Monday, September 7, 2015

WHEY to go Sunflower

milk products in a week - well a long week

This weeks work in the kitchen with fresh goat milk.  Each day at 7 am and again at 7 pm Sunflower and I go to the milking parlor to do our farm thing.  Each trip I am given about 3 cups of delicious milk.  This summer I have been drinking it straight or in an iced coffee but at the end of each week I take my milk collected from the week and start making cheese.  I started with cheddar.  I'll wax it and place it in the basement to age.  It takes 2 gallons of milk to make 2 1/4 pounds of cheddar cheese.  Then I took 1/2 gallon and made chèvre which is shaped and dried in tube cheese molds - about 1 pound.  Flavor it with anything but today it was an herb blend from Penzey's  Spice called Sunny Paris.  Today I made mozzarella from a gallon of milk-makes 1 1/2 pounds.  These leaves a lot of whey which I hate to pour down the drain so I bring the whey to 200 deg and add 1/4 cup apple cider vinegar and the remainder of milk in the whey will become ricotta- really squeezing the last bit of cheese out of the process.  Now what to do with the whey?  Take it back out to the barnyard and feed it to the chickens - oh Sunny and CoCo like it too.
This is the main reason I started raising goats 3 years ago.  I adore these animals but I love it when I can make their milk into wonderful good.  Now I will go out to find some eggplant to make into eggplant Parmesan 
Thanks Sunny!
Whey to go!
Whey to go Sunny!!!!

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