Monday, January 13, 2014
It has been a challenge for the past years; making yogurt from goat's milk.
At our farm we make yogurt from sheep's milk. It gives an excellent yogurt, thick, creamy, tasty simply delicious. But you cannot beat nature. When the days start to shorten, milk yields go down and completely dry up in November - December. But we - and our clients - still want yogurt! Nice thick, creamy, tasty yogurt! We still milk some of our goats. But when we apply the standard receipt to their milk all we yield is a rather watery acid kind of nothing. So we started to experiment and we are proud to announce that our test team has approved our new improved goat's milk yogurt!
First we heat up the milk, a few seconds to 90C, without burning it. The milk is cooled down rapidly. Then the milk is heated to 42C and starter is applied. Making yogurt is finding a balance in good and bad bacteria. The good ones thrive in an acid environment. This is why we use some buttermilk together with a good quality yogurt as starter. This is left at 42C for 12 hours. Shorter will result in a more acid yogurt. This is just fine, it gives the yogurt just the fresh taste of acid. Then the water is drained through a cheesecloth for an approximately 5 hours. The solid parts are thoroughly mixed. Let the yogurt cool in the fridge. Our test-team-kid loves it!
Friday, January 3, 2014
Thursday, December 26, 2013
Winter is slowly installing in Slovakia. Though our herd is still grazing outside milk yields are decreasing. At this moment we only milk our goats. Our sheep fell dry with the shortening of the days. Recently we've made our last "large" quantity of cheese. At Lazy we have a maximum capacity of processing 50 ltrs of milk a day. A true small scale holding. Making of cheese starts of course with high quality clean milk. We milk both by machine and by hand. The milk is sieved and cooled directly after milking.
Rennet is added according to the producers label. Slightly stirred and left while maintaining the right temperature
The solid parts (curd) are separated from the liquid (whey) by stirring for about 10 minutes cutting the cheese particles to a pea size.
The curd is set to rest for 10 minutes. The curd will sink to the bottom, the whey will float. The whey is then collected. We use the whey to feed our two pigs.
Hot water is added until we have a temperature of 33 degrees C. The curd is stirred again for 10 minutes. Whey is collected and hot water is added again to reach a temperature of 37 degrees C.
The curd is left to ripen for 20 minutes while maintaining the 37 degrees C.
The cheese moulds are filled.
The last whey is pressed out. We press about 6 hours with 3x the weight of the cheese.
According to size the cheese are pickled in a salt bath for 12-24 hours.
Thursday, October 10, 2013
Friday, October 4, 2013
Monday, September 23, 2013
Driekus, our rather particular Dutch billygoat, has returned from a three month visit to a nearby farm. He will mate the older goats the coming months. For the first year we will try to mate the young goats in early spring so we will have kids in the summer months. Great for our camping guests, also better for the goats and kids. Question is; will they get their heat during winter?
Bob, our Suffolk ram, has also been reunited with his girls. We have a field of yellow bottomed sheep at the moment.
Sunday, September 15, 2013
Friday, August 23, 2013
Saturday, June 15, 2013
Temperatures are rising and our sheep are still in their winter coat. Time to give the shearer a call. He did a very good job last year. Easier said than done. He appeared continuously bussy for the comming few weeks. No time for a small holder. We were lucky having an experienced sheap shearer family camping at our campsite. We took out their coats by hand shearing! Thank you Aurora and mum!
Friday, June 14, 2013
One of the big egg producing farms in the area has gone bankrupt. The chickens had not been fed for the past few days in the hope that the eggs would pay for the food. Which did not happen. Our neighbour bought a dozen chickens for 50ct. We got six. What did we do to our agriculture system when the value of a living animal does not exceed 50 cents ?!