6 X 6 marker on index $25
Includes shipping in USAunt Abbey and I have reached an agreement. I feed her and she lets me milk her. Like horses, food is a great motivator. In addition, I keep the flies off of her, turn a sprinkler on in the afternoon near the tree she likes to relax under (it's so hot that she pants like a dog) and scratch her ears when I'm done milking.
It took three days to save up a couple gallons of milk (we have drunk some and I also have skimmed the cream off). Last night I inoculated it with yogurt and left it out at room temperature to start the cheese making process. Today I add rennet and heat it up to make it curdle. I have not decided if I am going to try to make a hard cheese (this requires a press) or a soft cheese (easier for a novice cheese maker). The critical part of the process is the heating temperature and timing. Just a variance of a few degrees changes the consistency and type of cheese made.
Did you know that the pasteurization of milk destroys the calcium content and many vitamins? I think that must be why the commercial milk label says "calcium and vitamin fortified" - all that has to be added BACK to milk after it's pasteurized. And even more additional calcium must be added if you use pasteurized milk to make cheese - there's not enough available to make the curds. Hmmmmm This makes me believe that drinking raw milk will help prevent osteoporosis...a real threat in post-menopausal women.
If you are really, really curious about Raw Milk and why so many people are turning to it - CLICK HERE. My kids were fed raw milk when they were little and I am really enjoying returning to it - for a variety of reasons.
You eat the curds, clothe yourselves with the wool and slaughter the choice animals, but you do not take care of the flock.
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