I wanted to see how much cheese I could make with a gallon of raw milk which has been skimmed of cream, and make use of everything. Using lemon juice instead of rennet or Apple Cider vinegar makes a very pleasant, drinkable whey beverage, so nothing goes to waste from this gallon of milk. … Continue reading
Monthly Archives: March 2013
Brining Marbled Eggs and Ham for Easter
Green eggs and ham? Not really, but it does take time to make lovely marbled preserved eggs and brining fresh ham. Marbling eggs is a lovely tradition for a Seder plate, and for Easter, as the egg itself is gorgeously colored and infused with flavor. I am so grateful to have finally found a foolproof, … Continue reading
Plastic and Raw Milk? Never!
I don’t know what it is about the idea of plastic adulterating raw milk. “The horror! You know what? Just the thought of it infuriates me to the point of… well… not buying raw milk, on principle! Ok, I’m going to just go back to factory milk, or just stop drinking milk all together! Oh … Continue reading