Hey Cheesies
Just some ramblings about making cheese, yard work, being a Mom.

I have a couple of recipes here that use quite a bit of yogurt, spicy yogurt balls and the cucumber yogurt. The price of a gallon of yogurt at Whole Paycheck Foods is over $13.00! Well, you can make much better (really - much much better) yogurt for at lot less at home. This recipe [...]

Continue reading “Home Made Yogurt by the Gallon” »

Here is a fantastic recipe for yogurt balls. Heavenly spread on crackers, toast, or as a veggie dip. These yogurt cheese balls are definitely “slow food” because of the time for draining the yogurt, but the actual active time to prepare is only about 30 minutes.
Here’s what you need.

Half gallon of yogurt (home made is [...]

Continue reading “Yogurt Balls” »

Well, the baby chicks finally arrived yesterday -five Golden Campine day old chicks all the way to Texas from Connecticut.
Our local Post Office was kind enough to call at 5:45 in the morning announcing their arrival. Susie and I jumped into our clothes and headed around the corner to pick them up. We heard loud [...]

Continue reading “Baby Chicks are here!” »

I have to make this cheese once or twice a month. My family, friends, co-workers, daughters friends, etc. love it. I like it because it is ready in only 5 days (Manchego Fresco). It melts beautifully and makes killer grilled cheese sandwiches. If you’ve never made hard cheese, this is a good starter (instant gratification, [...]

Continue reading “Cow’s Milk Manchego Cheese” »

Finally, my dear husband has agreed to let us have a go at raising a few chickens. For the first time in 30 years, we don’t have any dogs (miss them though). So, here is an empty dog run - I’m trying to remember why we built this in the first place because our dogs [...]

Continue reading “Recycle dog run into a chicken run…” »

This recipe is from the book ‘Home Cheese Making’ by Ricki Carroll. Check her web site at New England Cheese Making Supply Company
Here’s what you need.

4 gallons unhomgenized whole milk
2 packets direct-set mesophilic starter
8 drops annatto coloring (optional)
1 teaspoon liquid rennet dissolved in 1/2 cup cool water
4 tablespoons Kosher salt
6 tablespoons chopped fresh sage
1 cup [...]

Continue reading “Stirred Curd Sage Cheddar” »

Found this recipe in edible Austin magazine and adapted it - I use a lot more yogurt! Originally it was from Greene on Greens. It is our current favorite veggie dip.
Here’s what you need.

1 gallon yogurt (I used home made yogurt)
2 cucumbers - peel, seed & chop
1 tablespoon cider vinegar
1/2 teaspoon Kosher salt
1/2 teaspoon sugar
1 [...]

Continue reading “Cucumber Yogurt Cheese” »

Here’s what you need

One gallon of whole milk
8 teaspoons of lemon juice OR 2 teaspoons citric acid dissolved in 2/3 cup water
good thermometer
large heavy bottomed pan
Butter muslin (cheese cloth)

Here’s what you do

Pour milk into the pan and turn heat on to medium high. In order to prevent the milk from scorching, stir frequently. The heavy [...]

Continue reading “Panir - good cheese for first timer.” »

Here’s what you need:

2 gallons unhomogenized, whole milk (“Cream on Top”)*
3 teaspoons citric acid powder
1/4 tablet rennet, dissolved in 1/4 cup cool water
4 teaspoons kosher salt
a good thermometer
a large pot

Here’s what you do:

Pour cold milk into a large pot. I like to use a 4 gallon, heavy bottom pot for this recipe.
Sprinkle citric acid into [...]

Continue reading “Easy Smeezie Mozzarella” »