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Farm Kitchen:  Cheese making thread  |
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
 Posted - May 24 2010 : 6:37:20 PM
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Yum. That sounds good. I need to make some more too. I am going to make mozzarella next so I can make a pizza.
I noticed on the FM thread that you sell cheese at the market. Do you not have laws there against selling at the market? Unless you are a grade A dairy and have it inspected and all that. I had a bad experience a few years back at my market. I was selling feta and was told after a few times I could not do it there. That I could be fined a lot of money and have all my animals taken from me. That scared the crap outta me! They said I can sell all I want from home but not there. So how do you do it?
Kris
Happiness is simple. |
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Candy C.
True Blue Farmgirl
823 Posts
Candy
Mescal
AZ
USA
823 Posts |
Posted - May 25 2010 : 06:03:18 AM
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Weeelll...
I don't put it out on the table to sell, I take orders and deliver it at the Market. Same with my bread. Last year, the Health Dept. said it was okay to bake bread at home and sell at the Farmers Market, then they said "Oh we're sorry, we were wrong. You must bake in a certified kitchen to sell at the Farmers Market." So many people have been requesting my bread this year that I take orders one week and deliver the next. Again, I don't put it out on the table. If anyone were to say anything, I would just be "delivering" to my friends. ;)
Candy C.
Farmgirl Sister #977
Go confidently in the direction of your dreams. |
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - May 25 2010 : 1:17:38 PM
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Ok. That's the opposite of us here. I can sell baked goods from my home kitchen but have to label and list every ingredient. And I can take orders for the cheese and sneak it in the market but if I get caught that's all she wrote! I can sell it here. Also the eggs. I have to take a candling class to sell eggs at the market and have the certificate where it can be seen. I didn't take the class. I can sell eggs here at home all day and not have to take the class. It's really crazy.
Kris
Happiness is simple. |
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Candy C.
True Blue Farmgirl
823 Posts
Candy
Mescal
AZ
USA
823 Posts |
Posted - May 25 2010 : 3:25:18 PM
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The rules are crazy AND they aren't consistent! Here we are trying to help people eat a little healthier by eating REAL food and make a little extra money (it's not like we're getting rich) and they throw roadblocks up every chance they get. I don't know, I guess I just don't understand goverment bureaucracy. 
Candy C.
Farmgirl Sister #977
Go confidently in the direction of your dreams. |
Edited by - Candy C. on May 25 2010 3:25:55 PM |
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momdrinkstea
True Blue Farmgirl
180 Posts
Elizabeth
Ozark
AL
USA
180 Posts |
Posted - Jun 01 2010 : 11:43:03 AM
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There are homemade (amish made) wood cheese presses for sale on ebay,
if anyone needs one...around $70 I think. Just search "cheese press".
FYI!
-Greenhaven Gardens
"Look deep into nature, and then you will understand everything better." - Albert Einstein |
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momdrinkstea
True Blue Farmgirl
180 Posts
Elizabeth
Ozark
AL
USA
180 Posts |
Posted - Jun 01 2010 : 11:46:54 AM
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Almost forgot...this website has great cheese recipes and tips, and if you
ask questions, the experts get right back to you...
www.cheeseforum.org
-Greenhaven Gardens
"Look deep into nature, and then you will understand everything better." - Albert Einstein |
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Jun 01 2010 : 4:51:24 PM
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Thanks, Elizabeth. I will check it out. I can always use help!
Kris
Happiness is simple. |
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momdrinkstea
True Blue Farmgirl
180 Posts
Elizabeth
Ozark
AL
USA
180 Posts |
Posted - Aug 06 2010 : 10:22:51 PM
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If we sell eggs at the markets here in NY, they have to be
candled, washed, dated, graded and sized!!!!
Takes me longer to do that than it took the hen to lay it!!!
Crazy! Selling from the farm is the way to go. It does seem
as if the rules discourage small farms.
Also, has anyone here clabbered milk before?
I set out RAW milk in a sterilized bowl for about 3 days,
covered, at room temp. I drain the whey (my dogs, cats &
chickens LOVE the whey!), and rinse the clabber twice in a colander
with boiling water from a tea kettle. Then I rinse it quickly
with cold water, so it doesn't melt. Makes a great farmer cheese,
I use it instead of ricotta, or cooked with noodles and butter,
and on salads. You don't need to use rennet or buttermilk, the
raw milk curdles on its own - the "good" bacteria destroy the bad
in the process. Has to be RAW milk though, pasteurization destroys
the good bacteria. You can also use clabber in place of milk for breads,
or the whey - the high acid content of both help the yeast rise quickly
(just like buttermilk does).
Baking powder was created so that adding an acid was unnecessary, people used
to use clabber/whey/buttermilk to activate baking soda. (Hence the name
"Clabber Girl" baking soda.)
"Look deep into nature, and then you will understand everything better." -Albert Einstein |
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Candy C.
True Blue Farmgirl
823 Posts
Candy
Mescal
AZ
USA
823 Posts |
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Farm Kitchen: Cheese making thread |
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Cheese making thread
