We've
had enough milk to experiment with more diary products this spring.
It's been great fun, and we're loving eating and cooking with my
creations. Last year I did yogurt, kefir, chevre and caso blanko. This
year, more yogurt, cultured buttermilk,
feta and ricotta so far. Getting ready for mozarella, cream cheese,
more types of yogurts, and hopefully before the year is over, cheddar
cheese curds. Also have enough milk weighed and frozen for about 14
batches of soap. It's been busy and exciting around here!
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