Today has been a hot and crazy day! We did get most of our things accomplished for the day, but the yogurt has not quite turned out yet. Therefore, I cannot strain the cream cheese. However, I plan to do that later. Unfortunately, I will not have a chance to blog later since we will be having supper, clean up, evening chores, and family time. Therefore, I am going to post what we have accomplished so far. I will post the cream cheese results with tomorrow’s update.
We had extra milk which I did not use for the yogurt. Therefore, we made Italian Seasoned Goat Cheese which was not originally on our list. Michaela is stirring in the salt and spices. My children LOVE the fresh goat cheese, so much of it was devoured. However, we will make plenty more throughout the coming weeks! We usually make cheese, yogurt, cream cheese, and/or sour cream about every other day to keep our milk from going bad.
It took what seemed like ALL day to make the Gluten Free Waffles! I did a triple batch and ended up with about 60 waffles give or take a few. The recipe is for a 7 inch waffle maker. Mine is a double 5 1/2 inch waffle maker. It took about five minutes for the first batch then 2-3 minutes each for the remaining pancakes. We ended up with only 45 to go in the freezer! My children loved them! It takes so long to fix them, I hardly ever do. It was a nice treat!
The Goat Milk Yogurt is still “cooking” in my yogurt maker. It is not quite finished. I took the cover off for a picture. I also have seven glass jars with lids to make individual servings. I will strain the Goat Milk Cream Cheese for a few hours this evening and post results tomorrow!
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