The Reading List – pt 1

Posted on May 6, 2013 by casey

Milk : the surprising story of milk through the ages : with 120 adventurous recipes that explore the riches of our first food   Mendelson, Anne.

Part cookbook–with more than 120 enticing recipes–part culinary history, part inquiry into the evolution of an industry, “Milk” is a one-of-a-kind book that will change forever the way people think about milk.

The year of the goat : 40,000 miles and the quest for the perfect cheese   Hathaway, Margaret.

From Maine to Arizona and back again, Margaret and Karl and their dog, Godfrey, travel across America, visiting dairy farms and goat meat ranches. They meet a colorful cast of farmers, cheese makers, breeders, and chefs. They sample cheese from all over the country, learn how to make goat cheese…

Home cheese making : recipes for 75 homemade cheeses
Carroll, Ricki.

The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients…

Goat song : a seasonal life, a short history of herding, and the art of making cheese   Kessler, Brad.

Novelist Brad Kessler’s beautiful account of how he abandoned his lifein New York to raise goats and make cheese in Vermont.

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats       Sally Fallon & Mary Enig

This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

 

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Kefir, Yogurt & Kombucha Class June 1, 2013

Posted on May 6, 2013 by casey

How to make your own Kefir, Yogurt & Kombucha

You’ve been buying it at the local store for years, you’ve read all the health info that encourages you to add probiotics to your daily diet for gut health, you are ready to take the next step, you’ve been asking for help – so come join me in the milkhouse kitchen -

This class will get you started making your own kefir (milk and water), yogurt, and kombucha.  We will cover the basics of what each product is, the common benefits, and the basic how to’s to make your own at home.  Bring your notepad, and bring a friend.

1.5 hours $20 per person, includes a starter jar of cultures to take home.

Please rsvp by email or telephone, class size is limited to the first eight people.

We’ll see you at the farm soon,

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Let’s make cheese – June 15, 2013

Posted on April 15, 2013 by casey

The milk is flowing at Jeremiah Farm & Goat Dairy
So let’s make cheese
June 15 from 11am till 2pm.  Please call or email to register!

It’s finally springtime in the Lowcountry, the rain seems to be over and the sun in finally shining, goat kids romping in the field, grass growing tall and milk flowing sweet and plentiful. It’s time to make some cheese!

You are invited to join us for the “3 Cheeses in 3 Hours” class in which I will demonstrate how to make three popular soft cheeses (feta, mozzarella, & whole milk ricotta) using “Grade A” goat milk from fresh from our dairy. I will also talk about the process of making whey ricotta, chevre, yogurt, & kefir (as time permits).

You will enjoy consuming all the cheese we make during the class as well as a sample some of the other cheeses I may have made using our fresh goat milk. So bring your questions, bring your notepad, and bring a friend. The cost is only $30 per person.

Please rsvp by email or telephone, class size is limited to the first 8 people. Enjoy this glorious spring weather and we’ll see you at the farm soon,

Casey Price
Jeremiahfarmsc@aol.com
843-559-1678

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That’s just the whey it is…

Posted on August 10, 2012 by casey

Here is a song to listen to while you read…just cut and paste to your browser

http://grooveshark.com/#!/s/Thats+Just+The+Way+It+Is/paK4H?src=5

 My friend Susan texted me early one recent morning.  (Not too early by farm chik standards – I was mostly finished with the chores except milking.  You may have just finished your first cup of coffee. Anyway…)  Her challenge for the day – spend sometime writing down notes about whey, 20 things or one page.  So, it’s the heat of the day – what about whey???

 Whey is what you have left after you make a batch of cheese or the liquid that separates and sits on top of your yogurt.  Technically, it is a component of milk that separates after the curdling process.  If you’ve taken a cheese class with me you know the “first whey” is the “milky whey” (tee hee) and after you have used that to make more cheese what’s left is the second whey.

 Whey contains water, minerals, (albuminous) proteins and a bit of lactose (aka milk sugar – up to 5%).  There are many uses for whey; here are just a few that I have already incorporated into our daily living in very random order…

  1. Make more cheese (best to use fresh whey not more than 3 hours old for maximum yield, texture and taste).  Whey Ricotta, Ziegerkase, Gjetost and Mysost are some of the commonly made whey cheeses.  I posted recipes in that section of the blog.
  2. Use to replace the water in bread making.  My everyday bread is also in the recipe section.
  3. Add 1 Tablespoon to any beverage to aid digestion.
  4. Whey is also a flour conditioner and can be use to replace water or milk in most baking – pancakes, muffins, etc not just bread.  I find it really improves the texture and softness of the crumb.
  5. Use as part or all of your liquid in making soup or stock.
  6. Make a healthful beverage by adding canned juice concentrate (apple or lemonade are awesome and mask the tang of whey really well) or powdered drink mix (like Kool-Aid or crystal light).  Or, try with crushed mint leaves and crushed ice for a refreshing summer cooler.
  7. Turn the drink into popsicles for the kids.  Mine will try most anything if it’s frozen.
  8. Along the beverage line you could try your hand at a fermented or carbonated whey beverage (instead of soda or beer) such as Rivella (Scandinavian beverage) or what Giddy Goat used to sell as “Giddy Up” – tasted like bubbly apple ginger beer without the alcohol.
  9. Add to your daily smoothly to increase your protein.
  10. Pour into you bath water to soften your skin.
  11. Use as a refreshing facial mask – apply a thin layer (avoid eyes) let sit 15 min rinse off.
  12. Use for soaking grains/beans/rice/flour.
  13. Use as the cooking water for grain, beans, oatmeal, rice and pasta.
  14. Use in place of water in reconstituted package mixes (not that I endorse things like hamburger helper but if you are going to use them why not add some nutrition)
  15. Use as a marinade to tenderize meat and fish (especially raw fish for use in sushi).  Add spices to ¼ cup whey in a zip lock – marinate for 2 hours or overnight.
  16. Use for lacto fermenting or sprouting or soaking raw veggies or fruits.
  17. Use when making pickles and you can reduce the salt required or perhaps instead of the vinegar.
  18. Feed to your livestock or pets: – goats, dogs, cats, pigs
  19. Water you plants, especially acid lovers like azalea, blueberry, and strawberry plants.
  20. Add to the compost heap.  The worms will thank you!
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Whey Cheeses

Posted on August 10, 2012 by casey

Kiegerkase – or what do you do with the leftover whey and wine in the frig? This whey cheese originated in Germany.  It maybe eaten fresh or aged for several weeks.  Makes 6-ounces.

HEATING AND RIPENING

  • 2 gallons fresh whey
  • 1 quart whole milk (optional)
  • 1/4 cup vinegar
  • 1/4 cup coarse cheese salt
  • 1 quart wine

You may add 1 quart of whole milk to the fresh whey for an increased yield of cheese.  Heat 2 gallons of fresh whey to 200° F. Slowly mix in 1/4 cup vinegar.  For a variation, herbed vinegar may be used.  Turn off the heat.  Allow the whey to set 10 minutes.  You should see white flakes of protein floating in the whey.  Line a colander with a fine weave cheesecloth (butter muslin quality) and pour the whey into it.

DRAINING AND PRESSING 1 day

Allow to drain.  When the cheesecloth is cool enough to handle, tie the four corners into a knot and hang to drain for several hours or until the curds stop dripping whey.  Allow the curds to cool.  Line a 1-pound cheese mold with cheesecloth.  Place the curds into it and press at 20 pounds pressure for 24 hours.

FLAVORING 5 days

Remove the cheese from the press and gently remove the cheesecloth.  Mix 1 quart of wine, 1 quart of water, and ¼-cup coarse cheese salt in a bowl.  Place the cheese in the bowl and cover with Saran Wrap.  Place the bowl in the refrigerator for 4 days, turning the cheese twice a day.  Herbs may be added to the bowl to give an added flavor to the cheese.

AGING

Remove the cheese from the water-wine brine.  Dry on a paper towel and cover with Saran Wrap.  The cheese may be eaten fresh or aged for several weeks in the refrigerator before eating.

 Mysost – made with cow milk whey

This cheese originated in the Scandinavian countries and is made from the whey of cow’s milk.  It has a unique sweet-sour flavor and is often served on hot toast for breakfast.  The color ranges from light brown to dark brown depending on the amount of caramelization of the sugar and whether cream has been added.   Makes 11/2 pounds.

BOILING DOWN 6-12 hours

  • Whey from the making of a cheese using 2 gallons of milk.
  • One to 2 cups heavy cream

Place fresh whey from the making of a 2-gallon batch of cheese into a pot.  Add 1 to 2 cups of heavy cream.  The amount added will determine the final texture of the cheese.  If no cream is added, the cheese will be dark brown and have a slightly grainy texture.  With the addition of cream, the cheese will be a light tan and the final texture will be somewhat smooth.  Bring the pot of whey to a boil.  Use of a wood cook stove is very economical in making this cheese since many hours of boiling are involved.  Watch the pot carefully.  As soon as the whey begins to boil; a foam will appear on the surface.  Remove this with a slotted spoon.  The foam may be saved in a bowl, kept refrigerated, and added later.  If the foam is not removed, the whey will boil over.  The whey needs to boil slowly uncovered over a low heat. When it is down to 75 percent of its original volume (this can take 6 to 12 hours), stir it so that it does not stick to the bottom of the pot. The reserved foam can now be added.

BLENDING

When the whey starts to thicken, place it in a blender, and blend it at a high speed for a short time until its consistency is smooth. The whey is quite hot. Use caution when placing it in the blender.

BOILING

Pour the blended mixture back in the pot and continue to boil over a low heat, stirring continuously. The mixture will thicken.

MOLDING

When it approaches a fudge-like consistency, place the pot in a sink of cold water and stir the whey continuously until it is cool enough to be poured into molds. If the whey is not stirred, the cheese may be grainy. Once cool, it can be removed from the mold and covered with Saran Wrap or wax paper and  stored in the refrigerator. If a more spreadable consistency is desired, shorten the boiling time somewhat. If a cheese that can be sliced is desired, heat the whey to a thicker consistency before molding. For a variation, add crushed walnuts to the thickened whey just before it is cooled

 Gjetost – made with goat milk whey

This cheese is made with the whey from goat’s milk.  Goat’s cream may be added to the whey for a smoother cheese.  The directions for making this cheese are exactly the same as for Mysost.  The cheese has a tan color and a unique sweet-sour flavor. Makes 1 ½ lbs

 

Copied from RickiCarrollsbook – Cheesemaking Made Easy, 1992 edition Storey Communications.  It entire book can be found on line at http://www.scribd.com/doc/23247157/5/WHEY-CHEESES

 

 

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Government Data Proves Raw Milk is Safe

Posted on July 5, 2012 by casey

I copied this right off the website that a raw milk loving friendsent me.  Thought you might want to know…

Farm-to-Consumer Legal Defense Fund

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Government Data Proves Raw Milk is Safe
Raw Milk Risk Extremely Small Compared to Risk of Other Foods
WASHINGTON, DC June 22, 2011:  Data gleaned from U.S. government websites and government-sanctioned reports on foodborne illnesses show that the risk of contracting foodborne illness by consuming raw milk is much smaller than the risk of becoming ill from other foods, according to research by Dr. Ted Beals, MD, appearing in the Summer, 2011 issue of Wise Traditions, the quarterly journal of the Weston A. Price Foundation.
“At last we have access to the numbers we need to determine the risk of consuming raw milk on a per-person basis,” says Sally Fallon Morell, president of the Weston A. Price Foundation, a non-profit nutrition education foundation that provides information on the health benefits of raw, whole milk from pastured cows.
The key figure that permits a calculation of raw milk illnesses on a per-person basis comes from a 2007 Centers for Disease Control (CDC) FoodNet survey, which found that 3.04 percent of the population consumes raw milk, or about 9.4 million people, based on the 2010 census. This number may in fact be larger in 2011 as raw milk is growing in popularity.  For example, sales of raw milk increased 25 percent in California in 2010, while sales of pasteurized milk declined 3 percent.

In addition, Dr. Beals has compiled published reports of illness attributed to raw milk from 1999 to 2010.  During the eleven-year period, illnesses attributed to raw milk averaged 42 per year.

“Using government figures for foodborne illness for the entire population, Dr. Beals has shown that you are about thirty-five thousand times more likely to get sick from other foods than you are from raw milk,” says Fallon Morell. “And with good management practices in small grass-based dairies offering fresh unprocessed whole milk for direct human consumption, we may be able to reduce the risk even further.”

“It is irresponsible for senior national government officials to oppose raw milk, claiming that it is inherently hazardous,” says Dr. Beals. “There is no justification for opposing the sale of raw milk or warning against its inclusion in the diets of children and adults.”

According to Pete Kennedy, president of the Farm-to-Consumer Legal Defense Fund, “Where raw milk is concerned, the FDA has an agenda apart from protecting the public health. The agency wants to restrict and discourage the sale of unprocessed dairy products. This will have the effect of denying freedom of choice.”
“Every time there is a possible connection between illness and raw milk, government officials issue dire press releases and call for bans on raw milk sales,” says Fallon Morell. “However, these numbers fail to justify the government opposition and prove what we’ve known all along, that raw milk is a safe and healthy food.”

Weston A. Price Foundation
The Weston A. Price Foundation is a 501(c)(3) nutrition education foundation with the mission of disseminating accurate, science-based information on diet and health. Named after nutrition pioneer Weston A. Price, DDS, author of Nutrition and Physical Degeneration, the Washington, DC-based Foundation publishes a quarterly journal for its 13,000 members, supports 450 local chapters worldwide and hosts a yearly international conference.
Learn More
Dr. Beal’s Lecture at the 2011 Raw Milk Symposium
Locate a WAPF ChapterNear You
Find a Source of Raw Milk
Contact
Kimberly Hartke 
press@westonaprice.org
Weston A. Price Foundation
202-363-4694 (phone)
www.westonaprice.org
www.realmilk.com
info@westonaprice.org

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Serendipity and the wild winter salad

Posted on February 3, 2012 by casey

Serendipity –The faculty or phenomenon of finding valuable or agreeable things not sought for.

 We have been in a serendipitous season at the farm for a while, or perhaps I just choose to embrace all the wonderful, valuable, and agreeable things that Elohim brings my way…

  My new friend Pat, who is a local herbalist, recently came to the farm to pick up some bluebird houses (Branch’s new business – custom built to order).  We were walking thru the garden when she happened to comment on the lovely stand of Stellaria I was growing.  Now I admit I am weak in the Latin/botanical names for plants in the garden – so I asked for the common name – “Chickweed” she said

chickweed in our garden

(http://www.wildmanstevebrill.com/Plants.Folder/Chickweed.html).  Who knew?  I have looked for chickweed during the spring, summer, and fall many times over the years as it is a wonderful plant for skin irritations and my friend Jenni uses it in many of her healing balms(http://www.etsy.com/listing/62232658/ant-y-thing-salve).

  Pat was excited to see such a healthy stand and then goes on to ask if we have any betany (http://thefamilyherbalist.wordpress.com/2010/12/09/florida-betony-stachys-floridana/) growing near by. What southern gardener doesn’t have betany (evil Florida betany to be exact).  Well according to Pat – there is a redeeming factor to betany – it is a wonderful survival food!  Who knew? If you dig up the whole plant, you will find a tuber under the ground (common name rattlesnake weed as the tuber looks like a rattle).  You can clean it and eat it raw like a carrot (tastes very mild perhaps like jicima or a very young turnip or maybe a mild radish), or chunk it into a salad or steam/roast it like any other winter root vegetable.

   I had to share this wonderful info with Tim.  This winter He and Branch have been consuming all the old issues of “The Backwoodsman” magazine (http://www.backwoodsmanmag.com) that Tim unearthed when he deep cleaned (after 10 years of accumulation) under his side of the bed (his favorite stash for magazines that he simply cannot part with – countryside, mother earth news, backwoods home, etc – but that is another story for another time).  Well Branch overhears our conversation about chickweed and the next day he brings me an old issue with a wonderful article about it.  Who knew?

cress & creasy's from our woods

   Last Sunday afternoon Tim, Jessie, and Branch are walking in the woods.  They ventured all the way back to the dry creek bed.  Only this time they noticed something different.  Creasy greens and cress are growing along the banks (http://www.motherearthnews.com/real-food/edible-wild-plant-creasy-greens-zmaz84zloeck.aspx).  Who knew?  
   As one of our goals, here at the farm is to raise and nurture more medicinal & dual-purpose herbs, it was good to find out that like many other things in the coastal south, chickweed, betany, and cress and creasy are common herbs (aka weeds) that are already growing right under our noses.  It just happens that these treasures, much like cilantro and spinach, prefer our mild winter weather.  We just have to know where and when to look for them.

   Being the sustainably minded folks that we are, every night this week we have enjoyed a wild caught salad with our dinner – creasy greens, chickweed, betany tubers and cress (with a bit of spinach from the winter garden sometimes too). 

   Now you have many good reasons/excuses to get outside in the mild winter sunshine and begin noticing what Jehovah Jirah has provided you, right under your nose.  We found wild food and leftovers for the chickens and compost pile, plus treasures for the medicine cabinet – and the added benefit of enjoying serendipity.   Thanks to God, the sovereign creator of the universe, for opening the window of opportunity and timing to bring wisdom and knowledge to benefit his children who want to be good stewards of all the resources He provides for us.  

  Who knew?


 

 


 

 

 

 

 

 

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Best Ever Spinach Pie

Posted on January 16, 2012 by casey
This from my dear friend Dot Glover.  Really good with roasted root veggies for a modified “Daniel Fast” dinner.  Great way to use fresh spinach from the winter garden
 
Best Ever Spinach Pie
 
2 cups cooked brown rice
1 egg
2/3 cup grated sharp cheddar cheese
 
1 T olive oil
1 cup diced sweet onion
1-10oz package frozen chopped spinach (or 2 cups steamed fresh spinach, cook and press out moisture then measure)
1 8oz pkg low fat cream cheese
1 tsp lemon juice
1 tsp Dijon mustard
1/2 tsp black pepper
1/8 tsp nutmeg
3 eggs
1-1/3 cups grated sharp cheddar cheese
 
Mix the rice, egg, and cheese together. Spread evenly in a greased deep dish pie plate. This is the crust.  Do not bake.
 
Cook the spinach according to package directions.  Drain thoroughly. Press between white paper towels (Bounty works best) or cheesecloth layers until no more moisture can be extracted. Saute onion in olive oil. Beat cream cheese with lemon juice, mustard, pepper and nutmeg.  Add eggs, beating until combined.  Stir in the drained spinach, onions and 1 cup of the cheese until well blended.  Pour over the rice mixture.  Bake at 350 for 35-40 minutes.  Remove from oven.  Spread remaining 1/3 cup cheese over the top and bake an additional 5 minutes.  Let cool 15 minutes before cutting.
 
Makes 6-8 servings.  Can be served hot or at room temperature.
 
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New Year’s resolutions and whats up in the winter garden

Posted on January 16, 2012 by casey

I got a new camera for Christmas.  It’s not a pricey one but it is easy to use and if I am careful can save me a thousand words (giggle).  I had a busy morning with three energetic girls that came to the farm with their mom to get started with their new year’s resolution of connecting with local food and learning to make better food choices.

 

I am a firm believer in getting kids out of the classroom and into the dirt.  Once they get here and get their hands on whats growing in the garden they are much more willing to try new (or old timey) foods.  Today we harvested turnips, collards, cabbage, and parsley, then looked for fresh eggs in the coop.  The girls were munching on raw collard greens and cabbage leaves for much of their visit, until the goats discovered their treat and practically mowed them over trying to get to the tasty greens.

I turned to one of my first cookbooks – a set my parents gave me too many years ago to count – for the following recipe.  It takes a bit of time to prep so plan to start an hour before mealtime.  You can easily break it up if you have a cooking day set aside every week and do the chopping and even cooking and mashing ahead and freeze the precooked turnips (or keep them in the frig for a day or two – just drain before continuing with the second step). 

 

Turnip Puff

1 lb turnips (4 medium)

2 Tbsp butter

2 beaten eggs

¾ cup soft bread crumbs (1 slice)

1 Tbsp finely chopped onion

1 Tbsp snipped parsley

1 Tbsp sugar

1 tsp salt (much less if using sea salt)

1 tsp lemon juice

(Better Homes and Gardens, 1977, all time favorite casserole recipes)

 

  Peel and cube turnips to make about 3 cups (I peeled and shredded in food processor).  Cook, covered, in small amount of boiling salted water till tender, about 20 min.  Drain, add butter and mash.

  In bowl, combine remaining ingredients.  Add mashed turnips; mix well.  Turn into 3 cup casserole.  Bake uncovered, at 375* till set, about 25-30 min.  Garnish with more parsley if desired.  Makes 4 servings.  May be doubled.

  Feel free to experiment by adding different herbs.  Thyme is good with eggs; Italian blend might be fun if you use this as a side dish spaghetti and meatballs or lasagna. 

  We like it as a main dish by adding chili powder, cumin and cilantro while mixing, then shredding some pepper jack cheese on top before baking.  Serve with refried beans or black bean salsa over Spanish Rice and a green salad for Mexican night.

  This recipe is not as good reheated but may be good the next day if you sliced the cold puff, reheated it and poured gravy on top or cubed and tossed on tomato soup or wrapped in a warm tortilla with some cheese for a fast breakfast burrito.

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Turnip Puff

Posted on January 16, 2012 by casey

 Turnip Puff

 

1 lb turnips (4 medium)

2 Tbsp butter

2 beaten eggs

¾ cup soft bread crumbs (1 slice)

1 Tbsp finely chopped onion

1 Tbsp snipped parsley

1 Tbsp sugar

1 tsp salt (much less if using sea salt)

1 tsp lemon juice

(Better Homes and Gardens, 1977, all time favorite casserole recipes)

 

 

Peel and cube turnips to make about 3 cups (I peeled and shredded in food processor).  Cook, covered, in small amount of boiling salted water till tender, about 20 min.  Drain, add butter and mash.

In bowl, combine remaining ingredients.  Add mashed turnips; mix well.  Turn into 3 cup casserole.  Bake uncovered, at 375* till set, about 25-30 min.  Garnish with more parsley if desired.  Makes 4 servings.  May be doubled.

Feel free to experiment by adding different herbs.  Thyme is good with eggs; Italian blend might be fun if you use this as a side dish spaghetti and meatballs or lasagna. 

We like it as a main dish by adding chili powder, cumin and cilantro while mixing, then shredding some pepper jack cheese on top before baking.  Serve with refried beans or black bean salsa over Spanish Rice and a green salad for a Mexican night.

 

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