I found a recipe on fermented dilly carrots I thought sounded good. Here's the link. Dilly carrots I cleaned & sliced up 2 pounds of carrots. I added the dill, garlic and brine. Not difficult by any means. The jars are now sitting in an out of the way, dark place.
|Dilly carrots with pickle puck & pickle pipe in use.|
A friend shared the name of a local dairy farmer who sells raw milk. Hurray! Andy Birdsell has been a dairy farmer most of his life. Joshua & I took a trip over to his place & got 3 gallons of milk. $12. Not bad for raw milk. Friend Gena Stout took 3 half-gallons jugs, leaving me with 3. So, I made some creme cheese.
I like making cheese. It's not difficult & it tastes great. I know I've discussed making cheese before. I've discussed making Feta and Ricotta. Here's some images from yesterday's session.
|Bringing the milk up to temperature|
|The required culture|
|Here's how the curds looked after setting at room temperature for 12 hours|
|Suspending the curd to drain the whey|
I substituted whey for buttermilk. Otherwise, this is the recipe I used.
Friends Karna & Gena & I have been dyeing lately. Mostly indigo dyeing & shibori for them, hand-dyed skeins for me. Gena will be making a presentation on natural dyeing for the Master Gardeners. We had a good time taking pictures & dyeing skeins for that event.
|Skeins just out of the dye pot are green.|
|Skeins turn blue with exposure to oxygen|
|Indigo & cochinal dye pot|