Lately I have been trying very hard not to start another project without finishing the first. Several crochet and knitting projects are scattered around the house in various states of completion from when I was pregnant - little man is now 9 1/2 months old. Magazine filing, scanning, and other information gathering projects are in piles on top of filing cabinets and bookshelves around the kitchen and living room. Various crafting projects; a Christmas stocking, a feather fan, a couple of fleece blankets, occupy shelves in the back shop. And this doesn't include any number of projects from the to-do list for outside the house.
As the stock pot was nearing capacity and all the tomatoes had been seeded and were waiting their fate in the food processor, my attention turned to the bucket. He told me where he was going before he left the house, but I hadn't had the required 16 ounces of caffeine infused liquid required before the brain captures and retains information presented to me; for the life of me I couldn't think what was in the bucket. Little man was fed, changed and playing in his walker. I headed for the bucket. "You are going to need some saved containers, probably a milk jug and a ladle."
DH had brought back five gallons of raw milk!
I carefully removed the lid revealing the most lovely light tan liquid. Anyone not familiar with raw milk might be thinking - TAN, are you sure something isn't wrong with your milk???? Heavy cream had risen to the surface. Carefully I scooped off almost two inches of the thick, sweet liquid into my bowl. Some was stored in the refrigerator, some was mixed with for half and half, and the rest was stored in the freezer. The lid was placed back on the bucket while I finished the tomatoes and went in search of containers large enough to store my treasure. All the possibilities raced through my head - yogurt, mozzarella cheese, perhaps my first attempt at ricotta cheese, oh I think I might have been drooling. DH thought that ice cream would be a good idea - maybe if he wants to do the cranking.
For now the milk is stored in gallons in the refrigerator and I am hoping to carve out some time for yogurt today. Whatever doesn't get processed today will go in the freezer until my days off next week. In time I am hoping to improve my cheese making skills even further, set aside some space to act as a cheese cave and start aging some cheddar and maybe even provolone. Until then, I am thrilled for fresh delicious raw milk.