March 25, 2011

As promised ~ Yogurt

Now that you have used the cream for some yummy butter, what do you do with the rest of the milk? You can drink it or make something else yummy. I chose to make yogurt with the rest of these two gallons + a little more. I wanted a full gallon of milk to start with. 
 Yogurt can be made with the whole milk also. I just feel like I get more bang for my buck if I can make more with the gallon. 

March 11, 2011

Raw milk > butter & yogurt

We have been blessed to have too much milk lately! We are also getting our milk from a Jersey instead of the Holstein.
Milk from Jersey's has so, so much cream! Too much cream to just shake back into the milk.
That means butter making.
Too much milk to drink means more yogurt and cheese.
The easiest thing to do is make butter from the cream and use the rest of the milk for yogurt.

February 9, 2011

When life gives you lemons....

When life gives you lemons.....wait, that won't happen..

We are in Indiana, in February, in nearly arctic conditions..

So... how about this?

February 4, 2011

A Funny Looking Bread

Gluten is found in the endosperm of grass type plants. These plants include wheat, rye, spelt, etc.. any grain that you can use alone to bake bread that rises has gluten in it. The gluten fibers trap the carbon dioxide bubbles formed when the yeast and sugars work. They are like the rubber in a balloon, trapping the gasses and "inflating" as the bread rises.  Straight wheat gluten is added to baked goods to get a high rise.

I have had many, many people ask me at markets for non-gluten bread. Up until this point, I have resisted going down that path. 

Some of you with gluten allergies have more of a wheat allergy and can tolerate spelt as an alternative. Spelt is sort of a cousin to wheat. Spelt, I can do! I just take my whole wheat recipe and substitute spelt and it works well. 

This winter, I have been experimenting with both sourdough and gluten-free breads. 
I have had more success with sourdough. Really, I have tried more often with sourdough.  

I have a friend who is on a very restricted diet and yet she orders my honey-whole wheat bread on a regular basis for her family, so I try gluten free for her.
Some work out fairly well and some are best left for the chickens to eat! One in particular which was corn based - blech!

But, I am a bread snob! So, maybe it was supposed to taste that way. If it was, then I have a new, deeper level of sympathy for my non-gluten friends. It may even be pity!

After that long intro, let me show you my latest attempt. 

January 21, 2011

Working Girls

Well, it didn't take long for the girls to realize that they should start working. (see previous post)

“I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.”
James Beard, 'On Food' (1974)

January 5, 2011

Chickens :: specifically, old hens and young roosters...

When hens get old and stop doing what they are fed to do, what is a girl to do? When too many roosters are making the young hens a bit nervous, what to do?

Well, off with their heads!

It sounds harsh I know, but it is reality on the farm. If you don't want the dirty details, you may want to skip this next part. 

Hubby and sons do the gross stuff outside. As soon as we had children old enough to help, I bowed out of that job as gracefully and quickly as I could.  My children have been raised knowing exactly where their food comes from and generally help in the procurement of such food. They know that good food comes from hard work, plain and simple. 

Back to the abundant rooster and lazy hen problem. My husband has an utter disdain for animals that eat and don't "put out". So, he decided Saturday afternoon that we would butcher some chickens. 
I tried to warn the hens, but they refused to lay. 
It didn't take them long to butcher, skin, and ice down about fifteen of the fowl. It is extremely important to cool your meat completely. We ice ours down at least overnight.

The process of cooking and preserving the meat is really straightforward and somewhat satisfying. I chose to bake some of the chickens and boil the others. I like the dark, rich broth I get when I bake the chickens but I like to get it all done at once, so I fill my biggest roaster and my biggest cookers with chickens and start the cooking. "A chicken in every pot..", literally.  

Even if you don't farm and butcher your own meat, this part may help you to eat healthier. Stock up on meat like you do dry beans, pasta and rice. Preserve meat like you do tomatoes, corn, and green beans.

If you have boneless chicken you can skip the cooking part. Just stick your meat in a jar, season if you like, and process. Our chickens have bones, it helps them walk!

The meat is easier to pick off the bone if it cools just enough to handle but not cold. For some reason when it gets completely cold it becomes difficult to remove from the bone. 

You should remove all jewelry before you begin this part because the only real way to separate the meat and bone is to use your hands. Yep! You need to use your hands. Even then a few bones will make it into your jars. It's inevitable, I don't know how it happens but it always does. I just tell people lucky enough to find a bone while eating some delicious dish that this is how they know it's real. You never find bones in chicken nuggets!

Be prepared, your hands will smell like chicken. If you are married to a farmer, he won't mind too much because you don't mind too much when he comes in smelling like the barn. It's just part of life. You might even wake up in the middle of the night and wonder why your bed smells like chicken! If you aren't married to a farmer, you might want to try lemon juice or working together so you both smell chickeny. Sort of like when you are out on a date and one of you has onions - not a good idea, you should both eat onions. 

After you have all of the chicken meat separated from the bone, chop it up if you like a uniform look. I don't bother. Put it in big buckets, bags or other container that can be sealed up and put it in the refrigerator. 

Mix the broth from all of your pots together. Then put it in a refrigerator or outside if it's cold enough and you can keep animals out of it. You want to thoroughly cool the broth so the fat floats to the top and hardens. In the morning, take a spoon and lift the cold fat from the top of the broth.

A side note here, if you are freezing the meat and broth you can skip this step. If you are canning, as I do, you will want to get as much of the fat off as you can. The fat is the most likely part to go rancid after canning. 

Why can instead of freeze? Personally, I like to see what I have available, it's already thawed out, it takes no energy to store after it's canned, and I have more shelf space than freezer space.

In the morning, stuff your jars with the meat and then cover that meat with broth. You can estimate one quart jar for every chicken. It takes a long time to process meat, so don't fill all the jars at once or they will be hanging out with nothing to do but get warm. Yuck! 


I have to recommend pressure canning meat. Most people say it isn't safe to water bath meat or low acid foods. I will admit that until two years ago when a freezer died and I had hundreds of pounds of meat to process, I didn't own a pressure canner. I canned everything with a plain old water bath canner. Yikes! Meat, beans, everything you shouldn't can that way we did. Processing time is three hours at a full rolling boil, but you didn't hear it from me. 
Follow your pressure canner directions. Mine is 11 pounds of pressure for 90 minutes for quarts of meat and 11 pounds of pressure for 25 minutes for quarts of broth. 

Now, back to the extra broth you will have. Put it back on the stove and reduce it until you have a nice rich stock. You can throw some garlic, onion, celery, carrot, herbs, whatever strikes your fancy into the pot too, or you can just keep it plain. 
Then can or freeze it. Easy.

Since I don't like to run canners half full, I also canned some ham stock, northern beans, kidney beans, and ham-potato soup. I did the soup just for fun. It held up really well, so I think it will be a good option when I make a huge pot of soup and we don't eat it. Leftovers are always better when they don't come the next day. 

The northern beans had been soaked overnight earlier in the week, the kidney beans were dry. 

The fruits of our labor:
canned chicken and chicken stock

ham broth, ham & potato soup, kidney beans, great northern beans, chicken

And one hen is wiser! 

January 4, 2011

A New Year

So, it seems I have a tendency to think about blogging in January! 

I could say I will make it a New Year's resolution to blog on a regular basis, or at least more frequently, but I would probably break it within a month. I do realize that the blogs I enjoy reading  post regularly. Some post daily! I wonder if they really have a regular life outside of the keyboard? Of course they do or they wouldn't have anything to blog about!  Maybe, they have a large group of people reading their writings and feel obligated to crank them out. Nevertheless, I will try to do better and that is as much of a resolution as I will make.

I have been baking bread for many more winter customers this year. It keeps me busy one day a week, sometimes two. 

Saturday I was able to bake two hundred eighty biscotti  for a friend's wedding! Yes, that was 280! She will be serving Double Almond with lemon zest, almond paste, and toasted almonds, Cherry-Vanilla with dried cherries and vanilla bean, and Mocha which is made with Old Crown's finely ground espresso beans and a lots of chocolate. Mmmm! Maybe, she will get 279 and I will have one with my morning coffee.