Sprouted grain bread

 INGREDIENTS

2 1⁄2 cups water, warm
2 tablespoons yeast (I provided a yeast starter previously).
1⁄2 cup oil
1⁄2 cup honey or sugar of your choice
1 tablespoon salt
2 cups grain mixed sprouts (whole or lightly ground)
4 cups flour (any combo of wheat, rye and white you like) can mix up your own in blender if you like. 
3 -4 cups flour (any combination)

DIRECTIONS

1. To soften yeast:.
2. Combine in a large bowl:.
3. 2 1/2 cups warm water.
4. 2 scant Tbs. active dry yeast.
5. Allow the yeast to proof (bubble) for 5 minutes.
6. Stir in:.
7. 1/2 cup oil.
8. 1/2 cup honey.
9. 1 Tbs. salt.
10. 2 cups sprouted grains, whole or ground lightly.
11. 4 cups flour (any combo of wheat, rye and white you like) Beat well. Cover and let this “sponge” sit 45-60 minutes.
12. Stir down and gradually add:.
13. 3-4 cups flour (any combination). Turn dough out onto a lightly floured surface and knead until smooth.
14. Place dough into a greased bowl, turn it over and around to coat all of the dough.
15. Cover and let rise until doubled (60-90 minutes).
16. Knead dough down in the bowl, divide and shape into 2-3 loaves. Place in well greased loaf pans and cover.
17. Let rise 60 minutes or until almost doubled.
18. Bake at 375º for 35 to 40 minutes. Remove loaves from pans and cool on wire racks.

Makes 2-3 loaves.

Mozzarella Style Goat Cheese

Ingredients

• 1/2 gallon goat milk (raw, pasteurized- just not ultra pasteurized)
• 1/4 tsp citric acid
• 1/4 tsp liquid rennet
• ~1/2 tsp cheese salt (or to your taste)
• Non-chlorinated water for dissolving
• optional: ~1/8 tsp lipase powder
• Supplies: colander, thermometer, slotted spoon

Instructions

• Start by dissolving 1/4 tsp of citric acid in 1/4 cup cool water.
• Pour the citric acid water into a large pot and pour the goat milk over top and give it a quick stir.
• Over medium to medium-low heat bring the milk to about 88 F
• While the milk is heating, prepare your rennet and lipase: dissolve 1/4 tsp rennet in 2 T cool water, and 1/8 tsp lipase in 1/4 cup cool water.
• When the milk comes to temperature gently stir in the lipase followed by the rennet. Mix well using up and down strokes.
• Place a lid on the pot and set it aside for about 30 minutes- or until the curd forms a clean break.
• Once the 30 minutes is up, cut the curds into about 1 inch cubes and transfer to a colander placed over a bowl. Drain off as much of the whey as you can.
• In a pot large enough to hold your colander, heat up water to 140 F.
• Cut or tear any curds that are too big into to smaller 1-2 inch pieces. Dip these drained curds into the hot water. We submerge them for about 30 seconds the first time and start testing if they are ready to stretch.
• When the curds are sufficiently warmed, sprinkle them with cheese salt and start to stretch and pull the curds. You want to stretch it like taffy until it is smooth and glossy. You may have to reheat the curds by dipping for 10 seconds or so throughout the process. You can pull off small bits to check the flavor and add more salt if desired.
• Shape the cheese into a ball and run under cool water for a few minutes. Wrap tightly and place in the fridge for at least a few hours before using.

prep time: 5 MINUTES additional time: 30 MINUTES cook time: 10 MINUTES total time: 45 MINUTES

Make homemade mozzarella cheese using goat milk!

How to Make Homemade Goat Milk Yogurt

Ingredients

1 quart Goat Milk

3 tablespoons premade yogurt, any plain yogurt will do. Natural food grocery’s often carry goat milk culture.I generally save some from the last batch to add into the new one.

Directions

Heat milk to a scalding 180° F. Let cool to 110° F. Add yogurt or culture. Pour yogurt mixture into jars or glasses or earthenware containers. Cover jar with clear plastic wrap. Place jars in large pan of warm water. Maintain water at 100-120° F or set over pilot light on stove. Then cover with a towel. The yogurt will take 5 – 6 hours to thicken (dried yogurt culture takes longer). 

I use an instant pot set to warm. 

Refrigerate once the mixture has thickened. 

*Note: Goat milk yogurt is very thin, almost like kefir. For a thicker consistency, add 1 packet of unflavored gelatin dissolved in some of the scalded goat milk in step 1. You may also substitute powdered Meyenberg Goat Milk instead of gelatin — add 1/3 cup of powdered milk when making 2 cups of yogurt or 2/3 cup of powdered milk when making one quart of yogurt. Yogurt thickens after being refrigerated.