This cheese really shouldn’t be called “ricotta” because there’s no “ri” in it. A true ricotta is made by re-cooking the whey from an initial cheese making. Our “cotta”–the one we make from our Jersey cow’s milk–is only cooked once. But we love it anyway. We love it so much, in fact, that it’s now […]
Here’s Thursday’s breakfast: a bowl of fresh ricotta cheese with a side of bacon. We milk our Jersey cow Emily by hand twice each day, resulting in nearly a gallon of milk just from the rear two quarters of her udder. We leave the front quarters for her calf, who’s growing like a weed. What […]
David Gumpert, author of The Complete Patient blog, writes that raw milk dairyman Mark McAfee recently received a standing ovation from a crowd of nearly 1,000 small farmers in Wisconsin when he said this: “The most patriotic thing we can do as farmers is rebel. Tell the FDA (U.S. Food and Drug Administration) to pasteurize […]
Tags:Raw Milk
© 2010 The Slow Cook — Design by Keri Marion Design
