BIG NEWS For Spokane Agorist Counter Economy Exchange & Making Goat Cheese

Alternate Economy Wednesday - Thursday edition

I'm bringing you this edition of the show a day late because this show is very important. I attended a group cheese making session with my friend who has I have made exchanges with in order to get her cheese for the myself and the market. I am trying to help her and her circle of friends expand their operation a little bit so they can have a regular supply of their cheese available at the market. I also discuss some new developments at the exchange and invite you to come declare your independence from tyranny or whatever it is that controls you and keeps you from living free! Please upvote, reblog and subscribe

Contact info for Courage to grow farms:

email - phillip@couragetogrowfarms.com

website

Mozzorella recipe

Will need 1 gallon milk
1/2 Tbsp citric acid
1/4 tsp liquid rennet
Rubber gloves
Slotted spoon
Thermometer
Pan large enough to hold a gallon (colander & 2nd pan)
1/2 Tbsp Salt (measuring spoons)

I use a plastic dish pan to squeeze the whey out. Also, the milk is not always the same (for reasons too long to explain here), so, I use another pan the same size with a metal colander to pour the whey in, and gather the rest of the curds that sometimes don’t scoop out easily (you can do lots of stuff with the whey too!).

Bring cold milk up to 55 degrees (if you are using fresh milk that is still warm, let it cool down to below 90 degrees). Slowly add citric acid (1/2 Tbsp - 1 gallon) while gently stirring. Continue to heat milk to 90 degrees, and then add rennet (1/4 tsp liquid - 1 gallon) while stirring gently until curds separate from whey (about a minute or so - will almost have a slight greenish tint when this happens). Stop stirring when whey is clear w/slight greenish tint. Continue heating slowly to 140 degrees WITHOUT stirring (about 15-20 minutes on medium low heat). Then remove from heat and LET SIT FOR 5 MINUTES. Then scoop curds out of pan, and knead whey out until very stretchy*.

*Also, this is where you would add salt (about 1/2 Tbsp). I sprinkle it on about half way through scooping the curds out, while they are in the dish pan, and then squeeze it in as I roll it in a ball to knead and squeeze the whey out. If you’ve done the temperature right, it should easily squeeze into a ball, and there shouldn’t be a whole lot of whey left in it anyway. And it will stretch for about a foot before breaking. Then I just put in in a small bowl to cool off in the fridge, afterwards putting it in a ziplock bag. It can keep easily 5 days in the fridge (but does need to be used up rather quick), or can be frozen for future use (my goal is to have at least 12 lbs in the freezer by winter). Also, you can use thawed previously frozen milk, but it won’t matt together quite as easy. Still works though. If you try this recipe with any milk that is ultra pasteurized it won’t work (from what I’ve read). This recipe makes about 1lb of cheese.

My other 5G videos

[My previous video on this incident w/out bodycam}(https://www.minds.com/newsfeed/1224917956462870528?referrer=questionableauthority)
First time they were filmed by citizens
My first interaction with Wilson in Liberty Lake, WA
Bodycam footage from 2nd interaction in Spokane
Bodycam footage from my interaction in Liberty Lake

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