Gardening And Birds, Raising Chickens And Goats, Baking Bread...more Coming Soon!
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Sunday, July 17, 2011
The Best Exercises You've Never Heard Of
Mad Scientist Special! Learn unique, powerful exercises you've never heard of, covering every bodypart...abs, chest, arms, and everything else! Get better results for the hard work you're already putting into your training right now.
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Smoked Provolone cheese, goat
Smoked cheese makes a great more sandwiches as well as a great snack for yourself. Now already, Ann, you can create this same great taste of home-made goat Provolone cheese!
4 gallons of raw milk from goats1 teaspoon, type k or lipase powder dissolve into the CL to cool the water, chlorine Cup, 1/3
4 teaspoons of citric acid powder is dissolved in cool water, chlorine Cup, 3 and 4. Allow this to sit on at least 5 minutes.
1 teaspoon mixed with the addition of chlorine to water cool Cup 1/4
Warm 2 degrees to 86 gallons of milk, F.
Lipase powder for mix of dissolved
Specifies the offering of milk to incubate 1 hour at a temperature of 86 degrees (F), Anna.
Add the dissolved in milk goats in the cold of citric acid for the remaining 2 gallons. Then add the milk, the milk is in the cold to warm for 2 gallons and raising the temperature of 86 degrees f.
Dissolved in milk renneting combined 4 gallons.
Allow to sit for at least 15 minutes. Hera to the top of the degrees covered.
Now you're ready to cut the curds are then heated to 1/2-inch cubes.
Allow the mass to settle to the bottom of the pot, cheese, and then slowly raise the temperature of 115 degrees during the time frame for 30 minutes while stirring.
Now, the big dipper, or the use of stainless pot handle, remove the mass of the hera who have contributed to the pot down. Leave enough to cover the draining of the matted curds are then heated.
Pan, which is sufficiently long in ice water to prepare the cheese log to the desired length of provalone.
Heated, whey, which is a log of provalone you start formatting. Use a cloth, which is the mass of cheese, Provolone, please clear out the log of the heated whey. Remove the heated whey and provolone cheese log, in the heat. Lift the cloth to aid in the consultation paper still in the history of cheese.
When the cheese comes in, even and stable, process, place the cheese, the ice-water. Avoid as much cheese log processing.
Don't rush the process of cooling! If you have a wooden mold 3 x 3 and 10 of the "long, placed on the cheese log, Tampere, Finland. After the cheese log, chills, delete, and rub salt free iodine and cover with Plastic wrap. Put in the refrigerator for 45 degrees and the appeal procedures to 8 or 10 days to two days. If the smoke of provalone cheese, cheeses, thou shalt not-log.
10 days after the wipe the cool water and pat the cheese is dry.
(I) the cold smoke, provolone cheese, 3-4 hours. I am using hickory chips from a green hickory, fresh forests. In the last 2 hours of use Sassafrasöljyyn. I cut a small green twigs in my Sassafrasöljyyn trees. If you do not have the Sassafrasöljyyn,
Then ask someone which is wooded, as it is plentiful.
The cold-smoking the cheese and meat is a simple and cheap! Who is now my attention!
You will need to use is purely for the bottomless garbage can and a soldering iron. Vegetables-average size, may take part in cut and cover, while leaving enough for the attachment to be closed after filling it in wood in chips on the cover. Remember to remove the paper from outside can, then wash and dry it.
Use scissors to cut the round card of Damper seat part, open the lid to the reaction Chamber is used to enable the flask can be filled out in the wood in chips. Little hickory chips or small twigs, and by soldering iron Sassafrasöljyyn can place can be filled in. Garbage can place gravel and chips and remove the metal below the bottomless garbage can be placed. If you have tupakoitsijan, it also works well.
This is now a cold, which makes it tupakoitsijan. Take on the big box, which appears at the top of your smoker and cover the hole about 6 inches on cut by the diameter of the circle at the bottom of the box. Placed in the box, make sure that the box will receive all the smoke at the top of the smoker. Place the bottom of the pane above the cm to a few, and places as far away from the facility in this 6 inches in diameter as possible-from the hole. This, in order to absorb the smoke and the cheese will remain cool.
Disconnect the flask to approximately 15 minutes. Please check the cheese and the cheese, if, then remove the dripping is the cheese, a plastic bag and refrigerate.
Repeat the process until the cheese starts, do the rind. The cheese has a slightly yellow, the color of the votes cast. Don't let too dried out and came to the tough rind. (I) the use of wax on my cheese when it is smoked, so that the other cheeses that are in the process of age will not become a smoked. In the age of at least 6-8 months from the date on which that nothing is impossible.
It took me several months to create this recipe and step-by-step instructions on how to the best smoked Provolone cheese of goat.
Chivas Fair Trade Milk Soap - Lemongrass
Lemongrass Goat Milk Soap is a perfect combo for the outdoor adventurer in all of us. Lemongrass, eucalyptus & citronella essential oils naturally deter insects. Calendula helps to soothe irritated skin. Like all Chivas Skin Care soaps, this blend is moisturizing, nourishing & gentle for dry or sensitive skin. Made for your hands, body & yes, even your face. Ingredients: goat milk, palm oil, coconut oil, olive oil, soybean oil, sodium hydroxide, shea butter, calendula oil, lavender essential oil, lemongrass essential oil, eucalyptus essential oil, citronella essential oil, peppermint essential oil, tea tree essential oil, calendula leaves, rosemary extract. Note: No sodium hydroxide remains in the finished product. It reacts with the oils to create soap and glycerin. All glycerin is retained.Price:
The Natural Gift Baskets LLC 329 Organic Soap Bar 4 oz - Goat Milk
The Natural Gift baskets LLC was founded as a new gift-giving solution to all those who are aware of the products they are using. If you find yourself choose more natural or organic products, why not do the same when you come to send a gift basket? More and more people are aware of what they eat and what they use, so it's only natural they will choose a healthy basket to send to their loved ones. And by healthy we don't mean less tasty or less pretty. Our products are chosen carefully and our baskets are designed with lot's of creativity and natural theme. Organic Soap Bar 4 oz - Goat Milk (unscented)Price:
The Complete Guide To Natural Soap Making - For Fun Or Profits!
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Saturday, July 16, 2011
Soap - Luxury Almond Goat Milk Soap - Country Bath and Body
You will love the rich, creamy texture and sweet almond scent of this luxury soap. Almond essential oil and goat's milk softens, moisturizes, and protects skin without greasiness, making it great for face, hands, and body. Contains: saponified premium vegetable oils, goat's milk, ascorbic acid (vitamin C) and essential oils. 4 ounce bar. Made in the USA.Price:
Chivas Fair Trade Goat Milk Soap - Orange Spice
Our Orange Spice Goat Milk Soap smells like a slice of pumpkin pie. And the addition of cocoa butter makes this soap extra rich. Enjoy it guilt-free! Like all Chivas Skin Care soaps, this blend is moisturizing, nourishing & gentle for dry or sensitive skin. Made for your hands, body & yes, even your face. Ingredients: goat milk, palm oil, coconut oil, olive oil, sodium hydroxide, shea butter, cocoa butter, orange essential oil, peru balsam essential oil, cinnamon essential oil, lavender essential oil, clove essential oil, roman chamomile essential oil, annatto powder, rosemary extract, paprika. Note: No sodium hydroxide remains in the finished product. It reacts with the oils to create soap and glycerin. All glycerin is retained.Price:
Victory Garden Ebook
75% commission and easy to sell! This unique organic gardening ebook provides a new easy to follow step by step organic gardening method. Lots of affiliate help and a free auto responder course @ http://www.victorygardenebook.co/cb/affiliates.htm
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Chivas Fair Trade Goat Milk Soap - Original
Original Goat Milk Soap is made with a peppermint lavender citrus essential oil blend that is an all-around people pleaser. It is fresh, clean and invigorating. Like all Chivas Skin Care soaps, this blend is moisturizing, nourishing & gentle for dry or sensitive skin. Made for your hands, body & yes, even your face. Ingredients: goat milk, palm oil, coconut oil, olive oil, soybean oil, sodium hydroxide, shea butter, peppermint essential oil, lavender essential oil, grapefruit essential oil, orange essential oil, lemon essential oil, lime essential oil, rosemary extract. Note: No sodium hydroxide remains in the finished product. It reacts with the oils to create soap and glycerin. All glycerin is retained.Price:
The soft spot on the goat's milk Ice Cream-the New York Times
Vendors sold ice cream in Istanbul is called, if they work in dondurma improbably elastic strands will be almost like mozzarella, Salep, adding to the root of wild orchid. Ms. Brittan version becomes three flavors: vanilla, plants, three of the "sweetest, cast asphalt, a sort of natural resin used and the Eastern Mediterranean.
His soft-serve ice cream, milk from goats, Salep, without flavors include pistachio, rose, herbs, pungent Dark asphalt mastic and plain chocolate, vanilla, coffee, and salted caramel. Sundaes with Herb, flower and nut toppings are also sold.
Victory Garden, 31 Carmine Street (Bleecker Street); (212) 206-7273. Turkey-style ice cream are $ 5 dondurma ramp. The soft-serve ice cream in the milk of goats are $ 3 for the mini, $ 4.50 and $ 5.25 for on a regular basis, great.
Friday, July 15, 2011
The Quick and Easy Marketing, Godfather Principles and eCommerce for Goat's Milk Soaps Businesses 3 CD Power Pack
There are really just two ways to make soap -- the cold process and glycerin -- but there are literally thousands of ways to make that soap delightful. Beautifully colored and shaped soap is a joy to use; grainy soap is studded with sand or poppyseeds in an amazingly effective hand cleaner; and pure translucent glycerin soap is as gentle as it is clear. Shaping, coloring and mixing in additives are all covered in details. Soap, cut or molded into bars, squares, balls, domed bars, and round, is a joy to behold. Precious handmade soap can be personalized as gifts for the bride, for a newborn, or for a birthday by embossing a monogram onto the bar. Colors from subtle to pulsating add another dimension. Ingredients such as violet petals or coffee grounds create soaps that soothe and scrub. Sentimental soap made with May's lavender blooms is so romantic in November; pine scented soaps warm the month of December.
Handmade soap is a gift that says comfort, relaxation, and a treat for the senses -- for oneself or for a friend.
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Cash Cow Class - "Milk" Money Online
We're all about ltv (life time value), not epc. Our goal is to make sure our products keep members wanting to stay for life.
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A new method for detecting drugs in dairy-DairyReporter.com
The technique was examined in a recent study, published in the journal of agricultural and Food Chemistry.
Method to identify 20 different drugs in cows, goats and milk, humans, researchers at the University of Córdoba and Jaén Spain and Morocco Abdelmalek Essaadi University, who performed the study.
Technique, researchers analyzed in cow's milk (fresh, whole, semi-skimmed, skimmed and liquid), goat's milk (full skimmed and semi-skimmed) and human breast milk vapaaehtoisilta 20 samples.
Three sets of samples were found to contain milk is anti-inflammatories, they said.
Contains different types of drugs, antibiotics, anti-inflammatories, antiseptics, of a fat content, by the regulatory authorities, beta blockers and hormones in milk varieties.
Technology
The technique uses a "solid phase extraction system of the continuous" and classifies them by using the "gas chromatography mass spectrometry".
"The confirmation of the results clearly show that this method is the most sensitive and one of the most selective, the date in the scientific literature, described in the" said Ballesteros.
"It is also very accurate and precise analysis of the short time (about 30 minutes)."
The Conclusions Of The
It was found that the drug is different from the content of the milk in the form of research, said the Director of Evaristo Ballesteros.
The largest number of pharmacologically active substances found in the size of cow's milk, in particular, the three said the anti-inflammatory drugs; niflumic acid and ketoprofen, mefenamic and hormone 17 beta-estradiol.
Niflumic acid were also found with the fluniksiini goats ' milk.
Analysis of the human milk also contained anti-inflammatory drugs (such as ibuprofen and Naproxen) and no antiseptic Triclosan and some hormones, such as the 17-ethinyl estradiol, Alpha 17 beta-estradiol, and-of Estrone.
Even if the investigation confirms that the method, the results should not be generalised to all sorts of samples, a small amount of milk, the researchers said, due to the.
For future use
Food quality control laboratories to detect drugs, milk or other products in the food chain, a new tool, said the researchers.
"This consumer awareness and provide them with information on food, with the exception of its good organoleptic characteristics and a good value is also harmless, pure, genuine, beneficial health and toxic residues."Source: Journal of agricultural and food chemistry
"Simultaneous determination of cows ' milk, goats ' milk and in human breast milk by gas chromatography-mass spectrometry in 20 of pharmacologically active substances"
A. B., Azzouz Jurado-Sánchez, B. E., Souhail Ballesteros.
Yogurt recipes
These yogurt recipes might be the cause of yoghurt, you never knew existed before page!Most of us are accustomed to eating a Sundry yoghurt, fruit and sugar in the store-bought containers, but did you know, yoghurt can also make delicious drinks and fall?Or that a plain yogurt can help much in the same way, sour cream or potatoes baked: blended with creamed potatoes, such as the sugar content, soups or a garnish atop them, or lighter, teas and a pancake mixture, fluffier cakes?It can also be used to make a soft cheese, labneh, is known and is the basis for a cool, Calvinof India called the drinking refreshing.Of solutions of the Yoghurt is becoming an increasingly popular alternative to the traditional fall chips, crackers and vegetables.Its versatility, low cost, and the fresh taste of also homemade goat milk yoghurt is great to add an item to the list of food staples. Delicious goat yogurt in your refrigerator, you are always ready, all the dish from the appetizers for entrees beverages desserts!Easily make at home without the yoghurt containing no special equipment. You can read the instructions in this How to make yogurt.Because the yoghurt unfermented product much lactose milk to make yogurt is deleted a lot of intolerance to lactose, for sulavia fermentation process.You can read more about this condition lactose intolerance and Goat Milkinformation.In addition, the culture of bacteria yoghurt is the digestive tract to the health of the yield of the asset to a channel.All of these advantages, I know you must be seeking to Find all of the delicious ways to begin to add a yogurt diet, so let's get started!Below the links to the various recipes using yoghurt. All the recipes, such as they are just the starting point. Make them your own customization depending on the ingredients and quantities and specific tastes or needs.Want more tips and tricks, and using your own home-made yoghurt? Visit the yoghurt-Everyday.com get you started. We love to hear some great new ideas from our visitors! Share your favorite recipe, and it presents its own web page! Photo of the vessel Oman is optional, but it goes really add value. In help, click the blue question marks. Please share with only the recipes, which is actually done and enjoy ... and THANK YOU for taking the time to make us the experience of visitors to this even better!If you want to add to the articles on the topic? Let us know what interests by taking a quick , take precedence over the investigation! Recipes are regularly updated, so check back to this new information related to yoghurt for recipes!Returns all of the Goat MilkYogurt recipes fromOur site map to view entire list Dr. Robert Anthony's programs are simply the best!Get all the page 214-goat milk, the Ebook!Juustoloiden and resources we use and recommend TheCheeseMakerAre you new to the raising of goats and keep this information now? In this downloadable ebook covers all the topics that you need to get started.Get the free ebook, please register your recipes to the newsletter!
Skinny milk feeding: cow, goat, rice or Soy? -MyHealthNewsDaily
When we were kids, milk was simple: we drank it with cookies and poured it into our cereal, and it always came from cows. But a dizzying array of milk choices are available today, many of which aren't actually milk at all but come from plant sources such as soybeans, rice and almonds.
Some options, such as organic and raw milk, cater to personal dietary preferences. Others can help with health concerns such as lactose intolerance, the inability to digest the natural milk sugar called lactose.
"There certainly are a lot of varieties out there, and each one brings to the table a different nutritional profile," said Jeannie Gazzaniga-Moloo, a spokeswoman for the American Dietetic Association.
"Most of these products have been fortified with Vitamin D, which makes for a more even playing field when we go to choose," said Gazzaniga-Moloo, who is also a nutrition instructor at California State University in Sacramento. "Many nondairy alternatives do have a similar taste to milk, so for that reason they are good alternatives, especially if you have problems digesting lactose."
How to decipher the options and decide which milk is best for you? Here's how they stack up nutritionally:
Cow's milk
Pro: Hands down, cow's milk has the most calcium, and almost double the protein of any other type of milk. And because it comes in several types — whole, 2 percent, 1 percent or skim — that nutrition is accessible no matter which option is chosen. "It also has a more well-rounded nutritional profile," Gazzaniga-Moloo said. [Infographic: Milks Compared: How Do Milk Types Stack Up Nutritionally?]
Con: Lactose intolerance affects a substantial number of Americans, causing abdominal pain, gas, bloating or diarrhea. But the condition doesn't mean it's necessary to go lactose-free. According to the National Digestive Diseases Information Clearinghouse, those with lactose intolerance can typically drink up to four ounces of milk several times a day without experiencing symptoms.
But milk allergies still derail those plans for 2.5 percent of all American children, according to the American Academy of Allergy Asthma and Immunology. Fortunately, about 80 percent will outgrow the allergy before age 16.
Soy milk
Pro: Made by soaking soybeans and grinding them with water, soy milk is rich in protein and calcium and has no saturated fat. It also scores low in calories and comes in many flavors. "It's another good alternative for lactose intolerant people," Gazzaniga-Moloo said.
Con: Soy products can inhibit protein and mineral absorption, offsetting its health benefits. "We still need more research to figure out where it's going to have its place," she said.
Studies investigating soy’s role in breast cancer have yielded mixed results. Some findings suggest a substance in soy acts as a hormone in breast cells, fueling increased cancer risk.
Goat's milk
Pro: A staple in much of the world, goat's milk is more easily digested by some because its protein molecules are sized differently than cow's milk. It packs as much calcium as whole cow's milk and contains more tryptophan, an essential amino acid.
Con: Goat's milk contains lactose, eliminating it as a choice for some. And its distinct taste — a combination of sweet and salty — can be offensive, Gazzaniga-Moloo said, as can its strong odor.
Almond milk
Pro: Made from ground almonds mixed with water and sweetener, almond milk has become quite popular in the last several years, Gazzaniga-Moloo said. It shares several properties of dairy milk: Both have a wide variety of vitamins and minerals, and a comparable fat content. Almond milk also has a rich, nutty taste and comes in several flavors, making it an attractive alternative for those allergic to dairy or soy.
Con: Protein is sparse in almond milk, with only 1 gram per cup, compared with 7 and 8 grams for soy and cow's milk, respectively. It's not suitable for those with nut allergies and lacks the B vitamins in cow's milk. Some almond milk has substantial amounts of sugar added, Gazzaniga-Moloo noted, making it worth a peek at each brand's ingredient list.
Rice milk
Pro: Made from ground rice, this type of milk is very low in fat and calories. It also comes in plain or vanilla flavors and is lactose- and soy-free.
Con: Nutritionally, rice milk falls short compared with other varieties, Gazzaniga-Moloo said. It lacks Vitamins A and C, and contains very little protein. "It should rarely be chosen thinking it's going to provide some superior nutritional health benefit, because it's not," she said.
Coconut milk
Pro: Made from ground coconut meat and juices, this milk is rich, creamy and tasty and is a mainstay of Indian and Thai cooking. Its fats are more easily digested than those in dairy milks, Gazzaniga-Moloo said, and coconut milk is low in cholesterol.
Con: Watch your waistline — coconut milk has a whopping 467 calories per cup. It's also low in calcium and protein and high in saturated fat. "We really have to take a look at the total calorie count and fat content," she said. "It's definitely an indulgence."
Raw milk
Pro: Proponents of raw milk, which is unpasteurized milk from cows, goats or sheep, bill it as "nature's perfect food," Gazzaniga-Moloo said, because it comes straight from nature with no processing.
Con: Raw milk can harbor dangerous bacteria such as salmonella, E. coli and listeria. According to the U.S. Centers for Disease Control and Prevention, more than 800 Americans have gotten sick from consuming raw milk and its cheeses in the last 13 years. "It's certainly not a risk I choose to take," she said. "It can be a very passionate issue, but if people are going to choose raw milk, it needs to be an informed choice."
Organic milk
Pro: Passionate supporters of organic food and products appreciate that it was produced without growth hormones, antibiotics, pesticides or synthetic fertilizers.
Con: The cost of organic milk is about double that of nonorganic milk because of its perceived health benefits. But in actuality, it's not significantly healthier than typical milk, if at all, Gazzaniga-Moloo said.
Thursday, July 14, 2011
Learn the Goat's Milk Soaps Online Business Networking Secrets
What is so special about goat's milk? Goat's Milk has long been known as a rejuventor of the skin. Goat's milk contains the highest percentage of naturally occurring compounds which help to moisturize the skin and contribute to its softness. We have longPrice:
FeedNamer Domain Finder
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The Techie Stuff: Setting Up Your Goat's Milk Soaps Online Storefront
A hand liquid soap made with fresh goat's milk, olive oil and wheat protein is extra gentle for everyday use. What is so special about goat's milk? Goat's Milk has long been known as a rejuventor of the skin. Goat's milk contains the highest percentage of
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Zum Bar Goat's Milk Soap 3 oz
A super emollient, ultra-moisturizing soap...handmade wthout animal tallow, synthetic colorings or fragrances
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Net Wt. 3 oz. Handmade Bar
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Goat cheese
In fact, I ate cheese so often, my father often cautioned that I was going to "turn into a piece of cheese!"
That didn't happen, of course, but cheese continues to be one of my favorite foods, both for cooking and for snacks. I've sampled many other varieties since my first childhood encounters with cheddar and monterey jack, and have to say, "I've never met a cheese I didn't like!"
Goat cheeses, however, take the "best of show" awards in my book for overall taste, texture and nutrition. There's a cheese for every palate, ranging from smooth and mild, to firm and tart.
Here, we'll look at the factors that give goat cheese its distinguishing characteristics.Goat cheese in the broadest sense of the term is simply any kind of cheese that is made with goat milk, as opposed to milk from other animals, such as sheep or cows. However, many people synonymously associate the label with one of its most popular forms--the soft, spreadable tangy cheese also known as chevre (the French word for goat).
We'll use the term, however, to apply to any common cheese made with goat milk. Though the same varieties of cheese can be made with goat milk as with cow's or sheep's milk, the distinctive properties of goat milk lend a unique appearance, flavor and texture to goat cheeses that are lacking in the others.
The biggest factor for influencing the properties of goatcheese compared to other cheese is related to the fat composition of goat milk.
The fat globules in goat milk are significantly smaller than those in cow's milk.
The smaller size, along with the lack of a protein known as agglutinin, which causes the fat in cow's milk to clump together, means that the fat in goat milk stays dispersed. Goat milk is thus naturally homogenized, resulting in a creamier texture in both the milk and cheeses.
Second, the percentage composition of three medium chain fatty acids--caproic, caprylic and capric acid--are three times higher in goat milk than in cow's milk. In fact, they were actually named after the goat (caprine) because of their abundance in goat milk!
These three fatty acids play a very important role in the taste and smell of goat milk. For example, when goat milk has been improperly handled, perhaps by not being kept cold enough, it takes on a characteristic "goaty" smell, due to these three fatty acids.
However, it is also these three fatty acids that are responsible for the wonderful tangy taste of certain goat cheeses.
This distinctive taste is impossible to duplicate in cheeses made from other kinds of milk, because they lack the quantity of these fatty acids.
By the way, these properties of goat milk fat are not only important in making cheese; they are also an important factor in the health benefits of goat milk. You can read more about that in Goat Milk Fat and Corresponding Health Implications.
As a food, cheese is a good source of calcium, protein, phosphorus and fat. Health studies have also shown that cheese has a positive effect on tooth enamel, helping prevent tooth decay, and also promoting better sleep when consumed at bed time.
Finally, cheeses produced from goat milk are a pure white in color, unless a coloring agent has been added. Goat milk is whiter than other milk because it lacks carotene, a pre-cursor of vitamin A.The lack of carotene is due to the goat's ability to more efficiently utilize the carotene by converting it to vitamin A, compared to the cow. The cow's lesser ability to convert the carotene results in its appearance in the milk, giving the milk an off-white to cream color.
Soft, fresh cheeses use only an acidifier, or very small amounts of rennet, and are the easiest and quickest to make. These are good cheeses for beginning cheesemakers.
Photo credit:
Hard, aged cheeses are the most difficult and time-consuming, requiring extended periods of time to ripen at the correct temperature and humidity.
Photo credit:
Raw goat cheese is made with fresh, unpasteurized goat milk. Many cheesemakers prefer raw cheese because the natural enzymes and bacteria that are destroyed in the pasteurization process give the cheese a more complex flavor. Although there are some health concerns in using raw goat milk for soft cheeses, raw goat cheese that is aged for at least 60 days is considered perfectly safe for consumption. Soft ripened cheeses have mold applied to the outside. As the cheese ages, it ripens from the outside inward, often creating a multi-textured cheese that is semi-liquid near the outer rind, and more solid toward the center. Brie and camembert are classic soft ripened cheeses.
Photo credit:
Wednesday, July 13, 2011
Sign Language For Babies And Beyond!
Learn How To Communicate With Your Baby Before Your Baby Can Speak Using American Sign Language! Includes Video Of 250 Signs!
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Breastfeeding Simply
How To Make Breastfeeding Easy, Enjoyable And Successful. Leading babycare author, International Board Certifed Lactation Consultant and mom, Pinky McKay, will show you how to breastfeed simply and naturally, with confidence.
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How To Reduce Fear, Escape Anxiety, and End Panic
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Wrinkle and Skin Rejuvenation
Your skin is the first telltale sign of getting old. Starting today, get the facts about aging and what you can do to forestall
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Tuesday, July 12, 2011
The Ultimate Super Marketing, Godfather Principles and Accounting & Finance for Goat's Milk Soaps On-line Businesses 3 CD Pack
What is so special about goat's milk? Goat's Milk has long been known as a rejuventor of the skin. Goat's milk contains the highest percentage of naturally occurring compounds which help to moisturize the skin and contribute to its softness. We have longPrice:
Girl's room configuration passion, in turn, your own animal revolution-Columbus AFB, the American
Farmer, Hannah Rose Crenshaw, 13, and in summer they've finished their homework takes is a bit more complicated than the typical 8th grade curriculum.
In fact, sometimes his peers ignorance astounds her.
"People think that you need to do is they milk the goats," he said, even throwing in his hands. "Of course, you may need them."
Right now, he is learning to work with the devices to pasteurize and goats ' milk, you can start to sell and not merely with milk, but also of the cheese, butter, yoghurt and SOAP.
Just call it is another step on his parent's home country of the grade a dairy goats, chickens and horses, some of the side.
In the last two years by parents and Chris Brooke is the Crenshaw watched their 20 acres of land on the road via Loop Springs Rawls to slowly convert sparse mapping system, the parking stalls and grassland-thanks to Hannah Rose industry and his grandfather Frank Ingram ingenuity.
This was not planned. Although the Crenshaws have been the existing assets of 13 years, they are really Seriously, who grew up in the city, the neighborhood of the yard with Missy, said Crenshaw.
They expect to become a member of the farm hands in the mid-stream.
Chris Crenshaw, Mississippi Southern University, physical plant Director, "we certainly learned a lot-from Hannah," said.
Hannah Rose was raised chickens and eggs sold. He is the meat of goats, goats milk to solicit. He has joined the Internet discussion groups to discuss the hienoudet and goat farming in the network.
His farm now contains three goats, two horses and the largest array, turkeys, Guinea fowl and chickens.
Ingram, known as "Pa," has given the coop-building expertise. Pearl River Community College, a retired history teacher has a deft hand hammer-and-nail with, as he pushes the 80.
There is a Rose, and the Show with Hannah's mother, his brother Gabe, 11, who cheerfully calls Missy Hannah Rose "slave labor". He sees the earliest generally-5: 30 pm-milk and his animal feed.
He says his passion goes back as long as he can remember, probably from the Pa, animal lover, who was always to get to his granddaughter, the concept of a horse.
It began with materializing farms two years ago.
"One time we had A A & r (Farm and garden), and had the baby ducks," explains Hannah Rose, who one day will become a large animal veterinarian and hopes.
"Could I leave the baby chickens, because the band weren't so cute, but not the ducks could not live without.
"My mother asked a friend's phone, and you ask me if we could talk to them, and he said," Yes, but you don't come crying to me when they die. ""
The two-to-male and female, you die. In fact they produced eggs, the ongoing theme of Hannah Rose story.
Chickens soon became part of the fold. Had a cock up.
"We had the vapor lights (road light bulb laid down the add-in-PIN), which would come to 2: 30 in the morning, and he thought that it was the Sun," said Missy Crenshaw.
"So he crow 2: 30 of the day. None, which may cover the speech, the cock, crowing sound, "he recalls. "We are not, and it ate Coyote was really that sad."
Things became really serious when Hannah Rose received his first, the hen, which appeared mysteriously Henietta Best Buy parking lot-one day, as well as Gabe Hudson, and his friends were to be passed to. Garner,
The next thing you know, it was Crenshaw coop.
"They were chasing everywhere in the parking, and a" Best Buy "-seriously folks wanted it out of the way and Hudson said," I remember "the catch", a blade, Missy Crenshaw High school biology teacher.
He threw his Football Jersey on and they said: "we know that only allows it to" and they gave Hannah, "added Crenshaw Missy.
You can hear the faint sigh of relief as the voice of the Crenshaw Missy she says this.
He tries to make it a good magician, but Crenshaw Missy has watched his daughter's grand vision of exasperation and the pride of the poorly.
"It is a never-ending," Brooke said Crenshaw. "Whenever you have time, you do not work in the House. You can follow the mapping system of the horse and the chicken in stalls and the establishment of pasture horses. "
Crenshaws hope that goat's milk on the farm is required to menetyksistään the business of maintenance per month to $ 300.
So far, Missy Crenshaw says that the preliminary response, the word-and-mouth has been a pretty good sell goat milk.
In the meantime, the family members are Hannah Rose get her cottage industry in the land of the doubt.
"I think you're a real lucky, if you have a passion that is so strong and you have the drive," said the daughter, Missy Crenshaw. "And he does not stop until he gets it done."
Spinach and goat cheese in tomato puree
This versatile recipe can be used for the main part of, or appetizer dish and be served hot or cold. Thank you, DP, and easily with this tasty recipe!
Cut the veins very generous of you ran out of spinach, thin cut into strips, then gently steam in the usual way. When boiled, squeeze out as much water as you can.
Add goat cheese to taste; creamed cheese works particularly well. Add a little pepper, salt, spices, other (or even the herbs) taste; the little ground cumin works beautifully, like the little touch of English mustard.
Puree the whizzer, liquidiser or the food processor. Taste, preferences and mood of customize. Set up the other side.
Puree, thin toast or served when the Starter is the snippets is finished, the re-in the garden in a microwave oven and under the bed, for example, fish, pasta or as a sauce served in a cold, for example.
Goat's Milk Soaps Internet Business Building Bootcamp
There are really just two ways to make soap -- the cold process and glycerin -- but there are literally thousands of ways to make that soap delightful. Beautifully colored and shaped soap is a joy to use; grainy soap is studded with sand or poppyseeds in an amazingly effective hand cleaner; and pure translucent glycerin soap is as gentle as it is clear.
Shaping, coloring and mixing in additives are all covered in details. Soap, cut or molded into bars, squares, balls, domed bars, and round, is a joy to behold. Precious handmade soap can be personalized as gifts for the bride, for a newborn, or for a birthday by embossing a monogram onto the bar. Colors from subtle to pulsating add another dimension. Ingredients such as violet petals or coffee grounds create soaps that soothe and scrub. Sentimental soap made with May's lavender blooms is so romantic in November; pine scented soaps warm the month of December.
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Feta, make the cheese (1)
How to make feta cheese from fresh milk. Traditionally, feta is made from either sheep milk, goat milk, or a combination of the two.
To make feta cheese, you'll need: 1 qt. goat milk3 Tbsp. fresh buttermilk1/8 tsp. liquid rennetcoarse, non-iodized salt
Begin by warming the milk in a saucepan to 86? F. Add the buttermilk and stir well. A slotted spoon or skimmer works best for stirring when making cheese.
Cover again, and let the mixture sit, undisturbed for an hour. At the end of this time, the rennet will have caused the milk to congeal into a gelatin-like texture, such that when you tilt the pan slightly, the milk remains in place.
Check the temperature of the curds. If necessary, heat slowly to bring to 86? F. Stir gently for about 15 minutes, keeping the temperature steady.
Remove the curds from the cheesecloth, and place in a bowl or other container. Slice into 1" slices, and sprinkle both sides of the slices with coarse salt. Cover, and leave at room temperature for about 24 hours.
Drain any additional whey that has separated, cover, and refrigerate. The feta will be best if allowed to age for 5-7 days. At that time, you can cut it into cubes or crumble it, and add herbs or spices if you like.
Both sheep and goat milk have higher proportions of the "goat" fatty acids known as capric, caprylic and caproic acid, than does cow's milk. These fatty acids give feta cheese its distinctive sharp taste and smell.
For even stronger feta, though, you can add 1/8 tsp. lipase powder for every gallon of milk.
As you'll see, the process for making feta cheese begins much like that for making quark or making cottage cheese.
The difference is in the addition of rennet to produce a firmer curd, along with a short drying and aging process.
Get all the supplies you need to make over 100 pounds of fresh feta cheese in the Deluxe Feta Cheese Making Kit from The CheeseMaker.com.Look under "More Cheese Making Kits and Products" from the home page. Shipping is FREE to anywhere in the U.S.A.
To make feta cheese, you'll need: 1 qt. goat milk3 Tbsp. fresh buttermilk1/8 tsp. liquid rennetcoarse, non-iodized salt
Begin by warming the milk in a saucepan to 86? F. Add the buttermilk and stir well. A slotted spoon or skimmer works best for stirring when making cheese.
Cover the pan, and let the mixture rest for about an hour.
Add the liquid rennet to a small amount (about 2 Tbsp.) of water, then add to the buttermilk mixture. Stir gently, but thoroughly, for a minute or two.
Cover again, and let the mixture sit, undisturbed for an hour. At the end of this time, the rennet will have caused the milk to congeal into a gelatin-like texture, such that when you tilt the pan slightly, the milk remains in place.
Using a knife that will reach to the bottom of the pan, slice the curds into 1/2" cubes, cutting lines first one way, then again at a 90? angle to the first set.
Let the curds rest for 5-10 minutes. You should notice the almost-clear, liquid whey seeping out from the cuts.
Check the temperature of the curds. If necessary, heat slowly to bring to 86? F. Stir gently for about 15 minutes, keeping the temperature steady.
Pour the curds into a cheesecloth-lined colander.
When most of the liquid has passed through, gather the corners of the cheesecloth, and hang (a heavy rubber band works well for this) over a bowl to drain at room temperature for about 6 hours.
Remove the curds from the cheesecloth, and place in a bowl or other container. Slice into 1" slices, and sprinkle both sides of the slices with coarse salt. Cover, and leave at room temperature for about 24 hours.
Drain any additional whey that has separated, cover, and refrigerate. The feta will be best if allowed to age for 5-7 days. At that time, you can cut it into cubes or crumble it, and add herbs or spices if you like.
If the feta is too salty for your taste, try soaking it for a short time in fresh milk before using.
A great way to preserve feta cheese, or to give it as a gift, is to use it to make marinated cheese, which is also the main ingredient in this Greek salad recipe.
Monday, July 11, 2011
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The Art Of Making Soaps And Candles
"How to make pampering products that will delight customers, pamper your skin and prove to be more profitable than you could ever imagine!"If you'd like to learn how to make homemade soaps that will have your skin feeling refreshed, radiant and oh so smooth, create romantic homemade candles that will bring joy and harmony to any home or create unique and delightful bath products that will have customers craving for more, then this might be the most important letter you'll ever read.
Here's why:
The "Art Of Manufacturing Soaps And Candles" is packed with so much wonderful information to help you learn these wonderful crafts you'll find yourself creating wonderful soaps and candles that will amaze your family, friends and even those that may not be very friendly towards you!
This publication was written in the late 1800's by a leading expert at that time and also provides factual and productive information from some of the top manufacturers, inventors, chemists and established authors from the 1800's.
This publication deals not only with the manufacture of soaps and candles, but it also includes illustrations and critical explanations of the various manipulations and mechanical arrangements by which they are effected, thus compiling a condensed narrative full of information that had never been published previously.
Here's a summary of just a few things you'll find in this fantastic publication:
* Concise instructions for making transparent soaps
* The history of soap making
* Equipment used for manufacturing soaps and candles
* Various methods used to make homemade soaps
* The different types of materials used in making soaps and candles
* Preparation of your lye, oils and water to make the perfect batch of soap
* In depth information concerning fats and oils used in making soaps, and benefits of using each particular oil or fat
* Complete instructions for making the very popular toilet soaps from the Victorian era
* How to make wonderful soft soaps that will get hands and laundry super-duper clean
* Coloring and perfuming your soaps
* Wonderful recipes for making some of the most popular soaps used in that time period, including the still popular and famous Windsor soap
* Recipes for making shaving paste. Once you make a batch of this you'll never waste money on store bought shaving cream again!
* Two complete chapters devoted to candle making exclusively
* Historical functions of the candle as an illuminator
* Complete information concerning the raw materials used in candle making
* New methods of rendering tallow for your candles
* Complete information on preparing wicks, dipping candles, and making candles from molds
Learn about the history of soap and candle making, view illustrations of the top machines used in the late 1800's for making homemade soaps and candles, and relive a part of history as you read information shared by some of the leading soap and candle manufacturing experts of the late 1800's!
This 126 page eBook is so jam-packed with information, you'll be hard pressed to find all this valuable information in a single publication elsewhere. Some of this information is available nowhere else!
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Chivas Fair Trade Goat Milk Soap - Spearmint
Spearmint Goat Milk Soap is like a fresh wake-up call... perfect for your morning shower. Plus, it's made with spearmint from the Chivas garden! Like all Chivas Skin Care soaps, this blend is moisturizing, nourishing & gentle for dry or sensitive skin. Made for your hands, body & yes, even your face. Ingredients: goat milk, palm oil, coconut oil, olive oil, soybean oil, sodium hydroxide, shea butter, spearmint essential oil, rosemary essential oil, eucalyptus essential oil, lavender essential oil, dried spearmint, rosemary extract. Note: No sodium hydroxide remains in the finished product. It reacts with the oils to create soap and glycerin. All glycerin is retained.Price:
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Skinny milk feeding: cow, goat, rice or soy? -msnbc.com
"Most of these products have been fortified with Vitamin D, which makes for a more even playing field when we go to choose," said Gazzaniga-Moloo, who is also a nutrition instructor at California State University in Sacramento. "Many nondairy alternatives do have a similar taste to milk, so for that reason they are good alternatives, especially if you have problems digesting lactose."
How to decipher the options and decide which milk is best for you? Here's how they stack up nutritionally:
Cow's milk
Pro: Hands down, cow's milk has the most calcium, and almost double the protein of any other type of milk. And because it comes in several types — whole, 2 percent, 1 percent or skim — that nutrition is accessible no matter which option is chosen. "It also has a more well-rounded nutritional profile," Gazzaniga-Moloo said. [Infographic: Milks Compared: How Do Milk Types Stack Up Nutritionally?]
Con: Lactose intolerance affects a substantial number of Americans, causing abdominal pain, gas, bloating or diarrhea. But the condition doesn't mean it's necessary to go lactose-free. According to the National Digestive Diseases Information Clearinghouse, those with lactose intolerance can typically drink up to four ounces of milk several times a day without experiencing symptoms.
But milk allergies still derail those plans for 2.5 percent of all American children, according to the American Academy of Allergy Asthma and Immunology. Fortunately, about 80 percent will outgrow the allergy before age 16.
Soy milk
Pro: Made by soaking soybeans and grinding them with water, soy milk is rich in protein and calcium and has no saturated fat. It also scores low in calories and comes in many flavors. "It's another good alternative for lactose intolerant people," Gazzaniga-Moloo said.
Con: Soy products can inhibit protein and mineral absorption, offsetting its health benefits. "We still need more research to figure out where it's going to have its place," she said.
Studies investigating soy’s role in breast cancer have yielded mixed results. Some findings suggest a substance in soy acts as a hormone in breast cells, fueling increased cancer risk.
Goat's milk
Pro: A staple in much of the world, goat's milk is more easily digested by some because its protein molecules are sized differently than cow's milk. It packs as much calcium as whole cow's milk and contains more tryptophan, an essential amino acid.
Con: Goat's milk contains lactose, eliminating it as a choice for some. And its distinct taste — a combination of sweet and salty — can be offensive, Gazzaniga-Moloo said, as can its strong odor.
Almond milk
Pro: Made from ground almonds mixed with water and sweetener, almond milk has become quite popular in the last several years, Gazzaniga-Moloo said. It shares several properties of dairy milk: Both have a wide variety of vitamins and minerals, and a comparable fat content. Almond milk also has a rich, nutty taste and comes in several flavors, making it an attractive alternative for those allergic to dairy or soy.
‘Cook This, Not That’: Grill off the pounds 5 ways to focus your wandering mind Your dishwasher is growing gross fungi Wife's insomnia can cause marriage problems
Con: Protein is sparse in almond milk, with only 1 gram per cup, compared with 7 and 8 grams for soy and cow's milk, respectively. It's not suitable for those with nut allergies and lacks the B vitamins in cow's milk. Some almond milk has substantial amounts of sugar added, Gazzaniga-Moloo noted, making it worth a peek at each brand's ingredient list.
Rice milk
Pro: Made from ground rice, this type of milk is very low in fat and calories. It also comes in plain or vanilla flavors and is lactose- and soy-free.
Con: Nutritionally, rice milk falls short compared with other varieties, Gazzaniga-Moloo said. It lacks Vitamins A and C, and contains very little protein. "It should rarely be chosen thinking it's going to provide some superior nutritional health benefit, because it's not," she said.
Coconut milk
Pro: Made from ground coconut meat and juices, this milk is rich, creamy and tasty and is a mainstay of Indian and Thai cooking. Its fats are more easily digested than those in dairy milks, Gazzaniga-Moloo said, and coconut milk is low in cholesterol.
Con: Watch your waistline — coconut milk has a whopping 467 calories per cup. It's also low in calcium and protein and high in saturated fat. "We really have to take a look at the total calorie count and fat content," she said. "It's definitely an indulgence."
Raw milk
Pro: Proponents of raw milk, which is unpasteurized milk from cows, goats or sheep, bill it as "nature's perfect food," Gazzaniga-Moloo said, because it comes straight from nature with no processing.
Con: Raw milk can harbor dangerous bacteria such as salmonella, E. coli and listeria. According to the U.S. Centers for Disease Control and Prevention, more than 800 Americans have gotten sick from consuming raw milk and its cheeses in the last 13 years. "It's certainly not a risk I choose to take," she said. "It can be a very passionate issue, but if people are going to choose raw milk, it needs to be an informed choice."
Organic milk
Pro: Passionate supporters of organic food and products appreciate that it was produced without growth hormones, antibiotics, pesticides or synthetic fertilizers.
Con: The cost of organic milk is about double that of nonorganic milk because of its perceived health benefits. But in actuality, it's not significantly healthier than typical milk, if at all, Gazzaniga-Moloo said.
Sunday, July 10, 2011
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Mudlark Bath Set
This Mudlark Bath Set is designed to satisfy the senses and refresh the body and mind. The signature large box is filled with two long-lasting wrapped bars of Savon d'Amande soap. Quadruple milled with fresh goat's milk, almonds and oats to gently cleanse and replenish the skin. This set is finished with an organza bag generously filled with luxurious bath salts designed to detoxify and soften the skin. Available in various designs.Price:
Milk glass works such as the painkiller-Times of India
The drug doses were too small, the consumption of their impact on anyone, but the results Highlight how chemicals can be found now on the whole in the food chain .
The drug doses were too small, the consumption of their impact on anyone, but the results Highlight how chemicals can be found now on the whole in the food chain .
Spain-Morocco team analyzed 20 samples of cow's milk was acquired by in the Moroccanof Spain and, to the goat milk and breast milk samples included.
Spain-Morocco team analyzed 20 samples of cow's milk was acquired by in the Moroccanof Spain and, to the goat milk and breast milk samples included.
Their breakdown showed that raw cow's milk contained the anti-inflammatory drugs niflumic acid, mefenamic Acid, and ketoprofen generally used painkillers of animal and human.
Their breakdown showed that raw cow's milk contained the anti-inflammatory drugs niflumic acid, mefenamic Acid, and ketoprofen generally used painkillers of animal and human.
It also contained the hormone 17-beta-estradiol form on sex hormone -oestrogen.
It also contained the hormone 17-beta-estradiol form on sex hormone -oestrogen.
Niflumic acid tests are held at the same time, goats ' milk contained traces of milk in the breast milk, the painkillers ibuprofen and Naproxen antibiotic Triclosan and some hormones.
Niflumic acid tests are held at the same time, goats ' milk contained traces of milk in the breast milk, the painkillers ibuprofen and Naproxen antibiotic Triclosan and some hormones.
Researchers led by Dr. Evaristo Ballesteros-University of Jaén in Spain, namely the new 30-minute test of its kind, is sensitive, and could be used to check for other types of food safety.
Researchers led by Dr. Evaristo Ballesteros-University of Jaén in Spain, namely the new 30-minute test of its kind, is sensitive, and could be used to check for other types of food safety.
In the investigation are set out in detail in the journal of agricultural and Food Chemistry.
In the investigation are set out in detail in the journal of agricultural and Food Chemistry.
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Saturday, July 9, 2011
Get the goat: the Other, the other red meat-Express in the Washington Post
It is the world's most popular meat, but it would be hard-pressed to find at Safeway. Bruce Weinstein and Mark Scarbrough, the authors of "thegoat milk:, meat, cheese" ($ 30, Stewart, diminishing and Chang), I think this scrawny livestock could become u.s. fair and sustainable alternative to beef. The new cookbook serves up more than 100 recipes plus the braising, roasting and grinding tips. Share your thoughts on other Weinstein, the other red meat.
Why do you think the goat is a mystery, America?
In spite of the most widely eaten meat in the red, the rest of the world, North America, never really took to it. The goat does not lend itself easily to factory farming, so it's not something that can be mass-produced, although it was popular elsewhere.
It is therefore considered healthy? Does the United Kingdom and the recession?
The goat is often locally raised, which is a health benefit. But it also does not have the muscle mass, some of the other animals, which makes it easy to turn have less fat. Process arrows is the animal. Chicken fat is lower, and beef. Most of the goats are fed on grass, which is what they've meant may be in the eating, not corn, so the meat in the nutrition of omaatuntoa.
Why do you think some people have to risk aversion eating it?
Mark and you want to call it "the impact of the cruise." If you've been on a cruise to the Caribbean, the goat you have tried. In the Caribbean they serve goat premium can be really very gamey spicy flavors are often able to survive. But you can come here for goat meat is so mild. Not even one of the strongly flavored as the Lamb, and I think that people don't expect that. They are shocked.
What about people who haven't tried it?
Well sometimes they just think it is going to be a strong or they do not know what to expect. But when we serve the goat, the people are surprised how a mild and sweet.
Is the way that the dominant trait? It is sweet?
I say always, it is the dark meat, pork, Turkey, and the cross. It has a distinct taste. Not tasteless, and certainly not of boneless, skinless chicken breast. But it does not have the overpowering taste of the barnyard, goats ' milk may be either.
So, for those who I don't like goats ' milk could effectively, such as meat?
Yes, surprisingly, it is a completely different animal. The goats in the milk sector is not the meat of the goat. If you've had goats and you don't like it, it is possible by a goat dairy herd was fed. You wouldn't want to eat the old cow dairy herd. It would not be a good steak. It would be kuituisia and hard, and it is the same for the goat.
Do you have tips for cooking a goat?
You can think of a low and slow. It is best to immortality, or at very low temperatures roasted. Yesterday, the whole place the Grill of 275 goat and it was there for six hours. To prepare, so in many ways. I love footsteps and spread slowly, for seven hours, so it is falling off the bone.
Recipe file: artichokes and Fennel Meatballs to immortality
The Ingredients
1 pound ground goat
1 large egg white
3 tablespoons fresh bread crumbs
2 medium shallots, minced meat
1 teaspoon oregano, dried
1 teaspoon of dried Dill
salt, and use a recipe, two halved at 1 Teaspoon
1 teaspoon freshly ground, on the basis of the pepper, halved, the same as the salt
1/2 Cup whole wheat flour
2 tablespoons olive oil
1 large yellow Onion chopped
1 large Fennel bulb, all the stems and the fronds removed, Sliced hard to the end of the root folder, and then discarded the bulb of the chopped
1 large tomato, chopped
1 pound fresh baby artichokes, trimmed; or one 12-Ounce package frozen whole or torn baby artichokes (no need to THAW)
1 1/2 stars-sodium vegetable broth
1 1/2 tablespoons tomato Paste-sodium
2 teaspoons lemon juice
1 Teaspoon ground cinnamon
Makes four to six servings
1. mix, the surface of the ground meat, egg white, crumbs, Dill, oregano, shallots, ½ teaspoon of salt and ½ Teaspoon black pepper medium
Bowl until the uniform — i.e., until both spread evenly throughout; bread crumbs too; and the egg white is no longer displayed as the scummy film. Form 12 golf balls of this mixture.
2. Heat a large pot over medium heat. In the meantime, the spread on a plate attached to the meal. Swirl the oil in the pot, then roll the balls in the half of the flour. Add them to the pot and Brown on all sides. (OK, the geometry of the teachers, the balls does not exist on the sides. But you know what we mean.) About 7 minutes to do it on a plate is transferred to Them., and the other balls in play.
3. Dump of the onion, endives, fennel, artichokes and tomatoes into the pot. Stir over heat until the Onion begins to soften, about 3 minutes.
4. Pour broth; stir tomato Paste, where lemon juice, cinnamon, and the remaining teaspoon of salt, and the remaining teaspoon pepper. The mixture starts to simmer, then make sure that the bits of browned even scrape into the pot. Tuck sauce simmering meatballs, and all the juices poured into the plate more than everything. Reduce heat, cover and simmer slowly for 1 low for one hour.
Tool of environmental contaminants in cows ' milk, goats ' milk, human-Mangalorean.com
Researchers have developed a method that helps a concurrent finding of milk powder 20 contaminants in humans, cows and goats.
These three types of samples, showed that they all contain antibiotics, anti-inflammatories, antiseptics, of a fat content, by the regulatory authorities, beta blockers and hormones, even if the drug was found to have the largest number in the whole of the cows ' milk.
The method is developed by researchers at Jaén and Cordoba Spain and Morocco Abdelmalek Essaadi University.
"We will use this method to analyze samples of 20 cows ' milk, goats ' milk and breast milk to human vapaaehtoisilta," said Evaristo Ballesteros, researcher at the University of Jaén, in the journal of agricultural and food chemistry reports.
"We have found that the drug contents vary depending on the type of milk," said Ballesteros, who also led the investigation, Jaén insurance.
Human milk contained too anti-inflammatory drugs (such as ibuprofen and Naproxen) and no antiseptic Triclosan and some hormones.
The researchers believe the new methods to a more efficient method for these contaminants in the presence of milk or other products.
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A hand liquid soap made with fresh goat's milk, olive oil and wheat protein is extra gentle for everyday use. What is so special about goat's milk? Goat's Milk has long been known as a rejuventor of the skin. Goat's milk contains the highest percentage ofPrice: $35.96
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Goat milk's unique protein structure, along with its capric and caprilyic acids, allow the milk's rich emollients to be absorbed without stripping away your skin's natural protective oils. That's why your skin will feel not only clean, but soft and supple every time you use Canus soap. Like all of our soaps, our original fragrance bars have a pure vegetable base, are dermatologist tested and they're phosphate-free and biodegradable. The goats were also very particular about the fragrance. Canus soap is for the whole family, so they spent a lot of time fine tuning a scent that's not too strong or feminine. Fresh, light and grassy, everyone will love it.Price: $20.04
Friday, July 8, 2011
Goat cheese, Velveeta
Velveeta cheese (in particular to brand the American processed cheese) is the ideal place for known for its smooth melting point properties and uses of the invoice and sauces. Now, thanks to Jo Ann, we can make your own "Velveeta" from the goat cheese! Below is a recipe, which he developed himself. I hope that you enjoy!
First, make sure the lactic acid in goat cheese. Lactic acid in cheese requires a minimum of 12 hours and made a 12-hour tipautetaan. The watershed time for rush occasionally the press on the screen, which contains the degrees. The ingredients are the following:
1 gallon plus 1 pint raw goats milk
4 tablespoons mesophillic C1 mother culture
5 drops liquid rennet of one's strength
Dissolve 1/3 Cup of water. I am using distilled water.
1 1/2 teaspoons baking soda
1/2 Teaspoon salt
1 tablespoon butter (not margarine)
20-25 drops of annatto (optional)
Heat slowly to 86 degrees milk. Turn off the heat and set aside the pot with milk. Adds a Mesophile culture. Mix thoroughly.
Take the well-Rennet dissolved, starting from 1/3 Cup of mixture of rennet teaspoons 1 1/2. Add Rennet alloy 1 1/2 teaspoons milk at this time. Stir in rennet is added to the milk always prevent the coagulating milk is unevenly distributed.
Cover the pot and let it sit for 12 hours. Time to become the lactic acid in cheese.
After 12 hours or more, to play out and becomes a cloth degrees lined colander to drain to within 10-20 minutes. Grab all the degrees on the holding of the 4 corners and hang a piece of cloth tipautetaan 12 hours ago.
Note: in The case of degrees. cheese
(Do not hold, because of the draining of the whey is ricotta too acidic. It will work out very well, however, to the sour dough bread.)
You are now ready to make a velveeta. The cheese is placed in a mixing bowl, add the baking soda and salt and beat with mixer. Let sit for 30 minutes. The cheese has a fluffy texture. The taste of the cheese tastes. The cheese has a very smooth texture.
Now use the double-boiler heat medium. Add the butter, 1 tablespoon. (Sorry--not the goat butter.) Stir in the cheese begins to melt the cheese until.
The cheese begins to soften, add the annatto (optional), which is a yellow coloring of cheese. Don't let the cheese melt for too long. Spoon a small square plastic container with a Pan-semi soft cheese.
Now place the container down to the shallow hot water. The Double-boiler water is used. The water should not be a very hot, but warm, smooth plastic cheese container. When the cheese was settled in the container, use large spoon and I can remove that fluid and the loose at the top of the cheese.
Note: in order to decide in what form you want to make the cheese in your mold, it can be easily removed.
Add a small piece of plastic wrap on the top of the cheese before being placed on the tank deck. Allow the cheese to sit in the refrigerator for 4 hours or more. Let the cheese at least about 5 minutes of time to sit and delete.
Pour the warm water at the bottom of the cheese to move the dish.
I created this recipe for cheese, the need to balance several weeks to produce the ingredients of the most perfect Velveeta. I'm sure you agree. (I) a lot of cheese, and perfected them in excellent quality and taste.
Sorry, I'm currently not in the images, because I am too busy to produce cheese.
Taste and enjoy, Jo Ann Bland
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Saturday, July 2, 2011
The processing of the milk at home
Home milk processing is probably easier than you thought.
If you recently acquired dairy goats, or if you're planning to purchase your goat milk from a local dairy farm, there are a few sets of basic skills that you should learn in order to keep your milk fresh-tasting and healthy.
We'll cover the basics of handling, processing, and storing your fresh goat milk in this article. If you need any equipment, visit Milk Processing Equipment.
If you own your own goats and need information on proper milking and sanitation practices, this article is the place to start.
When milking your own goats, remember to always keep a lid over the milk between does, and before further processing and storage. This will reduce foreign particles in the milk, and help prevent the milk from absorbing strong odors.
If you regularly perform other chores after milking and before returning the milk to the kitchen, it's a good idea to acquire a small refrigerator for use in the milk room. You can store the collected milk in the refrigerator until you're done, keeping it cool and clean.
If you own your own goats, or if you just have an interest in them, you may enjoy reading the articles at the website All Things Goat by Naimhe Jeanne and Martha Ann.
If you need help locating local dairy goat farms for purchasing milk, read this article.
You may also want to check the listings of dairy farm products at Smalldairy.com. This resource list includes organic, raw milk, and other dairy product suppliers, including some who will process mail orders.
If you purchase your milk from a local dairy farmer, it's a good idea to carry an ice chest with ice in which to immediately store the milk when you pick it up.
Though most private goat milk sellers are conscientious in following proper handling procedures, there is no way to know how long the milk may have stayed at an elevated temperature before your purchase, and the more temperature changes it undergoes, the sooner the spoilage and less appealing the taste.
By the way, if you're interested in actually staying at a goat farm, check out this unique bed-and-breakfast website:
"About Boer Goats and our FARMSTAY BED and BREAKFAST and all you need to know about goats, goats cheese, goats milk and more. Great goat meat recipes and the world?s leading goat information website."
Once you've obtained your goat milk from either your own goats or a local farmer, it's time to strain it, and optionally, pasteurize it. Straining the milk removes dust particles and other foreign objects that might affect the taste or texture of the milk.
If you only rarely need to strain milk, coffee filters will work. Place a basket-type paper coffee filter in a permanent mesh coffee filter basket and pour the milk through it. This can take awhile, as you have to wait for the milk to drain through before adding more. If you don't have a permanent filter basket, you can secure the filter to the bottom of a canning funnel with a large rubber band.
More efficient, though more costly, is to purchase a milk strainer specifically made for filtering milk. These are large, funnel-shaped aluminum or stainless steel items that have a disposable filter secured to the bottom with a clamp.
The large size allows you to pour a greater quantity of milk at a time, and the filter allows a much quicker rate of flow than coffee filters. If you intend to process milk regularly, investing in a milk strainer is highly recommended.
If you intend to pasteurize your milk, (covered in the headline article), you can strain it directly into your pot for pasteurizing. Just be careful that the container from which you're pouring does not have any debris on the outside of it that could fall into the pot and contaminate the milk.
Now that the milk has been properly collected, handled, strained and (optionally) pasteurized, proper storage is the final key to successful basic home milk processing. This translates to two things: cold temperatures, andsanitized containersThe rate at which goat milk is cooled to its proper storage temperature of 40? Fahrenheit or lower has an impact on two important factors: taste and spoilage rate. For raw goat milk, bringing the temperature down quickly also aids in preventing the growth of bacteria. When milk is heated for pasteurization, rapid cooling helps to ensure the best taste possible.
I've found that the best way for cooling small quantities of goat milk for home milk processing is with an electric ice cream freezer. Using an ice cream freezer, I have consistently brought milk from its pasteurized temperature of 165? Fahrenheit to 40? Fahrenheit in under 20 minutes, which is Grade A standard.
All other cooling methods I've used, including ice water baths and freezer storage, took much longer to achieve the 40? mark, and resulted in a slight off-taste for the milk. The ice cream freezer method, however, produced milk that was indistinguishable in taste from commercially processed milk.
Goat milk should be stored in containers that have been thoroughly washed and sanitized. Although aluminum and plastic containers are considered acceptable, I prefer either stainless steel or glass, because these are less likely to harbor bacteria or residue that will affect the taste of the milk.
Milk containers and utensils can be sterilized by either soaking in bleach water (1/8 cup bleach to 1 gallon of water) or by boiling for several minutes. Finish by letting the containers air dry.
When cleaning containers that have held milk, rinse first in cool water, then finish with a wash in hot, soapy water. This pre-rinsing helps prevent the buildup of a film called milk stone caused by the protein in the milk.
If milk stone has already formed on your containers or equipment, you can purchase a commercial acid cleaner made specifically for removing it.
Once the milk is cooled, it should be stored in the refrigerator. In general, milk should not be stored on the refrigerator door, since this area is exposed to much more heat and temperature changes than the shelf areas.
If you can't use your goat milk right away, you may be interested in freezing it to use later. Although freezing milk isn't complicated, this article will give you pointers to help make sure your frozen milk tastes as fresh as possible.
The basics of home milk processing can be summarized by these three C's: Keep it covered.After collection, during transport, and in storage, milk should always be covered to prevent dirt and bacterial contamination and to prevent the milk from absorbing strong odors that will affect the taste. Keep it clean.Filter milk to remove foreign particles and contaminants, and always use clean, disinfected containers for holding and storing milk. Keep it cold.Temperatures above 40? Fahrenheit allow bacteria to grow, promoting quicker spoilage and lowering the quality of taste. Cool milk as rapidly as possible, and then keep it cold!Careful handling and processing of milk can make an enormous difference in the taste and quality of your goat milk.
Take time to always follow the simple guidelines for good milk processing practices, and you'll be rewarded with delicious, healthy milk for drinking and making fabulous goat milk products!
Friday, July 1, 2011
Lactose intolerance and milk from goats
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This inability to break down lactose is fundamentally caused by the lack (or insufficient amounts) of an enzyme normally found in the small intestine known as lactase.
Is goat milk a better dairy product for this health challenge?
Lactose intolerance and the use of goat milk as an alternative treatment have a longstanding tradition.
But, is goat milk really a beneficial alternative to cow's milk for this condition?
In this article, we'll look at the root cause and whether the properties of goat milk make it better suited than cow's milk for people with this condition.
By topic, we'll examine:
For many &mdash up to 75% of the world's population, in fact &mdash drinking a glass of milk is not a very pleasant thought. These people suffer from lactose intolerance (also known as lactase deficiency or milk intolerance), the inability of a person to effectively digest lactose, commonly called milk sugar.
This inability to break down lactose is fundamentally caused by the lack (or insufficient amounts) of an enzyme normally found in the small intestine known as lactase.
Note: This is not the same as a milk allergy, which is a much more serious condition.
As lactose accounts for up to 8% of the constitution of milk by weight, persons with a lactase deficiency must usually refrain from milk and milk products, or supplement their diets with lactase before eating or drinking dairy products.
Because the lactose remains in its whole state, rather than being broken down by lactase, it accumulates in the gut. Intestinal bacteria then digest it in a process that produces a large amount of gas. This results in the typical symptoms:
excessive intestinal gasabdominal crampingbloatingnausea, anddiarrhea
Milk intolerance is not a dangerous or life-threatening condition, but it can be very inconvenient and uncomfortable. And, because dairy products are a prime dietary source of important nutrients, lactose intolerant persons usually must actively seek a supplemental or other food source to replace them.
Fortunately, the condition is rarely seen in babies, who depend upon milk as their primary nourishment for the first year of life. After the age of 2-3 years, however, children may begin to demonstrate the classic symptoms--the direct result of a decreased production of the lactase enzyme.
The inability to produce lactase is primarily a hereditary condition. It's been noted that cultures associated with a longer history of dairy farming have lower incidences of lactose intolerance than cultures in which dairy farming has not been a longstanding tradition.
In particular, populations of African American, Native American, Mexican American and Ashkenazic Jews have the highest incidences, while persons of Northern European heritage appear to be the least affected group.
This article from the Cornell University News Service reports the results of a study on the associations of geography and culture with the incidence of lactose intolerance in populations.
Aside from the hereditary factor, intestinal diseases in adults, such as celiac disease, can also result in insufficient production of lactase.
The usual recommendations for these individuals are to:
Consume only small amounts of dairy products at a time. (The more dairy consumed at one time, the worse the symptoms.)Choose fermented dairy products such as yogurt, cheese or buttermilk over fresh products. The cultures in these products pre-digest some of the lactose, resulting in a lower lactose level.Consume dairy products with other foods--not in isolation. Choose reduced lactose or lactose free commercial dairy products.Add lactase to dairy products, either pre-mixed, or as one of the supplemental forms in capsules or tabletsIs goat milk a better dairy product for this health challenge?
The answer to that question seems to be a definite...maybe.
On a surface level, it would seem that goat milk offers only a slight advantage, containing only about 10% less lactose than cow's milk.
Is that enough to make a difference? In theory, probably not.
However, anecdotal evidence of persons who can tolerate goat milk but not cow's milk is plentiful. And, in fact, this article in the National Institutes of Health online database, MedlinePlus, even suggests goat milk, taken with food, as an "easier to digest" alternative for those who are lactose intolerant.
So, if goat milk still contains a substantial amount of lactose, how do we explain all of the people who are lactose intolerant, but can eat/drink goat milk and its products with no ill effects?
I haven't found any sources with definitive answers, but there seem to be a couple of widely accepted theories:
Some people who believe they are lactose intolerant may actually have a mild milk allergy, instead. As you can read in Protein in Milk and the Unique Properties of Goat Milk Protein, goat milk and cow milk proteins differ, so the switch to goat milk may alleviate symptoms if a specific allergy is the real underlying problem. Of course, if you have a known milk allergy or have had serious effects from ingesting dairy products, you should not attempt to drink goat milk or consume any other type of dairy product. Consult with your doctor for guidance.The better digestibility of goat milk &mdash one of the most significant contributing factors related to the overall health benefits of goat milk. Goat milk digests more easily and completely due to several properties related to its composition. This leaves less undigested material in the intestines to ferment. You can read more about this topic in Goat Milk Fat and Corresponding Health ImplicationsAnother plus for persons who are concerned about calcium intake is that goat milk contains about 13% more calcium per serving than cow's milk. This means that you can drink less goat milk to get a comparable amount of calcium--and less intake combined with the lower lactose level in goat milk may just make a winning combination.
The bottom line if you are lactose intolerant is that you may be able to tolerate goat milk and its products even if you can't drink cow's milk. Many lactose intolerant people apparently do just fine with it.
If you find that goat milk still causes you discomfort, you may want to try the lower-lactose fermented goat milk products such as yogurt and cheese that are traditionally better tolerated than straight milk.
Goat's milk ice cream, Rhubarb compote and Brown Ale cooled-Spectra Westword (blog)
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Home pasteurization of milk
Learning home milk pasteurization techniques is a valuable skill if you have your own dairy goats, or if you purchase milk from a local dairy farm.
While many raw milk proponents advocate the nutritional benefits of raw milk, pasteurized milk is generally considered safer for drinking, particularly for children, the elderly, and anyone with an immune system impairment.
Pasteurizing milk will enable it to keep longer in the refrigerator than raw milk. And, if you're planning on making certain cultured products from the milk, such as soft cheeses, pasteurization is a key component to success. After all, these products are made from growing bacteria, and if you don't kill the unwanted bacteria first, you'll be growing them, also!
Milk pasteurization may sound like a scary process at first. If you're like me, the name conjures up images of pristine lab settings with complicated stainless steel equipment, tubings and mysterious instrument gauges.
It turns out, though, that milk pasteurization is not complicated or scary at all. With just a basic set of the right equipment, and a little attention to detail, you can easily learn how to pasteurize milk for yourself.
All you need to begin is a thermometer (one that will clip onto the pot is best), and a pot large enough to hold your milk container. (A stainless steel milk bucket works very well for holding the milk for pasteurizing.)Add water to the large pot, and set your container of strained milk in the water. Clip the thermometer to the milk container so that the end of it is covered by the milk.
Note: Be sure the end of the thermometer is not touching the bottom of the pot, or you will get a higher reading than is accurate for the milk. Also, if your thermometer doesn't have a clip, you can easily fashion one from a large paperclip.
Heat on high, stirring the milk occasionally, until the thermometer shows the correct temperature.
Always stir the milk immediately before checking the temperature, as the process of stirring will bring the warmer milk up from the bottom and usually cause the temperature reading to increase by several degrees almost immediately.
Stir constantly, keeping the milk at the proper temperature for the recommended period of time.
There are a variety of combinations of temperature and processing time for successfully pasteurizing milk. The most practical combinations for home milk pasteurization are:
161? Farhrenheit for 30 seconds,(some sources use 165? for 15 seconds) or145? Fahrenheit for 30 minutes
The milk must remain at or above the recommended temperature for the entire processing time.
If you're planning to drink the milk, the higher temperature/shorter time period combination of milk pasteurization is more convenient. It's much quicker and easier to monitor the milk for thirty seconds than for thirty minutes!
However, if you're planning to try Goat Cheese Making with your milk, the lower temperature method is recommended, as it will allow some of the beneficial enzymes and bacteria to survive that will enhance the flavor of the cheese.
When the milk has processed for the required time, remove it from the water and place in a sink or pan of cold water. In a few minutes, when the water becomes warm, exchange it for cold, and also add ice to the water. Stir the milk often to increase the cooling effect.You can continue like this, exchanging the ice water and stirring the milk until it reaches the proper holding temperature of 40? Fahrenheit.
The longer the milk takes to cool, the more off-taste it will have. Milk that is not cooled quickly enough usually has a "nutty" or "vanilla-like" flavor. It can still be used; it is just not as appealing to drink plain.
If this happens to your milk, you will need to increase the amount of ice, decrease the time between water changes, and be sure to stir the milk continuously.
OR...you can try my "secret" weapon: an electric ice cream freezer. Use the freezer just as if you were making ice cream, layering the ice and rock salt around the outside of the can. Then pour in the milk, close the lid, adjust the motor and turn it on.
Monitor the need for additional ice and salt, and check the temperature at 10 minutes, then at 5 minute intervals.
This method has always cooled my pasteurized milk to 40? Fahrenheit in less than 20 minutes, which is Grade A standard.
It is so much faster than the ice water method, that my first two batches started to freeze before I was aware the milk was already cold! And, the difference in the taste of the milk is extraordinary.
If you'll be pasteurizing milk on a regular basis, especially daily, you may want to invest in some equipment to help streamline the process.
One option is a home milk pasteurizer, such as the SafGard Pres-Vac. This electric pasteurizer performs automatic, pressure-sealed pasteurization of up to two gallons of milk at a time. Then, a hose connects to the faucet for vacuum-sealed cooling of the milk.
Home pasteurizers are not inexpensive--expect to spend over $300 for one. But, they do the job quicker and more precisely than other methods, and require almost no attention during the process.
If you expect to be handling goat milk for some time, you may want to make the investment.
Another option is to use a Weck canner-pasteurizer. This is the method that I use. The Weck is only slightly less expensive than a home pasteurizer, but it has the advantage of being multi-functional. It is basically a huge, electric stainless steel pot with a lid.
You pasteurize milk in the Weck the same way you do with a pot on the stove. Add water to the Weck, turn it on, then set a milk bucket or tote inside. A 2-gallon milk tote will fit easily inside it. Since the lid to the Weck fits right over the tote, the milk heats quickly.
You can also use it for canning, or for cooking anything that requires a big pot--apples for applesauce, boiled peanuts, or soups or stews for large gatherings. If I had to choose only one kitchen appliance to keep, it would be my Weck!
Whichever method you choose, a little attention to detail will produce safe, great-tasting, pasteurized milk at home.
For more information on obtaining equipment for processing your milk, see Milk Processing Equipment.
If you're learning to pasteurize raw milk, there's a good chance you may be interested in other homesteading skills, too. Below are three information sources that can help you tremendously, and because they're in ebook and video format, you can get access to them RIGHT NOW! And, of course, each product has a money-back guarantee if you're not satisfied!