|Milk with cream at the top!|
I had planned on an easy summer where both the cows would be nursing, and I would be milking very little, just enough for my family.
Well as the old expression goes, don't count your chicks til the eggs hatch. Here I am milking Mattie 2x a day, with no calf.
Now don't misunderstand me, I know how lucky I
Which brings me to the topic of Cheese.
Making cheese is actually letting milk go bad in a controlled way. There are all kinds of cheeses most require cultures, such as rennet or mesophillic, which I don't have at the moment. However, Cultured buttermilk is readily available...
so... I made plain old fromage blanc. Literally "white cheese".
|I put 2 quarts of milk in the pot and heated|
Lemon or lime juice
salt ( for flavor)
you also need a thermometer and a nice deep heavy pot
a cheesecloth or towel ( you can use old linens washed too)
Step 1: Gather your ingredients
Step 2 :Measure one or 2 quarts of milk ( you will need 2 cups buttermilk to each quart of milk)
Step 3: .
|I added 4 cups buttermilk|
Step 4: When temp of milk is 175, add butter milk and about 1/4 cup lemon juice, or enough to cause
|I added the lemon juice after the buttermilk... I do it to sight|
Then curds will start to separate from the whey.
Let this sit undisturbed for about 10 minutes
|lined colander all ready|
|curds and whey|
It still needs to drain out.
( have you ever noticed cheese from the store has
"gum" in it? that's because the makers are in too much of a hurry to let the whey drain, so they add gum to thicken it... Yumm!, Gross)
|ready to be seasoned and refrigerated.|
Or.. thyme, honey and pepper
or.. japs ...
what ever you want!
By the whey (ha), you can use the whey to make ricotta, which literally means "to cook again"
or just feed it to your plants or animals.