I am sorry to have this rant, I might not even post this.. I most likely will and I am sure I will lose a reader or two.. but I have to write this.. If you live in an apartment or a tiny condo in the city, you can be many things.. You can be […]
Ok, its just going on record that we are going to be “in just in time mode” on most things this year. Let me give a example.. we have pulled at least a hundred or two wild parsnips but then we needed to focus on this or that.. and suddenly this week, we are like.. […]
Just another Day on the Farm 
Does it taste different than cow butter? I assume so, but how different?
Well, this cream was allowed to age in a raw stage, it is a bit sweeter then cow, (but the whole sheep milk seems that way to me) and its very creamy but that could be because its so fresh, compared to my regular butter that has been frozen now for months (as I bought a whole case on sale)
Do you ever use your whey for making cultured foods? Stumbled across this very interesting post last week – some great info (in spite of the “commercial” aspect of the site):
http://culturedfoodlife.com/flu-prevention-cultured-veggies/
Have been doing some research on it myself but I just don’t get enough non-cooked whey yet to do this, what I read said I need to have not heated/cooked the whey in order to have it work properly, where I am currently making cheese that require a heating/cooking temp at the end for most things but I had thought about maybe trying to make yogurt and then make soft cheese and try it with that cultured whey.. if I do it, I will keep you posted.
I’m going to get some kefir grains to at least get a start on improving my intestinal microbiota (gut; )
What she said about the “Old Ways” of harvesting grain (cut and stucked one day, harvested the next) making digestion easier just made SO much sense: )
I have some store-bought kefir in the fridge that’s made from pasteurised (not homogenised) milk and has a fair amount of liquid separated off, so I’m going to give that a shot first. I’ll get back to you…
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