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.