Homemade Chevre

Last February we joined a goat milk co-op. That statement stands on it’s own, as there was no real reason for it other than a friend asked us if we wanted to. Prior to joining, we didn’t even drink milk. And we weren’t crazy raw-food fanatics either. Someone just asked, and we said yes.

Now we get 1-3 gallons of goat milk every week. Everyone wants to know if it’s funky. It’s absolutely not. It’s fresh, creamy, and odorless. In fact I would rate it as way more palatable than any store bought cow’s milk I’ve had. That said, I still prefer soy milk on my cereal, and attempts at making goat ice cream have come out more like goat ice milk. That leaves me no where to go but cheese and yogurt.

Passion Fruit Sorbet

Whenever I have a bumper crop of fruit I eat it fresh until I’m sick of it, then my mind turns to sorbet. If you’re not making sorbet, you should. It’s cheap, easy, and delicious. It’s also a great way to preserve fresh fruit. I make sorbet from uncooked fruit puree and sugar. Dehydrated and jam are other options, but sorbet captures and preserves the fresh, bright flavors of the fruit. And because you’re only using the juice, you’re preserving it in a compact, convenient form; no canning or vacuum sealing required.

Time to Brew Some Cider!

It’s fall. Fall means apples and pumpkins. Right now I’m fermenting both. I wanted to do a quick cider redux, since the first was more musings about driving into the hills and less recipe. Remember that cider is fermented apple juice, or what some call hard cider. It is the quintessential American alcohol, brought to prominence when the water was unsafe to drink and the boiled juice was unknowingly sterilized.

Cider is a crisp, delicious drink; to me the intersection between Champagne and Beer. Perfect for fall and the rich meals that it brings. And if you want to start fermenting your own booze, cider is a great place to start.