Thursday, September 2, 2010

My Vacation

I used to go places on vacation. Now I have farm vacations. So far we've milked about 8 gallons of milk from our goats. I have also developed some mean looking forearms. Using muscles I never knew were there.

Of the 8 gallons, 4 gallons was used to make cajeta. A goats milk carmel sauce that is out of this world (in my limited experience with cajeta). Even daughter #1 who doesn't like goat anything didn't know it was made with goats milk. I'm hooked. Now we are on to cheese! We've got the equipment- pasturizer and whatnot. We just need a clever way to put this suction valve on a hose. Our kitchen sink has one of those cool spray nozzles and so that's not going to work. So we are going to totally hillbilly it up and use the hose that is below the kitchen window and feed it through the kitchen screen window. We just need the hose to provide cold water to chill the outside of the milk container after it's been heated to pasturizing temperature. Those familiar with beer making will know this kind of cooling process as a wort chiller type process though the milk stays in the container sealed until it gets to the correct temp to then make cheese. So cold water goes in while another tube sucks the warm water out. To do this you need a tight seal- so fancy kitchen spray nozzle won't work.

In the meantime, I'm enjoying my tomatoes. This is my favorite tomato this year. Green Striped Zebra or some combination of those 3 words is the tomato. It is green inside and sweet while at the same time tart. Excellent tomato.
We now have pork again! Pork sausage, boneless pork chops, spareribs, bacon and limited canadian bacon. The limited pork ends are spoken for already. Also new beef round and more 1/4 lb hamburger patties of grass fed beef available. We had the sausage tonight and it's fabulous as always- Sweet Italian, Hot Italian, Sage, Apple and then just plain old pork link available.


Toni aka irishlas said...

Can't wait for some cheese...

Thanks for letting me meet the ladies who will make it all possible!

You mean to tell me that "Mr. Akey" didn't sweep you away for at least one romantic night during your vacation (down to the lower pasture) for an evening of relaxation and wine?

Yeah, working vacations. Gotta love it.

I'm jealous of your tomato's. They look delicious..

Anonymous said...

I claim pork chops and Canadian bacon at least! I have to talk to Steve about the rest. I LOVE your pork.

Annette said...

I love our pork too-- this time the breeds are different as we've been trying out different pigs. We went back to some red duroc and a few crosses.

I'm still partial to round #2 over #1 and #3. Although go figure on that breed- large black pig. Yep, that breed is slow growing and takes double time to get to weight. No wonder why it was my favorite. I do think that is the kind we're going to get in the future to breed. I'm going to change our farm name to "the most expensive breeds to raise farm" as it seems like those are the ones we like the best. You name it, cows, sheep, goats, chickens and now pigs-- we like the taste of the ones that cost the most to raise.

SteveandAlina said...

Wow the cheese-making looks really complicated! You guys are amazing to figure it all out and make it work.

Yum, the pork sounds delicious. We are all out of eggs, sausage, bacon this morning so we're having oatmeal for breakfast which just isn't the same :)