- Low: 38 F
- High: 53 F
So. An indoor day. A writing day, with the exception of making mozzarella cheese. This was my first time to make it with cows milk. Differences noted: curds set up faster than with goat milk & needed higher temperatures to work with it. Yield from 1 gallon milk 13.2 oz cheese
Took an inventory on my canning jar lids. I've been putting off ordering Tattlers because I have such a huge supply of regular lids. I get Golden Harvest brand lids for $1 a box at Fred's, and these don't have the white BPA coating.
Found 3 eggs under the hay feeder in the buck barn.
Harvested mangels to feed the goats.
Eating the food:
- Lunch was a kefir cream cheese and fig jam sandwich on toast, yum!
- Dinner featured a meat pie made from tidbits from the bone broth I made previously. Used the rendered goat fat in the crust. It makes the best crust.