Hello

Please introduce yourself and let us welcome you.
Hayhay
Posts: 389
Joined: Sat Jan 24, 2009 8:29 pm

Hello

Postby Hayhay » Sat Jan 24, 2009 8:54 pm

Hello everyone! How exciting to find this forum! I live in semi-rural vic and getting into preserving things from our garden (which is almost large enough to provide all our fruit and vegies and eggs).

Last year I started making cheese and its become my new passion! So far have made camambert, fetta, marscapone and been doing my own probiotic yoghurt. Got onto this site through the mozarella recipe - will be trying that and quark on australia day! Cheesemaking joins my other passion at fruit and vegie gardening. The only drawback is I have to buy the milk as we have no room for a goat, let alone a cow.

Sadly the apricots just aren't drying this year despite the hot weather.......rather sad have had to give half of those set aside for drying to the chickens because they went mouldy.....

I have two little tackers, one who has just started walking! 2 dogs, 3 chooks, a duck and many worms.

Hayley

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Hello

Postby minnie » Sun Jan 25, 2009 6:05 am

Hi Hayley,

Welcome, your place sounds very productive and busy. :D

What a shame about the milk, I guess you've hunted around for a dairy you could source milk or a person with a cow or goats?

I had problems drying garlic here last year due to all our rain. I was using a dehydrator and it took about five days to dry the cloves, I didn't think they'd ever dry with our high humidity.

I bottled some apricots in brown sugar the other week and think given some time in the bottle they should turn out beautifully.

I've just got a thing for eating Haloumi cheese so that's another on my list, I think I'll get the cheese links book for their recipe. I've got the Rikki Carroll book and to be honest the only one I made was the 30 min mozzarella. The mozzarella I always stress is okay for toasted sandwiches or pizza but as a good mozzarella it needs to be made with starter and done the long way, which then the whey is perfect for the best whey ricotta. ;)

Look forward to getting to know you on the forum.
:D
Vicki

rdtj04
Posts: 333
Joined: Tue Aug 12, 2008 7:58 pm
Location: Brisbane, Queensland, Australia

Re: Hello

Postby rdtj04 » Sun Jan 25, 2009 5:03 pm

Hi Hayley,

Just wanted to say a quick hello. Glad to see you on the forum. Can't wait to hear more about what is happening in your neck of the wood. My hubby Russell has just started making cheese. Though at the moment he is not finding enough time to make it as he is only home on weekends. Will get there though now that he has had his first taste. So much better than bought, that's for sure.

Talk more soon.
Cheers

Shadowgirlau
Posts: 2281
Joined: Sun Mar 30, 2008 4:57 pm

Re: Hello

Postby Shadowgirlau » Sun Jan 25, 2009 7:16 pm

Hi Hayley,

Welcome to our little (though growing) site. Sounds like you will fit right in here, there are several cheesemakers on board.
We are all at various levels/stages of our development in that area but all are willing to listen share and learn.

I have the land and ability to grow our own produce though am currently still in a building mode so not much happening on the actual grass roots level of growing although this will soon change.

Look forward to hearing more from you in the future,

Hooroo
Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon

Hayhay
Posts: 389
Joined: Sat Jan 24, 2009 8:29 pm

Re: Hello

Postby Hayhay » Thu Jan 29, 2009 7:57 pm

Thanks for the welcome!

The mozarella I made worked well - had pizza for dinner tonight!

Are you building a house Kathleen? Or setting up your place?

Once you've tasted your own made cheese nothin beats it! I'm disovering that there are a whole lot of cheeses that are super quick and easy to make. Like 30 min mozarella, quarg, marscapone.........so really you base your cooking around the easy cheeses and its not much effort at all! I'm gonna give my german sister in law some culture and instructions for making her own quarg for her birthday!

I found a dairy that sells milk at some markets. They sell bath milk for $5 for 2 litres. It's organic. So cheaper than the supermarket, but still pricey!

Tell me about drying garlic Vicki?
I preserved my own beetroot in a yummy spice recipe and they are delicious! (cinamon cloves etc)

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Hello

Postby minnie » Fri Jan 30, 2009 1:10 pm

Hi Hayley,

I used the Hillmark dehydrator and did them in cloves.

Some of the cloves I think processed with some dried parsley and salt for garlic salt... need to do more.

Next time though - hopefully end this year - I'll mince it up before drying as the cloves took ages and in high humidity it 'really' took some time.

I wouldn't even try to dry outside here, with sub-tropical weather (northern nsw) it would go mouldy before drying or bugs would cause problems, hence the dehydrator. I also did cherries last year and then put them in brandy and let sit until DH's birthday, when I used the cherry brandy in his choc truffle cake and used the bottled cherries on top... yum that was nice and the cherry brandy very nice... will look to use an entire bottle of brandy next year I think.

Other things I've done in the dehydrator is herbs, zucchini, beans (beans and zucc keep forgetting to use, which is very naughty of me).
:D
Vicki

Hayhay
Posts: 389
Joined: Sat Jan 24, 2009 8:29 pm

Re: Hello

Postby Hayhay » Fri Jan 30, 2009 8:18 pm

I dunno if its my dehydrator but it takes AGES to dry anything. Like garlic would never dry and it seems such a waste of electricity having it on so damn long! Herbs dry much faster hanging in the window than in the dryer. Mine is 'ezidry'.

Unfortunately the peaches I put in this morning (in the shed to take advantage of high heat and not to add anymore heat into the house) well, the box they were on collapsed. So lots of them had to be given to the chickens as well....sigh.....something will eventually work!

Hayley

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Hello

Postby minnie » Sat Jan 31, 2009 8:21 am

Hi Hayley,

Mine's an ezidry as well.

Even though they're on for a long time they use small amounts of electricity... but the cloves took 5 days :o So next time I'll mince them because that was just too long, and it's better as granules dried I think.

It's our humidity here that's the killer with drying, and when I was doing the garlic it was something like 98%. Even herbs can take some time and I've had them once that just when you thought they were dry they got full of moisture again from the air, which was a real pain and ruined them.

What a shame with the peaches, if you can do them the natural way I think that would be much better. I've seen wood dehydrators, hmmm was it in Grass Roots or similiar?
:D
Vicki

Shadowgirlau
Posts: 2281
Joined: Sun Mar 30, 2008 4:57 pm

Re: Hello

Postby Shadowgirlau » Sat Jan 31, 2009 5:28 pm

Hi Hayley,

Yes we are building a house (well sorta) :) having concentrated on building the cottage since last August the actual house building has been on hold. The house frame went up just after the cottage exterior was constructed (so that would have been back near the end of September) and since then the poor old frame has sit there looking quite lonely and bare in its bones. :lol:

Am finally able to say that the cottage is complete and we will soon make another start on the actual house.

Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon

Hayhay
Posts: 389
Joined: Sat Jan 24, 2009 8:29 pm

Re: Hello

Postby Hayhay » Mon Feb 02, 2009 7:54 pm

Buildings a slow process hey Kathleen! Be awesome when you have finally finished.

Vicki that's good to know about the low electricity use. I guess then it doesn't matter so much if its on for days (so long as its in the garage not the house!!!) Just frustrating.

I tried sundrying the apricots and most went mouldy (even in our 40+ heatwave). Will have to work on a better box.

Hayley


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