jordan barton wrote:oh you must be talking about my favourite part! yes without a photo, id call it the heart fat. In all honesty the heart if my favourite organ to eat.
This white bit is what I am talking about. Yes I leave it on.
Anne Cummings wrote:@Kate Downham Thank you all for your feedback. For stretch goals, I can afford to budget a lump sum (the 250 euro mentioned above)
Kate, did I get mixed up? You need this in Spanish and am going with AI?
I am likely "confused" of the post you already made: Did I ask already if the market is Spain Spanish or Mexico Spanish?
Working with native Mexico speakers directly, it is possible to get very close to that payment and the people will happy to do the work and will do a great job.
At least that is what I experience when I pay to have two projects, books, including a complex one.
Best wishes of your project. It is certain to work out fine!!
Anyone can make their own cheese…
Making your own home dairy products was an essential skill in the past, and a skill that continues to create resilience and reduce food costs in the face of supply disruptions and uncertainty.
Wherever you are, you can make delicious cheeses in your home kitchen, starting with just one litre or one quart of milk. Natural Small Batch Cheesemaking is perfect for homesteaders, farmers, and anyone that appreciates good cheese.
Topics covered include:
•Milk: Working with different types of milk and seasonal conditions, best practises for storing and handling milk.
•Rennet: Homemade rennets, sourcing the best possible rennet, how to dilute and test rennet.
•Homemade cheese cultures.
•Cheesemaking equipment: Getting started with gear you already have, making your own equipment, pressing cheese without a cheese press, and how to achieve great results at home.
•Cheesemaking in detail: All the steps of cheesemaking explained, both the “why” and the “how”, learn to change recipes around to suit your lifestyle and tastes and make your own unique cheeses.
•Aging cheeses - how to age cheeses at home in many ways, on or off the grid.
•How to use leftover whey.
•Easy-to-follow recipes for small batch cheeses, plus other dairy products including yoghurt, butter, and ice cream.
•Troubleshooting: What to do when things don’t go according to plan.
•Cheesemaking for survival and self reliance: Techniques for making dairy self sufficiency more flexible, adaptable, and achievable, from a successful off-grid cheesemaker.