Living Free in Tennessee - Nicole Sauce Three Soft Cheeses To Get You Started - EP 928
Today we talk about how to make cheese around three kinds of cheese that are wonderful to eat and from which to learn how to make cheese.
Featured Event: Self Reliance Bootcamp, October 4
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Livestream Schedule (All Central Time)
- Tuesday Live with Blake Rymer, TN Mountain Farm, 12:30PM
- Tuesday Night with Angry Prepper, 8pm
- Friday Homestead Happenings with The Tactical Redneck, 9:30am
Tales from the Prepper Pantry
- Sad Canning Season So Far
- Home for a bit so doing “oldest first” from the freezers
- Fresh Cucumber Salad Recipe
- All the DILL from DAWN
Frugality Tip from Nicole
- Using a camper for lodging
Operation Independence
Hip Campers coming this week!
Main topic of the Show: Three Soft Cheese To Get You Started
Why Cheese? Why Homemade?
A Brief History of Cheese (Visual Aid)
How to get started - path of least resistance
Milk, Culture, Acid, Calcium Chloride (1/4 teaspoon of powdered calcium chloride to 1/4 cup of water), Rennet, Cheese Cloth, Strainer, Instant read thermometer, measuring cups, pots, strainer
- Homemade Ricotta: ½ gallon mils, heated to 180-190. Add 2 tablespoons lemon juice and stir. Let cool. Strain and salt to taste
- Farmer’s Cheese: Cream Cheese: ½ gallon mil heated to 180-190. Add ¼ cup vinegar and stir. Let cool. Strain. Mix in salt and herbs to taste
- Cream cheese upgrade: Vitamix
- Chevre: 1 gallon milk. Mesophilic culture, CaChl, rennet. Heat mild to 80-90. Stir in caChl, culture, then rennet. Let sit at 80 for 12 hours. Ish. Strain til the right consistency. Add 1tsp salt and mix in any herbs.
Storing soft cheeses
Sum it Up
Make it a great week!
Song:
GUYS! Don’t forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.
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