Now offering GIFT CARDS!!!

FRIDAY FARM REPORT 7/27/18

More Goodbyes!!

We said goodbye to Kim and Kendall as they went to their new home. It has been so hard to let the babies go but they all are going to great homes and will have a great life.

 

CHEESEMAKING

I made traditional Cheddar cheese this week. Starts by heating 2 gallons of milk to 86 degrees. Add the culture, cover and let stand for 45 minutes. Then I added the rennet, cover and maintain milk at 86 degrees for 45 minutes.

Cut the curds into 1/4" cubes and let sit for 5 minutes

Heat the curds to 100 degrees. Increasing the heat 2 degrees every 5 minutes.. Maintain the 100 degree temperature and stir for 30 minutes. Let the curds set for 20 minutes.

Pour the curds and whey into a colander and let set for 15 minutes.

Cut the mass of curds into strips and place back into covered pot.Keep the temperature at 100 degrees. Turn them every 15 minutes for 2 hours.

Cut into 1/2" cubes, put them back into covered pot with 100 degree. Stir with fingers every 10 minutes for 30 minutes. Add salt

Place in a cheesecloth lined mold. Press at 10 pounds for 15 minutes. Turn and press for 40 pounds for 12 hours. Turn and press at 50 pounds for 24 hours.

 

Air dry for 2-5 days

SOAP

I made sea salt and poison ivy soap this week in my new mold. It makes 15 bars and so easy to unmold. Love it

How was your week?


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