Originally Posted by JiltdRoyalty @HEChicken
, I would love to come out for a visit, though it might be awhile before I can. Any thought to selling off some of your cheese? 😁😁😁
Originally Posted by JiltdRoyalty
Shoot, may have gotten you confused with @chicken danz
, as far as that visit. I'm not wanting to buy chicks from TSC anymore. Lol
If you're in Wichita, I'm not near as far from you as is Chicken Danz. As for selling cheese....DH did suggest it. The problem is, until we cut into a cheese and taste it, we don't know if it will be any good or not, which makes it hard to distribute as I'd hate for anyone to go away with awful cheese. We may have to do a tasting day at some point.
I did a batch of fermented cheese, using the mesophilic culture suggested in that article Trish44 linked to. I can see now why they suggest fermenting for four days as at the 72 hour mark it was still very actively fermenting which means the bacteria were still in the process of breaking down the food and boosting the protein content. I know from beer-making that its best to wait until the fermentation is complete before bottling or the beer won't be any good, so I'm guessing the same would be true of the FF - i.e., until the fermentation is complete, the benefits aren't achieved. Unfortunately, unlike beer-making, which emits a pleasant, yeasty aroma, I did not care for the more sour smell arising from the FF as it fermented. It probably didn't help it was in my kitchen so I could smell it the whole time. On day 4, I used cheesecloth in a colander and poured the entire bucket into a second bucket, then left it to drain overnight. Next morning I carried the FF down and fed it to the birds in a rubber pan, decreasing the dry pellets I put in the feeder by quite a bit. It got a lot of interest until it was gone and the pan was cleaned out next time I visited. However I don't think the hassle is worth it to me to do it very often. This was only a small batch - not enough to feed all the birds for one day - and it does seem that in order to really achieve the benefits, it needs to ferment until the bacteria quit working and die off which in this case took about four days. So in order to feed my entire flock exclusively FF, I would need to do more in each batch, and have 4 batches going at a time, which would take up a ton of space and that amount would really give off some unpleasant (IMO) smells. Plus, there was the mess and time of draining it and then hauling it down there. So, even though I have the whey and I'm sure that is a benefit in the process, I don't think I'll be doing it except as an occasional treat. Perhaps if my flock were smaller.....
Interestingly, I carried down the bucket of whey that I had drained off post-fermentation and put it in the pasture, thinking the LGDs might enjoy drinking it. To my surprise, the goats walked over, started drinking and finished it off! I never dreamed they would like it. This was whey that had fermented feed for 4 days and was then drained off so I'm not sure what the nutritional analysis on it would be compared to whey drained straight off the cheese. This morning I offered a bucket of the latter and the goats sniffed it but didn't seem interested.
My poor dogs are about whey-ed out. Used to be, they'd drink a large bowl of it without lifting their heads. Now I put it out and they drink some but leave some. It does eventually get finished, but they clearly have had enough that its not that great to them any more.