Lemon cheesecake

So did you try the Yogurt cheese yet???? If not.. here's another recipe to temp you to make it.
Sweet and good for you. The yogurt cheese in place of cream cheese, greatly reduces fat and calories and it's still delicious!

4 eggs
1 cup sugar
1 rounded Tablespoon cornstarch
1 tsp.vanilla
1 tsp. lemon extract
2 cups of yogurt cheese (made from one quart of yogurt)
1 T. of lemon juice

Strain your yogurt the night before, see post HERE

Combine all ingredients and beat with a hand mixer or stand mixer till light and foamy (about 3-5 minutes).
Pour into prepared graham cracker crust in a 7" spring form pan.
Bake in a 350* over for 50 minutes, then check every five minutes till done, (center will crack just slightly and will be set around edges but center will jiggle slightly)
Remove from oven and cool on rack for one hour. Refrigerate for at least four hours before serving.
this is wonderful served with fresh fruit,  bumbleberry sauce, or our favorite, lemon curd(recipe coming soon) on top.

ENJOY!!!!!!

I remember.........................

From time to time we will be doing a feature called the " I remember series" a nostalgic look back at days gone by, a look at our yesteryears .


I love sayings and  quotes, My mother used them all the time.
I've repeated them over the years to my daughter and now my grandchildren, most of them have remained in tact, just the way she used them, but sometimes I find myself expounding on them and making them more suited to the present situation.

One of her favorites was "We'll just give it a lick and a promise" , this meant something needed a good cleaning or tidying but we didn't have time so we'd give it a quick cleaning and a 'promise' to come back later and do a better job. And we always did too.

But I've found I've gotten to the point where "A lick and a promise'' has turned into "We'll just give it a lick....with very little hope of a promise"

The adventures of Valerie & Grace..............

                                                 Eight weeks old and look how they've grown.

                                                Copper and Penny going to their new home next week,

Valerie and Grace still looking for theirs'.

Grace defends her log from Copper while Valerie looks on

and Penny says "I don't want any part of this!"

 

 

Yogurt Cheese..............

Have you ever tried Yogurt Cheese??

Yogurt cheese isn't really cheese, but more like the popular Greek yogurt you hear so much about these days. We were making yogurt cheese long before the 'Greek yogurt' fad of the past few years, so I guess we were just being 'country before country was cool' so to speak :}
You can make this with either homemade yogurt or store bought, of course homemade is going to be tastier, but when we don't have homemade we like it made with Dannon plain yogurt with active cultures.

All you need to make your Yogurt cheese is
a quart of yogurt (you can use any amount, but there is going to be a lot of shrinkage-a quart of yogurt will yield about 2 cups of yogurt cheese)
a strainer/sieve
cheesecloth or coffee filters
a large bowl
time

To make it :
line your sieve with a double layer of cheese cloth or coffee filters ( I prefer coffee filters- works great and you can just toss them after)
place sieve in a bowl, making sure there are a few inches under the sieve (it should not touch bottom of bowl)
place a small clean plate on top of the yogurt and put something heavy on top of it (another quart  container of yogurt works quite well)
Place in refrigerator overnight.

In the morning you are going to have a nice tight ball of "cheese" and a bunch of whey under it in the bowl. ((You can save this whey and use instead of buttermilk in pancakes, biscuits, cornbread  and muffins as long as you use it up in the next couple of days. ))

Peel off the coffee filters and toss, now you have a nice creamy lump of yogurt cheese.
Use as is, to dollop on fresh fruit, spread on toast or bagels. You can sweeten it with a little bit of honey or sugar if you want. We love it with fresh herbs tossed in , chives, parsley, mint, and garlic are especially good.
Mix in your favorite flavoring and keep in a covered dish in fridge for up to a week.
You can also cook with this substituting for cream cheese, sour cream, or regular yogurt.
 Will be sharing some of our favorite ways to use it with you soon .

                                                         Y'all come back soon, ye hear?

June Rain................

While today has been sunny and dry, yesterday we were still in our wet, rainy pattern, that is so common here in June.  Showers held off till mid-morning though when the goats were already out in the 'big pasture' (away from the barn )
When I went out to put them up this is what I found: Riley, Button, Valerie and Grace crowding up to the gate and letting me know it's unanimous, young or old goats don't like to be wet!

 "It's raining!!!!!!!!!!!!!!!!!!!!! We don't like it, we don't like it at all."