Friday, October 6, 2017

Felting a Rug from a Fleece

I will not go into detail about felting, but here are some pictures and tips on
how I felted a whole sheep fleece.

I used a double-coated fleece from our Gabby. ❤

Her fleece was very well connected.  


 I used a slick tarp so there was no friction on the other side. 


 I felted in sections and started at the edges to prevent the fleece from spreading out. 


 It took about 8 hours. 😅
We rolled it up and remove the tarp, then rolled it back out to wash all the soap out by spraying it with the water hose, rolling the fleece up to press the water out and rolling it out again
to spray(on both sides), repeated it until the water came out clear. 


After rolling up the felted and washed fleece we pressed out as much water as we could by walking on the roll. Then we unrolled it, gathered it up and put it into the wash machine on the spin cycle.


I left it to dry for at least 2 days.
Some small thin spots I had to needle felt.

Okay so we are not using it as a rug but as a bedspread.😀



Monday, April 4, 2016

A Woolly Adventure

In March 2016 we acquired 3 Wool-Sheep. I have always been fascinated by wool and its possibilities.


                                                                       Meet Milly,
Shetland Sheep


Biddy & Gabby

                                          1/2 Tunis                      1/2 Navajo Churro
                                          1/4 Navajo Churro        1/4 Friesian
                                          1/8 Friesian                   1/4 Blue Faced Leicester
                                          1/8 Blue Faced Leicester


Here are some pictures of this adventure.

Before and ...
 after shearing.

 Raw Wool

Washing the Wool
With hot water (120 F°) and Dawn dish soap

Getting the water out on the spin cycle

Laying it out to dry

Carding the fiber

Pulling off roving

Spinning The wool
Link to video:

Plying the wool

Winding a skein

Knitting a scarf

Finished product.

This took about one month in-between doing other things.
   I have watched lots of YouTube videos and did some research online.
I don't think I will ever be an expert in this, but it is indeed a very rewarding hobby.  













Thursday, September 15, 2011

Quick Mozzarella Cheese

1  Gallon of Goat Milk

1  1/4  Teaspoon Citric Acid Powder, dissolve in
  1/4 Cup cool unchlorinated Water

1/4  Teaspoon Liquid Rennet (or 1/8 Rennet Tablet) , dissolve in
   1/4 Cup cool unchlorinated Water
---------------------------------------------------------------------------------------------------
Put the very cold milk in a stainless steel pot. Add the dissolved citric acid and stir well.

Heat the milk to 88 F

Add dissolved rennet and stir for 10 seconds.

Let milk set for 15 minutes to coagulate. ( Do not stir)

Cut the curd into 1 inch cubes and let rest for 10 minutes.



Slowly heat the curds to 108 F, you can do this by placing the pot in hot water.
Keep at 108 F for 35 minutes. Curds will shrink a little.

Poor curds in colander and let drain for 15 minutes.


-----------------------------------------------------------------------------------------
Now for the fun part!

Break up a cupful of curds into a microwave safe bowl.

Add 1/2 teaspoon of salt.

Heat on high for about 50 seconds.

Now start stretching the cheese. If it is to hot to touch, use a fork to work it. If it is not quite stetchy yet, heat for 20 more seconds.



Form a ball, let cool. Store in container, place in refrigerator. Will keep for about 2 weeks,
or can be frozen!

Enjoy!

Thursday, July 21, 2011

Chocolate Ice Cream

(It's so hot outside, so here is another ice cream recipe!)

Ingredients

¾ cup cocoa powder, sifted
½ cup granulated sugar
¹∕³ cup packed dark brown sugar
pinch salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract

 

Instructions

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Thursday, June 2, 2011

Cookies and Cream Ice Cream

Ingredients:
1 cup goat milk
1/2 cup granulated sugar
2 cups goat cream
1   1/2 tsp vanilla extract
1 cup crushed Oreo cookies



 
Directions:
Using a wire whisk or hand mixer, mix milk and sugar until the sugar dissolves (about 1 -2 minutes).
Stir in heavy cream and vanilla extract.
Pour into ice cream maker.
Churn about 15-20 minutes or according to manufacturer's instructions.
Add crushed Oreo cookies to ice cream.
Churn for 5 additional minutes.
Start eating!


Monday, April 4, 2011

Simple Vanilla Ice Cream

 

For 1 1/2 quarts Automatic Ice Cream Maker

The freezer bowl must be completely frozen before you begin your recipe.

Freeze 16 to 24 hours! 





Ingredients

1 cups whole (goat) milk
3/4 cups granulated sugar
Pinch salt
2 cups (goat) cream
1 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.

Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Monday, February 28, 2011

Drop Dough Biscuits

 Preheat Oven to 450°F

2 Cups All-Purpose Flour…………………………in bowl
2 Teaspoon Baking Powder……………………….add to flour
¼ Teaspoon Baking Soda………………………….add to flour
¼ Cold salted Butter……………………………….cut into small pieces and add to flour.
                                                                                
With fork work mixture until it resembles coarse crumbs.

1 Cup Goat Milk or Buttermilk…………………… stir into mixture in bowl with a fork
                                                                                  Until well mixed, do not knead.

Drop heaping tablespoon of dough onto ungreased cookie sheet.

                                       Bake biscuits for 12-15 min.