Search results

We got our meat and have been pretty much pleased with it. It wasn't as much as we had anticipated (space wise). Thank you all for the info! I'll know what I'm looking for the next time. I'm really thinking about raising our own. After I re-home my daughters old horses, I'll have the room.

Okay, so, I've made 3 4gallon feta batches, 2 4 gallon cheese curd and one failed 4 gal chevre. Yes, I somehow screwed up chevre! It didn't set up at all overnight....just looked like thick milk. I added more rennet and went to work...9 hours later...nothing:/ Mind you..last yr I made chevre...

Sterilizing equipment...getting ready for the first batch of the season. 4 gallons of milk to turn into cheese curds to bring to Easter dinner at my sisters :)

fur? really? They don't look furry in the meat case :/

I make fresh venison heart stew and everyone loves it! It's such tender meat!

yes, I like liver. I didn't ask about heart...I love venison heart meat.

As far as I know the $3. includes everything. I thought it was a fair price. I hope it's as good a deal as I think.

I do expect it to be costly to get set up. I expect to need a taller tower to reach above the trees. I assume we'll need some pretty hefty storage ability. I just don't think the rep should have said, without even coming out, that it wouldn't work. We live in an area that isn't wealthy...I have...

He was looking at a map...IDK.. He spoke with DH. I'm not expecting to go off the grid with a single wind turbine. I would like to be able to have some power during storms (windy) and suppliment our energy on breezy days. If I lose power I have no water:/ Power outages here are almost always...

Yes, it's cut to order. It's $3. lb hanging weight. I had to print a picture of a steer with all of the cuts. I had no idea where our favorite cuts came from... I mean porterhouse isn't as self described as rump roast. I learned a lot from that picture...lol. It's also why we didn't buy a...

DH brought home a package of burger the other day. He paid almost $4. lb :ep That's it...we're buying a cow! I've never bought meat this way. The farmer asked if I want the tongue and liver. I said Hell Yeah...if I'm paying for it, I want it. I have never cooked a tongue...but I don't mind...

I emailed a wind power company over a month ago. They finally called this week and the guy says he looked at a map and doesn't think we have enough wind here :/ I'm near (12 miles) lake Ontario....on a hill in the woods. The wind knocks out our power lines all the time. I think I need a 2nd...

hmmm.... let's hope my cheese making abilities out whey my computer skills :)

I love this site too :) thought I'd share... oops

OOOhhh....or will it be cheddar? http://chickensintheroad.com/cooking/stirred-curd-cheddar/

Okay. My first batch of cheese this yr will be curds. Perhaps cheesing this weekend....

Feta is the easiest one I've done. I'll try to post the curd recipe I use...I adjusted it...should make it again and write it down first. Maybe with pix?

Cheese curds here are not like what most people think. It's fresh cheese...and not really a bi-product of another cheese. I make entire batches into "cheese curds". I took 9 lbs to our family picnic and they were devoured. I'll make mostly cheese curds and feta this yr and skip the daily batch...

Let me share this link from an email I recieved today... http://www.thecheesemaker.com/great_world_wide_photo_competition.htm It sounds like fun. It may be what I need to motivate myself to try some "harder" recipes :)

Yay cheese time again. I recieved my supplies in early February...I was bored :) I used 4 bottles of rennet last yr! 3 calf and one vegetable. Interesting mozz info. I did 2 batches. The first one was great (and stretchy) the 2nd one was like a melamine plate :/