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Quack quack(translation: hurry up!)

Quack quack(translation: hurry up!)

Ducks and chickens are anxiously awaiting for snacks after milking #milksheep #sillyducks #homedairy

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I usually make this is in half gallon batches. It's super delicious, totally recommend to grab your nearest woolly companion and try it)
(Inspired from the Home cheesemaking book)
Quick Mozz
1/2 gal milk(2qts/1855g)
2.5g(1/2t) Citric acid powder dissolved in 1/2c cool water
1g liquid rennet diluted in 1/4c water(0.9 if you have a scale that goes that low)
salt(sea salt/cheese salt) opt.
*Quick tip notes: use the curds next day or within a few days, heat up the curds in a pot and continue on with your stretching & shaping your cheese, enjoy fresh, or frozen for longer term storage
Today's yield was: 9oz/265g cheese

I usually make this is in half gallon batches. It's super delicious, totally recommend to grab your nearest woolly companion and try it) (Inspired from the Home cheesemaking book) Quick Mozz 1/2 gal milk(2qts/1855g) 2.5g(1/2t) Citric acid powder dissolved in 1/2c cool water 1g liquid rennet diluted in 1/4c water(0.9 if you have a scale that goes that low) salt(sea salt/cheese salt) opt. *Quick tip notes: use the curds next day or within a few days, heat up the curds in a pot and continue on with your stretching & shaping your cheese, enjoy fresh, or frozen for longer term storage Today's yield was: 9oz/265g cheese

It's a mozzarella, but sheep! (Sparkles are a side effect of being in the presence of sheepies goodness) Recipe link in alt, also I made a video guide: youtu.be/laerijuS1QY
#sheepcheese #sheepmilk #diycheese #homedairy

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Very roughly written recipe:
2 gal sheep milk 
1/2tsp rennet single strength 
1/4c sheep buttermilk (cultured)
2 spoonfuls of sheep yogurt 

Mix cultures into milk, heat to 80f, add rennet, cut when ready into 1/2"cubes, slowly heat to 100f, stirring occasionally, set for 5 mins, bag curds, drain 1 hour, break curds up, salt, wrap in cloth, press, at 10lbs for 10 min, flip, redress, then 20 lbs for 1 hour, flip redress, press at 50 lbs for 10 hours, undress, salt, dry, wax, and age :)

Very roughly written recipe: 2 gal sheep milk 1/2tsp rennet single strength 1/4c sheep buttermilk (cultured) 2 spoonfuls of sheep yogurt Mix cultures into milk, heat to 80f, add rennet, cut when ready into 1/2"cubes, slowly heat to 100f, stirring occasionally, set for 5 mins, bag curds, drain 1 hour, break curds up, salt, wrap in cloth, press, at 10lbs for 10 min, flip, redress, then 20 lbs for 1 hour, flip redress, press at 50 lbs for 10 hours, undress, salt, dry, wax, and age :)

Let's wax some cheese! My partner needed some fridge space, so I decided to whip up some cheese, decided on fresh sheep's milk cheddar, now it's ready to wax, and age:D (more info in the alt) #cheesemaking #homedairy #sheepmilk #milkalternatives #dairysheep #cottagecrafts

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Woolly udder

Woolly udder

Looking good

Looking good

Dairy gurl getting ready

Dairy gurl getting ready

It's bigger than my head, and still not at full capacity

It's bigger than my head, and still not at full capacity

I love how you can see 24 hours how easy it is to compare each day, how much her udder is filling up, by her woolly part, meanwhile it's a bit hard to tell with my dairy girl each day, when it gets shiny, she's pretty much done tho. Do you milk your sheep? #sheepmilk #homedairy #lambingseason

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