Yes, we know, it’s been quite some time since we’ve blogged…..believe me, it isn’t that I didn’t have a lot to say, you know me…no excuse, but I will admit we aren’t as young as we used to be…..this winter definitely made us feel our age a time or two.
Anyways, we will be blogging again…..like I said, it’s not like I don’t have a lot to say ~grin~ Until then, check out our 'Kid News' page for our busy spring!
And if you just need a giggle or two......check out the 'Romper Room' section in our blogs.
Is raw milk safe? A question we have been asked more than once. In fact, it is a question that keeps the argument over raw milk sales going. What we say is, “we’ve been milking and drinking raw milk for over 9 years”. We gave it to my husband 100 year old gram without any harmful effects. We’ve hear about every comment, technique, and handling method used by people and some have been quite shocking!
Let’s be honest though, the MAJORITY of people we know do everything they can to practice safe raw milk handling and wouldn’t dream of risking themselves or anyone else if they thought it wasn’t safe.
Montana is very strict on raw milk usage. It is legal for personal use ONLY and only among ‘close’ family members (meaning members living in your home). Raw milk is illegal to transfer to another for human consumption. Pet milk is illegal, goat shares aren’t legal, etc. Though technically, goat shares are not considered legal, the State of Montana has never taken anyone to court over goat shares. Strict right? Yes, but many of us still want raw milk and our only legal option is to have goats.
So this blog is about how we handle raw milk and some of the things you should think about before you get raw milk from anyone. Again, most of the people we know personally do everything in their power to keep their milk safe…..but there is always one out there that doesn’t.
Fall has come and gone, but I find that winter is the best time to make broth. As the snows pile high and the outside events are limited to feeding and milking the kid critters….heating the house with the wondrous smells of broth just seems right. Like everyone else, I followed the broth recipes that most do, leeks, onions, carrots, so many vegetables added to our butcher bones. Until……..
You knew there would be a but, or until, if you read any of our blogs before. ~grin~
Years ago while shopping for the normal broth, you got to have these vegetables, I had a chat with a sweet older lady. She grinned and asked me why I would waste a good carrot on broth!! Really, she did…so my response was because the recipe I use said too…..such an adorable giggle she gave me. Then she proceeded to rest her arm lovingly on my shoulder and told me I was wasting my time, that a good broth didn’t need it. Then she told me her secret to a good bone broth….of course I listened, smiling politely, thanked her for her recipe. I then took my shopping home and chopped, diced, and followed my recipe.
It was years later that I finally followed her advice, and I have to admit, it wasn’t because I wanted to. Money was tight that year….try finding vegetables in winter in Montana, that didn’t cost an arm and a leg - let alone finding ‘fresh’ vegetables! Well, you can see where I’m going with this. A good broth indeed doesn’t need all those veggies, unless you’re making vegetable broth of course!
The first time I did it her way; I was shocked, pleased, and forever changed in how I make broth. I don’t regret making it this way; I just regret not trying it earlier. Not only do I save money, all those beautiful veggies can be used as food us, not scraps that go to the chickens.
So how do I make a good broth? Let’s talk…..
Making cheese at home is more than a pleasure; it reduces our food costs, encourages us to utilize more of our own resources, and adds a whole new dimension to our lives.
We want to go into detail about the process we use for different cheeses, so this blog will not be our last cheese blog……..because of copyright laws, we can’t share the actual recipes……but we don’t always follow the recipes exactly either!
Take Feta, fabulously edible, tantalizing and aromatic! This is one of many that we use and in all honesty, use often. Feta freezes well, crumbles nicely and can be added to other cheese combinations to add a slight tang, even though it doesn’t melt as well as Provolone, etc.
So let’s talk Feta cheese!!!!
We’re back!!! In an earlier blog, Say Cheese Please part 1, we talked about some equipment hacks you can use for pressing cheese, and shared our DIY drying rack setup & cheese presses. Hopefully, you all have been dreaming up your own ideas on how you can press cheese?
Now let’s talk about cultures, powders, rennet, & even cheeses you don’t need all that stuff for!
Many of us with Kinders find that we end up with far more milk than we can drink, unless we have kids of course. What happens when you have too much milk? Many of us start out with the soft cheeses, such as Chevre. Why? It’s very easy to make, you can create a variety of cheeses buy just adding some herbs of choice. But what about the firm cheeses? Quite a few of us haven’t wanted to take the plunge……afraid that it would be harder than we wanted , however the plunge is FUN and easier than you think. Equipment to expensive for you? Well, you can be surprised how creative you can get when you really want something.
We would like to share our experience with some softer pressed cheeses, like our Feta and our White Cheddar that needs to be pressed, waxed, and aged. Though it takes some planning, it really isn’t hard to do at all. Looking at it as individual steps, instead of a whole process, and it’s far easier than you think. Though we aren’t actually sharing recipes with you, (YET), we do want to share the process to encourage you to give it a try! So cheese please!
Cheese needs only four things to make: milk, cultures, salt, and rennet (or other curdling agent, like lemon juice or vinegar). We use just plain old Kosher salt. You can make cheese without cultures, just herbs to flavor, like the Indian version Paneer or use Buttermilk as a culture. We like using cultures, including buttermilk, it gives us far more variety in cheese making. Your first step is having milk of course! Most recipes call for 1-2 gallons of milk. But let’s talk about DIY cheese equipment hacks first….
OK!! We are really happy to post this SHORT post! Short? Yes, finally, a short post! Even we can do that from time to time....
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