Sally's GF3 thread

[Sally PB]

Yes! I have used this, too. The grounds usually go into the composter, though. My blueberries are planted in large above ground containers, in pure peat moss. They thrive this way. They were prolific producers last season, but I had to net them to keep the birds out. I don’t mind sharing with the birds, but the Mockingbirds will carry off every single berry.

I wish I had an easy way to net my 9 blueberry bushes. They are finally producing reliably, and the birds got every berry last summer!

Same thing with my sour cherry trees. They are finally bearing, and I can't keep the birds off them. Two summers, and lots of cherries... I've gotten 6.

 

[TXchickmum]

I wish I had an easy way to net my 9 blueberry bushes. They are finally producing reliably, and the birds got every berry last summer!

Same thing with my sour cherry trees. They are finally bearing, and I can't keep the birds off them. Two summers, and lots of cherries... I've gotten 6.

Oh my!! That is frustrating!!

 

[Sally PB]

Yeah! We will find a way to put some kind of netting over the blueberry bushes. But how do you cover a 15-20 foot tall tree?

Someone hubby worked with was related to someone who had a cherry orchard. He asked how they keep out the birds...? I was excited to hear the answer.

Special cannons/horns that blow loud noises every so often to startle the birds. Uh, no. We can't do that.

 

[cavemanrich]

It also makes the BEST yogurt, I've found. I still scald the milk on the stove and cool it in a sink of cold water. Then it sits for 9-10 hours in the Instant Pot (IP)) on the "yogurt" setting.

Wanted to add a little wisdom of my experience. Last time I made yogurt culture, to make my creamy cheese,,(its not cream cheese, but I call it creamy, because it spreads really well) I did not scald the milk to 190°F like I did in previous times. The yogurt was struggling for 2 days,, and finally it made. It usually just takes about 10 hours,, and is set quite well. I then warm up some to curdle, and produce cheese.
I use a crock pot setup to make mine. I masterminded a way to regulate, and maintain that 110°F temp.
I do have an Instapot,,,,,, but it does not have a Yogurt setting.

People have asked me, what do you do with all that whey? I tried making ricotta cheese once, but I think that needs a different culture than what's in yogurt, as it didn't work

I have read about the possibilities to use whey to make other cheeses.
Well,,,, the whey that we get from yogurt byproduct,, does not contain milk solids. So its not going to happen.
I already posted previously, but will repeat again my uses for whey.
Use it in soups,,, as a substitute for some of the water portion.
I use some in baking bread,, to give it that CHEATED, sour-dough dough flavor.
I place into zip-lock baggies, and freeze, until I need some.