As Spring Vacation winds down, we’re trying to tie up some projects here at the Beavercreek Backyard Farm. The weather was rainy this morning, so we decided to clean out the garage instead of working on the pig pen. It’s not finished yet, but it looks so much better.
We had 2 gallons of whole milk that had been on clearance sitting around so it was time to make cheese. I didn’t really want to as my last batches had turned out so disappointingly, but I decided to go ahead and try to make a Farmer’s Cheddar. I used the whey to make some ricotta.
The ricotta worked well this time and the cheddar is in the new press overnight.
DH brewed a batch of Coffee Stout last night and it’s bubbling away like crazy.
We also finally were able to get Christmas, the turkey hen, to thaw enough to try and cook. She’s been in the Big Green Egg for about 5.5 hours and is almost ready. The skin split a little, but it looks fantastic.
The weather cleared this afternoon just in time for a few photos of the vegetable beds in the back yard. Here’s hoping tomorrow brings clear skies.