Podcasts about greek meatballs

Before McDonald's or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz tells us the story of the rise and fall of the Automat—with a little help from Mel Brooks. Plus, Emiko Davies takes us to Venice's favorite wine bars; we whip up Greek Meatballs with Tomato Sauce; and Dan Pashman makes the case for a better vegetable sandwich. (Originally aired May 27th, 2022.)Get the recipe for Greek Meatballs with Tomato Sauce here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

It's enough to just let the water run down your legs in the shower...right? If you thought not washing her bra or vibrator was where Laura's grotty habits ended…wait until you hear what she does (or more importantly…doesn't!) wash in the shower.  Plus Steph opens up about something she's working on in her relationship with Josh and we answer your D&M about what to do if you suspect a male colleague is being paid more than you. SPECIAL SHARES: Steph: Glow Recipe Watermelon Glow Niacinamide Dew Drops Laura: the episode of The Imperfects podcast ‘Dr Emily – Who Do You Desire?' Kic UPDATE: Every Sunday we drop brand new recipes in app! This month we've released One Pan Thai Green Chicken, Greek Meatballs with Tzatziki, Teriyaki Chicken bowls, our Back to Basics Burger and sooo much more. If you haven't already joined Kic, enjoy a 7 day free trial when you sign up today. FOLLOW US: KICPOD: @kicpod on InstagramKic: @kic.app on Instagram, @kic on TikTok and kicapp.comSteph Claire Smith: @stephclairesmith on Instagram, @steph_claire_smith on TikTokLaura Henshaw: @laura.henshaw on Instagram & TiktokSee omnystudio.com/listener for privacy information.

Rach whips up baby Greek meatballs!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Before McDonald's or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz tells us the story of the rise and fall of the Automat—with a little help from Mel Brooks. Plus, Emiko Davies takes us to Venice's favorite wine bars; we whip up Greek Meatballs with Tomato Sauce; and Dan Pashman makes the case for a better vegetable sandwich.Get the recipe for Greek Meatballs with Tomato Sauce. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

Rachael whips up baby Greek meatballs!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You can make your own cheese just as well as anyone. A few years ago, I offered a piece of my cheese for tasting to a coworker. Her response was, “cheese can be made?” I’m not sure what she thought about how cheese got to the grocery store. I regret not asking her though I was sensitive to not making her feel uncomfortable about not knowing how cheese is produced. I’ve heard kids sometimes think their food simply comes in cans and boxes. Meat appears in the cooler section by magic. There is no concept of plants and animals as the origination point. Lots of people today have no connection to their food. Since you are listening to this podcast, I’m going to assume you are not one of them. I’m thinking you are very interested in the answers to the question, “from where does my food originate?” I’ve spoken before about the basis of cheesemaking and today I want to talk about the basics of the equipment and setup you need to be able to make your own cheese at home. Every part is very important and not that expensive. Much of it involves using what you may already have in your kitchen.  I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates You Can Make Your Own Cheese – Part I Greek Meatballs and Yogurt-Mint Sauce Homestead Life Updates Creamery The roof of the creamery is on and dried in. The floors are swept clean and look wonderful. It’s a little dark in there. The doors and windows we purchased last year have been kept under a tarp. They are now inside and safe from the weather. According to Scott, that is the next step, getting all the doors and windows in place. He’s putting the wood frames into the concrete blocks right now. Cows The birthing events draw ever nearer each day. Less than two months remain before Claire is scheduled to give birth to a beautiful purebred Normande calf. All is going well with no issues to report. Sheep, Goats, and Donkeys The sheep, goats, and donkeys are doing well. They are eating hay and eating hay and eating hay. That’s what they do in the winter. Quail Same for the quail. They are eating their 24% protein chick feed ration and huddling together to stay warm. They look great!! Game birds need a higher protein ratio than domestic chickens. Can’t wait until the quail start laying eggs again and we can start hatching out the cute little quail chicks. Let’s talk cheese. You Can Make Your Own Cheese I’m sure many of you want to develop new cooking skills and you can make your own cheese. It does take practice and you may even need to attend a hands-on cheesemaking workshop, but cheesemaking can absolutely happen in your home kitchen. You’ll need some equipment, a cheesemaking space, and sanitation procedures. Having a proper space with the right equipment and knowing how to keep the space and tools properly cleaned and maintained goes a long way to making it fun and successful. You will want cleanable, easily maintained equipment and surfaces that pose no risk when used to manufacture food for human consumption. So, let’s take a look at all of those issues and help you get set up to make cheese! Because there is so much information, this will be two podcasts. This one will cover all the equipment. The next will be about setting up your space and the cleaning requirements and methods. Choosing Equipment First, I’ll go over how to choose the things you will need and want to have on hand for cheesemaking. Some are optional, especially at first, depending on the cheese you want to make. And due to the popularity of home cheesemaking, you can often find local stores carrying many cheesemaking supplies as well. I’ll put a link in the show notes for one of my favorite resources, New England cheesemaking. Their website is cheesemaking.com. Pots and Vats The primary considerations when choosing the proper receptacle to make your cheese is the material and condition. Whether you make your cheese in a 1-gallon pan on the stove or in a steam jacketed cheese vat, your receptacle is best if made of high-quality stainless steel. You may or may not know this, but stainless steel comes in varying grades. The cheaper it is, the less likely it will hold up well over time. You may even find that it will rust in spots. For home use stainless steel pots with stainless or tempered glass lids—a type of glass that is fine in high heat situations—can be used. Just be aware that glass can break and ruin a batch of cheese. A coated or enameled surface is also fine for home use, as long as you inspect it before and, even more importantly, after use. If you notice a chip missing from your enameled pot when you’re done making cheese, you should suspect that it is in your cheese. That cheese will need to be thrown away. In any case, the surface must be easily cleaned. So, any deep scratches or rivets on the inside, the surface, or in nooks are undesirable. In the commercial world they are not allowed. The next factor for you to consider in choosing your pot will be size. The most common at-home cheese vat is a double-boiler-type set up of a pot set in a sink of warm water or inside a larger pot of water on the stove top. Personally, I have a 12-quart stainless steel pot and a 24-quart stainless steel pot that I use in my kitchen sink. The smaller pot I use to make a one- or 2-gallon cheese in the larger pot I used to make cheese with 4 to 5 gallons of milk. If you choose to use your stovetop, look for a large stainless-steel pot and an enamel or stainless-steel water bath canner. Walmart carries these products as well as canning supply retailers. For the stovetop, you will need a mechanism to keep the inner pot containing the milk off of the bottom of the pot with the heated water. This allows water to circulate underneath your pot of milk. You can use a wire cooling rack or even just a few Mason jar lid rings at the bottom of the canner the rings will rust, but if the water bath pot is not also used for cooking, it is a problem. In general, all of my cheesemaking supplies are used only for cheesemaking. One other option I will mention is using your slow cooker. I’ve never used mine to make cheese, but I’m pretty sure it would work. A half-gallon to 1 gallon of milk would be the limitation there for me. Speaking of which, I have used my Cosori instant pot to make queso fresco. That cheese is so simple it requires nothing more than the stainless-steel instant pot and a slotted spoon. Check out my website for that recipe. I’ll put a link in the show notes. Milk Storage Containers You can skip this section if you are making cheese with milk your purchased from the grocery. Yes, you can use store-bought milk. As long as it is not ultra-pasteurized. Whole, pasteurized milk purchased from the grocery store will make a decent cheese. Obviously, it’s not the same as making it with raw milk from your own cow or from raw milk you obtained via the rules in your state. And there are a few differences in ingredients and amounts of culture, but pasteurized milk will make any cheese your heart desires. If you are collecting your own milk or buying it from your neighbor, there is a good chance that you will store it for at least one day. We use stainless steel cans with tight-fitting lids but these are expensive. Our 2 ½ gallon stainless steel milk cans were at least $60 each plus shipping. Mason jars are a great option here. We use the ½ gallon size. I also have a bunch of 1 gallon jars. Less jars to empty and clean but harder to find. Just keep in mind that if you find a chip in the glass, it’s likely in the milk. Keep the milk very cold and use it within one day. If you wait longer, the naturally occurring enzymes and bacteria will overpopulate and overrun the cultures you add. You will get cheese, but who knows what it will be. Forms, Hoops, and Molds These items usually need to be purchased. It’s one of a few things that is worth the investment. In all honesty, you are probably going to spend more money on cheese forms than you need to. It is pretty much impossible to know early on what types of cheese you will end up making the most, what size wheels you will be happiest with, and how many forms you really need. Don’t get too stressed about it. You may even be able to craft your own. The main thing to remember is that they must be made of some kind of material that is easily cleaned and not negatively affected by the acid produced by the draining cheese—so no aluminum or copper. As an aside, the terms “hoop,” “form,” and “mold” are pretty much interchangeable. As long as they are easy to clean and made of food grade material, you can come up with some pretty creative options, such as plastic colanders, salad spinner bowls, or even food storage bowls with drainage holes drilled in the sides. Some people even use large diameter PVC pipe or plumbing piping for cold water lines as cheese forms. Keep in mind the ruggedness of the form if you will be applying weight during draining. The less pressure that is used, the more options you have when selecting forms. If you’re making a cheese that requires a great deal of pressure, such as cheddar, you will need a very sturdy, straight sided form or a curve sided form designed to take the pressure exerted by a mechanical press. More on presses later. When shopping for forms made specifically for draining cheeses, you will have many choices. You will likely end up with some that you only use once or twice, and maybe you can even give those away to another cheese maker who is in the early experimentation phase. The plastic forms come in four basic types: those meant to be used with cheesecloth and pressure; basket type forms for ladled, unpressed curd; micro perforated forms with many tiny holes to simulate the effect of cheesecloth; and Kadova type forms that had a built in mesh lining. The Kadova and micro perforated forms are notorious for being difficult to clean. But they also eliminate the need for cheesecloth and cleaning involved with its use. Cheesecloth, Draining Bags, Mats Cheesecloth serves two purposes during draining: first, it helps keep the loose curd in a shape while it knits back together, and second, it helps wick whey away from the cheese and toward drainage holes in the form. It is important to choose the right fabric to properly drain the type of cheese you are making. In general, you can apply the following policy: the finer and softer the curd, the tighter the weave of the cloth should be. The fabric sold in most kitchen and department stores that is labeled as cheesecloth has a very open, gauze like mesh and is not suitable for draining cheeses. Instead, you will want to buy real cheesecloth from a cheesemaking supply company. Draining bags are designed specifically for making soft, spreadable cheeses. They have a very fine weave and are sturdily manufactured. A great substitute is a white pillowcase, which you will, of course, clean and sanitize before using. If you have any sewing skills and the right equipment, you can sew your own draining bags. Draining mats can be used directly under cheeses such as brie and Camembert during draining and aging, under forms during draining (to help keep the form itself up out of the draining way), and under hard cheese during aging (to promote airflow around the cheese). Many people use plastic needlepoint matting as a substitute. It looks almost the same and works as well. It is low in cost and is usually available for purchase locally (rather than having to be ordered, like the “official” cheese matting). Reed mats, such as those designed to make sushi rolls, can also be a good choice. Weights and Presses Creativity is the name of the game here. Some cheese will require a specific press, but most can be improvised. The options are almost limitless when setting up a way to lightly press cheeses—from stackable cheese forms and jugs of water or sand to barbell weights. I’ve used them all. Keep the following things in mind when designing your pressing system: stability—will the weight shift and come crashing down when you are not observing the pressing? And cleanability—are the weights cleanable and contained so they don’t leak or leech any nonfood substances or chemicals in your cheese? If you find you must move up to a mechanical press, you have two basic options, then multiple choices within those options; a single wheel screw type press or lever press. Your choice will likely revolve around the number of wheels you plan on pressing at the same time. Small single wheel presses that can press 3 to 4-pound wheels can be expensive, and it will be quite time-consuming to have more than one or two wheels that you need to remove from the press, redress, and turn. When choosing a single screw type press, look for durability, cleanability, and pressure scale. The most expensive are made from all-stainless-steel parts—and of course, these are the most cleanable and durable. Some single presses are made from wood and laminate parts. Finally, the lever press, also called a Dutch or Holland lever press, because of its long history of manufacture and use in that country. Lever presses designed for home use are usually made of a hard wood such as maple. It is important that they not be made of a softer wood, as the lever arm from which weights will be hung can crack if it is not sturdy enough. Lever presses can be freestanding or attached to a wall. You can purchase a premade kit for single wheel versions of those presses and find plans online. I used to have one of these mounted on the wall. Scott made it for me. Alas, I’ve taken it down and I don’t think I have any pictures. It was my main press when I was making 3 to 5-gallon cheeses. It was simply a long stick of wood that would fold up and out of the way and then fold down when I needed to use it. My weights were 1 gallon and half gallon plastic milk jugs. I put them on the scale and added as much water as I needed to reach a specific weight. I believe I had a 2-pound, a 4-pound, and 8-pound weight. They each had a small piece of rope tied to the handle which I could loop over the arm of the lever press. Miscellaneous Tools You will need quite an assortment of miscellaneous tools, such as ladles, curd cutting knife, measuring cups, measuring syringe, colander, thermometer, timer or clock, a scale for weighing curd, and brine “tank.” If you are also waxing cheeses, that will require equipment as well. A perforated cheese ladle can be either purchased or modified from a long handled, slotted stainless steel skimmer. The ladle is used to gently stir the curds, and the perforations allow for the whey to flow through the spoon, as well as to help disperse coagulant and calcium chloride when being added to the cheese milk. A curd knife is used to cut the coagulated milk into curds. Again, you can purchase one or use a long, narrow spatula; a frosting spreader; or even a thin piece of stainless steel. There are some small-scale cheese “harps” on the market, but beware of blades that are too thick or spaced too widely—once you make large cubes, is a bit more difficult to cut them smaller evenly, as they are now moving in the vat as you try to cut them. A small-scale harp can be fabricated by creating a stainless frame that is strung with nylon fishing line. While it is not necessary to invest in such a harp, it will give you the advantage of nearly perfect cubes of curd. When a harp is turned it around about, it cuts concentric circles that must then be cut vertically. Leaving you with more of a pie shaped curd than a square one. For measuring liquid, you will need a variety of measuring cups, measuring spoons, and a couple of plastic syringes in 5 cc, 3 ml, and 1 ml sizes. A cubic centimeter (CC) is the same as a milliliter. If you have a nice little set of syringes, you will be able to make super accurate measurements of coagulant and calcium chloride. For measuring dry powders, such as cultures, accurately weighing and dividing into unit doses is always the best choice but is often not practical for home cheesemaking. For measuring really tiny doses of mold and ripening cultures, you can purchase a set of tiny measuring spoons that will help measure amounts from just under a quarter teaspoon (1 mL) down to 1/60 teaspoon (0.05 mL). It is a good idea to have a plastic or stainless-steel colander for holding draining bags while filling, draining curd, and other surprisingly handy uses. Don’t use aluminum strainers, as the metal will react with the acid in the whey and cheese. You don’t need a fancy thermometer for making cheese, but you’d do need to make certain it is accurate. You can use the simple, metal probe thermometers you can get for a few dollars at the grocery store. Using a piece of stainless-steel wire, you can fashion a nifty little hanger so the thermometer stays suspended and you can still close the lid on your vat. A clock or timer should be available for monitoring times during your cheese makes. Your cell phone probably has a timer on it. If you are brining cheeses—and you will be—you will need a container large enough to float all the wheels in a batch (or you can use multiple containers). Brine should be stored at either aging room temperature of 50 to 55°F or in the refrigerator between use. If you’ll be waxing cheeses for aging, plan on a double boiler, pan, or dedicated crockpot that is used only for this purpose. The wax pretty much takes forever on all utensils. A variety of natural bristle brushes will also be needed for waxing. I’m going to stop here for this podcast. In the next one I will finish up this topic covering “creating a cheesemaking space” and “keeping things clean”. Once you have those topics under your belt, you’ll be set to make the best cheese right in your own home. It’s time for today’s recipe. Greek Meatballs with Yogurt-Mint Sauce Slow-simmered in a rich tomato sauce and served over rice with a tangy yogurt sauce and crumbled feta. Yum, yum. What You Need Meatballs 2 lbs ground lamb 4 tablespoons fresh mint, chopped 2 tablespoons fresh oregano, chopped Zest of ½ lemon ½ cup olives, chopped (green, black or mixed) 3 cloves garlic, minced ½ red onion, chopped ½ teaspoon red pepper flakes 1 teaspoon salt ½ teaspoon pepper ½ cup bread crumbs 1 egg Olive oil for browning meatballs Tomato Sauce 28 oz can crushed tomatoes 3 cloves garlic, minced 1 tablespoon cumin, ground Salt and pepper to taste Yogurt-Mint Sauce 1 cup Greek yogurt Zest of ½ lemon Juice of one lemon ½ teaspoon salt 1 teaspoon sugar Garnish Feta, crumbled Fresh herbs (mint and oregano) What To Do Meatballs Combine meatball ingredients in large mixing bowl. Form meatballs. Heat a large pot on medium heat. Add oil to coat the bottom. Add half the meatballs, keeping space between them. Brown well on one side and flip to brown the other side. Roll to sides and brown. When nicely browned, put on a plate and repeat with remaining meatballs. Put on plate. Tomato Sauce Add crushed tomatoes, garlic and cumin to pan. Scrape bottom and combine well. Add meatballs, season with salt and pepper, bring to a simmer. Turn down to low. Cook for about an hour with lid slightly open. Scrape bottom occasionally to prevent burning. Meatballs are done when tomato sauce thickens. Serve with Mint Sauce and Feta Over Rice Prepare rice of your choice. Combine the yogurt sauce ingredients. Spoon yogurt sauce on top of meatballs and crumble feta over it. Garnish with fresh herbs and olive oil. Final Thoughts That’s it for today’s Peaceful Heart FarmCast. I hope you are enjoying your winter wherever you are in the world. Well, I guess if you are south of the equator it is summer. If you are south of the equator, I hope you are enjoying your summer. The winter blues are coming on me in small amounts at the moment. No where near the levels of past winters and for that I am grateful. If it wasn’t raining would go out and watch a few animals grazing peacefully. That can cheer me up any time. If I had milk, I could make cheese and that can cheer you up as well. I hope this introduction to setting up your own kitchen for cheesemaking is helpful. It really can be done. When I have completed the second half, there will be a written transcript of the two podcasts on my website. I’ll make a downloadable pdf version that you can print and study. Those Greek meatballs are fabulous. Give it a try and let me know your variations and improvements. We have ground lamb available for purchase at the farmer’s market in Wytheville, 2nd and 4th Saturdays and at the farm Tuesday mornings 10am to 12pm or Saturday afternoon 3pm to 5pm. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. References: Queso Fresco Recipe New England Cheesemaking Supply Recipe Link Greek Meatballs with Yogurt-Mint Sauce To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

Are you curious about the upcoming release of The Anti-Anxiety Diet Cookbook? Want to know what this new resource is all about and how it applies the 6Rs from The Anti-Anxiety Diet in a practical and delicious way? Ready to get inspired and apply food as medicine to your daily life? Tune in to hear Ali and Becki discuss the use of ketosis as medicine for anxiety and what sets this cookbook apart from all of the keto books out there!   In this episode, Ali and Becki share updates on the September release of The Anti-Anxiety Diet Cookbook, now available for pre-sale. Learn about the inspiration for the book and get a section-by-section preview of the recipes and resources from Avocado Coconut Pudding to Greek Meatballs to the Perfect Egg Cobb Salad. Get guidance on how to address racing thoughts, difficulty concentrating, and banish worry with functional medicine approaches to reclaim mental balance and mood stability.   Also in this Episode: Order The Anti-Anxiety Diet Cookbook - Now Available for Pre-sale! More Resources: Episode 89: Why I Hate Non-Caloric Sweeteners Episode 94 : Made Whole with Cristina Curp Episode 118: Real Food Keto and Natural Sweeteners Episode 103: Balancing Flavor with Real Food Episode 135: Bitter, Sour, Sweet, Spicy & UmamiAli’s Updates: Tickets on Sale Now For KetoCon! Virtual Food As Medicine Ketosis Class - Starts July 3rd   More About The Anti-Anxiety Diet Cookbook:   The Anti-Anxiety Diet provided guidance on how to address racing thoughts, difficulty concentrating, and banish worry with functional medicine approaches to address various root causes following food-as-medicine guru, Ali Miller, RD, LD, CDE in her unique approach to reclaim mental balance and mood stability. She’s at it again and this time with a cookbook to support your ability to: Remove Inflammatory Foods, Reset Gut Microbiome, Repair GI Lining, Restore Micronutrients, Rebound Adrenals, and Rebalance Neurotransmitters all while eating in abundance and diversity!   The Anti-Anxiety Diet cookbook offers 80+ anti-inflammatory recipes free of gluten, dairy, corn, soy, and sugar as well as non-caloric sweeteners for a real food keto approach! From Avocado Coconut Pudding to Citrus Pumpkin Pancakes, Thai Green Curry soup to Crispy Rosemary Chicken with Brussels and Creamy Leeks, Strawberry Pie Protein Bars to Cashew Beet Cheezecake, this book provides all you need to support healthy brain chemistry without complexity making food-as-medicine attainable and delicious! Beyond pleasing your palate and food cravings, The Anti-Anxiety Diet Cookbook provides supportive materials to better understand nutritional ketosis and how you may determine your best use of her established phase 1 and phase 2 protocols in The Anti-Anxiety Diet as well as guidance on carb cycling for hormone, thyroid, and adrenal balance.   This episode is sponsored by Crowd Cow, your one-stop shop for craft meats sourced straight from the farm. Crowd Cow believes in full transparency. For a limited time, enjoy FREE Shipping in addition to $25 off your first order at www.crowdcow.com/naturallynourished  

This episode focuses on the basics of cheesemaking. This is in preparation for the next episode which is about why cheese tastes the way that it does. It’s all milk. Why are cheese different? Today’s Show Homestead Life Updates The Basics of Cheesemaking Easter Leg of Lamb Homestead Life Updates We are still trying to get Dora trained for milking. This morning she didn’t even come to the milking shed. Tomorrow is another day. The new halter that is just the size for her has arrived. No calves or lambs yet, we are still waiting. The last of the hay went out yesterday. No matter what, they go out on the grass as soon as that hay is consumed. The grass is greening up very nicely. We are expecting a bit of rain for a couple of days next week and the temps are going to be in the 70’s. All signs are good for a successful spring launch into those lush pastures. Walls continue rising on the creamery. It’s so exciting to go out every day and see the progress. Since we are taking so long to get cheese out to you, I am looking into setting up some cow shares. That will allow us to assist you in your goals for dairy products. You buy part of a cow and we board it, feed it, care for it, and milk it for you. We will even make you some yogurt and/or butter if you like. If you are interested in this arrangement, please visit us at www.peacefulheartfarm.com and get on our mailing list so you can be first in line when we open this up. The number of shares will be extremely limited due to our herd size. The spring garden is on the move. Adding to the seeds we planted last week, onions were planted, the celery has been transplanted to bigger pots, and the strawberries are lined up for planting tomorrow. Early tomato plants and eggplant have sprouted. It will be weeks yet before they get out into the garden. Easter is fast approaching. Come see us at the Wytheville Farmer’s Market and pick up some Easter lamb. We have bone-in legs, boneless shoulder roasts, and ground lamb. Choose a free recipe card with your purchase. I have Greek Meatballs for Easter, Easter Leg of Lamb and Southwestern Shoulder Roast. Email me at melanie at peacefulheartfarm.com if you would like to pick up at the farm. The Basics of Cheesemaking It has been my experience that the more you know about how something is made and what goes into it, the better you can appreciate the value and tradition that surrounds it. Understanding cheesemaking fundamentals will help clarify the differences between types of cheese and also helps explain how individual cheeses express their distinctions and character. Prof. Frank Kosikowski, who founded the American cheese Society (ACS), outlined the eight basic steps, which have become the standard for how cheese is made. First, let’s look at some of the additional varied procedures involved in making the cheese we know today. Then we’ll consider the raw material that is milk that goes into cheese. Finally, I’ll outline a layperson’s overview of Kosikowski’s Eight Basic Steps. Cheesemaking Developments: Step-By-Step From a historical viewpoint, each of the basic steps represents one step in a series of technological advances. In the centuries-long evolution of this artisan craft, these advances led to innovations in the cheese recipe; they added complexity, created distinctions, and thereby defined the various modern cheese types. The first step, acidification of milk, remains the basis for all cheeses. In fact, some still don’t require much more than that. Go back and take a look at that Lemon Cheese recipe in “The History of Cheese” episode or Crème Fraîche recipe in the “Why Normande Cows” episode. Links in the show notes. Prehistoric fresh cheese, which were not all that far removed from today’s sour cream, clotted cream, or quark, eventually evolved into something resembling a basic Farmer’s cheese, also known as white cheese or, in Spanish, queso blanco or queso fresco. After simple souring to make fresh cheeses, the next big step is the coagulation of milk to form curds, which is generally done via the proteolytic enzymes contained in rennet from the stomachs of young ruminant animals, the very substances that helped those suckling’s break down the proteins and digest their mother’s milk. You could say the discovery of the use of rennet started modern cheesemaking because it opened the door to add the curing and aging steps. It is assumed this advance was a stumbled upon through happenstance kind of discovery. I’ve talked about this in previous episodes. Some clever shepherd used an animal stomach to transport milk, noticed the milk ended up in a large lump with lots of water around it. It tasted good and lasted longer before souring beyond recognition. Shepards may have been the ones to develop a useful procedure for preserving milk in a tasty, transportable form. Voila! Modern cheese was born. Further developments, beginning in Roman times and extending into the industrial revolution of the 18th and 19th centuries, included more extensive draining as well is cooking, pressing, molding, milling, and salting. These procedures resulted in harder cheeses that can be aged, stored, and/or transported. That certainly opened the door to a major food staple and commodity for trade. These advances also posted logistical challenges requiring the invention and manufacture of mechanical devices such as vats; baskets or colanders; pots; kettles; and knives; and other efficient cutting, cooking, and draining tools. Some of Cheesemaking’s “Developmental Steps” Large Format “Commodity” Cheeses By Roman times, cheesemakers had established procedures for making hard cheeses. These cheeses were larger; they utilized rennet coagulation as well as cooking, pressing, and salting. To make rennet, they would either dry the young ruminant stomachs, cut them in strips, and add them to the milk in that form or stir in a rennet solution made with brine. Blue Cheeses Encouraging blue molds to ripen cheeses such as Roquefort dates back to pre-Roman times. Today’s Roquefort recipe, which includes propagating the molds in large loaves of bread, specifically baked for that purpose, was codified over 300 years ago. Smoking Ancient artisan cheesemakers often lived in mountain huts. To keep themselves warm, dispel flies, and dry their cheeses they built fires inside the hut. As a result, their cheeses would acquire pleasant smoky flavors. Mixing Milk Small family farms would make the young cheeses for their own consumption from the milk they didn’t drink. These small operations might have one or two cows, a few sheep, and a goat—not enough of one species to fill the cheesemaking vat. So, they blended the milk and delicious results evolved. Leaf wrapping Soft and semisoft primordial types of cheese were often used as currency and sometimes brought to market. For this, they needed protection, so they were wrapped in leaves. Low and behold, this technique also offered some nice flavor benefits. Today, cheese wrapped in grapevine leaves mark this ancient method. Commodity cheeses Among the cheesemaking steps beginning in the 16th and early 17th centuries was partial skimming. Removing the cream to make butter created cheesemaking milk that underwent higher and more rapid acidification. This was a first step toward bigger, harder, lower moisture cheeses. Further steps included scalding, pressing, cheddaring, and salting the curds themselves as opposed to an external salting commonly used in fresh cheeses. Early “vegetarian” cheeses Sephardic Jews in Iberia (Western Spain and Eastern Portugal) invented—or at least advanced—the practice of using plant coagulation. Thistle-renneting of curds to make cheeses proper for their kosher diet began about 1,500 years ago. “Monk” (or Monastery) Cheeses Monks were prodigious farmers and dairymen who developed fermented, brewed drinks such as abbey ales which they often used to wash their cheeses. Washed-rind cheeses began to evolve about 15 centuries ago with the gradual spread of Christianity and construction of these monasteries across Europe. Munster is an example of a modern descendant of the medium-sized semisoft luxury cheeses which still maintain their traditional form. Bloomy-rind cheeses Cheeses of the brie and Camembert types—made with creamy rich milk acidified overnight, gently ladled into draining and shaping forms, and ripened by external molds—had likely been produced, in rustic versions, since at least late medieval times. They originated in the Île-de-France region, not far from Paris, and in nearby Normandy. What’s in cheese? Since cheese is essentially concentrated, preserved milk with some added salt, in order to answer this question, we need to take a step back and answer a more fundamental one: What’s in milk? The solid content of milk runs from approximately 12.5% in cows to about 19% in sheep. Its principal solids are the protein casein, the sugar lactose, and butterfat, all of which are dispersed or emulsified in water. The fact that all of the solids in the milk are not completely dissolved but rather they float in self-contained units within an emulsion is what makes cheesemaking possible. It supports the separation of the milk-solid curds from the watery whey. Vitamins and minerals are an important part of milks composition. Milk contains the vitamins A, B1, B2, B3, B6, B12, D, E, and K. Although these and the minerals account for less than 1% of milk’s total volume, they are significant nutrients. Minerals also contribute flavor and texture to the cheese. The principal minerals in milk are calcium and phosphorus; it also contains sodium, potassium, and magnesium as well as trace elements, including zinc, iron, manganese, and copper. Variability of Milk Composition Different species have different breeding and lactation cycles—determined by their different gestation periods and expected ranges for weaning. This is the main reason most traditional cheeses are not made year-round. Another crucial factor determining milk composition is terroir—all the components of environment and geography, water, and feed. Water will affect milk and cheese character on two counts: first, via the ground and/or meltwater, which irrigates the animal’s plant foods; and second, via the drinking water given to the animals. Whatever special local traits the water possesses—certain mineral flavors, for example—are likely to show up in a cheese. What the animals eat will also help determine the taste of the milk and the cheese. The fundamental contrast is between a diet of dry feed in the winter and pasture plants in the summer. The types of plants eaten are going to be unique from farm to farm and region to region. No two farms will produce the same terroir. Kosikowski’s Eight Basic Steps of Cheesemaking Now that we know what’s in milk and cheese, we can discuss how cheese is made. Step One: Setting the Milk (Acidification and Coagulation) Acidification will occur naturally if the milk is left to sour on its own: inherent and/or ambient bacteria will ferment lactose into lactic acid. Cheesemakers normally add bacterial starter cultures to jumpstart the process. Coagulation is considered first among the microbiological miracles without which cheese as we know it would not exist. A natural chemical reaction, it transforms fresh liquid milk into one of the world’s most delicious solids. Coagulation makes one giant curd. Step Two: Cutting the Curds Once the milk has coagulated into a giant smooth curd, it will naturally begin to contract and expel the whey, which mostly consists of water. The technical term for this process is syneresis. The more surface area the curds have, the more syneresis will occur. This means the more the curds are cut—that is, the smaller the pieces—the less moisture they will retain. To produce a softer cheese with higher moisture content, the curds will be left larger, whereas for a harder cheese with less moisture, they’ll be cut smaller. Step Three: Cooking and Holding This third basic step involves some amount of heating or cooking of the curds as well as a holding period during which they are left to sit in the vat while the effects of acidification, cutting (if applicable), and heating proceed. Timing is crucial: the time and temperature of cooking is adjusted according to the composition of the milk and the nature of the curds. The smaller the particles, for example, the hotter they will get. Curds intended to become softer, higher moisture bloomy rind cheeses, such as Camembert, will undergo relatively mild heating, a gradual cooling, and a resting period, with little or no stirring. Semisoft types may require slightly more heating and some more gentle stirring. Curds for harder cheeses are “cooked”—that is, they are heated to higher temperatures—and also stirred more. Step Four: Dipping and Draining Curds are transferred by way of a scoop or ladle to some sort of draining receptacle or mold. Draining vessels are usually some form of basket or colander, but occasionally a large cheesecloth bag is used. At this point, the cheesemaking milk has separated into whitish or cream-colored curds and greenish or yellowish whey. Step Five: Knitting (Curd Fusion) During this stage, the curd particles fuse together into a uniform body and begin to attain a distinct consistency. Depending on the recipe and the eventual cheese type goal, knitting can occur in the vat, in a draining vessel such as a hoop, mold, or basket, or in a press where weight is applied. Step Six: Pressing This step takes anywhere from a few hours to a few days and is designed to exert varying degrees of pressure to achieve the desired moisture content, density, and texture of a cheese. Soft and semisoft cheeses, and bloomy or washed rind cheeses, are drained gradually and subjected to very little, if any, pressure. Harder types may have weights placed on top of them or pressure applied by various devices. How much pressure is applied and for how long helps determine moisture content, density, and texture. Step Seven: Salting Salt is a main ingredient in cheese not only for taste but for moisture reduction and control of bacteria and molds. It can be applied in two ways: dry or wet. Dry salting can occur either before or after pressing. Before pressing, the salt is sprinkled directly in and on the curd mass where it begins to exert its effects on the development of a cheese more immediately. After pressing the salt is sprinkled or rubbed onto the surface as it’s about to enter its aging process. Wet-salting is properly referred to as brining. For this technique, cheeses are immersed in a saltwater solution for anywhere from several hours to several days. Brining recipes, and brining procedures vary and have subtle yet significant effects on the final results. Washed rind cheeses have brine—among other solutions—rubbed onto them during aging. Step Eight: Special Treatments (Curing) This step—a series of treatments, many of them optional—marks the end of the active phase, the formation process, and the beginning of ripening. The curds are now cheese, but they have a long way to go before they become great cheese. Their traits have been etched but their true character has yet to emerge. “Curing” is a term to describe treatments introduced for desired effects during aging. These might include rubbings, brushings, sprayings, wrapping in cloth or leaves or bark, and regular turnings. That’s It! That’s it for the steps in cheesemaking. Even the simplest cheese goes through all eight of these steps. From a fresh lemon cheese created in a matter of hours to a two-year or more aged cheese such as our Dutch style Ararat Legend, it is the variations along the way that create each unique cheese flavor profile. In the next podcast I want to talk about cheese flavor: what it is and where it comes from. I hope with these basics you’ll be able to follow along more easily with that discussion. Let’s get to today’s recipe. Easter is fast approaching. Today I’m presenting a recipe for creating the centerpiece for that great traditional Easter dinner. Easter Leg of Lamb On Easter, lamb may be what's on the menu for your big family dinner. It's a tradition that goes back to ancient times. Because sheep adapt well to a variety of climates and are raised the world over, many recipes span the globe. In Argentina, whole young lambs are cooked close to smoky, glowing wood embers. In Italy, legs are coated with garlic, herbs, and breadcrumbs and slowly roasted. In Syria, chunks of lamb shoulder are scented with cumin, braised slowly, and served with muhammara, a wonderful red pepper dip made with Aleppo pepper, garlic, and spices. To start or continue your family dinner tradition, here’s how to make that special Easter Leg of Lamb entrée. What you Need 1 leg of lamb, bone-in (6-7 lbs) 1/4 cup lemon juice 8 cloves garlic, minced 3 Tbl fresh rosemary leaves, chopped (or 3 tsp dried) 2 tsp salt 1 tsp black pepper Sauce 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley) 2 cups diced onions 2 cups lamb stock (or chicken stock) 1 cup red wine What to do: Preheat oven to 400 F. Rub lamb all over with lemon juice. Pat garlic and rosemary evenly over the surface of the lamb. Season with salt and pepper. Place in a roasting pan in oven. Roast for 30 minutes. Reduce oven temp to 350 F and continue cooking for approximately 1 hour for medium-rare, or until thermometer registers 145-150 F (don't touch the bone with thermometer.) Remove roast from pan and allow to rest for 10 to 15 minutes before carving. Position roasting pan over stove burners. Add mixed herbs and onions to pan. Stir to combine with pan drippings. Add stock and wine to deglaze the pan. Reduce over high heat until it becomes a sauce consistency (approximately 20 min). Slice lamb and serve with sauce drizzled over the top. Reduction sauce may sound complicated, but I guarantee you that if you give it a try, you will see just how easy it is to make. You’ll be off and running in a lot of other areas with that new skill. Final Thoughts That’s it for this week’s podcast. Hope you enjoyed learning about how cheese is made. Stay tuned for next week when I will be discussing how that process applies to what makes cheese taste this way or that. We are always having fun here on the homestead. Look for upcoming tours. And please come visit us at the Wytheville Farmer’s Market to get your leg of lamb to make that traditional Easter dinner or drop me an email if you want to pick up at the farm. We’d love to meet you personally. We currently have lamb, beef, and goat available for purchase. No cheese for now but stay tuned and let us know what you think about owning a share of a cow so you can enjoy the benefits of raw milk products without the hassle of taking care of the animal yourself. As always, I’m here to help you “taste the traditional touch.” Thank you so much for listening and until next time, may God fill your life with grace and peace. References Peaceful Heart FarmCast Episode: The History of Cheese Peaceful Heart FarmCast Episode: Why Normande Cows Recipe Link Easter Leg of Lamb To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on iTunes. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

Chicago trip-hop group She Killed In Ecstasy (Shana & Risk) join me for meaty deliciousness form Little Meatball (2364 N Lincoln Ave, Chicago, IL 60614) Discussed on this episode: I talk to Shana and Risk the same way I talk to my kids. The debut release, "The Fatal": It's on purple vinyl! THE FOOD! HOLY CRAP, the Greek Meatballs from the Little Meatball are astounding. If you're anywhere near the Lincoln Park area, please check them out (and let 'em know CCC sent you!). The influence of horror and sci-fi on the band's music. The bi-coastal aspect of She Killed In Ecstasy: Shana's mostly in L.A. ... Risk is always in Chicago. How does that work? The challenges of pulling a live show together. Their debut show at Subterranean on 12/21. Goals for the new year: Licensing! Touring! The original "Jason" from "Friday the 13th" is on the band's debut! Car Con Carne is presented by The Autobarn Mazda of Evanston  

Chicago trip-hop group She Killed In Ecstasy (Shana & Risk) join me for meaty deliciousness form Little Meatball (2364 N Lincoln Ave, Chicago, IL 60614) Discussed on this episode: I talk to Shana and Risk the same way I talk to my kids. The debut release, "The Fatal": It's on purple vinyl! THE FOOD! HOLY CRAP, the Greek Meatballs from the Little Meatball are astounding. If you're anywhere near the Lincoln Park area, please check them out (and let 'em know CCC sent you!). The influence of horror and sci-fi on the band's music. The bi-coastal aspect of She Killed In Ecstasy: Shana's mostly in L.A. ... Risk is always in Chicago. How does that work? The challenges of pulling a live show together. Their debut show at Subterranean on 12/21. Goals for the new year: Licensing! Touring! The original "Jason" from "Friday the 13th" is on the band's debut! Car Con Carne is presented by The Autobarn Mazda of Evanston