This past week I made homemade sauerkraut and homemade cheese with a fellow homemaker. He showed me how to make the cheese, which was awesome because I’ve wanted to learn for at least a decade. We used frozen raw milk from last fall that we put up when the nuclear power plant exploded in Japan. We were part of a local raw milk collective at the time and wanted a backup supply in case radiation got into milk in the Pacific Northwest.
Anyway, so this milk has sat in our freezer for over a year with us. It made the move to the new house with us and everything. I figured it had reached its use by date, and my friend had the brilliant idea of turning it into cheese. So the milk was saved from going into the compost or down the drain and we got a hardy round of ricotta-esc cheese. I used it in an Italian baked dish with mozzarella and my two (and only) precious jars of homegrown, homemade tomato sauce from 2011.
It was ok. To be honest the casserole was bland, but that’s alright. I learned how to make cheese and I used up good milk that might have otherwise been wasted, and I fed my family dinner, then lunch, then dinner again with it.
As dessert that night we had bread pudding made from homebaked bread that was getting a bit hard and dry. It also was ok but kind of bland. Oh well; I’ll just keep getting better at this. And it inspired me to make custards for us. Yum!
On to the kraut…
It was so easy. Seriously I could make this every few days if I had a kraut guzzling family and a bunch of cabbage to use up. Alas, I don’t, but I will make homemade kraut every month or two (or three or four, we really don’t eat much of it. In fact, I think I’m the only one who likes it).
Ok, signing off for now. More incredibly exciting stuff yet to come : )