Kicking, hitting, crying, thrashing.
A celebration of joyful energy spent kicking balls, hitting high-fives, crying out pop songs, and thrashing in the pool.
Arguing, growling, hurling insults.
A celebration of intimacy, trust, honesty with siblings, love for Mom.
Noisy, shouting, singing, shrieking.
A celebration of unbridled childhood emotions no longer contained.
Legos, paper scraps, silly putty, dog hair.
A celebration of creativity.
Dishes, laundry, pick-up, cook, dishes, laundry, pick-up, cook, dishes, laundry, . . .
A celebration of the home's rhythms and rituals.
Messy, imperfect, together, growing.
A celebration of family.
Wednesday, August 9, 2017
MILK: how would you like yours cooked?
Well, the dwindling of summer stalled my posts. But as we quickly fall into fall, may I present you with our newest challenge.....milk. Straight from the cows. It is completely delicious! But let me give you a bit of the back story.
Selling and consuming raw milk is hotly contested on both sides. And honestly I agree with both sides. www.realmilk.com explains the value of raw milk, outlining one side of the debate. The FDA's website explains some of the concerns; you can read more at http://www.fda.gov/Food/ResourcesForYou/consumers/ucm079516.htm. In addition to the controversy over raw milk's safety, it also illegal to sell raw milk in many states. Is it legal in your state? Find out at http://www.farmtoconsumer.org/raw_milk_map.htm.
In Indiana it is illegal to directly sell raw milk. You can, however, own a share of a cow herd. As partial owner of the herd, you receive an allotment of milk. You take on the risk and responsibility of consuming the milk.
Our continued efforts to eat as locally as possible pushed us toward getting our dairy locally. So we signed up for the herd share. We are part owners of five lovely jersey cows. And their milk is just delicious!
The monthly owners' fee is more than we normally spent on milk. But we also receive more milk than we would buy. So we've been making up the difference by making some of our own diary products. Butter is the easiest, gone are the days of sitting over the churn! Skim off the cream, drop it into the food processor, turn it on, and six minutes later - rich creamy butter!
The dangers of raw milk present concerns for me, especially since we have small children. So i pasteurize the milk once we get it home, 161degrees for 15 seconds. This is a much cooler temperature than conventional pasteurization, but still hot enough to kill the stuff we don't want. Yet cool enough to maintain the good stuff.
Here are some yummy recipes you can try at home, with milk straight from the cows or the grocery store:
- 30 minute mozzarella (i leave the curds for longer than this recipe suggests)
http://www.animalvegetablemiracle.com/recipes-summer-30-minute-mozzarella.htm- farmer cheese
- http://allrecipes.com/recipe/home-made-farmers-cheese/
Selling and consuming raw milk is hotly contested on both sides. And honestly I agree with both sides. www.realmilk.com explains the value of raw milk, outlining one side of the debate. The FDA's website explains some of the concerns; you can read more at http://www.fda.gov/Food/ResourcesForYou/consumers/ucm079516.htm. In addition to the controversy over raw milk's safety, it also illegal to sell raw milk in many states. Is it legal in your state? Find out at http://www.farmtoconsumer.org/raw_milk_map.htm.
In Indiana it is illegal to directly sell raw milk. You can, however, own a share of a cow herd. As partial owner of the herd, you receive an allotment of milk. You take on the risk and responsibility of consuming the milk.
Our continued efforts to eat as locally as possible pushed us toward getting our dairy locally. So we signed up for the herd share. We are part owners of five lovely jersey cows. And their milk is just delicious!
The monthly owners' fee is more than we normally spent on milk. But we also receive more milk than we would buy. So we've been making up the difference by making some of our own diary products. Butter is the easiest, gone are the days of sitting over the churn! Skim off the cream, drop it into the food processor, turn it on, and six minutes later - rich creamy butter!
The dangers of raw milk present concerns for me, especially since we have small children. So i pasteurize the milk once we get it home, 161degrees for 15 seconds. This is a much cooler temperature than conventional pasteurization, but still hot enough to kill the stuff we don't want. Yet cool enough to maintain the good stuff.
Here are some yummy recipes you can try at home, with milk straight from the cows or the grocery store:
- 30 minute mozzarella (i leave the curds for longer than this recipe suggests)
http://www.animalvegetablemiracle.com/recipes-summer-30-minute-mozzarella.htm- farmer cheese
- http://allrecipes.com/recipe/home-made-farmers-cheese/
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