Tuesday, July 10, 2012

The Country Homemaker Hop #28

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???



Posted by at

8 comments:

  1. HIBISCUS HOUSEJuly 11, 2012 at 5:54 AM

    Heidi, Cute page I like the flowers!

    ReplyDelete
    Replies
    1. Farmgirl HeidiJuly 11, 2012 at 12:44 PM

      Thanks Dolly. I just had to borrow them for a bit...

      Delete
  2. RobynJuly 11, 2012 at 11:00 AM

    Yea for you Heidi! Do I see goats in your feuture?

    ReplyDelete
    Replies
    1. Farmgirl HeidiJuly 11, 2012 at 12:45 PM

      Oh yes Robyn,
      Nigerian Dwarf babies are reserved and I am just waiting on them to be born...

      Delete
  3. Candy C.July 11, 2012 at 3:36 PM

    Good for you!! I haven't had much luck with mozzarella, I'll have to check her recipe and video..

    ReplyDelete
    Replies
    1. Farmgirl HeidiJuly 11, 2012 at 4:36 PM

      Thanks Candy. I made a second batch this morning and now I am trying another batch,but this time I am following Ricki Carrol's regular recipe that includes yogurt with live cultures for my culture. I am almost done and the curds are AMAZING. I am excited to stretch this batch. It's a 2 gallon batch so it will be bigger.

      Delete
  4. HIBISCUS HOUSEJuly 11, 2012 at 6:06 PM

    Heidi, I love your blogs you know that so I nominate you for The Sunshine Award for being such an inspiration in the blogoshere!
    Stop by Dolly Is Cooking to grab it and have a great day!!! http://dollyiscooking.blogspot.com/2012/07/sunshine-nomination-passing-it-on.html

    ReplyDelete
  5. CrankyPuppyJuly 12, 2012 at 5:31 AM

    Goodness gracious, that mozz looks awesome. I'd be tempted to slice up some of those tomatoes and have myself a snack!

    ReplyDelete

My email address is whitewolfsummitfarmgirl@gmail.com.

Subscribe to: Post Comments (Atom)