What happened to Spring??

Heavenly hippeastrums in flower

There was very little spring to speak of here at Seven Springs.  It seemed we jumped straight from cold Westerly Winter winds into swimming weather of 34 degree days.  We don't remember it changing so suddenly last year, but perhaps we are more in tune with these things these days.  Yeah mon (said with a leisurely Jamaican accent).

So 30 September was the first swimming event in the new pool.  Michelle was first in.  Ian was a big girl and went in eventually.

The veges have been rocking along, here's some pics.  It really is a pleasure to be able to feed ourselves from the garden.  Add the daily supply of milk and eggs and we have a complete diet, all produced within a stone's throw of the kitchen.

Plentiful parsnips

Bountiful broad beans

"Freckles Bunte" lettuce going to seed

Foxy enjoys supervising vege garden activities

Building works continue.  About 2 weeks after the foundation holes flooding the builder was back with a vacuum excavation outfit to clean out the holes.  Concrete was poured the next day.

Concrete pour

Floor joists installed ready for flooring

Dog and cats playing marco polo.

 We have changed the milking regime to separating Baron overnight.  Now that the weather is warmer, and Baron is older, it made sense and resulted in a significant increase in milk yield - almost double.  Just goes to show how much he can drink.  Now that the weather is warmer it is lovely to milk in the cool of the morning.

Cheese making continues each week and we are now at the point where we don't buy any cheese or butter.  Recently yoghurt was also added to the milk product lines, a natural yoghurt which can then be sweetened with honey from our bees and vanilla, or add fruit or whatever you like.  Lovely on muesli with fruit for breakfast.

Yoghurt is surprisingly easy to make, here's how:

Heat 2l of pasteurised milk to 38 degrees celsius.  You need to use a thermometer for this, don't guess, if it's too hot the yoghurt won't develop properly.

Add 3 tablespoons of storebought yoghurt, the natural or greek kind with live cultures, a pot set one is best, and whisk to thoroughly disperse through the milk.

Pour into one (or several) jars, trying to get as little air at the top of the jar/s as possible.

Incubate at 33 - 35 degrees celsius for 12 to 16 hours.  Michelle wraps hers in a blanket in the cupboard and leaves it overnight.

The next morning you should have lovely thick natural yoghurt.  The longer it incubates the stronger the taste.  Michelle finds that overnight incubation for approx 12 hours works well.  Refrigerate after the yoghurt reaches the desired taste.

If you would like it a little thicker, hang to drain in a piece of muslin or a cotton tea towel.  Some whey will separate from the yoghurt, you can either pour it off or mix it back in.  Ours lasts for a week in the fridge, by which time we've eaten it all and need to make more.  To make more just use your own yoghurt to start the next batch.  

Minimal effort, maximum rewards.  Enjoy !!

Want some serving / cooking suggestions for all that yoghurt?  See next blog.