This morning Bronwyn and I harvested basil from our gardens because we have an over abundance of it! Once we had the leaves picked and washed we began separating some pecans from last season and pan roasting them. Yes, you guessed it, we were having a pesto making fest! We ended up making 10 cups of pesto.
Here is our recipe:
8 cups of basil leaves
½ cup parmasan cheese grated
¾ cup of olive oil
14 small cloves of garlic
1 cup of roasted pecans
I also shared in the making of home made mozzarella goat cheese! Hannali was the spokes person and I helped.
30 minute Mozzarella Cheese
- Add 2 tsp citric acid solution to 2 gallons cold milk & heat
- In double boiler over medium heat to 88 degrees (milk will start to thicken)
- Add rennet solution
- Stir gently w/o overly disturbing forming curds
- Allow to stand until clear whey separates from curds
- Heat to firm curds
- Over high heat to 110 degrees F
- Drain and form curds
- Pour gently into colanders and knead into a ball
- Heat and stretch to achieve final texture
- Return to whey under high heat (or microwave in 45 sec. sessions), kneading periodically
- Stretch at higher temperatures (stop at 160 degrees) to achieve smooth texture
- Add 1 tsp. salt during last stretching session
- Package
- Wrap in plastic and allow to cool
- Best eaten at room temperature
- When refrigerated will last a week or more
Ingredients:
2 gallons goat milk
2 tsp citric acid dissolved in ¼ cups water
1/8 – 1/6 tablet rennet dissolved in ¼ cup non chlorinated water
yields 1.5 lbs of cheese
