Making cream cheese & freezing eggs
My oldest son has moved out of the house to his own apartment, and I finally have the house to myself. This comes after having my friend and her family living with me for 6 months. I am so ready to be alone, and I’m enjoying every minute of it.
This week I experimented with making my own cream cheese. I was reading a recipe that seemed almost identical to making yogurt. Since I make yogurt in my programmable rice cooker, how hard could it be to make cream cheese? Not hard at all it turns out:
All of the recipes I read said that the leftover liquid would be whey. Maybe it’s because I’m using cream from my local dairy, but the liquid I got is more like creme fraiche, which is fine with me!
On the chicken front, my oldest chickens are almost 1-1/2 years old. That means they should be moulting soon. When chickens moult they either slow down or stop laying altogether. Since this is the first time these chickens will be moulting, I have no idea if they will keep laying or stop completely, or how long they will moult. It could be a month, it could be 3 months. That’s why I’m freezing eggs now in case there aren’t enough once they moult. I have an herb freezing tray that I’m using to freeze raw eggs for baking. Today I started frying eggs to freeze. I’m flash freezing them and then putting them in freezer bags with parchment paper in between.
Suncatcher Craft Eyes updates soon!
Posted on July 7, 2016, in Behind the scenes, Chickens, Handmade, In the kitchen, life, Uncategorized and tagged chickens, cooking, cream cheese, creme fraiche, diy, freezing eggs, grass fed, healthy, homemade, homesteading, how to, kitchen, moulting, orpingtons, pastured, preparedness. Bookmark the permalink. Leave a comment.