Well since the last wheel of cheese back there in early Feb. I have gotten the two devices to regulate the water temp and the latest attempt at a traditional Cheddar went a lot easier1 Not much faster because there are long waiting periods between each phase of the process. But this one came out really well although a little lopsided because I didn't have the press follower centered very well. But it is in the cave and waiting for at least 6 months before eating it!
Been making many more Minibed on plastic frames as I have a lot of ground to get covered with them. I have 46 done and need another36!
Have ordered and received five more of the billboard tarps. These are 11 mil thick and should last a good long time. Up to ten years so I am told. When I get through getting the tarps anchored in the dirt and the frames on them and secured, I'll be ready to go. There will be NO MORE WEEDING for me in any of the gardens! Some small ones may sprout before the actual seeds I planted germinate and take hold.
Inside the High Tunnel all is in readiness and I have planted three MBOP,(mini beds on plastic) already. I put Swiss chard in one, Kale in another, and some mixed lettuce in the last of the three. That particular;ar batch of seed was 6 years old so I don't think it is going too sprout! So in a couple of days I'll be planting some '18 seed of the same type.
Nice to have the root cellar all done and working! Have plenty of potatoes left and none of the white taters have even started to sprout! Usually have had to rub off the eyes a couple of times in past years.
The Pontiac Reds and the Red Norlands, being early taters HAVE started to sprout a couple of times and I don't think they will last till the middle of next month or so. Going to rub them off again tomorrow and see what happens.
Got 22 RIR chickens and one rooster and am getting 23 eggs a day! Either one of them is laying two a day or that rooster has the wrong internal plumbing!!
Well I guess that is it for this time. If anyone has questions or comments would love to hear them! TIFN
Saturday, February 24, 2018
Friday, February 2, 2018
Cheese
I have gotten myself involved in the art of making cheese. Thought I'd try doing just a simple one like cottage cheese for the first outing and it worked out pretty well.
Next up was one called Quark. No not those ones flying around out in space. or going through my house at light speed. This is an old original one developed about 5-6 hundred years ago. It is also a soft one and ready to eat just as soon as you are done with the making it part. Goes good spread on hot toast with made just a touch of homemade blackberry jam smeared on it.
Now it is time to try one that actually set me on this course in the first place. Cheddar, the King of cheeses as far as I am concerned. I guess the Queen award would have to go to Rogurfort,(sp). But back to the King. This one takes a little longer to age before you can eat it. It is called Farmhouse Cheddar, but it is kind of bland and pure white when first out of the press. It tastes like a cheddar but with overtones of feta slipped in there somehow. I let it age in a cool environment for about 30 days and just had to try it. It is a little crumbly but has started to develop a bit of a tang on the tongue. So I am eating the third quarter of that one. After rewaxing the last quarter piece, put it back in the storage place for another month or two to see what develops.
For the fourth attempt I went for doing a Traditional Cheddar. This one is a lot more involved than the Farmhouse one. There are a few more steps to this process that eventually gives you my favorite tasting cheese. "Cheddaring" is the actual process of cutting and stacking the cheese curds into strips, and turning them every fifteen minutes or so, all the while holding them at a constant temperature in a pot surrounded with hot water at a very specific temp.
Because of difficulty of getting the water to an exact temperature, I'm not sure how my latest attempt is going to turn out. But won't know for sure till 6-9 months down the road. Since that last time I have bought a device to immerse in the water to keep it heated and also a device that automatically regulates the water heater to maintain that oh so critical temp!
So tomorrow morning I am going to put all my new found information and gadgets to the test and will begin the second of what I hope will be a bi-weekly affair of starting a new cheese to feed to the masses, Well at least to my family. If it is eatable, I may pass out a few tastes albeit grudgingly!
TIFN
Next up was one called Quark. No not those ones flying around out in space. or going through my house at light speed. This is an old original one developed about 5-6 hundred years ago. It is also a soft one and ready to eat just as soon as you are done with the making it part. Goes good spread on hot toast with made just a touch of homemade blackberry jam smeared on it.
Now it is time to try one that actually set me on this course in the first place. Cheddar, the King of cheeses as far as I am concerned. I guess the Queen award would have to go to Rogurfort,(sp). But back to the King. This one takes a little longer to age before you can eat it. It is called Farmhouse Cheddar, but it is kind of bland and pure white when first out of the press. It tastes like a cheddar but with overtones of feta slipped in there somehow. I let it age in a cool environment for about 30 days and just had to try it. It is a little crumbly but has started to develop a bit of a tang on the tongue. So I am eating the third quarter of that one. After rewaxing the last quarter piece, put it back in the storage place for another month or two to see what develops.
For the fourth attempt I went for doing a Traditional Cheddar. This one is a lot more involved than the Farmhouse one. There are a few more steps to this process that eventually gives you my favorite tasting cheese. "Cheddaring" is the actual process of cutting and stacking the cheese curds into strips, and turning them every fifteen minutes or so, all the while holding them at a constant temperature in a pot surrounded with hot water at a very specific temp.
Because of difficulty of getting the water to an exact temperature, I'm not sure how my latest attempt is going to turn out. But won't know for sure till 6-9 months down the road. Since that last time I have bought a device to immerse in the water to keep it heated and also a device that automatically regulates the water heater to maintain that oh so critical temp!
So tomorrow morning I am going to put all my new found information and gadgets to the test and will begin the second of what I hope will be a bi-weekly affair of starting a new cheese to feed to the masses, Well at least to my family. If it is eatable, I may pass out a few tastes albeit grudgingly!
TIFN
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