Kate Downham

gardener & author
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since Oct 14, 2018
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I'm a quiet goatherd establishing a permaculture homestead on old logging land at the edge of the wilderness.
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Recent posts by Kate Downham

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.

Thank you! That will make it easier.

It's my favourite organ to eat too - I like to cook it long and slow and it gets tender and tastes basically the same as non-organ meat, especially if there are plenty of herbs or spices.
3 weeks ago
Yes - I meant those dividing bits and veins - they are a bit fiddly to remove. There is also some white stuff on the outside that I was removing because it seemed tough - is this the fat? Leaving that on would definitely make it easier!
3 weeks ago
Before I had a mincer/grinder, I would always remove all the white bits from beef heart before cutting it up and cooking it. Now that I have a manual grinder, I am wondering if this is still necessary?

Can I just cut it into chunks and grind it up as-is?

Or remove some of the tough stuff but not all of it?

What do you do to prepare beef heart for cooking in soups and stews?
4 weeks ago
This sounds really good - is there any way to get it as a download?
1 month ago

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!!

Hi Anne,

I just got too overwhelmed with finishing up the English version and the Kickstarter - I am definitely still contemplating the idea of doing translations in future, but at the moment I think I'll just focus on getting the original book out, and might come back to the translation idea later.

That is an interesting point you make about European Spanish or Mexican Spanish - I know there are some differences between the two but it's something I hadn't considered when I first thought of this idea.
2 months ago
A couple of questions about this - is the video suitable for children to watch? And for the "full event" is that in download or streaming?
2 months ago
Congratulations about the "project we love"! That is great news!
2 months ago
Thanks so much for the feedback!

While I was offline I was tinkering with it a little more, based on some feedback I got via Kickstarter along with my own intuition. This is what I came up with, but I'll have another go over it with all the helpful feedback here.

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.

2 months ago
The cob oven book as a stretch goal is very tempting!
2 months ago