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We've been building a hoop house for hay storage this winter. It's almost finished - we'll be starting on the end walls today!
We were excited to break into one of our 2 week ashed bloomy rind cheeses last week. It was delicious and we can't wait to try them again at 3 weeks! The flavor has amazing depth thanks to the raw milk from our pastured herd. Can't buy cheese like this in the states!
Sorry, I couldn't help myself (so sooo punny!). Why the "whole" in the title? Ricotta is actually traditionally made from the whey left over after cheesemaking, hence the "ri" (re) "cotta" (cooked). You acidify the whey or wait until it has acidified naturally after sitting for a few hours at room temp (the cultures from your first batch of cheese are still working away in there!) and then heat until the remaining curd begins to precipitate from the whey.
Any who - that's not what I made on this particular day. I wanted ricotta but unfortunately didn't have time to make any more than one cheese. Luckily, I'd been there before and knew just what to do.
I tried my hand at waxing a wheel of cheese (a raw milk goat cheddar) for the first time this past week. My technique needs some improvement (wax needs to be hotter), but it was still pretty satisfying to stick this one in the "cave".At Little Seed Farm, we craft organic soap and skincare designed to nourish and rejuvenate your skin while also being gentle on the environment. Our products are sustainably produced on the farm using solar energy with only the most effective, high quality natural ingredients.
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