We transplanted a bunch of dahlia’s into bigger containers. They will live in the greenhouse this summer.
My lunch; rosemary toast with homemade butter, pork sausage from the farm with broccoli-rabe and onions, black beans, and a salad of lettuce, sage, nasturtium, and red clover blossoms.
This is a little project I learned in the home school class I attended with Flora. A group of home school kids gather with their parents and this teacher, Chris Knapp, who teachers wilderness classes. It was really fun and the skills he taught these kids were amazing. They knew how to use saws, knives, and identify many things in the forest. Flora, who is almost four, and her friend Adelaide sawed about 1/3 through this birch log just the two of them!
The class was in the progress of making birch bark baskets and their homework was to work on the edging, which was cording they were to make out of basswood he had prepared. This is my little strip of basswood soaking and half twisted in cord until it becomes something else. It was such a cool class. I think the adults were enjoying it as much as the kids~I know I was!
And this is some yoghurt straining that I made today. I just wanted to get some of the whey out to make a thicker yoghurt.
To make yoghurt…
Heat raw milk to 180-or until it’s just about to hot to touch
-I do this in a large stock pot on medium high on the stove. I don’t like to do it too hot so as not to burn the bottom. (it really sucks to clean out the pot)
Bring down to 110-or until it still feels quite warm
-for this step i put it in a large 1 gallon glass jar and put the jar back in the stock pot with cold water
-or, 1-2 cups of already made yoghurt. I like to use a thick yogurt without acidophillis-acidophillis tends to make a more bitter/acid yoghurt. You can use a powder culture, yoghurt you made previously, or store bought yoghurt. I just used 2 cups from a batch Stacy made.
Keep warm for 6ish hours or until it looks like yoghurt all the way through.
-I use the double boiler idea again with the stock pot full of warm water this time instead of cold. Make sure to dump the water out on the flower and veggies NOT down the drain! Replenish with warm water every few hours. The longer it sets the more sour your yoghurt will be.
Strain yoghurt to get some of the whey out. Just a few minutes for nice yoghurt but if you want a spreadable yoghurt cheese you could strain for a few hours to a day than add some herbs! It’s delicous!
Or! Add a generous helping of Maine Maple Syrup to a bowl of fresh yoghurt and enjoying your nourishing delicious treat!