This morning, just before 7 a.m. when Vince left for work, I gathered everything I needed to work on today and got busy.
Morning Chores
First, I took out a gallon of raw milk, skimmed off most of the cream and made more butter (in the saucer). I wrapped the butter in plastic wrap, vacuum sealed it and stuck it in the freezer.
Next I made scalloped potatoes for lunch (in the black baking dish).
Smoked Fatty Portions
Next I took all the leftover brisket and cut the fatty pieces into chunks and put them in portion size zipper bags. I got 14 little bags, which all went into bigger freezer bags. I’ll just take one little bag out as needed to season beans, cabbage, and things like that.
Brisket
The rest of the brisket was vacuum sealed and frozen for later meals.
Yogurt
Then I divided the Greek yogurt, that was finished draining, into three containers. The one on he left is unsweetened and it will be used in place of sour cream and part of it will be used as a starter for the next batch of yogurt (which is already making). The container in the middle is Vince’s because he likes less sweetener in his yogurt than I do, and the one on the right is mine, with more sweetener. I use a darker red lid for his because . . he’s darker than I am and that way we always know which container has more sweet and which container has less sweet!
Yogurt
This yogurt was made with raw milk, which is heated up to at least 180º during the yogurt making process and you can see that it has the same texture and consistency as yogurt made from storebought milk.
There’s already another batch of yogurt started in the pressure cooker. We go through that stuff like crazy. We eat it almost every night with peaches, or lychees, or strawberries . . whatever fruit we have on hand.
Curing Pork Loin
Next, I got the seasoning a pork loin to start it to curing.
Thermos of Buttermilk
Finally, I started a batch of buttermilk. It will sit in the Thermos for 12 to 24 hours, though I’ll begin checking it after about 8 hours. This is my first attempt at making buttermilk so I’m real anxious to see how it turns out. And for the record, before anyone goes into full panic mode, since this will be sitting out on the counter for 12 to 24 hours, I did pasteurize the raw milk before using it.
Vince came home, we had lunch, he left, I swept the kitchen and dust mopped the wood floors and now I’m sitting on my back side . . knitting for the rest of the day . . unless I decide to take a nap!
Vickie VanDyken says
hahahhahaha You deserve to sit for the rest of the day!! I recovered my ironing surface yesterday. I got an 8 opening Ikea Shelf/Bookcase, from craigslist. I got it into and out of the car….because the pickup is full of tarps and truck tires, that I cant lift. I backed up to the front steps, unloaded the bookcase and got it up the steps and into the sewing room….After moving the plastic bins and some other stacks out of the way 🙂 I got the bookcase situated in the room. Took the bins out of the plastic shelves and put them into the openings. It looks so much neater. There seems to be more room on the floor to walk around my sewing desk to. Then I put away some fabric and slightly straightened up the assorted stacks I had shuffled. By the time I was done(and it reached 86 degrees yesterday, a record of us) I was sweating and tired. I put my feet up for the rest of the day and did Sue Spargo BOM stitching.
Now this morning I must be still tired??? I have stripped the bed and washed the sheets and had breakfast…but the rest of the day I have been on the computer…It’s time to turn it off and get dressed and finish the laundry and do the dishes. I believe Hubby will be home in a little while….Just back from Baltimore, by way of California. He is reloading for Baltimore again tomorrow and then …he will be gone again. I have to spoil him when he is here!!! Maybe…If he doesn’t come in with an attitude?? I never know what his mood will be. Hope its good and we have a nice time together…We will see..
I guess I have been busy to???LOL
obed101 says
I am in the market for a new, easier sealer. I know yours does the jars as well, right? Mine is a seal a meal pro that I have never liked. 50% of m bags didn’t seal, it took forever to process each one. I am just over it!
Glen in Louisiana
diana in RR, TX says
I am sure you have said before – what are you using for seasoning your pork loin? Yes one of the things found at the bottom of the chest freezer bought about the time was diagnosed with cancer.
Bon says
Judy, just reading what all you did before lunch tuckered me out. I don’t know how you do it. Guess I’m just really lazy.
Diane in CA says
OMG ! You go through all that work just because you hate to shop?