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2781  JEWELRY AND TRINKETS / Trinkets and Jewelry: Completed Projects: General / Re: Queen Bee Pendant Using Spellbinders' Media Mixge Line on: April 25, 2013 12:59:37 PM
I love everything you made!  I actually mixed resin for the first time yesterday, too.   Cheesy  I love that they sent you a resin dispenser that doesn't require mixing. 
2782  MISCELLANEOUS TOPICS / Completed Projects / Re: Bunny Pincushion on: April 25, 2013 11:27:45 AM
This is SO awesome!
2783  CLOTHING / Shoes: Completed Projects / Re: Mighty Boosh shoes! on: April 25, 2013 11:01:46 AM
My daughter would love these!
2784  CLOTHING / Clothing for Curvaceous Craftsters: Completed Projects / Re: Lavender Bolero on: April 25, 2013 11:00:48 AM
Pretty pretty pretty!
2785  CLOTHING / Clothing: Completed Projects: Reconstructed / Re: Lace maxi skirt using a lace curtain panel on: April 25, 2013 11:00:00 AM
Nicely done, it really does look romantic.
2786  CLOTHING / Clothing: Completed Projects: Reconstructed / Re: Sweater Coat on: April 25, 2013 10:59:05 AM
Wow, great job!
2787  HOME SWEET HOME / Pet-Related Crafts: Completed Projects / Re: Lavender chicken coop on: April 25, 2013 08:19:53 AM
What chicken wouldn't love that?!  Good job, you!
2788  COOKING / Recipes and Cooking Tips / Re: From Pasture to Table - Goat Cheese on: April 25, 2013 07:09:49 AM
Thanks guys!  Milking isn't hard once you build up your upper arm and hand strength.  I've never milked a cow, Mellerific.  They are very large animals, I might be chicken too.   Cheesy
2789  COOKING / Recipes and Cooking Tips / From Pasture to Table - Goat Cheese on: April 25, 2013 05:11:34 AM
A few people have asked me about making chevre so I thought I'd do a quick post about it.  I just started milking two of our Nubian/Alpine mix dairy goats for the season.  Here's Hermione on the milking stand.  They had (adorable) kids a few months ago who are almost weaned.  Daily milking keeps their milk coming. 

The recipe I use calls for a gallon of pasteurized milk (that's a process that I do ahead of time). 

The pasteurized milk is heated to 75 degrees and powdered cheese culture is added.  After mixing the culture in really well, rennet is added.   Both culture and rennet are available from a cheesemaking supplier. 

The cultured milk comes off of the heat and sits a few hours until a nice curd forms, one that you can cut with a knife.

I cut the curd and ladle it into chevre molds.  These are basically plastic cups with holes drilled into the sides which allows the whey to drain off overnight.

The next morning, the whey is gone and you're left with cheese!  These rounds get salted then stored in the fridge.

It's immediately ready to serve in oh so many ways. 

2790  COOKING / Vegetarian / Vegan / Re: Vegan Tofu Yogurt! (Togurt? Yofu?) on: April 25, 2013 04:10:40 AM
Makes me want strawberry yogurt for breakfast.  Thanks for sharing!
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