Our Mixed Flock Journey!

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I think one of my EE girls (maybe Pearl, my girl that was sick) has been laying a thin shelled egg, not sure what's going on with her. I haven't changed anything in their diet! I will be keeping a close eye on her! Everyone seemed very active and healthy this cold fall morning! This morning I found a broken egg under the roost bars, it seemed like it was mostly membrane! They have plenty of calcium...I just wonder if her system is depleted from her illness?
 
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cavemanrich said:
Yes, I found the sheet of paper I wrote it on as she told me the amounts and procedure. Also on another sheet I wrote a cheesecake recipe, quite different than those seen on-line. It is a cake with a layer of home made cheese.
I do make cheese, and we eat it in various ways. On toast, jelly, and then topped with cheese. I also like to top my tacos with it.
The cheese is similar in texture to Ricotta cheese, and if pressed a little more, it is like Mexican Queso Fresco. I don't add salt to my cheese, but can If I desired.
I have been experimenting with different cultures, and each does produce slightly different cheese. Any of them are just fine for my taste buds. The tastes do not vary that much. (for me)
Here is what it looks like finished.
View attachment 2404709
Here is in the making process.
View attachment 2404707
This is the setup I use to control the temperature so the bacteria will grow ideally. I don't let the temp get over 100°F
After the milk sours, (turns like yogurt) I heat up and it curdles. Cheese separates from the whey.
My home made contraption to allow crockpots to heat but not cook. :thumbsup
View attachment 2404708

I also wrote down a poor mans soup that can be made from the whey. It is not all that delicious, but was something that many peeps, like my parents did make during WW2 hardtimes.
We do save the whey, and add some to soups in substitution for some of the water. Does change the flavor.

For Thanksgiving, I want to bake both of those cakes. Will bring pleasant memories.:)
Click to expand...
I love the ladies... S&P shakers...?
 
WhoDatChick said:
Hi Rene! I was gonna ask where you were... but thought I’d give you the weekend.... figured you had a busy one ... 😊
Click to expand...
Good morning! Yeah, it was a busy weekend and it hasn't slowed down much yet...now I'm working on what was neglected inside...it's an uphill battle! :rolleyes: How was your weekend?:)
 
drstratton said:
Good morning! Yeah, it was a busy weekend and it hasn't slowed down much yet...now I'm working on what was neglected inside...it's an uphill battle! :rolleyes: How was your weekend?:)
Click to expand...
Oh yes.. I know how that is! My weekend was great... loaded with teen events... and the next one as well... 😊
 
Thought yall would like to see how HOT this boys neck is 😆
CC3F1B7D-9133-4379-BE22-CDCDE5D75801.jpeg
548DB335-9BDB-4DD7-892F-13FBC36EE28A.jpeg
DBE6C219-03D7-4F9A-87F5-DD78F9A4FA91.jpeg
 
cavemanrich said:
Yes, I found the sheet of paper I wrote it on as she told me the amounts and procedure. Also on another sheet I wrote a cheesecake recipe, quite different than those seen on-line. It is a cake with a layer of home made cheese.
I do make cheese, and we eat it in various ways. On toast, jelly, and then topped with cheese. I also like to top my tacos with it.
The cheese is similar in texture to Ricotta cheese, and if pressed a little more, it is like Mexican Queso Fresco. I don't add salt to my cheese, but can If I desired.
I have been experimenting with different cultures, and each does produce slightly different cheese. Any of them are just fine for my taste buds. The tastes do not vary that much. (for me)
Here is what it looks like finished.
View attachment 2404709
Here is in the making process.
View attachment 2404707
This is the setup I use to control the temperature so the bacteria will grow ideally. I don't let the temp get over 100°F
After the milk sours, (turns like yogurt) I heat up and it curdles. Cheese separates from the whey.
My home made contraption to allow crockpots to heat but not cook. :thumbsup
View attachment 2404708

I also wrote down a poor mans soup that can be made from the whey. It is not all that delicious, but was something that many peeps, like my parents did make during WW2 hardtimes.
We do save the whey, and add some to soups in substitution for some of the water. Does change the flavor.

For Thanksgiving, I want to bake both of those cakes. Will bring pleasant memories.:)
Click to expand...
I save the whey from making kefir and use it in soups too. I like the slightly sour taste.
 
drstratton said:
Oh yeah...it's r e d with a little bit of h o t, oh baby, r e d, red h o t, red hot, red hot, red hot...:gig

This was a cheer my daughter did when she was a high school cheerleader! 💞
Click to expand...
Cheerleaders for Trump! 📣📣📣

He's tic tic tic tic tic tic BOOM, 💥, dynamite, BOOM, 💥, dynamite!
 

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