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E 'the case to say it! Today we have dairy. Bought 35 liters of sheep milk from ERNELLE, our neighbor (here in 4km can be considered a neighbor) and leading provider of and ricotta cheese.
Held by l to obtain sufficient fresh greek yogurt for breakfast then we started with the cheese itself, this time by using lamb rennet (bought in pharmacies), although I plan to try next time with the vegetable, made from flowers thistle or artichoke.
procedure from raw milk, then heated to 38 ° (temperature of the sheep's milk fresh from the cow) added coupling (homemade yogurt) and rennet. I waited about 50 ', the curd was a nice pudding. Cutting fat and drain a few minutes, then collected in three Fascella and slightly pressed by hand. The rest of the curd, I split further into finer grains and approximately 15 'bleed I put it in una fascella grossa e in altre 4 piccole (per ottenere formine tipo tomini). Ora sta stufando in forno a 30° e 80% di umidità. Domani salatura a mano e poi prima fase della stagionatura in cella frigo. Poi si vedrà...
Col siero rimasto abbiamo ricotto, con la tecnica stupenda descritta da Giancarlo. Portato il siero, addizionato con 3 litri di latte tenuto da parte, alla temperatura di 80° abbiamo aggiunto un rametto di fico leggermente inciso, e qualche foglia dello stesso. Arrivati a 90° abbiam fermato e raccolto la delizia coagulata in fascelle da ricotta, sul fondo delle quali avevam disposto una foglia di fico tagliata in parti. Il processo dona una nota vegetale fantastica alla ricotta, che non abbiamo potuto che assaggiare subito stasera (Together with our fantastic jelly clementines). The technical name of this cheese, needless to say, is "amended", and never was more appropriate name.

For

are chronic, have bolstered the hen house yesterday with another 10 ducks and 4 goats, and this time mind you know that if they are confined to their little place to go and no water until they are self ...
Last Sunday we came to visit Erica, and Cristina Noemi, or sister of Sylvia, her husband and daughter. For the occasion, Silvia and I have prepared a lunch ad hoc
- Appetizer / appetizer of thinly sliced \u200b\u200bcheese (pecorino di Pienza red and goat cheese from Calabria) with gelatin clementine orange and honey, and "flowers" of bacon stuffed with ricotta and mushrooms, accompanied by sparkling wine and fresh pineapple smoothie
- Butterfly handmade (by us, modestly) to the juice of fresh red tomatoes and eggplant.

- skewers of grilled sausage and turkey (on sprigs of rosemary) with salad (fresh from the garden) and tomatoes.
- tart with amaretti and ricotta-based coverage of raspberry jam and dark chocolate (we have not had time to take pictures because it was gone by evening all!)
yesterday for thinning a bit 'nuts I tried one of Sorrento 'Pinch Briaca "recipe of the island, but the lack of Aleatico and probably some error in the recipe that I made did not bring the expected result ...
Yesterday was also the day of spirits, as we prepared for the infusion walnut. Today I responded by improvising a liquor chamomile, collection of course in our meadows. See you soon with pictures of the experiments in progress ...