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Febasina
  • Female
  • Brenham, TX
  • United States
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Mary Vivit replied to Febasina's discussion 'is icebath really needed to chill pasturized milk?' in the group Cheesemakers!
"You should check the temperatures for your starters. I'm assuming you're using either mesophilic or thermophilic starters, and both types have a optimal "window" of temperatures: too cold, and they won't do their job…"
Jul 20, 2013
Febasina commented on Fostermamas's group 'Cheesemakers!'
"Hard cheese question, Do any of you dabble with mixing your starters? I've some MD088 that I have mixed in with my farmhouse cheddar starter, was wondering if you mix starters if you need to decrease the amounts required by the recipe, or is it…"
Jul 3, 2013
Penny V. replied to Febasina's discussion 'is icebath really needed to chill pasturized milk?' in the group Cheesemakers!
"I don't make hard cheeses (yet), so I am not 100% on this, but I'd look at the instructions on the rennet/culture packet. If it is supposed to be added at say 110F, then I wouldn't worry about bringing the temperature down first,…"
Jul 1, 2013
Febasina replied to Febasina's discussion 'is icebath really needed to chill pasturized milk?' in the group Cheesemakers!
"another pasteurization question; if I am going to make a hard cheese, after I bring the milk up to 145 for 30 minutes, can't I just cool the milk to the temp I need to add my starter? Or does it need to be chilled down to 40 degrees to finish…"
Jul 1, 2013
Febasina replied to Febasina's discussion 'is icebath really needed to chill pasturized milk?' in the group Cheesemakers!
"that's a good idea, thanks so much!"
Jul 1, 2013
Penny V. replied to Febasina's discussion 'is icebath really needed to chill pasturized milk?' in the group Cheesemakers!
"I don't pasteurize milk in giant batches, although I do at times have to scald milk for recipes, but to save on ice, I might actually use the ice blocks I have for lunch boxes and coolers from the freezer in a water bath. Put the milk into…"
Jun 30, 2013
Febasina added a discussion to the group Cheesemakers!
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is icebath really needed to chill pasturized milk?

Hello there,I've been pasteurizing my goats milk for cheddar for a couple of weeks now. Spending $4. for ice every time I pasteurize 2 gallon batches. After reading up on it a little, (internet) I see some people taking up to 40 minutes to chill their milk in ice baths, mine chills down in just a few minutes. But I can't get it below 60 degrees and usually end up sticking it in the fridge to finish the chill down, in 2 quart jars.So I was wondering if I couldn't forgo the ice bath and put it…See More
Jun 30, 2013
Febasina replied to Febasina's discussion 'My dog ate my cheese!' in the group Cheesemakers!
"thanks! I'll try it. Haven't had any go bad yet, but I'm sure it's pretty obvious when it does. Naughty doggie, but I can't really blame her. She's not a rocket scientist, she's a dog."
Jun 26, 2013
Mary Vivit replied to Febasina's discussion 'My dog ate my cheese!' in the group Cheesemakers!
"You probably can salvage it, if you catch it early enough. Trip off the damage and little more to take off pieces where saliva may have gotten in. I'd give it a good clean with distilled vinegar and/or brine to take care of bacteria. Then dry…"
Jun 25, 2013
Febasina replied to Febasina's discussion 'My dog ate my cheese!' in the group Cheesemakers!
"A picture"
Jun 25, 2013
Febasina added a discussion to the group Cheesemakers!
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My dog ate my cheese!

I've a small wheel of pasteurized, goats milk, farmhouse cheddar, pressed Saturday. Had it out on the counter to dry before waxing, my little dog found it yummy. Luckily she only nibbled a few small bites off the edge of the wheel. Not worried much about her eating too much.Do you think I can salvage the wheel by trimming off her damage before waxing & aging?Thanks!See More
Jun 25, 2013
Febasina posted a status
"I really need to sell this horse.…"
Jun 14, 2013
Febasina posted a status
"For somebody that doesn't like to spend time in my kitchen, that's all I seem to be doing, milking, picking, canning & cheese."
Jun 14, 2013
Febasina posted photos
Jun 13, 2013
Febasina commented on Febasina's video
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Jesse deals with it........

"aww, shucks, He's a good boy and a lot of fun! Actually just re-homed this week. Forever home with a group of therapeutic riding instructors, therapeutic riding for special needs people. Hard decision to make, but I feel like he will live a…"
Jun 13, 2013
Febasina posted a video

Jesse deals with it........

Jesse is a horse that has had squamas cells removed from his left eye, just doing a little sacking out with him. It's been a few years since we did any of th...
Jun 8, 2013

Profile Information

What kind of HOMEGROWN are you?
Earth Mama
A bit about me:
headmaster at taking care of animals on the farm.
Latest greatest meal cooked at home:
fresh herbed chevre, pita chips, fruit, wine
Currently reading:
The Gymnasium of the Horse
Currently listening to:
whatever the radio picks up, only get 1 or 2 stations at a time and they are seldom the same.
My latest DIY project:
my garden is kicking butt, & my Nokota horses rock.
How did you find HOMEGROWN.org?
looking for answers of the mechanical nature regarding cheese presses, google.
Web site I recommend:
http://homegrown.org

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Comment Wall (1 comment)

At 3:22pm on June 6, 2013, Jennifer said…

Hi, Febasina. Welcome to HOMEGROWN. My name is Jennifer, and I'm the flock tender here: site updater and tweaker, feeder and waterer of content. I’m so glad you found us—and from Brenham, no less! BLUE BELL! (Can you tell I’m a displaced Texan, or as I call myself, a Tex-pat?) I hope you’ll find plenty of projects and ideas here to spur you on, and I hope you’ll be game for sharing some of your own, too—maybe some stories of your herd, especially those Nokota horses—in our member blog, The Stew. Elsewhere on HOMEGROWN, you can always find the latest additions to the site at the top of the homepage, and if you’ve ever got questions, please don't hesitate to leave a comment on my profile page or shoot me a message. I hope you feel right at home!

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