A goat birth story
A goat birth story
All you need to make butter is a bowl, a whisk, and some cream.
The cream should have no additives, just cream, and if it’s créme fraiche for making cultured butter, then it will have cultures as well (here’s my recipe for culturing cream at home).
Put the cream in the bowl and whisk. After a fair amount of whisking it will become whipped cream. Continue whisking and whisking and the whipped cream will become more yellow. Soon after this you’ll begin to see some liquid forming. Continue whisking, more of the buttermilk will separate from the butter.
You don’t have to do all the whisking at once, you can come back to it every now and then. Or you can use a stand mixer or hand mixer.
Once it looks as though all the buttermilk that’s going to come out has been released, strain the butter over a mixing bowl, reserving the buttermilk for recipes.
Put the butter in a bowl of very cold water. Knead with your hands a few times to release even more of the remaining milk.
Drain the water and replace with more very cold water. Knead again.
Remove the butter from the water, kneading as much water out of it as you can. Shape it and store it in beeswax wraps or glass jars. Enjoy!
I’ve never successfully made a hard cheese with a natural rind before.
On a biodynamic fruit day, back when we still had Buttercup the cow, I mixed some of her milk with some of our goats milk, cultured it, sort-of followed an asiago recipe (I am not so good with all the continuous stirring), pressed it, salted it, and put it in the makeshift cheese cave to age. Roughly once a week, mostly on other biodynamic fruit days, I would tend to the cheese. I would rub more salt on it, brush it, to keep the growth of some things in check, and to help it form a rind. For months I looked at this cheese every week, wondering what it would taste like.
After around five months I cut into it. It’s probably the best cheese we’ve ever tasted!
Today I made this salad with it. Feta is really good in this, as is any hard cheese, or you can use chopped walnuts instead. This is a good salad to make ahead of time, it will keep in the fridge for a couple of days, just make sure the squash has fully cooled down before you add it to the spinach.
Roasted Butternut Squash and Spinach Salad with Cheese
Photo credit: here
One of the things many folks struggle with when wanting to move to rural areas is income. Since the increased mechanisation of farming less people are needed to work in mainstream farming operations, and there aren’t many jobs available in these areas. People in cities often feel trapped in them, under the assumption that they need a typical ‘job’ in the country in order to move there.
For most people, a move to the country will involve needing to find a local source of income. Market gardening offers us the opportunity to create our own secure jobs in rural areas.
Chévre is pretty easy to make to begin with, but it usually begins with boiling water and sterilising everything in the boiling water, which adds extra time and hassle to the process.
I’ve been getting massive cravings for chèvre, so much that I even looked at soft goats cheese in the shop (before quickly moving away, knowing that I can make better stuff at home) and knew I had to make some soon, so instead of my usual method of boiling water, sterilising everything that’s going to touch the milk with the boiling water, then heating cold milk up in a saucepan to the right temperature I just added some milk kefir (around 2 tablespoons) and diluted rennet (the tiniest amount possible, a drop or less diluted in a bit of water) to a jar of fresh milk warm from the goat, moved the jar around a little to mix it in, then left it to sit for around 12 hours, before draining for around 6 hours, mixing salt through, and letting it drain for a little longer. Great cheese with less trouble than the other way.
We’ve sold the cow. I have mixed feelings about this, but it’s something we had to do, and I’m glad she has a good home with another family. I have one hard cheese aging in the makeshift cheese cave that I made from her milk, an asiago with a natural rind. I’ve never been successful with natural rinds before, mainly from forgetting to brush them every week, but this one seems to be going well, and we can probably start eating it next month.
This post is a part of Simple Homestead Blog Hop
The leaves are falling off the trees today. The wind isn’t particularly strong, the day not much different from the last few, it’s just a combination of things that tell the trees it’s time to go to bed. My oldest son climbs up the apple tree to harvest apples, I never see him happier than when he’s harvesting fruit and vegetables, he used to harvest potatoes with me and would jump up and down with excitement whenever one was unearthed.
Today we’ve lit the fire for the first time this year. It’s only for the warmth it brings to this house and the wonder of watching the flames dance and hearing the quiet roar of the fire. There is nothing quite like working with wool on the couch with the flames in the background and listening to the noises that it makes. In the house we build fire will be more important, it will cook our food and heat our water, as it did for our ancestors in more sensible times.
I am working on a jumper for the son I wrote of earlier. I’ve never knitted a pullover before, or anything in the round, or anything beyond the simplest of patterns, but the body of it is finished and I’m part way through the first sleeve, learning this from books. I learned to knit through internet videos and library books, and it gives me hope for other traditional skills, that if we put our hearts and minds to it there are enough resources around to teach us how.
“I once knew an old lady who lived by herself in the Golfen valley of Herefordshire. She was one of the happiest old women I have met. She described to me all the work she and her mother used to do when she was a child: washing on Monday, butter-making on Tuesday, market on Wednesday, and so on. “It all sounds like a lot of hard work,” I said to her. “Yes, but nobody ever told us then,” she said in her Herefordshire accent. “Told you what?” “Told us there was anything wrong with work!”
Jam made with honey brings out the flavour of the fruit, and tastes better than jam made with refined cane sugar. It keeps well too.