Sunday, February 28, 2010

curds!

21 Comments:

Blogger Penny said...

Whoo Hoo! Can't wait to see how it turns out. In my family cheese is it's own food group. =)

Take joy!

February 28, 2010 at 9:53 PM  
Blogger Pen and Paperie said...

It's funny - milk, I don't like AT ALL, but cheese YUM, and these curds look so GOOD!! How fun!

February 28, 2010 at 9:54 PM  
Anonymous Anonymous said...

Ummm...fresh mozzarella. Are we going to get the recipe?

February 28, 2010 at 10:34 PM  
Blogger Steven_10 said...

Aye, I think I could make use of a recipe for that. Working on gathering recipes for all that I can make myself instead of buying it, ah provisions rather than groceries, the stuff you just can't grow.

Keep the info coming, I've just started reading through the archives, quite an adventure, interesting writing, really speaks to me. So glad I found this "home" away from home

March 1, 2010 at 1:22 AM  
Blogger Tamar@StarvingofftheLand said...

No whey!

March 1, 2010 at 8:01 AM  
Blogger Paige said...

Nice! Are you using (or have you used) Ricki Carrol's Home Cheesemaking? I'm thinking about buying it...

March 1, 2010 at 8:07 AM  
Blogger Westfarm Goat Mom said...

Great job! I love making cheese from my goats' milk. After you drain it slightly you can mix in some herbs to make all kinds of flavors. One of my favorites is horseradish and mustard. I use dry powdered horseradish and mustard seeds.

March 1, 2010 at 8:36 AM  
Blogger BJ Gingles said...

I am just going to have to break down and learn to make cheese. :-) You have inspired me yet again Jenna!!

March 1, 2010 at 10:01 AM  
Blogger Maria said...

Oh yes, we want this recipe and the process.

Thank you for sharing!!

March 1, 2010 at 10:18 AM  
Blogger Jenna Woginrich said...

here is a recipe with photos!

http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Mozz/Index.html

March 1, 2010 at 10:23 AM  
Blogger Aranea said...

Thanks for the Recipe! Let us know how it turns out!!!

March 1, 2010 at 10:40 AM  
Blogger The Milk Maid said...

Looks good. I am hoping to make some cheese soon, I have most the supplies now just finding the time.

March 1, 2010 at 2:16 PM  
Blogger Aprilmar10 said...

I like using the leftover whey for my liquid in bread making. Makes the loaves come out oh so soft! Your curds look great, I really enjoyed reading your book and now following your blog. Thanks for sharing.

March 1, 2010 at 2:42 PM  
Blogger Chance said...

Great looking curds. How did it all come out? Don't toss the whey, you can make all sorts of yumminess from it (or add to bread, as AprilMar10 suggests). Tastes great.

March 1, 2010 at 3:27 PM  
Blogger The pale observer said...

So did it work out? Please share the how of it all... :)

Cheers

Holli in Ghana

March 1, 2010 at 6:12 PM  
Blogger IanH said...

This comment has been removed by the author.

March 1, 2010 at 9:56 PM  
Blogger IanH said...

Jenna, thanks for the cheese making lesson. And the pointer to the recipe.

March 1, 2010 at 9:57 PM  
Blogger Tracy Bruring said...

I just found a dairy w/in 10 miles of work that sells organic raw milk, cheese and drinkable yogurt. But the milk is very expensive. I still may try to make my own cheese but theirs is amazing.

March 2, 2010 at 5:54 AM  
Blogger Jenna Woginrich said...

It turned out amazing! I think my best yet. I've been making cheese a while now, and every time I get a little better. I ate some warm and fresh (couldn't help it) but saved most in the fridge. I shredded it over a spring green and carrot salad for lunch and it was a reminder in the office about my own personal steps towards being self-sufficient.

A+

March 2, 2010 at 6:47 AM  
Blogger RabbleRoost said...

If she didn't use it for her own consumption, I'd almost bet she fed they whey to her chickens or geese. :)

March 2, 2010 at 8:44 AM  
Blogger Lorna said...

Looks great! Alas, I cannot make cheese here :( Either the milk is UHT (I didn't think it would be since it generally expires 4 days after the production date) or the chlorinated bottled water for the rennet tablet is enough to ruin the batch. Since all the bottled water has been chlorinated it looks like I will have to wait until I move back West to make cheese again. I sure do miss it!

How nice to know what is in your food. You're living the good life, Jenna!

March 2, 2010 at 10:58 AM  

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