You can probably count them on one hand - maybe even one finger.
When the Wright's needed a farm-sitter for a couple of weeks, Kimberly was right there. She is not only dependable and responsible, she is totally unafraid of a run-away 250-pound hog. She shoved 'ol Stew right back in that pen when he thought he was skippin' out on the gang.
Kim only has two weeks to absorb all the farm life she can. Her want-to-do list of experiences is growing. She can now check off milking goats. She's getting quite good at it, too!
Of course you need to learn what to do with all that milk. So the next thing to tackle was making cheese. Kim had played with adding herbs and other flavors to chevre that had already been made, but this time she was on her own, start to finish. Ricotta is very simple, and fast, to produce, so that's what we choose for her first cheese-making experience. Heat the milk to 196, stir in 1/4 cup vinegar, and presto! you have cheese!
After draining off the whey, the ricotta curds are broken up, mixed with a little melted butter and a pinch of baking soda...
then packed for storage. If this batch isn't used in a few days, it will be frozen for later goodies.
Ricotta is a use-for-anything type of cheese. From sweet to savory, it fits a lot of different recipes. Nice to have on hand!
Kim has now done cheese, beginning to end. She's going to be a 10-cow wife before we know it! (If you don't know the story, you'll have to ask...)
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