My first post in my new cheesemaking blog. With the cooler weather, I have more time to write, and more time to make cheese. Not that I'm going to make a different cheese each time, but my blog will serve as a working notebook of successes and errors--yes, and downright failures, too. I have those, and sometimes they're pretty spectacular.
Like the time I made chevre and it was in too warm a place and when I lifted the cover to check the set, it was foamy and spongy. The chickens loved it.
Or the time I made feta and it expanded as it hung in its cheesecloth bag, draining. A couple more failures like that and I learned that feta must be made in cooler weather, or at least in a cool place, which I don't have in the summer. Feta making is now limited to late fall through early spring.
So, this is a learning blog, detailing cheesemaking and more, perhaps other food experiments. What is certain is that It will develop as time passes.
Like the time I made chevre and it was in too warm a place and when I lifted the cover to check the set, it was foamy and spongy. The chickens loved it.
Or the time I made feta and it expanded as it hung in its cheesecloth bag, draining. A couple more failures like that and I learned that feta must be made in cooler weather, or at least in a cool place, which I don't have in the summer. Feta making is now limited to late fall through early spring.
So, this is a learning blog, detailing cheesemaking and more, perhaps other food experiments. What is certain is that It will develop as time passes.
I just found your blog. I am also retired, a nurse. Now raising first meat goats now dairy kids due in Spring . I have alpacas, donkeys, and horses . Plus chickens and guineas.
ReplyDeleteLife is never dull,
What kind of dairy goats, Patsy? I have Saanens and Sables, which I talk about in my other blog. I also have horses and guineas. I'm guessing the donkeys are to guard the alpacas, right?
Delete