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
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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.


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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.

                              
                                                                                                                                                    

Thursday, February 24, 2011

Goat Milk Rice Pudding

6 cups Goat Milk
1 cup Medium Rice
¾ cup Sugar
2 tablespoon Butter
Bring to boil, cover and simmer for 1 hour or till rice is tender.
Stir often!  (Don’t let over boil, watch closely)

2 Teaspoon Vanilla Extract
Stir in after pudding is done cooking.
Let cool.
Eat warm or cold, store in refrigerator.