Loved this post! I have learned to grind a lotta stuff to make it more workable. We do homemade summer sausage with the hogs, and DH is building a smoker so we don't have to borrow his buddy's lol. Its so very much better in flavor, you can adjust seasoning and spices.. regrind for firmer sausage etc. So many things to try! I am dying to try mozzarella with the goat milk this year, so far, looks like both does are expecting too!
Have you picked out any recipes for the mozzarella cheese yet? I was thinking of trying to get something together to attempt a batch next weekend. The weather is not looking favorable for a trip to Salem's festival so why not make cheese?
Wade has made mozzarella cheese for us in the past. If you want, I can ask if he'd show you.
That sounds great. I can wait till I have goats milk as from what I have read, store bought milk does not make the best cheese. I can bring him all the extra milk too as I know you both like it.
One last post... Some of us are so intrigued by our poultry, waterfowl and livestock we have begun looking at other breeds. If you open your mind to whats out there, a lot of good heritage breed animals have been forgotten. Some of us are making an effort to keep and preserve even one of them. Here is a list from the Livestock Conservancy that may trigger a breed you didn't know about, and might consider keeping.
If you have a desire to add to your flock, or your farm, why not take a look? After looking at this 2 years ago, Midget White Turkey became a priority for me. Household sizes are dwindling, and a smaller bird is easier to cook, frequently. They are exceptional at free ranging and foraging, and keep easier, like an average chicken, just bigger! Its not the same to process a younger turkey, I wont go into the details but a heritage poult is still developing bones, not muscle until they reach 8 months to a year old.
Modern game became of interest to me last year thanks to @bradselig and I adore them. I currently only keep bantam.
A big X2 here! I picked Mottled Javas as the heritage breed I want to work with, and am very happy with them. I also have MW turkeys and will be working with Jchny2000 and others to make sure we have a sustainable flock of them in the Indy area. It is very rewarding to know you are stewarding a piece of history (and still getting eggs in the bargain!) I'll admit to having my share of 'modern' breeds too, but If I had to reduce to just one breed, I'd make sure it was one of the heritage breeds that need preserving.
I got my Heritage RIR after being so disappointed with the hatchery RIR and realizing that there was a large difference between buying from a show quality flock instead of the feed store. Now the only feed store or hatchery chicks I buy are the ones I plan to sell as started chicks.
I know I have seen recipes out there for 100% of the oils being lard or tallow but is there a good mix of oils to use with the tallow? I'm thinking it will be less than a week before I just have to test out the tallow. Right now I have two different requests for the soap. My boy wants me to make him a special batch of soap that is just for him. He wants blue soap but I'm thinking I'll try and talk him into brown. Brown is easier to get by adding a bit of honey and vanilla. Kind of funny as I have come across a dye to use with the honey to keep the soap white as many people like it.
Then there is my DH that would like the soap to be as moisturizing as possible but still hard as can be too.
Edited by SallyinIndiana - 2/23/15 at 2:22pm