Geek.Farm.Life

Comment by India

June 4, 2007 @ 5:12 am

Cheesemaking - what a saga ;0)
The company that I thought could sell me the stuff just informed me that the ‘fod grade’ citric acid isn’t packed in a food grade environment. But then I had been thinking about your other suggestions, having been a bit of a winemaker (many) years ago, I thought your homebrew suggestion was a great idea - and so it was. Looks like I can get some CA tablets from a homebrew shop in Glasgow.
Mozarrella coming to a blog near you (I’m not even going to THINK about trying to lipase powder just now).
India

Comment by andrew

June 4, 2007 @ 2:34 pm

Hey India! What a saga! I’m glad you were finally able to find some edible citric acid! Lipase is pretty easy, just google cheese making, and low and behold:

http://www.cheesemaking.co.uk/

It’s really not needed though. I look forward to hearing how it turns out.

-Andrew

Comment by India

June 4, 2007 @ 7:17 pm

Hi Andrew

Thanks for that info - I think I’ll be ordering some lipase fairly soon. I did manage to get both the citric acid and a thermometer which measures low enough. The Brewshop had lots of different enzymes but not lipase - typical ;0)
hope that you are both well - particularly Misty’s ankle, hope it’s on the mend.
India

Comment by India

June 6, 2007 @ 5:54 am

What do you do when an animal like Cream comes to the end of her ‘productive’ days? With animals that you know from the start will be butchered, that seems to be an ‘easier’ adjustment for you to make re the butchering. But when you have had an animal for such a long time….can you bring yourself to eat her? Would you pension her off in honour of her long service…?
India

Comment by Ellen Bloomfield

June 6, 2007 @ 12:22 pm

I have entered in the Indiana State Fair multiple times. But I grew up in Indianapolis so it was real easy to enter the state fair. When I was in 4H I showed at the State Fair many time representing a particular project for Marion County. Then after I was in college I entered the Open classes in foods.

After I moved to Lake County, IL I entered the Open class multiple times in both the foods area and crafts. But I gave it up after getting a full time job Baking before a fair is a two day, full time job in itself and I prefer to do other things when I take a day off.

Misty-I have not forgotten about the wool. I’ve just had a very busy May :P

Comment by India

June 7, 2007 @ 5:02 pm

Hey Andrew - if you check out my blog, you’ll see my very first mozzarella ;0)
India

http://twelfthknit.blogspot.com

Comment by Sherry W

June 13, 2007 @ 12:14 am

8 pounds of wool?! Are you serious?! did you sue it all? That seems like a lot of yarn for one sweater! I guess the cables and bulky yarn ate up the wool.

While I haven’t made a handspun sweater (next project) I only have 2 pounds of roving set aside for it. I based on looking at several yarn requirements of patterns in my size, then over estimated. Of course these where simple pullovers (ribbing, seed st etc) in light worsted-DK.

I am handcarding about 1 pound of wool now for a shawl. It’s my biggest project so far!

Comment by Jennifer

June 20, 2007 @ 10:48 pm

What a great podcast! I’m living vicariously thru you, and, while your podcast hasn’t inspired me to live off the land, maybe I’ll plant some tomatoes or berries and start there…
thanks for sharing your lives with me!