Today I was in the cheese room for the whole morning. I started
by washing dishes. The dishes included things such as cheese cloths and
cheese molds. We put vegetable rennet (natural enzyme)into the heated
milk. After about 45 minutes the milk began to separate into solids and whey.
We cut the solids in the vat to help release more liquids. After we cut the
solids we raised the temperature to 100 degrees, and stirred it every ten
minutes for an hour. After the hour was up, we drained the whey and put the
cheese solids (curd) into molds.
After lunch I spent the
afternoon feeding the baby goats, mucking out the stalls, bedding the stalls
and cleaning up the pasture.I also helped shave the udders of some of the does
and then apply balm to them. I finished up the afternoon buy taking the babies
inside and prepping for the storm.
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