The garden is coming along this season with an early harvest and even more to be ready soon! We hilled our potatoes, thinned carrots, and added the last of the fertilizer to the onions while touring the garden and high tunnels. After spending the day in the garden, we made a paneer-style cheese from our fresh goat milk and water glassed 150 eggs for preservation.
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Katie & Chris
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Cheese:
2 Gallons Fresh Milk
1/2 Cup White Vinegar
Salt (optional)
Heat milk to 185 degrees F, stirring continuously to prevent burning to the bottom. Once the milk reaches 185 degrees, turn off heat and gently incorporate vinegar. Let sit until cooled. Strain curds but placing in a strainer or cheese cloth. Let sit until desired consistency (I like to squeeze out the additional whey). Place in a cheese mold or container and allow to firm. Add desired herbs and spices. Traditional Paneer has no additives.
Products in this video:
Stainless Steel Table: https://amzn.to/4kC75mO
High Tunnels (26 foot): https://amzn.to/4cswtYj
Gardening Gloves: https://amzn.to/43xAF6m
Drip Irrigation Timer: https://amzn.to/4kyvudc
Plastic Mulch/Weed Barrier: https://amzn.to/4dD02Ir
Cheese Cloth: https://amzn.to/4kPaWwS
Pickling Lime: https://amzn.to/4m5cCn1
Дата на публикация: 21 юли, 2025
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