I finally made some good batches of chevre, which I had tried multiple times in the past with no luck. This year, I watched a very zen cheese-making video on youtube, and then made my first batch. It was SO easy once I learned the proper technique. I find myself saying that a lot about making things from scratch.
|This is how you make cheese: warm milk, add culture and rennet, let sit for 12 hours. Drain whey, let drip in cheesecloth for 8 hours. Done. Told you it was easy.|
|This house is stuffed full of baby things. I needed a way to hang the cheese to drip, and this mobile was handy, so....|
I'm also making 2 or more batches of yogurt a week, and I still have extra milk. So I'll be branching out to frozen yogurt, custard, yogurt muffins... anything I can think of.
|fresh yogurt. We add jam for flavor|
This one has developed a deep love for yogurt. Besides the eating part, she also likes to use it as a belly rub and hair conditioner. Yum.