Sunday, September 30, 2012

Chicken Economics


Can you actually save money while keeping chickens for eggs? Sure, as long as you do it right and ignore start up costs (which can be negligible with a little creativity). The following is "The Parable of the Two Batches of Chickens".

The first batch of chickens came about by chance. There was an old coop in the backyard from a previous group of ill-fated birds. There was a Craigslist ad for laying hens, $7. They were Isa Browns, about five months old. They had just started laying, and, as a consequence of their breed and their age, went on to lay about one egg a day each. They also went through about a $13 bag of food every three weeks. This followed a period of frustration when we first got them, as they would escape their enclosure relatively frequently to "play" with our dogs. We also chased several hens down the road. Eventually I trained them to stay in the enclosure, but a possum in their coop changed that, after which they refused to go to their coop and needed to be rounded up and put away every night. I sold them on Craiglist soon thereafter for $20. Apart from the cost of the hens, which, after selling them was only $2 apiece, the eggs cost me about $13 for  84 eggs, or a little less than $2 a dozen. Not bad at all for that quality of egg.

The second (and current) batch was more planned. I ordered a batch of 13 Brahmas online. They consisted of 11 hens and two roosters, three of which were to go to my parents. One died as a chick (of the three batches of chickens we have bought online, one chick has died from each of them). While they were chicks, I completed an addition to their coop that I thought would give them more protection from possums, and a better feeling of security in general, as they had roosting spots much higher than before. So far, no chickens have escaped, and they always go into their coop at night. The addition of a rooster was also intended to keep the chickens in one place and protected. So far, it has worked. We have two roosters and although neither are crowing, they are bigger than the hens and tend to herd them around the enclosure and keep an eye on them. If it continues this quietly, I may not even eat one of the roosters (we got two so we could eat the louder one). The second batch should provide approximately the same amount of eggs (five a day), but eat at least twice as much food. They also cost me around $80 to buy and will eat about $150-200 worth of food before they lay their first eggs. I am not going to do the math on those eggs, but suffice to say they had better be golden.

Moral of the story: If you're trying to save money, buy your chickens online as pullets (young hens). There is almost no economic downside, since they won't cost more than $10 apiece and can be sold relatively easily. The actual downside is that there is a relative dearth of breeds available on Craigslist. I chose Brahmas because I knew they wouldn't fly out of their chain link enclosure as readily as Isa Browns. Of course, smaller, flighty hens tend to lay the best eggs. And chickens can be darn hard to catch. Bizarrely, the first batch of chickens hunkered down when threatened and were thus extremely easy to catch (to the delight of the dogs). Most chickens don't do that, and I have no idea why these did. It made their frequent escapes at least bearable, although something I am still glad is over now.

Tuesday, September 11, 2012

Mozzarella: A Gateway Cheese

Mozzarella got me into cheese making. Heck, I made mozzarella before I raised my first batch of chickens, brewed my first beer, or made my first yogurt. I made some bread, and then I made some mozzarella, and by then I was hooked. For a while, I made mozzarella at least once a week, and it never tasted like it does in the stores. It was more like ricotta, really. (I had some early milk issues.) But I loved it and I ate it all the time and called it mozzarella to incredulous guests. Eventually I would feed those same guests hard bread, rubbing alcohol honey wine, and chicken with little feathers still in it. I guess you could say mozzarella was my gateway food.

Mozzarella is a fresh cheese whose taste betrays a lot of the character of the milk from which it was made. As a result of which, it requires some good milk. Prairie Farms is a must here, at a minimum. (If anyone has a lead on an affordable source for raw milk, let me know.) Definitely avoid ultra-pasteurized. A lot of organic milks tend to be ultra-pasteurized, since it preserves the milk longer, thus allowing small farmers to expand their sales footprint. HOWEVER, ultra-pasteurization destroys the proteins necessary to form curds. I mean, it tastes like water people, can't you see how that wouldn't make good cheese? So try to figure what milk is most local to your area, because that's the cheese that's most likely to make the best mozzarella.

I use Ricki Carrol's 30 minute Mozzarella Recipe*, like pretty much everyone else. Its a lot like making any other cheese, except that once you get the curds drained, you just melt them and stretch them and then let them cool. This recipe does require some speciality ingredients, but they are relatively cheap and easy to get.** You will need some rennet (available at Kalamazoo People's Food Coop) and some citric acid. Homegrown tomatoes and basil are a bonus.

Mozzarella is a great way to get used to using some specialty ingredients, along with learning some cheese making techniques. You will need to use rennet, citric acid, and lipase, and recognize a clean break, cook curds, and slowly heat the milk.


A photo diary of making mozzarella...

The dogs LOVE milk jugs.


The milk has already started to coagulate with just the addition of some citric acid and lipase (optional).


A clean break. The curds have clearly separated from the water-like whey.


Curds cooking.


The drained curds ready to be microwaved.


Microwaved curds after some kneading.


It stretches like taffy! Its done! All in all, about 45 minutes.


Cheese! With bonus ingredients.








*http://www.cheesemaking.com/howtomakemozzarellacheese.html

**Try leeners.com or cheesemaking.com

Saturday, September 8, 2012

This is a cheese that YOU can make RIGHT NOW

The first hard cheese to come out of my brand-spanking-new cheese press?



Soooo... I decided to switch to soft cheeses for a bit. 


Paneer is a fresh cheese from India that is used in all sorts of different dishes. It is often cut up into cubes and served in simmer sauces over rice or with naan. It generally takes its flavor from the sauce, but as you will see when you make this in the very near future because its just so damn easy that you can't resist, good paneer makes a difference in a dish.

So, you want to make Paneer? Boil some milk, throw in some lemon juice, and drain the curds. Yep, that's it. Okay, okay... Bring a half gallon of milk to a gentle rolling boil while stirring frequently so the milk doesn't scorch. Drizzle in a quarter cup of lemon juice and stir on low heat until large curds form. It should look like this... with good solid curds and a watery whey:



If the whey (liquid) is still milky after a bit, try some more lemon juice or heat. Ladle the curds into a colander lined with Muslin* and hang in the cheesecloth for 2-3 hours. The resulting curds should be rinsed (I have seen directions to rinse them for another 2-3 hours, but I didn't do that). Now you have Paneer! If you're lazy like me, you can buy a jar of simmer sauce from Meijer and throw it right in! 


Cheese!








*Muslin is NOT the hobby cheesecloth you buy at the store. That's not even cheesecloth, it will NOT stand up to hard use. Muslin is a fine, sturdy cheesecloth. Here is how the threads should look:



I have used thin cloth napkins before that have worked well (this takes a little more time), or, if you're really in a pinch, several layers of hobby cheesecloth might work too. 

Maybe I should call this blog something else because I am definitely not qualified to write about this during football season. Or any season really.

Sunday, August 26, 2012

Blog Update!

Ok, so making cheese is a bit of work. Today I made Ricotta and Halloumi (grill-able) cheese, and I've got a batch of Buttermilk Cheddar going right now. I'm excited about FINALLY being able to use the cheese press that I made a few weeks ago (right before going on a soft cheese -- read: cheese that doesn't need pressing -- binge). Here's the new one. Notice how it does not require two walls and a half dozen other things to stay up. I like that feature best.





I also fixed up the updated chicken coop. It kind of fell apart while I was out of town, and although when balanced correctly it stayed up, it was not easy to get into. Now it should be fine.



The top part (with the blue tarp) was the original coop. Hannah and Ali helped me make the bottom part. It needed to be a little bigger, since we doubled the size of our flock from four to eight. The chickens like it more too because they can roost higher off the ground. Hopefully they will feel safer that way. In the past, we've had chickens decide to roost in trees and on the fence at night, necessitating late night capture of wayward chickens -- not fun. Hopefully we will be able to let them out into the rest of the enclosure soon. When we did last week, they all escaped into various neighbor's yards. Apparently, they are small enough to get through holes in the fence that the bigger chickens cannot.



I have been having a lot of fun at farmer's markets lately. I was really hoping to have time to do some canning this year... I wanted to invent a salsa recipe designed to go on burgers. I think that may have to wait until next year though, as I'm running out of time this summer. Unfortunately, because of pests, we have not been able to have gardens in this house. Two pests in particular: Bella and Heidi.

Heidi demonstrating why we don't have a garden. Bella getting into something she shouldn't.

Nope, fences don't help.


Enjoy your week everyone! I think I'm going to have a glass of home brew beer and watch some Big Bang Theory...






Friday, August 3, 2012

Making Cheese Is Not Work.

Work. Eight hours a day. Five days a week. Vacations, holidays, sick time.

Makes me tired just to think about it. No wonder people come home and zone out in front of the TV. No wonder I come home and zone out in front of the TV. But that's man's lot in life, right? Not necessarily. I read somewhere, probably in a book by Daniel Quinn, that hunter gatherers work approximately 25 hours a week. No vacations or weekends, of course, but does one really need that after a 4-5 hour day? And this work isn't manufacturing auto parts or talking to rude people who think its your fault their wireless modem doesn't work. This work is gathering tubers. Or making baskets. Fishing, sometimes. That's my idea of a nice weekend right there. And that's how we have evolved to live for tens of thousands of years. Screw farming, what we should really be going back to is hunting and gathering.

That's how cheesemaking feels to me. Its pretty cool. I could probably do five things while making cheese if I wanted to. Tonight I am making robiola (recipe at the end) and blogging. And talking with Emma and Hannah and Ali. And having some homemade mead.

To make this cheese I bring the cheese up to temp, add starter, wait for 4 hours, add rennet, wait overnight, and then cut curds and mold the cheese. Now that is a chill cheese. (By the way... in the last post Ali suggested that she messed up my Robiola cheese because the curds didn't form well. Nope, not at all. I tried a store brand milk and got burned. Use Praire Farms.)

The next question is of course how to incorporate this into life, and that's something I haven't quite worked out yet. I suppose Ali and I could move to the UP and pay cash for a bunch of property and just live, but that's not very realistic. We like seeing other people sometimes. And watching TV. Permaculture might be an acceptable compromise, we'll see.




http://www.cheesemaking.com/Robiola.html

Monday, July 30, 2012

Chickens are Everywhere.

Well, shoot. Blogging takes some time. Taking pictures, writing... doing stuff to write about. Fortunately, I have not been left wanting for the latter. I did not have time to make a chicken coop last weekend, but hopefully I will soon, because, well, just take a look:

Ready to move out into their own coop.


Of course, my dad's coop is pretty looking and practical and is actually complete. Unlike mine, which was designed to be a very simple chicken "tractor", which basically means it can be moved about your yard in order to provide fresh bugs and grass to the chickens, and to fertilize the lawn. Its not a very practical standstill coop and is kind of falling apart.



Now that's a Chicken Coop.


I must have a chicken aura around me lately, because while walking on a trail to Lake Michigan, we stumbled on some wild mushrooms-- "Chicken of the Woods". I'm pretty sure it gets the name from someone who thinks that chicken tastes sort of bland on its own and needs flavoring (basically supermarket chicken), because that's what this mushroom tastes like. Its great in things though! Zucchini and parmesan and Chicken of the Woods on pasta is perfect, as you can tell by the fact that I ate most of it before I remembered to take a picture.




These are some of the easiest mushrooms to identify because they don't have any "false" counterparts. Many different edible mushrooms model themselves on a poisonous mushroom in order to get the benefits of the poison (not being eaten) without the drawbacks (having to develop your own toxin). But not Chicken of the Woods! This makes them a very easy mushroom to identify, and, honestly, I probably wouldn't eat a whole lot of other wild mushrooms. To cook it, just "saute" it in water for a bit. (Ali is going to try sauteing some in oil and flavorings tonight, and we'll let you know how it goes. Edit: Delicious!)







Anyway, that's it for right now... look for a cheese themed post soon!





Wednesday, July 25, 2012

The Spiritual Ramifications of Only Having Someone Good At Stuff Write This Blog

Drew asked me to contribute to this blog. I think this is hilarious. How to not watch TV? Just don't watch it. How to not watch TV by DIYing? That's a good idea for someone that can handle a slip knot. Though, you'd think they'd just crotchet while watching TV. Anyway, if Drew and I had a Venn Diagram of our interests "Loving TV" and "DIY" would almost always be only in his part of his circle (excluding backyard farming of course).

Now, if I were going to start a parallel blog to his, it would probably be called "How to Not Read Everyone Else's Blogs Online and All Of The Comments and Realize That You Are More Liberal Than 98% Of The Nation And Die A Little On The Inside" which is too long of a title and why I haven't created a parallel blog. My suggestions would probably involve a lot of Zen Buddhism which is pretty overdone. (Though, isn't DIY kind of overdone? Maybe adding TV makes it more original?)

Anyway, maybe Drew wants me to contribute to his blog because I represent The Worst DIYer/TV fanatic Ever. Just today, I ruined the robiola cheese he was making by waking up too late, stirring it too much, and not being precise enough. Much of the test mead we made for our prewedding tastes a little like rubbing alcohol. I think that once again this boils down to me not being particular enough with directions. (Maybe we should count spicing things as DIY because I'm good at that!) I have also bled all over the chickens I was processing, ruined many TV shows by complaining about how stressful they are, took waaaaaay too many swings to kill a chicken, destroyed plants by overwatering...

And we all know that I can't tie a slip knot.

So I suppose I am the shadow side of this blog. Feeling blue that your chickens won't lay? No worries, its just part of the shadow side. Confused as to why your bookshelf is crooked? Its just the other half of DIY. Frustrated that your curds won't form ? Relax, its a spiritual thing. There's a yin and yang to this stuff.

Sunday, July 22, 2012

Douglass Volunteer Nights

Kalamazooians, come join us at the Douglass Community Association for Volunteer Nights! Tomorrow at 6 PM, and every Monday thereafter, we will be working on the garden at the Douglass Community Association. This week's theme is Pigweed!



Drew

Saturday, July 21, 2012

I am not watching television right now.

So Ali and I decided to start a blog about doing things in such a way that they take more time than they should-- making our own cheese, raising chickens for eggs, and blogging would all fall under this category. This came at a good time, because recently I've been thinking about why I have so many hobbies and why I like spending hours making things that can be bought at the store for less money than it takes me to make it. I decided that the reason is this:

I just don't like watching TV all the time.

If I go to the store and buy myself some nice Gouda, it takes me maybe 10 minutes to get to there and back. By 5:15 PM, I am sitting eating my Gouda with nothing to do. I turn on the television. Not that that's necessarily a bad thing- I like television. I really like television. But... I also don't want to be sitting in front of it all day. On the other hand, if I decide to make my own Gouda, I need to plan out my recipe, order the supplies and equipment, spend 5 hours making the cheese (excluding brining and aging), and clean up afterwards. This is probably more expensive that going to the store, and definitely more effort. But, I learn a lot about cheese making and have things to do for whole days. That is a very good thing. Same with making bread, beer, and yogurt, and raising bees for honey and chickens for eggs and bunches of other things.

You could argue that most things in our house are for the purpose of taking up our time: board games, pets, books, and, really, the house itself, with all of the work that still needs to get done on it. Probably most people's houses are such. That's what happens in a society in which we often outsource things that involve effort. Cooking, house maintenance, childcare, and cleaning were all things that were done by everyone at one point, instead of things that people were hired to do, and devices were created to do. Sure, people may have wanted to have gadgets and manpower to do those things, but they didn't, and I believe they were better for it.

So, that's my story, and that's why I will be spending most of tomorrow renovating the chicken tractor to get it ready for the nine chicks that are growing at an alarming rate on our front porch. And that's the kind of thing that I'll be posting about. How to make beer, how to make cheese, how to kill and dress your own backyard hens, and most of all, how to keep the TV off.


Drew


As an added note, the computer I am using to write this is the Netflix computer, so you know that I am not watching TV while I am writing. Although, if I ever get the network PC that I want to turn into a dedicated Netflix computer, that will change. But that's another hobby.