| T O P I C R E V I E W |
| FlipFlopFarmer |
Posted - Apr 13 2006 : 5:21:52 PM
for......
Home made soaps, lotions, balms, or candles.
Vintage apron
nice yarn
or.....?????
I have a ton of eggs and milk right now as I have a few customers that aren't picking up their milk as they are fasting. This milk is RAW milk. Not pasteurized or homogenized 
Thanks!
Carla
Molalla, OR
Live simply.
Love generously.
Care deeply.
Speak kindly. |
| 11 L A T E S T R E P L I E S (Newest First) |
| FlipFlopFarmer |
Posted - Apr 24 2006 : 08:44:29 AM
Yes, it's the one from "Homestead2" on Joann's site. The recipe is under my 12/19/05 post titled "cottage cheese questions". Joann replied indicating that she too heats the curds/whey after cutting then and letting them rest. I'm going to have to try this next time and see if that helps increase the size of the curd and calm the somewhat bitter taste.
I have Keeping a Family Cow too and as a new cow owner, it was far superior to any of the other books I found on cow onwership. I not only read it cover to cover (a couple of times) but still occasionally use it to reference different things. I'd like to purchase another copy to donate to our local library.
Again, I can't say enough wonderful things about your site. It's been saved on my favorites for a long time now. I refered to it when I made my first batch of soap and when I rendered the leaf lard from our pigs last fall. You're amazing!!!  Wish we lived closer to one another. My husband and I were both born and raised in IL but moved to OR in 94.
Carla
Live simply.
Love generously.
Care deeply.
Speak kindly. |
| MullersLaneFarm |
Posted - Apr 24 2006 : 07:48:31 AM
Thanks Carla,
I love Joann's diary. We have her book too. It is one we recommend to new cow owners.
I'll buzz over and take a look for the recipe. The recipe you have doesn't require heating the curds?? If it doesn't, it sounds like you may have clabber instead of cottage cheese. I'll take a look at the recipe and see.
Heating curds is a very crucial step. Heating too quickly or to too high a temp will result in a rubberized product. I'm trying to recall the temps I've used & I think it is from 90*F to 110*F but no more than 2 degrees every 5 minutes.
Cyndi
Say NO! to National Animal ID
http://www.NoNAIS.org
http://groups.yahoo.com/group/Illinois_Against_NAIS
Joshua 24:15
Muller's Lane Farm
http://www.mullerslanefarm.com
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| FlipFlopFarmer |
Posted - Apr 21 2006 : 09:26:14 AM
A wonderul, very helpful lady on Keeping a Family Cow site posted it there. If you go to that site http://www.real-food.com/ and look in the recipe section, do a search for Cottage cheese and she typed up the recipe, including photos. I use my strainer to help so I don't have to use many paper towels.
The curds are a little small and the taste is just a little tart for my taste. My husband loves it though. Not sure what I can do to change that? I am thinking of trying to heat it after I cut the curds although I'm not sure what affect that has on the curds. Anyone know?
Let me know if you have trouble locating that recipe and I'll help you out as I have it saved on my computer...Somewhere.
I just LOVE your site Cyndi. I've been on there several times and it has always been so helpful and I love the furniture...especially the library chair.
Carla
Live simply.
Love generously.
Care deeply.
Speak kindly. |
| Horseyrider |
Posted - Apr 19 2006 : 6:39:44 PM
*sob* Real cottage cheese!!! Oh, I remember it well. There is NOTHING on the commercial market that can touch it.
You are very, very fortunate! |
| MullersLaneFarm |
Posted - Apr 19 2006 : 11:18:34 AM
Carla, That cottage cheese looks wonderful!! Will you share your recipe?? We also have tons of raw milk and more eggs than we know what to do with (well, besides the piggers!)
I have soaps, lotions, fiber & yarns and love to barter!!
Cyndi
Say NO! to National Animal ID
http://www.NoNAIS.org
http://groups.yahoo.com/group/Illinois_Against_NAIS
Joshua 24:15
Muller's Lane Farm
http://www.mullerslanefarm.com
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| FlipFlopFarmer |
Posted - Apr 16 2006 : 9:51:20 PM
Anyone Oregon FarmGirls interested? I can teach you how to make really yummy cottage cheese too!
I just love to barter. It's fun and seriously...I am open to bartering whatever...garden seeds or fabric or ???
Carla
Live simply.
Love generously.
Care deeply.
Speak kindly. |
| FlipFlopFarmer |
Posted - Apr 14 2006 : 3:56:29 PM
No I doubt it would ship well. You'd have sour cream, clabbered milk and rotten little eggs. 
Carla
Live simply.
Love generously.
Care deeply.
Speak kindly. |
| akcowgirl |
Posted - Apr 14 2006 : 12:23:38 PM
I want some.... but i don't think they would ship well to alaska
Valerie
Alaska Girl all the way
Deja Moo: The feeling that you've heard this bull before.
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| FlipFlopFarmer |
Posted - Apr 14 2006 : 11:52:43 AM
Just let me know. I'm open and flexible. Would like to trade for something of similar value. Milk - $5 and dozen eggs $2.
Carla
Live simply.
Love generously.
Care deeply.
Speak kindly. |
| Nancy Gartenman |
Posted - Apr 14 2006 : 07:15:40 AM
well living up here in NY, I AM NO HELP AT ALL, BUT SURE WOULD LOVE SOME FRSH EGGS!
NANCY JO |
| asnedecor |
Posted - Apr 14 2006 : 07:01:00 AM
Carla -
Wish I had something to barter with you - but alas I don't. I am still thinking, maybe I can come up with something. Fresh eggs would be great and I love Raw milk. I'll let you know.
Anne in Portland
"Second star to the right, straight on till morning" Peter Pan
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