this week: Shalom Farms!
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