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Hello from NW Kansas

post #1 of 3
Thread Starter 

Hi everyone.  My name is Carmen.  I'm a stay-at-home mom living on a goat farm.  We are milking a couple goats right now and making cheese....I'm starting to think that all I ever do is make cheese.  I grew up watching and helping my mom and grandma cook. My grandmother was a fantastic cook!  You never left her table hungry and if there was an empty bowl left on the table she was mortified.....someone didn't get enough to eat!  I took cooking in 4H every year for 10 years.  My mom was the leader for most of that time.  I recently spent 7 years in Germany and absolutely loved the food there.  I do try to cook some of it now and then for my family.    I truly enjoy experimenting with new recipes and dishes.  

post #2 of 3

Welcome, Carmen! I'm sure you'll find members who are interested to know more about your cheesemaking, so be prepared for questions. I'm a home cook too, learned in somewhat the same way. Great memories! Your experiences around food in Germany (and, perhaps, elsewhere in Europe?) will be interesting to hear about as well. 

 

All the General forums are open to you for posting. While we home cooks can't post in the Professionals' forums, we're welcome to browse there. Our search tool will help you find whatever you're looking for here at Chef Talk. Don't miss the cooking articles, product reviews and photo galleries! We're more than a discussion board, way more.

 

We look forward to seeing you here often, to share and to learn- so long as the goats are willing. biggrin.gif

Best regards,

Mezzaluna

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post #3 of 3
Thread Starter 

We did travel around as much as the military would allow us.  And, ALWAYS, tried the local food!  Some was really good....some, not so much.  LOL  One of my favorites that I did finally find a recipe for was the Bigos or Polish Hunter Stew.  Now if I can just replicate the bread bowls it was served in....  The cheese making has been an experience to say the least.  We got to try the first block of cheddar just the other day after 2 months of waiting impatiently.  It's ok. Definitely not store bought cheddar.  I'm hoping it gets better as my skill making it got a little better.  We've used it in quiche and my husband makes sandwiches out of it to take to work.  I'm having a tough time using up the ricotta that is made with the left over whey.  I can only eat so much quiche.  The ricotta bread has not turned out very well.  I love the whey bread tho....made with 3 cups of the whey as the liquid.  Fantastic flavor.  I'm trying to get the nerve to try a different cheese such as Colby, but it's a "washed" curd so way more work with keeping temps where they need to be.

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