Milk. Glorious fresh, raw, creamy goats milk. It is quite possibly one of the things I am most proud of to be producing right here on our small farm. Our girls are fed an organic, non-gmo, soy free feed, with more browsing than they can eat. Their milk truly is as good as it gets and I get it fresh twice a day, everyday! With Karen and Audrey both in milk, I currently have way too much to drink. I can't keep up just drinking it alone! FYI, this is a very good problem to have. I love any and all dairy products, so my goal is to produce as many as I can with the milk that I have on hand.
Ricotta is one of the easiest and quickest cheeses that you can make with the simplest ingredients. It doesn't have to age and is ready to use within a half hour or so, nor is it as temperamental as mozzarella. Bonus! Basically, it's a great cheese to get your feet wet and isn't everything better with a little ricotta? Some make ricotta with leftover whey from other cheeses, which makes a skim/low fat ricotta. I however am a full fat/whole milk kind of girl, so I make my ricotta with milk not whey. Here's how to make it:
I have a newfound love for chimichurri. It's good on anything and everything, and the best part is that the longer it sits the tastier it is. It's good on burgers (or any sandwich for that matter), roasted chicken, or my personal favorite paired with flank steak. I had some leftover flank I made for dinner on night, and the next day I was hankering for some leftovers. I'm currently up to my eyeballs in eggs, and everything is better with a dippy egg on top so I thought why not this too? Oh my Lord, talk about a deadly combination! This is one of those meals made with extremely simple ingredients that yield complex flavors you don't want to miss out on!
I recently took a beehive oven bread baking class at a nearby historical society which opened my eyes up to a whole new world of possibilites. I learned how to properly bake in my own beehive at home as well as various types of leaveners. The highlight of the class however, was when the instructor gave every participant a sample of barm yeast starter to take home!
Barm is the foamy yeasty by-product of beer that is skimmed off the top in the brewing process. When combined with a slurry of flour and water, it feeds and strengthens the yeast allowing it to flourish and grow into a living culture. So, what do you do with it? Bake bread of course! Throw away your dry yeast packets. Any recipe that calls for it, barm starter can be used instead. Although using a starter does require a little more work than ripping open a packet of dry yeast, the little effort required is well worth it!
There is no denying the laundry list of health benefits to raw, unfiltered, apple cider vinegar. Whether it be used for cosmetic or internal purposes, a simple google search will yield millions of reasons why you should add it to your diet or beauty regimen. I personally have used it for years on my hair and face, as well as a substitute (in most cases) for plain white vinegar in recipes. The stuff is just plain ole' good, and good for you. I always bought Bragg's with "the mother", because if you're going to buy it, in my opinion it really is the best. But this fall during apple season I thought shoot I can just make it myself no problem! So, I did! And it really is as easy as I detail below. All it takes is some patience and you can have homemade, raw, unfiltered, apple cider vinegar with that wonderful "mother" at your fingertips! Give it a try and see for yourself.
Now let me get it out of the way and say that I am 100% not, I repeat, NOT a videographer. On a scale of 1 to Martin Scorcesse, I am giving myself a 1 just for the pure fact that I could figure out how to record a video! Still photos are my jam, but videos? Not so much.
At any rate, I recently posted a story on my Instagram account of something scrumptious I was cooking for dinner, using my homemade pasta nests. I had a lot of people send me messages asking me all kinds of questions about how and why I do things. I myself am a visual learner, so I thought a video following me throughout the process would be the best way to explain the method to my madness.
I hope you find this video useful (despite the quality) and if you have any questions feel free to leave them in the comments below. Also, don't mind my crazy won't-stop moving hands...
If you don't have a pasta recipe on hand, you can check out my basic homemade pasta recipe using a food processor. It never steers me wrong!
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