Two things I have a lot of lately is goat's milk and garlic. Since May, much of my time at home is spent milking and making cheese. We've experimented with a variety of cheeses, from soft cheese and yogurt to coffee creamer and hard cheeses. I've made lotion, and froze all I can for future soap. This is the view inside my refrigerator:
And my kitchen is a cheese factory
And then, there's the garlic. Besides the usual uses in cooking, we've made garlic powder, and recently discovered Garlic Jelly
The recipe, adapted from the Ball book of Home Preserving was a success. It will be great on a bagel with some fresh goat cheese!
My name is Christy Franklin.