Devonviolet Acres

[Devonviolet]

I think I would try a batch with 1/4 cream in place of the milk. Would be an interesting experiment at least and it might be really good.

That doesn't sound like much, until you know that I use 4 gallons of milk, to make my mozzarella cheese. That would mean 1 gallon of cream. It takes 4 gallons of milk to make a little less than a quart of heavy cream. So, I guess that's not gonna happen.

That's too bad, about the cream separator. The stainless steel one, on eBay is over $3,000! Yikes! That's a lot of bucks for a cream separator!!!

 

[babsbag]

When I made mozzarella I only did a gallon at a time. Maybe try a small batch and see what happens ???

 

[Bruce]

It takes 4 gallons of milk to make a little less than a quart of heavy cream. So, I guess that's not gonna happen.

The solution is easy - MORE GOATS!

That's too bad, about the cream separator. The stainless steel one, on eBay is over $3,000! Yikes! That's a lot of bucks for a cream separator!!!

What volume per hour would you need @babsbag ?? I found this (ad - first return) when I searched stainless steel cream separator
https://milkyday.com/products/cream-separators/cream-separator-milky-fj-130err-115v
Their small one will do 130 liters per hour (~34 gallons) - $1052 - claims everything that touches food is stainless. Their $3,500 one does 350 l/h. That is a LOT of milk!

 

[Devonviolet]

Hey @Baymule! We finished our lamb tonight! A lot if the packages were too small to do a meal , so we saved them up for a time we could put it all on the grill.

Yesterday, I made up my own special marinade and we put lamb chops, ribs j a leg of Lamb roast in a zip lock bag, in the fridge over night. Actually it marinaded for 28 hours.

DH went out to turn the grill on, and the built in thermometer said it was 250F inside the grill. Our heat index this afternoon was 110.6F. He turned on the grill & it was up to temp. within a minute.

M-m-m . . . that lamb was sooo good! We ate all the ribs & chops & have the leg roast for tomorrow.

 

[Bruce]

WOW, I've never needed to use a potholder to open a BBQ that hadn't been lit yet!

 

[Baymule]

It is yummy good isn't it? 250 in the grill before it was even turned on? You could have just cooked it low and slow, like a crock pot!

 

[Devonviolet]

It is yummy good isn't it? 250 in the grill before it was even turned on? You could have just cooked it low and slow, like a crock pot!

I KNOW! I told DH to just put the meat in the grill without turning it on. it would have taken longer to cook thoughts

 

[Devonviolet]

Y'all might think I'm weird, but this morning I was so excited when I went to the fence to say Hi to Ruby.

She was about 20 feet away. I called to her and she came to the fence. I reached over the fence to pet her, but she was just out of reach. I looked up at one of the dogs & all of a sudden Ruby pushed her head into my hand. She then stood there while I rubbed her head & massaged her neck.

Granted, in the past she has let me go up to her and put my arms around her, to cuddle her. But, this is the first time she came to ME for petting. I lOVE MY GOATS!!!

 

[Bruce]

I KNOW! I told DH to just put the meat in the grill without turning it on. it would have taken longer to cook thoughts

All set for "reverse searing"!

 

[Mike CHS]

Hey @Baymule!

Yesterday, I made up my own special marinade and we put lamb chops, ribs j a leg of Lamb roast in a zip lock bag, in the fridge over night. Actually it marinaded for 28 hours.

You know you can't mention your 'special marinade without sharing it. I was told at some point that is a BYH rule.

A lot of time I'll just use a little Mirin with some rice wine vinegar and a little olive oil as a simple one that works good with herbs.