If I could change the pattern on the sweaters, then I could certainly change the way I wore the sweater. The pattern in the book showed the cardigan being closed with a shawl pin or a nice button, or I-cord ties. That looked great on the model, but she was sitting still! Sometimes with these closings, they make for pulling, bunching and other happenings that don't look great on the model - me! So, I simply let the cardigan hang open and was much happier. I am so glad that I did the three inches of ribbing on the shell as is on the cardigan, as they flow together nicely. We had a nice time. It was an installation dinner for the new president and board of the Rotary club my DH belongs to! Thankfully it was a cool evening!Now let's take some time out from knitting to make some cheese!
I have been listening to podcasts from Geek Farm Life and Andrew made some 30 minute Mozzarella cheese - he even put pictures on of each of the steps and I thought that is doable, so I sent away for the ingredients. Today I took a half hour and made some fresh mozzarella. Tonight we will eat it with tomatoes, fresh basil, sundried tomatoes, black olives, balsamic vinegar cream (reduced balsamic), olive oil and a crusty bread!
The first photo is of the different ingredients all laid out for the cheese making! It requires citric acid, rennet and Lipase (this is optional)! Any milk that is not ultra pasteurized is suitable, including milk made from milk powder. Andrew uses goat's milk, as he has a few dairy goats that they get their milk from and I would use that too, but no goats live with me!You can see the milk heating on the stove!



You can see the curds forming in the milk after the rennet was added. In the white bowl is the cheese after it has been in the microwave twice and had extra whey poured off and it has been kneaded a bit! Now it is starting to look like cheese!
Below is the finished product, and then it sat in the bowl in a sink full of cold water. It is looking a bit more golden now - on the surface only, but it smells like fresh cheese and it is probably very much like cheese curds - don't try them - they are addictive!!
The book the recipe came from is Home Cheese Making by Ricki Carroll. There are lots of recipes and the instructions are simple and easy to follow. I want to try some of the hard cheeses in the book, so this could become as addicting as knitting. When I went looking for cheese making supplies, I just 'googled' and found a great company to deal with. Thanks to Andrew and Misty of Geek Farm Life for making the entire procedure sound like it could be done in any regular kitchen with minimal supplies and tools!

























