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.