The Adventures of the Reese's Pieces Gang

My first try at cheese looks GREAT! Sam is holding it on the cutting board in the picture. He tried some this morning on his Farm Fresh Goose Egg Omelet and said it tasted really good. It is supposed to sit out on the counter for a couple days to dry then be waxed and stored for a month to age. I highly doubt it will make it to that stage since we have been without cheese for a few weeks now and the kids are anxious to try it. Thankfully I have a friend who is able to share about 10-15 gallons of farm fresh milk with me this weekend, as well as more next week. I will plan on making at least 3-4 2 pound rounds of cheese with some of this milk. It takes 2 gallons of milk to make approximately 2 pounds of cheese. Since I know I'm going to be getting extra milk over these next couple weeks I will probably let the kids eat this first block of cheese as a snack and on our soup tomorrow.

I made some whole wheat/spelt bread last night too with over 70% of the grain soaked in Whey for 24 hours. The bread looks and smells WONDERFUL! This is a nice transition bread recipe for the beginner soaker like myself. I hope to get to the point where I am confident soaking almost all the grains for baking. Here is the recipe that I used:

Soaked Grain Whole Wheat/Spelt Bread
7 1/2 - 8 cups Freshly Ground Hard Red Wheat and/or Spelt Flour (I used 4 wheat & 3-4 spelt)
3 tsp Yeast
1/4 cup water
2 cups plus 3 oz Whey or buttermilk
1/2 cup sucanant (I have not tried it with honey yet but I'm sure it would work, you'd just need a bit more flour because of the added moisture)
5 Tbsp butter
2 tsp salt

1. Mix 5 cups flour with whey or buttermilk (buttermilk does add a bit of a bitter flavor, adding more sugar or honey helps) in a bowl with a lid. Mix well and cover. Leave it in a warm spot for 12 - 24 hours. 24 hours is best.
2. When you are ready to bake the bread. Put the water, butter & sugar in a small pot and melt butter.
3. While butter is melting put 1 cup flour, 2 tsp salt and 3 tsp yeast into a bowl.
4. Add the butter mixture to the flour mixture and mix with a dough hook for 2-3 minutes.
5. Add soaked grains and kneed with a dough hook for 6 minutes. Add more flour if the dough is too sticky.
6. Remove dough from bowl, grease bowl with olive oil or coconut oil. Put dough back into bowl turning once to coat with oil. Cover with a wet cheesecloth or clean wet dish rag. Put in a warm place to rise until doubled.
7. When the dough has doubled in size punch down and divide into two globs of dough. Shape into loaves and put into two greased loaf pans (I prefer stoneware). Allow to rise until doubled in size.
8. Bake at 375 degrees for 30-40 minutes or until loaf is browned and hollow sounding.

I'm enjoying baking breads & pancakes with soaked grains. The dough of the breads is beautiful and elastic much like a white bread loaf but SOOO much healthier!! The pancakes are so light, fluffy, and loaded with wonderful flavor and fiber!

It really is fun making all these things for our family from farm fresh, organic ingredients! I think some nice grilled cheese sandwiches are on the menu for lunch today!