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Posts Tagged ‘Cottage Cheese’

The stork delivered a baby pig this week.  His name is No-Whey!  His job is to eat all the unused whey that is the by-product from cheesemaking.  Whey pork is simply the best pork you can buy.  Right now he is asleep in the dogs bed curled up in the blanket by the wood stove.  He eats goats milk and half and half.  He is loud when hungry…which is all the time.

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Cheese room will be 16′ x 16′ with a 7′ sliding glass door and three 6′ x 6′ windows in the front.  We have the 16′ x 22′ Kolpak Refrig unit for our aging room.  Restroom and boiler, return tank and hot water heater room.  All said, 32 x 32 building.  We need to find a propane tank and propane hot water heater with a 100 gallon capacity.  Dropped off bid specs yesterday to contractors.  Spec’s are with the State for approval.  Still need to find local help for removing and installing boiler and return unit with water filtration!  Picked up the balance of the windows today from the Craigslist seller.   Now I need to find propane fridge, hot water heater, toilet, sink, exhaust fans, and a metal exterior door for the bathroom.  I’m sure there is more…

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Version 54 of the plan.  Located 16 x 20 modular freezer unit for dry storage aging (cave).  Will fit perfect into the facility.  Plenty of room and modular to grow!  Craiglsit is awesome!   Met with contractors Monday to discuss flooring and drainage.  Decided to go smaller on the Vat/Make room and go larger with storage and refrig space.  Window’s for the new facility have been secured!  (Craigslist).  Our building is 30′ x 32′.  We plan to put an upstairs in the unit to make an office and testing area with a beautiful view of the valley and pacific ocean!  We spent all day in the unit cleaning and making improvements Monday and Tuesday.  Building contractor is coming back today.  We secured permission to run underground line to fill from the milk barn!  This will save many hours and $.  Boiler needs a conversion unit from Natural Gas to Propane.  Also would be nice to have onboard heat exchanger for hot water usage.  Vat needs thermometers new and digital.  (Remember to place vat in middle of room to access from all sides.  One drain in the room only!.

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This Monday we expect several visitors.  The first is the inspector.  He needs to approve the plan for the cheese plant and design.  Next the contractors start framing the building by noon.  Facelift for the building starts sunday.  Remove old roof and siding.  Level the deck.  Remove everything from inside the buildings.  Call on steam boiler mechanic for set-up.  Propane people are less than helpful.  Pickup moulds, sinks, racking, boiler, 1000 gallon stainless steel water tank, balance tank for boiler, cheese forms and scale.  Start looking for HVAC for the cheese cave.  Must have happy cheese.  Get a design for the custom wood racks for aging the cheese.  Should be enough for Sunday and Monday.

Maryella and the Vat

Maryella and the Vat

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Artichoke and Goat Cheese Bruschetta

18 baguette bread slices, cut on the diagonal about 1/4-inch thick
Extra-Virgin olive oil
2 jars (6 to 6 1/2 ounces each) marinated artichoke hearts
1/2 cup plus 2 tablespoons chopped flat-leaf parsley, divided
1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
Freshly ground
black pepper
6 ounces creamy
goat cheese, crumbled

Preheat oven to 375 degrees F.

Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)

Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)

When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)

When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.

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http://drinc.ucdavis.edu/goat3.htm

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http://www.wrongdiagnosis.com/l/lactose_intolerance/prevalence.htm

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