Homesteading Stuff

A cute,
nubby eared La Mancha kid

Michelle
one of our Nubian kids

Our milk production has been low for the past two years. Last year was almost a disaster due to the stresses on our goats from the heat and drought. The quality of the plants in the pasture is very poor. It's been a tough row to hoe for us and our animals. We are even considering selling our Nubian breeds to replace with La Manchas, who are supposed to fare better in extreme conditions. With another drought year on tap for 2012 we may have no other choice.

Despite all that, yesterday I made cheese. I was so happy to be able to make a wine and garlic ricotta and a mozzarella. For dinner we had a cheesy pasta made with 2010's garden canned spaghetti sauce. Everything but the rice noodles was produced right here.

This was the state of the pastures at the start of the summer.
Sparse was the word then. Bare was the word at the end of it.

Tonight, I have some stale breads to eat up. I will slice and toast some pieces, then fry them with more homemade spaghetti sauce and my mozzarella melted on top. It is divine.

Those of us who homestead know that there is no satisfaction quite as total as watching your family dig heartily into food brought into the world through your own labor, especially during a drought year.

For those of you who can only dream of homesteading, here is a recipe you can also try using store bought milk:

Wine and Garlic Ricotta

2 quarts of whole milk, 
3 tablespoons of vinegar, 

3 tablespoons blush or white wine
1/2 teaspoon of salt
2 cloves garlic crushed


The equipment: stainless steel or ceramic pot to heat the milk, stainless steel spoon, candy thermometer, colander, cheese cloth

How to:
Prior to the process place cheese cloth in a colander and place colander in the sink.

1) Place milk over medium heat until, stir constantly until almost boiling (approximately 195 degrees F).

2) Slowly add the cider vinegar while stirring.

You will see a change in the milk when enough vinegar is added. The liquid whey will separate from the solid curds. The curds will look like very small globules (a little like cottage cheese) floating in a yellowy liquid. If this does not happen after 3 tablespoons of vinegar is added, raise the temperature for a few moments before adding more. Over acidified milk will ruin the curd. Once the curd begins to form, turn off the burner and let rest for 10 minutes.

3) Pour the contents of the pot into a colander lined with cheese cloth and let drain 5 to 10 minutes

4) Add the wine, salt, and garlic (or other spices of your choice) and gently stir into the ricotta

5) For this step, you have a choice: you can put the cheese into a recipe at this point (or in the fridge) or you can knot the ends of the cheesecloth and hang the "bag" over the sink for an hour or two to continue draining. The longer it drains, the drier and more sweet it becomes.

Some ways to use it:

• Make spaghetti as usual and simply add the ricotta to the sauce.
• Prepare fusilli or egg noodles and drain. Coat pasta with 1 Tbs of olive oil and salt. Add ricotta and some minced olives.
• Add it to make a hearty salad.
• Make lasagna, of course! 

A ricotta will take on the flavor of foods surrounding it. It is made to be eaten fresh. Enjoy!

Who you calling 'The Momma'? and Ricotta Bread

My neighbor who owns a family cow is out of town to attend to her sick mother in Washington. Her boys are milking their cow, the girls are in charge of the butter, but The Momma makes the cheese. Cheese is not a task you assign to children, even very responsible older children, due to the exacting nature of the recipes and the molds that can result.

I am going to be The Momma substitute. I am heading over to spend a few hours there and will make enough mozarella for their dinner tonight and enough ricotta for a garlic ricotta bread. I imagine that will be a nice hearty and heavy bread. Perfect.

So, that's my Saturday. I love having goats, making cheese, and greeting the chickens and my neighbor's cow over the fence in the morning. Sometimes I feel anachronistic, but the food is good.

Italian Ricotta Bread

Timing: 10 to 15 minutes to knead, 30 to 60 minutes to ferment, 60 to 90 minutes to proof, 20 to 30 minutes to bake (about 3 hours)
Equipment
stand mixer with dough hook
clear 2-quart/2 liter container with a lid, lightly coated with oil
baker’s peel or rimless baking sheet
parchment paper
bench scraper
plastic wrap
baking stone
small cast iron skillet (I use a 6-1/2 inch skillet.)

Ingredients, Volume (Metric Weight)
3/4 cup water, 70 to 78° F (200 grams)
1/2 cup milk, 70 to 78° F (100 grams)
1 tablespoon instant yeast (20 grams)
3-1/4 cups unbleached all-purpose flour (500 grams)
2 tablespoons unsalted butter, cut into small pieces (30 grams)
3/4 cup whole-milk ricotta, room temperature (150 grams)
1-1/2 teaspoons sea salt (10 grams)
OTHER
1/4 cup ice cubes

Preparation
1. MIX THE DOUGH: Pour the milk and water into the bowl of the stand mixer. Add the yeast, flour, butter, ricotta, and salt. Stir just until the dough comes together.
2. KNEAD: Using the dough hook attachment, mix the dough on medium speed (4 on the KitchenAid) until it’s very supple, smooth, and elastic, about 10 to 12 minutes. (My old 300 watt mixer started dancing across the counter at that speed, so I cut it back to 2 and added 3 minutes to the kneading time.)
3. FERMENT: Transfer the kneaded dough to the prepared 2 quart container. Use a piece of masking tape to mark the point at which the dough will have doubled in volume. Put the lid on top and leave to rise at room temperature (70 to 75° F) until the dough doubles and inflates into a dome, about 1 to 1-1/2 hours. It should deflate slightly when pressed.
4. SHAPE: Turn the dough out onto a lightly floured counter. Use the bench scraper to cut the dough into two equal pieces. Roll each piece around the counter, shaping into a ball. Cup your hands around the ball and move in tight circles, until the dough surface becomes taught and smooth. Place the shaped loaves smooth side up on a sheet of parchment paper, about 4 inches apart. Cover with plastic wrap.
5. PROOF: Allow the loaves to rise at room temperature (70 to 75° F) until the look puffy and have nearly doubled in size, about 1 to 1-1/2 hours. The dough should spring back slowly when you press a finger into it.
6. Preheat the oven: About 1 hour before baking, put the baking stone in the middle of the oven and the cast iron skillet on the bottom rack. Heat the oven to 400° F.
7. Bake: Put a fresh piece of parchment on the bakers peel/rimless baking sheet and dust with flour. Gently flip the rounds onto the parchment so that the bottom side is up. Slide the parchment with the loaves onto the baking stone. Pour the ice cubes into the hot skillet and close the oven. Bake until the rounds are golden, about 20 to 30 minutes.
8. COOL AND STORE: Slide the peel/rimless baking sheet until the parchment and remove the loaves from the oven. Slide onto a wire rack and allow to cool for a few minutes, then remove the parchment and allow the loaves to cool completely, about 1 hour. Store in a resealable plastic bag at room temperature. Will keep for 2 to 3 days, or freeze for up to 1 month.