Calendula - Son may have Tourette's

[calendula]

Political Views: "To each his/her own."

What is the mass/weight ratio of a European swallow carrying a coconut from the tropics to England?

A 5 ounce bird could not carry a one pound coconut.

 

[Wifezilla]

The good thing about living in good ole Wisconsin is that your garden will really grow

I grew up in Wausau. GO PACKERS!

 

[calendula]

Thanks for the welcome Wifezilla! My hubby is a big packer fan too Our garden normally does very well. Last summer was a really wet one, however, so our potatoes did not fare as well as in other years. Cucumbers loved it though!

 

[calendula]

Naturally, being Wisconsin cheese heads, our family loves cheese! I have experimented a little in the past with making my own cheese. The first time I made cheese it was using a recipe from the book "The Idiots Guide to Self Sufficient Living" by JD Belanger. It is a simple recipe using milk and vinegar, and makes a soft, bland cheese. It was easy to make, and I put it in the sauce for some Fettucini Alfredo I made (I even made my own noodles!) and it was very good!

So last weekend, I decided I wanted to try to make some mozarella cheese. I checked out a book at the library "The Complete Guide to Making Cheese, Butter and Yogurt at Home." I bought 2 gallons of milk, some rennet tablets, and I had the rest of the ingredients on hand already. Well, I am sorry to report that my first attempt at making mozarella cheese failed miserably The darn stuff refused to curd. I am thinking its because it was store-bought milk and was pasturized, but I don't really know for sure. I saved what I had, and drained the whey, so now it is the consistency of cream cheese. I am going to use it in a recipe that calls for cream cheese and see what happens.

I don't know if there are any cheese makers out there who could offer up some advice? In the meantime, I am going to take a break from cheese-making, and try my hand at making butter. And figure out what to do with all that leftover whey...

 

[Wifezilla]

Leftover whey is an essential ingredient in fermented foods. The lacto-fermenting makes the veggies VERY nutritious. My favorite lacto-fermented food is salsa. Give this one a try...
http://www.cheeseslave.com/2010/08/08/lacto-fermented-salsa/

 

[i_am2bz]

 

[glenolam]

Welcome!

 

[BarredBuff]

 

[framing fowl]

We're on a 1/4 acre lot in the city here. Got out and dug in the garden today!

 

[Rhettsgreygal]

Welcome!

We are practically neighbors.

Annette