goat cheese

After posting about our visit to Trebin Farms BandB for a goat cheese making workshop, I have had a few comments and questions about the process. Since the workshop was introductory, and we learned to make chevre only, we really are mere novices.  I can walk you through the process, but I highly recommend that you do some of your own research if you are thinking of trying this on your own.

First, you must decide what kind of goat's milk you will use and where you will find it. Raw vs. pasteurized is a huge debate, with wisdom on both sides.  As you may guess, politics and regulations play as big a part in this controversy as medical opinions and farming practices. You will need to do your own homework on this issue.

someday, when we are living in vermont full time,
maybe gretta will come be our goatherd...
and we'll have our very own milking station.

Once you've procured your milk, heat one gallon til it reaches 86 degrees F. You will need a metal kitchen thermometer for liquids. This is a magic number, and you may need to finesse things with your pan and stove burner. (Some folks turn the heat off just before the milk reaches 86 degrees, knowing that it will continue to heat even once it's removed from the heat.) If the temp goes a bit above 86 degrees, let it cool a few minutes.

Add a packet of starter and swirl very gently.

Add the rennet, stirring gently to combine. (Rennet comes in several types, all available here, starter as well).

Cover and set aside at room temperature for 12 hours.  (As close to 72 degrees as you can manage. At our house in the winter, this will have to be near a heat source)!

Line a colander with fine muslin (finer than traditional cheesecloth). Carefully slice a sharp knife through the cheese, creating small cubes of curd. Gently ladle the curds out of the whey and into the colander. Tie up the four corners of the muslin, and hang the bag over the sink for 6-12 hours to drain, until the curds are as firm as you want them to be.

You may want to roll the cheese in a mixture of herbs before storing in a covered container in the fridge for up to one week. Goat cheese may also be frozen, but the texture does become a bit grainy when defrosted.

Have you made cheese (any variety) at home ? How did it turn out?

at the windowsill

meyer lemons

paperwhites

christmas cactus buds

playing with the moon and imagining...

many moons

starry moon

spiral moon

Thank you all for your studio love. As I've been working in here this afternoon, I've imagined each of climbing the back steps and knocking on the side door. Some of you I know and we hug as you tumble in out of the chilly November afternoon. With others, introductions are in order. We hang up coats and gather chairs from the dining room to expand the circle in here. The tea is brewing and the cranberry orange muffins are just about ready to come out of the oven. Some of us are knitting, some are doing hand sewing or quilting. Others have just come for the company. The sunshine is slanting in the windows in that gentle autumn way. Henry has just slunk in and is settling into his bed under the sewing machine table. There is a lot of laughter, maybe even some guffaws. We are sharing photos, stories, plans and aspirations. The hum quiets, there may even be a few sighs...then the chatter begins again. 

Wouldn't it be fun? 

Instead we'll settle for our long distance blog community, eh? Sending you all a cyber hug.

grand tour of the studio

To see how this whole adventure began in April, look here.
To see a wee bit of before and mid stream, look here.

And here's how it looks today...

To read about what's on the shelves, look here.

These are the cupboards that hide all of...

...this!

Sewing, quilting, knitting and needlework books.

(To the left, a door into the rest of the house, 

to the right, a door to the outside.)

I'm thinking of putting up a bulletin board over my desk, 

to post scraps of inspiration...words and pictures and such.
The chair is from my Great Uncle Quinn's log cabin.

My Meyer lemon tree (right) is sporting a few small, green lemons.

Here's the fabulous storage/cutting island.

Plenty of room to spread out!

No matter what's going on in the rest of the house,

this space is filled with calm and peace and possibilities.
The lovely linens are from my cousin in Sweden.
The turquoise stool is from my GramMuriel's kitchen. 

Here's a picture taken from the balcony.

Our beat up old denim sofa wouldn't fit where it was headed, 

so it's staying put in this room.

I'm actually delighted, because it has become a favorite place for 

 Henry cat to join me in the morning sunshine. 

It's also a great place to have tea with friends,

to read and write and dream.

Want to come over?

POT PIE!

This is an all time Reed family fave. I have made it gazillion times over and it has become one of my signature dishes. I take my pot pies very seriously. You might say I am passionate about my pies.

I believe homemade pot pie is one way to put love and care onto the plates of your beloveds. Add candle light, hands held 'round the table, a heartfelt blessing and you will have heaven on earth. Making pot pie with the best ingredients you can afford, and taking the time it deserves can bring you into a state of kitchen bliss.

This is important! Making pot pie from scratch takes a good bit of time. Make sure you have a few hours set aside for the project. Be ready to juggle many tasks at the same time. Or find a kitchen  teammate! 

One of the fun parts of the process is that you decide what goes in it and in what ratios. Make it your very own.  When I was out at Earlham for board meetings a few weeks ago, Gus DaSilva, the Executive Chef, made a fabulous root veggie pot pie as a vegetarian main dish. I saw it on most of the plates at my table!

OK...here we go. Sometimes a glass of wine to sip along the way is nice :-)

-Peel and steam veggies. I use potatoes and carrots (from the garden, if possible). Once they are tender, I remove them from the burner and I add frozen peas to the pot, allowing them to defrost over the steamed veggies.

-At the same time, cook your chicken. I take a few boneless breasts, shake them in a mixture of cornmeal, flour, salt and pepper, and parsley, and bake them in the oven until tender. Cool, cut into bite sized pieces.

-Meanwhile, make the crust. Consider your crust-to-filling ratio. If you like crust a lot, make enough to cover a rectangular, shallow baking pan. If you are all about the filling, just make enough crust to cover a

deep casserole dish. 

For a generous crust:

• sift together 2 cups flour w/1 teaspoon salt
• measure and combine 2/3 cup vegetable shortening (I know! not super healthy!) with 2 TBSP butter.
• cut half the shortening into the flour mixture, until it starts to come together. cut the remaining half in until it starts to show pea sized lumps. do not overwork the dough! 
• add up to 4 TBSP water to bring it into one ball of dough.
• roll out the dough on a floured surface, keeping in mind the size of the pan you will use to bake the pie.
• gently transfer the crust  to a baking sheet, poke a few holes in it with a fork and cook for 10 minutes at 450 degrees.

For plenty of sauce:

• melt 4TBSP of butter in a saucepan over medium low heat.
• blend in 4TBSP flour.
• whisk together 3-4 minutes.
• slowly pour in 2 cups of milk, in batches, waiting for the mixture to thicken as you add each batch. (i warm the milk first, to speed this up).
• once the sauce has thickened over the medium low heat, add seasonings. i like to add a generous scraping of fresh nutmeg, some dried parsley, sometimes a splash of lemon juice, or fresh chopped chives, if i have them.

Now for the assembly!

• mix the chicken, veggies, and sauce together (gently) in a generous bowl.
• pour the mixture into your baking pan of choice.
• gently cut the pre-cooked crust to fit the top of the baking pan, and slide it on top of the filling mixture.
• nibble on the spare bits of the crust.

Bake at 350 degrees until the sauce bubbles (pipin' 'ot!)

Serve with cranberry sauce. Enjoy!

P.S. to the Reed kids...now there's enough leftovers for both lunch the next day and some for the freezer!

dusting myself off

thank you for all the kind comments on yesterday's post.

really.

they helped.

come back tomorrow when i will share the wonders of POT PIE,

since i've had several inquiries about how to make it.

:-) you know who you are.

in the next few days i'll post a grand tour of the new studio,

and do a post about goat cheese.

i'm also thinking about doing a Q&A.

anything you're curious about that i haven't blogged about?

loss and hope

early this morning i got word that 

my friend franny's youngest brother

caleb

lost his battle with leukemia.

he was a treasure of a guy,

funny, energetic, hugely lovable.

 (he once pulled me aside and told me with great care and love

something i needed to hear).

he made a difference.

the world is diminished by his leaving.

and so, i wandered into my studio,

looking for comfort.

i started a baby quilt for my cousin in sweden,

who in the spring will become the first grandparent

in our generation of the family.

i sit in the midst of loss and hope.

it's what being human is all about.