Trish44, is the gander that follows Jasmine one of the ones that is staying or going? It sounds like he is staying....
Yeah, I'll keep you all posted on the cheese. Honestly, it looks like a cheese lab in here at the moment. I started making cheese to fix the problem of too much milk but now we have a problem of more cheese than we can eat (I know - first world problems, right?) Fortunately some of it is fresh cheese that needs to be eaten sooner while other varieties need to be aged so won't be ready until the milk glut is history.
That's the problem with farming....stabilizing the production. Its hard to have a year-round production of anything that only meets one's needs. Either you have more than you can use or not enough. A few months ago we were milking one cow and she was also raising her calf so the amount we were getting was barely enough to meet the family needs, let alone have any left over. Then the calf got weaned and another cow came on board and with two cows and no calf, it is a whole different story. The same with eggs. To have enough to produce eggs year-round, it means in spring we get more eggs than we know what to do with.
Hey - its a cooler day - custard is sounding like a really good idea!
Back to cheese.....I have a tray of camembert that are drying but are about ready to go into the cheese cave. They are starting to develop mold on their outer surface (what is supposed to happen for anyone unfamiliar with Camembert). I have an Alpine Tomme that has just gone into the brine. Once brined it will be waxed and will go into the cheese cave for several months. The chèvre is drained and in the fridge - tomorrow it will be turned into a cheesecake. I have a batch of cottage cheese at an intermediate stage to be finished later today. And a batch of Crottin de Chavignol (another French, mold-ripened cheese) in the early stage. It needs to rest for 24 hours before proceeding to the next stage. Those are all in my kitchen right now - the cheese cave has a bunch more that still need some kind of daily treatment, even if it is just turning it.
Oh - and I made a batch of yogurt yesterday as well.
And yet.....when DS opened the fridge this morning he said there was more milk in it than ever.
Enough about dairy products. My Royal Palm turkey's hatch is over and she started to move her brood to the chicken yard. Luckily I went out at just the right time to help her. She had jumped over the fence into the chicken yard and was in the process of encouraging her poults to go through/under it. I'm not sure what her plan was after that. She must have been hungry and thirsty as she's been sitting while they hatch for the past few days without moving. However she would have had to go into the coop to find food and I'm sure she wouldn't have wanted to leave the poults outside while she ate. So I want to think she was relieved to see me coming. I moved them all into the hoop coop with a minimum of fuss and she immediately dove into the food, the poults following her lead.
As of last night, I have no more broody hens for awhile - yay!!! That silly bird that went broody on the roosts, moved to the floor of the coop. I put a little A-Frame coop over her, waited 24 hours to be sure she accepted that and last night gave her two chicks. As of this morning she hadn't killed them and was making her soft cluck-cluck-cluck sounds, indicating she has accepted the chicks. She is a tough bird as she is frequently broody, and an excellent mother, but has very set ideas about parenting and won't accept ANY deviation from her plan. Moving her nest even a few inches will upset her to the point she'll kill a chick, so I have to move very slowly and gently with her to get her to accept chicks. Once she does, she will protect them fiercely, even though she is only a bantam hen herself. So it is always a relief to find that she has accepted rather than killed the chicks I give her to raise.
Fingers crossed for no more broodies for awhile - I don't need any more chicks hatched!!!