My cheese-making adventure

Recently I made two batches of cheese out of fresh goat’s milk  and cow’s milk.
I captured each step of the process.

I brought the raw milk up to temperature

Added yogurt

Set over night at room temperature

Dissolved half a tablet of Rennet in water

Tested for a 'clean break'

Cut the curds

Brought up the temperature to tighten the curds

Drained off the whey

Added a teaspoon of salt

Mixed in salt

Placed the warm curds in cheese cloth in a form

Pressed the curds for twelve hours

Goat --- Finally I had fresh cheese --- Cow

Then, I rubbed on salt and wrapped them in cheese cloth

I could have cured my cheese at that point,but I ate it fresh before it had a chance to get a rind.

I immensely enjoyed making and eating my cheese.

 I will be making more just as soon as I get more fresh milk.

LEMON – AVOCADO Sherbet

 

1      large avocado, halved, seeded, peeled,

        and cut up

1      cup half-and-half or light cream

2/3  cup powdered sugar

1/2  teaspoon finely shredded lemon peel

1/3  cup lemon juice

1

        In a blender combine avocado, half-and-half, powdered sugar, finely shredded lemon peel, and lemon juice. Cover and blend until smooth. Pour avocado mixture into a 2-quart square baking dish. Cover and freeze for at least 4 hours or until firm.

2

To serve, let stand at room temperature for 15 minutes. Cut into squares (or use icecream scoop)  and divide among serving bowls.  MAKES 8 SERVINGS.
Recipe from:Better Homes and Gardens Magazine