Soap and bread

I made my first batch of goat's milk soap 5 weeks ago and it is just about ready to use. The websites I visited to get a recipe said to wait 6 weeks for saponification it finish, that's when the soap has it's cleaning abilities. If you visit fiascofarm.com, it has a recipe for soap and links to other helpful sites. I used it tonight and my skin is noticeable softer. My face usually gets red and itchy if I wash it with regular soap and the redness was much less and not at all itchy with my soap.

I also made whole wheat bread. I have been making it because I do not want to have to buy it at the store anymore. It is so expensive at $3.50 or so a loaf! I have been getting some tasty recipes from allrecipes.com. You start an online recipe file there and keep all your favorite recipes at your finger tips. I have been invited to sell soap and bread this weekend at a event in our town to celebrate the 125 th anniversary of the town. I have never sold anything before, so it will be interesting to see how it goes.

Remember to make it yourself.

Party

My hubby, Steve, is involved with our church through the Men's Group. A member of the group is throwing a big party today and we are invited, along with 300 others. A band, food, swimming pool and a parachuter are on the menu for today. We won't be going until after all the afternoon chores are done, such as, milking and feeding everyone. I am making potato salad to bring with us. The great part about that is digging our fresh potatoes out of the garden; I love having our own veggies! My son is slightly disappointed because his bathing suit seems to have gotten misplaced in the move. I am trying to talk him into wearing mesh shorts which are fast drying.

I will let you all know how the party was tomorrow.
Meanwhile, here are the recipes I make at home:

Chocolate Ice Cream
1 qt. cream from our cow
1/4-1/2 cup cocoa powder
1/2 cup sugar
1 tsp. vanilla
dark chocolate bar smashed into small pieces
Put all ingredients into an ice cream maker and churn until fluffy.
Add chocolate pieces


Soft Cheese
2 gallons goat milk
1/8 tsp. farm house culture or 1/4 cup cultured buttermilk
2 drops liquid rennet

Warm milk to room temperature 78-80 degrees
Stir in culture or butter milk.
Stir in liquid rennet.
Let sit, covered, for 24 hours
It should look like thick yogurt.
Cut into 1 inch squares
Use cheese spoon to put into cheese cloth lined strainer. Or just pour it in.
Hang in cheese cloth for 24 hours.
Put into bowl a add 1-2 tsp. of kosher salt.
It will keep for 1-2 weeks in fridge; It can be frozen.
It has a wonderful flavor, my family loves it.
I use it on steamed veggies, scrambled eggs and to thicken sauce (it melts), along with eating on crackers.

Yogurt
42 oz. whole cow milk
1 cup active culture plain yogurt (store bought) You can buy a yogurt culture like you do for cheese, but I have not done that yet.

I heat raw milk to about 160 degrees, in a double boiler.
Keep it at that temp. for 15 mins.
Cool to 110-112 degrees
Mix a little cooled milk with the cup of prepared yogurt.
After it is creamy, add back to cooled milk.
Pour into 7 seven 1 cup glass containers that came with my yogurt maker.
Incubate for 71/2-8 hours.
The yogurt will be thick creamy and mild. Refrigerate.
I eat with blueberries, strawberries and 1/2 banana. Also, some walnuts or almonds.
NOTE: the milk is no longer raw after being heated to 160 degrees. I like my yogurt thick and if you do not heat the milk it will be runny yogurt. However, I have been lowering the heating temperature to see how low I can go and still have thick yogurt. I started out heating at 180 degrees. Next time I will try heating to 155 degrees.

Enjoy the recipes and let my know if you have any questions. I would love to know how they all turned out.

Make it yourself mom :)