#farmcurious

[wodsandwine-blog]

Name of the game is FERMENTATION!!!

Trying my hand at homemade sauerkraut using the amazing kits from FarmCURIOUS. Am very excited about both the broccoli, carrot and cabbage kraut and the original cabbage kraut. Fingers crossed that they turn out well! Only have to wait another 3-4 months before I can report back 😍

Also have some fabulous whole wheat and bleached wheat sourdough starters bubbling away. I’ve been using the Josey Baker Bread book for tips and inspiration but, with the current shelter orders, I’ve been feeling a tad guilty about tossing out the sourdough starter discard at feeding.

Problem fixed when I discovered a phenomenal sourdough focaccia recipe that uses between 1/4 and 1/2 cup of starter! So I presently have two gorgeous loaves of sourdough focaccia proofing. I’ll show off their beauty once baked ❤️

[nomjar-blog]

A tangy (homemade) hircine delight

Our link-hopping habit recently led us to this fun post about homemade goat cheese by Mission Loc@l. Apparently chèvre is ridiculously easy to make at home; if you love it, consider giving it a whirl.

The main things you will need are super-fresh goat's milk, something to strain the whey from the curds, and patience. You'll also need some lemon juice/white vinegar (or a cheese culture), salt, and other herbs according to your taste. See below for ideas.

Recipes with lemon juice (you could also use the same amount of white vinegar):

Anja's Food for Thought

Kiss My Spatula

Recipes with cultures:

Elana's Pantry

Barefoot Kitchen Witch

If you'd like to go the no-planning-required route, you can buy a kit that includes everything you will need from the nice folks at FARMcurious.

Happy cheese-making!