We just received a delivery of steel siding for our barn project, and the delivery man went crazy over our goats. He went right up to them and they were not scared. I guess they could tell that he grew up with goats. His mom started into milk goats when he was fourteen, following the advice of some who said his asthma would improve if he started drinking raw goat’s milk. (And it did.) He said they used to milk twelve to fifteen nanny goats twice a day. Boy, that’s a job! I keep up with three nannies. (Though by next year, I hope to have more.)
We started talking about cheese and how his mom and aunts would get together for cheesemaking days as soon as they had alot of milk built up. I suppose that wouldn’t take long with twelve to fifteen milkers! I wondered how it was possible to have that much cheese in the making in one kitchen, but he told me that his mom kept it simple. They didn’t use presses, just cheesecloth in big pots. His mom would twist up the top of the cheesecloth, with the curds inside, and squeeze, then let it sit, then come back and squeeze some more. No hooks, no molds. Just bags of cheese. It reminds me to take a step back and ask myself if there are areas in my kitchen that could benefit from simplicity. Perhaps some tools keep my kitchen from being simple.
He asked me, “You know what my mom used for the cheesecloth? The cloth from the old flour bags.” That sounds dreamy. Back when flour sacks were fabric. He said some of it had floral patterns, and his mom would make dresses for his sisters out of it. By the end of the conversation, I told him that I would like to meet his mom. That won’t be possible, as she’s in California, but still. I know I could learn alot.
I’m sharing this post in Fight Back Fridays! at FoodRenegade.
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