Saturday, October 26, 2013

lilly the crazy pet goat


goats are funny animals and lilly is definately one of the most ridicules ones ( in a good way =)). 
when lilly came to yarok az she was very sick (some problem with her stomac) and the owner gave her away because he did not think she will make it in his herd. 
when we arrived at yarok az she was running around freely, feeing a lot better but still a bit weak. in the last weeks she got better and better and with that sillier and sillier! 
she is jumping, running around, nibbling on everything she can find (including noses, pants, hair....)
when we planted the garden with the winter crops she needed to be locked up, otherwise there was no way we would be eating any vegetables out of the garden this winter. 
also she will need to get used to live with other goats and not only with us humans. so we put her with the kids (they are about her age but she is way smaller because of all the problems she had when she was small) and she is doing great. i still take her out once in a while.
she eats everything... plastic, my clothes... earth..
and every time i come to visit her she greats me like this =)
and wants to climb!
if i could i would pack her in my suitcase and take her with me to germany!
she is the most adorable goat i have met so far.

Tuesday, October 22, 2013

wordless wednesday - renovating the compost toilet/mud plastering

the test mixtures
mixing the mud, lime, sand, water, horse manure mixture
wetting the surface for better grip
osnat is starting to apply the mix
finishing touches
now the window...
finished =)

Thursday, October 3, 2013

how to make and preserve labane

recently we made labane out of the yoghurt we made the day before. labane is basically strained yoghurt, a thick, creamy cheese that israelis eat with everything =)

the simple version is to just line a colander with a cheese cloth, position this on a big pot to catch all the whey and pour the yoghurt into the cheese cloth. let it drip over night or until it has the desired consistency. 

to help the separation of the whey and the solids you can also add some enzymes/rennet  (one drop on two tablespoons of water, one tablespoon of this mix on 10L milk) when you are making the yoghurt (after you stir the yoghurt into the milk). that will make the yoghurt much more solid and it will take less time to drain the whey out of the yoghurt.

labane is delicious by itself, on bread or in salads and wherever you can imagine. but you can also mix it with garlic and mint or chives or any other herb you have at hand.
labane is a fresh cheese and therefore does not keep for a long time but there are some ways to preserve it for winter: the simplest way to do that is to wait until it is relatively solid, wet your hands and shape small balls that you store in olive oil with some herbs for taste. make sure to cover all the balls in olive oil so no air can reach them. like this they will keep much longer.

do you make your own fresh cheeses? i would love to hear about other methods of making and preserving fresh cheeses.

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