Lambing -kidding 2016

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farmgal
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Lambing -kidding 2016

Post by farmgal » Sat Feb 27, 2016 9:48 pm

ok, so the basics, anyone one else lambing or kidding out this year? Got wee ones on the ground? anyone milking yet? Cheese making, soap making and so forth?

I have just started lambing, got a couple ewes done, some hair meat breed and some meat-wool breed and just watching the nanny goat get fatter :) not milking yet but soon

picked up two new soap molds for this season, they are so cute


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Re: Lambing -kidding 2016

Post by farmgal » Sun Feb 28, 2016 4:48 pm

Recipe, that rare time of the year that i can make beesting puddin

2 cups of rich thick sheep colostrum milk (second or third day after birthing), this was so rich, that it had a thick layer of cream rise to the top within eight hours of fridge time.

2 tbsp. of honey (to replace the normal 1/2 cup of sugar)

1 tsp of vanilla

2 extra large egg yolks, the better quality of the egg yolks you can get, the better this will be, if you can get duck yolks, they will be perfect, if you only have chicken, that will do just fine, if they are regular large eggs, might want to consider 3 yolks.

Take the whites off the yolks (put them aside to use a different dish), lightly beat the yolks and drizzle into the milk, stirring with a whisk till well blended..
Bring to a slow simmering boil over a med heat, watch it carefully, once it starts to thicken, remove from heat, add the vanilla, mix in and pour into your dish and allow to cool before serving. (it can be eaten warm but it will be very thin) it will be much more thick once fully chilled.
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OddDuck
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Re: Lambing -kidding 2016

Post by OddDuck » Mon Feb 29, 2016 1:00 am

What do you think of making ice cream instead of pudding? It might work with just a bit more cream but I am not thinking it is needed if using duck eggs.

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Re: Lambing -kidding 2016

Post by farmgal » Mon Feb 29, 2016 1:23 am

I make sheep milk ice cream..

MAKING ICE CREAM WITH SHEEP’S MILK

Using sheep’s milk has enabled us to develop a unique style of ice cream-making. The richness of the milk and the small-size of the fat globules enable us to make ice cream out of the full-fat milk without the addition of further fats in the form of cream, butter or eggs. The resulting ice cream has a smooth, creamy texture but contains less than 7% fat. This compares with about 12% fat in conventionally-made cow’s milk ice creams. The low level of fat also gives it a deliciously clean and fresh taste in the mouth.

, the above is what I found on net, And thought, ok, if they can make it using fresh whole milk and drop all the extra’s that the recipes were calling for because of the kind of milk being used.. then so can I..

I took my 2 pints of fresh chilled day old sheep milk, so rich that it has a spoonable layer of cream on top and mixed it with a scant half cup of sugar and whipped it and put it into the freezer, taking it out and beating it as it began to freezer up on the edges till I was able to get a smooth freeze on it, and some amazing Icecream is the result!
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Re: Lambing -kidding 2016

Post by farmgal » Wed Mar 02, 2016 4:15 am

As can happen, I got a stillborn, and as I have a closed looping, waste nothing program on the farm, the stillborn was skinned and I worked into a hide and am at the point of getting ready to sew it into a cute little clutch purse.

First one is fresh washed and wet, the second is dried and ready to be worked and the third is my workup before measuring, cutting and sewing..
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