Sunday, April 25, 2021

Making ricotta my grandma way.

WELCOME TO MENFRANCO GENERAL BLOG. Today we will talk about my life in the farm. Since nothing important to report has happened. 
Anyhow, allow we to post some of my favorite links and other blogs:

https://sites.google.com/site/prayersofreconciliation/,https://sites.google.com/site/godintheuniverse/,
https://sites.google.com/site/menfrancoreconciliation/, www.catholic.org/,www.catholic.org.au/, www.catholic.org/bible/, www.adherents.com/Religions_By_Adherents.html,

http://diybrickwork.com, http://manneedsgod.co.uk, http://frankmenchise.com 

This blog can also be found at this link, Making ricotta my grandma way

Ricotta is a second cheese that can be extracted from the whey, after extracting the cheese.  


Ricotta cheese is a second cheese that can be extracted from the whey that we have already extracted the first cheese. Ricotta is usually use when it is fresh, but some people that know the procedure how to make it dry and cure it, can use it like grated cheese. 


Welcome to my blog article, Making ricotta my grandma way

Dear readers, in our previous article of my life story, we talked how we made cheese in the farms of southern Italy when I was young, in this article, we will talk how we made ricotta cheese. The name ricotta is an Italian name because it means that you are cooking it a second time, and that is exactly what happens when we make ricotta, we are cooking the whey from the batch of milk that we have extracted the cheese, a second time; we use a different procedure, when we cook the whey a second time, to extract whatever is left that can be extracted from that whey.

Here some people can say, why you are telling us how ricotta is made. Well, we want to compare the old ways of life with today ways of life. Therefore, this is still a story where we can learn something from it, since there are people that don’t know anything about how to make cheese or ricotta cheese and where they come from, so, let me tell you how ricotta was made, the way that my grandma taught me when I was young.

So, I am going to tell you, how we used the whey that was left over when we made cheese to make ricotta cheese. I am telling you the way that my grandma taught me a very long time ago; we want to do that to compare the ways of life of today with the ways of life when I was young, which I believe life was a lot harder then. So, I am going to tell you how we made ricotta cheese my grandma way.

Here are links on the web that explain about ricotta cheese

What Is Ricotta?

What is ricotta cheese? « Baking Bites

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This is a dish of fresh drained ricotta cheese, for those that do not know what ricotta is, ricotta is a second cheese that can be made from the milk whey after making cheese. At list that is the ricotta as I know it. Today the name ricotta may be used to make a different type of ricotta. I am saying this because, when I watch cooking shows like Master Chef, they make ricotta straight from milk and that is not the way I made ricotta.  

Ricotta making the old ways 

To make ricotta cheese the old way, let us go back to when I made cheese in Compare cheese making, at the end of which I have collected the whey and placed it in the large kettle and I was ready to make ricotta, so, let us start making ricotta cheese my grandma way.

First we had to rekindle the fire, and make sure that we had enough fire wood for the whole procedure, then lift the large kettle and whey on this three legged devise on the fire, and start warming the whey slowly and steadily, as the whey warms up, you need to turn this wooden devise around and around in a slow motion always in the same direction, this wooden devise is a simple stick with a larger rounded end, it has been made from elm-wood or some very high grade wood, it has been purposely made to last a long time, perhaps for generations; anyhow, you need to turn this wooden devise around in the same direction, with the larger rounded end dragging softly on the bottom of the kettle, so that any ricotta that is forming while the whey warms up does not stick to the bottom of the kettle.

While the whey warms up and you keep turning this wooded devise, this procedure will reach a stage, when you can see that some very fine flakes of ricotta are forming in the whey, this is the stage when you need to set the ricotta to rise at the top of the whey, this can be achieved by adding about half a litre of goat milk to the whey, while you continue to turn your wooden devise as described before, this action of adding this goat milk should set a reaction to the forming ricotta in the whey and it will rise to the top.

This is how it was done, and if you follow this method and you add just goats’ milk you end up with a beautiful soft and very tasty ricotta cheese, but if you want more ricotta cheese than usual, then you have to add to the whey some acid stuff that you have made yourself, (usually this is some old acid whey that we kept in a bottle from the previous ricotta making) anyhow, in the country where they make ricotta you can buy this acid stuff from the chemist, with this stuff from the chemist you can make at least twice as much ricotta, but the quality will not be as good as when you use plain goat milk.

Anyhow, let us go back to make this ricotta cheese; and here you need to continue to turn the wooden devise around even more slowly for a few more minutes; you have to take it slower because you don’t want to mix the rising ricotta to the whey again, and when you see that all this ricotta has come to the top of the whey, you can slowly take out the wooden devise from the kettle, then lift down the hot kettle and you are ready to collect your ricotta, which is now at the top of the whey for you to collect. 

This could be a type of colander that we could use to collect fresh ricotta from the top of the whey, when we made it. 

Collecting your own ricotta

The new hot ricotta was collected in small woven baskets that would let the rest of the whey out while the ricotta was cooling down, we collected it with a colander with handle from the top of the whey, this is how we made ricotta then. 

Now remember that this is the story of my life, so I am telling you other things as well; anyhow,  at the end of all this ricotta making work, sometimes we left a bit of ricotta for ourselves, and we used it in the following manner: you see, in the farms of those days you had to think for yourself, what you were going to eat next time, so, this was another way to make a warm meal quickly.

Usually in the farms of those days, there was plenty of dry old bread that was hard to eat the way it was, so, we would slice the bread and put it in a large dish, and then we would put the still hot ricotta and a bit of whey on top of this dish filled with old bread; this rustic prepared dish usually would replace a whole meal during the day. Okay, you might be shocked and spew that this was a prepared dish of wholesome food, but hey it was either that or just old dry bread, I hope you see what I mean, and I am pretty sure that if you were in the same position, you would prefer this warm dish to just dry old bread; believe it or not that is how hard life was in those old times; so, we all should be thankful to the progress that we have achieved since then.

Anyhow, at this point of time the whey in the kettle is still hot, it has got to be because to make ricotta, we had to warm the whey to a very high temperature just below boiling point, so, I have one last use for this hot whey before I finish with it; I have to dip the fresh cheese that I have made in our last article into it, for say half a minute or so, and this is a sort of pasteurization for the new cheese.

I know that this procedure about cheese and ricotta cheese making is boring; but I still have to explain something else, in those days even the whey had to be put to good use, it has always been so in farming, the main rule in farming is; waste not want not, so, what we did with the whey was this, we can give small drinks of it to cats and dogs, it had to be small drinks otherwise it would make them sick. The rest of the whey was good for the pigs to drink and to mix with coarse milled grains to feed them. Yes, you guessed it right once again the farmers don’t like to waste anything at all, and the pigs are the saving bank of all farm foods that would otherwise go to waste.

Now that I have described to you this cheese making and ricotta cheese making, I think that I have said enough about my farm life, now let me see what else is there to tell you: Yes I can tell you about wine making the old ways, the heritage chapter and the Madonna story and others things, we are going to do this before we leave the town that I was born and lived my young life. After that we are going to talk about my life experiences as a migrant in this land of opportunities Australia. See you soon, in our article; Wine making the old ways.

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Saturday, April 10, 2021

Farming and cheese making.

WELCOME TO MENFRANCO GENERAL BLOG. Today we will back to talk about my life in the farm. Since nothing important to report has happened. 



There are many types of cheese in the world. Now this photo here is from a factory that has these wheels of cheese there to mature. Cheese is very yummy to eat in many ways, so, it can be used to add it to lots of foods. But let us how we make cheese and let us look at how we made cheese in the past. 

Farming and cheese making.

Welcome to my article, Compare cheese making

Dear readers, we can say that farming is a way of life that we use to extract what we need from the land, we use also farm animals for our own benefits, one of these benefits is the milk that we take from the cows and other animals, and we use it in many ways.

Anyhow, here we want to talk about the milk that the cow produce; and what we did with the milk. As we have said farming is based mainly in recycling all the produce that comes from the land, therefore, it is based on the assumption of waste not want not, this apply also to the milk that we take from the cows and other animals, because this milk must be put to good use, and since when I was young there were not many choices, we made cheese from the milk that we had; so, I will describe the procedure how we made our cheese.

Today cheese is an extremely popular food; to understand its importance of cheese, we need to look at food preparation, and how often the chefs use cheese in preparing their food. Now apart that cheese can be added to many dishes at the end when preparing the food, there are things that the cheese is the main ingredient, cheesecakes, macaroni and cheese and others dishes, you can even make a cheese sandwich by itself or with other ingredients, I love cheese so much that sometimes I eat a small piece of it with nothing else, it leaves my mouth sweet and my stomach satisfied and happy, I even use it to replace cough lollies, when I haven’t got them and usually it works, but that is up to the individual taste and what sort of cheese you use to do that.

Anyhow, here under are a couple of links that will show you how cheese can be used:

Cheese Recipes collection - www.taste.com.au

Cheese types cooking tips - Ingredients - Taste.com.au

We could say more about cheeses and their uses, but perhaps it is better if we go back to talk about my life story, and how we made cheese the old way, and how we believe making cheese started.

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How we started to make cheese. 

When we talk about cheese, we must admit that cheese is one of the most used foods that we consume, we may assume that most people eat cheese nearly every day or at least have eaten cheese several times during their lives, I eat cheese regularly. 

There are reasons to believe that cheese making is very ancient, in fact, there is no way to know how early humanity started making cheese, I have not seen anything written in the history books when cheese first appeared, even though they talk about herds of sheep and cattle, so, we must assume that since they had sheep and cattle, they would milk them and use their milk in many ways. Since they had this milk somehow ancient people discovered that they could use milk to make cheese and since then we have made cheese.

There are several theories how making cheese started, some shepherd found that if they stored their milk for a long time, it would turn into curd and then a piece of acid cheese, it would not be as good as the cheeses that we make today, but they started to make cheese, because they needed to save whatever they could; anyhow, knowing that the milk can become cheese, they started to make cheese. Because the ancient people had to use whatever they had to feed themselves, so, they used this cheese and slowly worked out how to make cheese better.

So, since early times we humans learned how to make cheese, and then how to cure cheese and keep it for a long period of time, so, we have been making cheese and eating cheese ever since. Cheese has one of the best nutritional values and could easily be stored, so, today we are making several types of cheeses.

But, let us tell the younger generation where cheese comes from, since they are not exposed to the natural ways of life as we did in the past, therefore, for them is hard to imagine how cheese is made and where cheese comes from, they think that it just comes from the supermarket.

So, I am going to describe how the cheese is made, and where it comes from, because I happen to know this firsthand, since in our family farm we made cheese. Now the first thing that we need to know is that we use farm animals to milk them and then make cheese form their milk.

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To make cheese we milk farm animals.  

Now, to understand how cheese was made then, you need to imagine that you are living in a farm in the past; say seventy years ago or more, because life then was different from today, so, many things were done in a different way.  

While I was living in the farm not only I learned how to make cheese the old ways, but other things as well, you see, most of the farm animals give birth to their offspring when there is plenty of food to go around, and when there is plenty of food they make plenty of milk. 

Therefore, it is for this reason that in springtime most of the animal’s offspring are born, starting from the goats, sheep, and the cows that usually calf once every year and they make plenty of milk especially when there is plenty of green food to eat; we milk the cows, to make cheese and other dairy products from it. So, hereunder we are going to talk about, how we made cheese at the time when I was young, and then how we made ricotta cheese. 

But before we do that, just to compare, let us talk that today they make cheese in the factories like Parmigiano Reggiano, which is a well-known cheese all over the world, and it is used a lot on culinary things. Perhaps this will make us compare the great difference, between the way they do it now, and the ways that we used to do it in our family farms when I was young.

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Parmigiano cheese making

Cheese making

There are many types of cheese in the world, one of the best cheese in the world is Parmesan cheese, which is a cheese that is used in many culinary things, you need to watch one of these cooking shows to see how many times this type of cheese is used. Now we want to talk about where this type of cheese comes from, as this cheese has a special recipe that is protected even today, so, let us talk about this cheese, since it is one of the most popular cheese:

The king of cheeses must be Parmigiano Reggiano, as its name suggests it is from the province of Parma and surrounding territories in northern Italy, here I want to point out, what is the Difference between Parmesan and Parmigiano-Reggiano?

The answer to this question is this: (I am going to use this explanation from the internet) Due to Italian D.O.C.laws that protect the names and recipes of certain cheeses, a cheese cannot be called Parmigiano-Reggiano unless it is made using a specific recipe and production method within the provinces of Parma, Reggio-Emilia, Modena, and specific regions in the provinces of Bologna and Mantua. The D.O.C laws are meant to preserve the integrity of traditional cheeses by insuring the flavour and quality. Therefore, any cheese made outside of these regions with a slightly different recipe or production method cannot be called Parmigiano-Reggiano.

Parmigiano Reggiano - Parmesan Cheese

One may guess that the recipes for this great cheese has been the work of many generations of Italian cheese makers, and then many generations of organizing the great factories of cheese making, one has to look at some of these photos where they cure and store the cheese until it matures to see what we mean.

Now, we have talked about Parmigiano Reggiano because it is one of the best-known cheeses in the world; now we cannot tell you how this cheese is made, because we do not know. But in the old times lots of people made their own cheese; in fact, I have made cheese myself in our family farm of southern Italy and I want to tell you how it was done in the old ways, as most farmers had to do it anyhow, because we the farmers had to use as much as we could from what was available and to turn milk into cheese was one of them, now because I was working in the farm I did it, so, let us see how I learned to make cheese the old farmers’ way.

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Cheese making in the farms

Cheese making in the farms when I was young

When I was young, I worked in our family farm; where I learned how to make cheese the old way, so, I want to tell you how it was done, to compare to what happens these days; well I must tell you that this is not like making Parmigiano Reggiano cheese, but is it more like the poor farmer cheese. So, I am going to tell you how to make this type of cheese and ricotta my grandma way, I say my grandma way, because my grandma taught me how to do it.

Now, what I am writing here has happened in the fifties, but a lot of things have changed since the fifties, but the principle of how these things were done the old times does not change much, so, what we were doing then was the same ways that it had been done for thousands of years, this same way can still be used today, so, let me tell you what and how we were doing this cheese making then?

In southern Italy and in many other parts of the world, the farmers use milk to make cheese and other milk products. Now I need to explain that milking is done twice a day, in the morning and in the evening, milking is a must do at the right times otherwise the animals will suffer, and if you don’t milk them then those animals will produce less and less milk. So, what to do with all this milk that we collected by milking the cows, goats, sheep, etc. The only thing we could do was to make cheese from this milk, since there was not a milk market, and there was not much demand for milk locally.

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Milking cows make plenty of milk, specially in spring when there is plenty of green grass to eat like this cow in this paddock, look at her udder she must be making plenty of milk every day.

Cheese making grandma way

In our case we had two milking cows, so, we would collect up to 30 litres of milk every day in springtime, when there was plenty of green food for the cows to eat. In those times everybody needed to be self-sufficient and nothing would be allowed to go to waste, the theory was waste not want not, therefore, everybody was ready to do those things necessary to save whatever had to be saved, therefore, the milk that we had collected from the cows we used to make cheese, this is what most farmer did in the old days; I am going to explain it to you how this was done.

When I was young my Grandma who was staying and sleeping in town overnight would come to the farm to help us in the farm, so, she would make cheese from this milk that we had milked from the farm animals, this happened for a few years, and then she taught me how to make cheese. The whole process was simple but at the same time it was hard for a young bloke, but as I grew older and stronger and able to do it, I was left most times on my own. So, let me go over the process, because I want to make a record of how these things were made in the past. So, let me tell you how we made cheese and ricotta when I was young. 

After milking the cows, the evening before and the morning we had about 30 litre of milk that we could make cheese with. Now the first thing that I had to do was to light a fire in the fire place of the farm and make sure that there was enough fire wood ready beside the chimney for the whole process, set a strong three legged steel device on this fire that I had started that was capable to hold the weight of the milk in this special container safely. Then I would get this large copper kettle, now this copper kettle had to be clean for a start, beside that had to be treated from a specialist once a year with a coat of tin or something like that, this treatment is very much like galvanizing the inside of the kettle, and it needs to be done properly, so that all copper surfaces inside the kettle should be covered in full. Now that I had this large kettle ready, I would strain the milk with a fine strainer while I am filling the kettle with the milk, after that I am ready to make cheese.

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Making cheese the old ways

Making cheese and then ricotta the old ways

So, now that I have the fire going steady but at a slower pace, and had this three legged device set over the fire to hold the kettle safely, if nobody was around to help me lift the kettle, I had to be extra careful to lift the kettle containing about 30 litre of milk over the fire without getting burned; then I had to be careful that the milk would warm up to 37-38 degrees only and no more, otherwise the process would not work well. So, once the milk reached this temperature, I would take the kettle off the fire. Now to make cheese you need to add something like enzymes or an extract, in the milk while it is around 37 degrees to make the milk curd. In my young days I was lucky because this extract could be bought at the chemist, and it was a lot easier that the very old ways, when you had to prepare your own extract. Anyhow at this point I would measure the amount of this extract and mix it in the milk with a wooden devise which was purposely made.

You see in the old time people had to do most things in wood for this purpose because wood does not rust, it does not conduce heat, so, while one end is hot the other end will not be affected and remains cool, and also it does not react with milk, therefore, wooden utensils were safe to use. 

Anyhow, here I wanted to tell you how to curd the milk the incredibly old way, but I better not, because some people can be shocked. So, let me go back to cheese making as we have left the milk to curd for a while. 10 minutes or perhaps a quarter of an hour has passed since we have added this extract to the warm milk and now the milk is firm like jelly, our next move now is that we use the wooden devise that we stirred the milk with and push it into this curd and start breaking it to small pieces. After that we stop and wait a moment for the particle of fresh cheese to start sinking to the bottom as the whey and the cheese become separated, now I put my washed clean hands in the kettle and go to the bottom of it, the fresh cheese has all sunk at the bottom, so, I start pushing it slowly to one side of the kettle, by doing this I am slowly compacting the new cheese by pushing the whey out of it, I am going to do this until a firm ball of new cheese is formed.

Once I have this firm new ball of cheese in my hands, I lift it into a container; the container is a woven basket purposely made for this task, so that the whey can continue to run out the fresh cheese. Now I have about four to five kilogram of fresh cheese and by the time it matures may become three kilograms. The whole process does not end here, because there are a couple of other things we need to do to complete the first part of cheese making. One is that I need to get all the whey back into the kettle. so that I can make ricotta from it, and after I make ricotta, I have to dip for a few minutes the new fresh cheese that I have made into the hot whey after I have made ricotta. This action is a sort of pasteurizing the new cheese, since the whey is very hot after making the ricotta; you see the milk that we have used to make the cheese has never been pasteurized as we have warmed it below 40 degrees. Having made the new cheese and dipped it in the whey for a few minutes, now that cheese needs to be cured for a few months, this curing usually involves sea salt and vinegar. Now in this article we have talked about how we made cheese and in our next blog we will talk about how to make ricotta cheese. See you then.

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Saturday, March 27, 2021

Spring time in the farms

WELCOME TO MENFRANCO GENERAL BLOG. Today we will back to talk about my life in the farm. Since nothing important has happened. 



Spring is the season that everybody is waiting for, because it brings with it new life and new hope, and above all, we know that the winter season is over, so, spring is the welcome season. 

Welcome to our article, Springtime in the farms 

Dear readers, after winter comes spring, and spring is the season of hope and dreams. Now while I am writing this blog here, it is the week before Easter, and in the Northern hemisphere Easter is at the beginning of spring, and this reminds me of all those things when I was young. Anyhow, nobody can experience this feeling of hope and dreams more than the farm people, because everything is happening right in front of their eyes. 

Anyhow, when I was young, in spring time it was easier to look after the farm animal, since the farm animals were the backbone in farming in those days. You see, up to the time when I was young everything was done by using these animals strength to plough the fields, to carry heavy weights around, and to pull the cart, because, when I was young there were not that many tractors, they were coming out but they were too expensive to buy, so, we had to rely on the farm animals to do the jobs that needed to be done. Now, I want to point out that since then several farm machinery have come out and have helped farming a lot, so, today farming is easier than it was then. Of course, any changes that happen, bring good things and causalities, and I became one of the causalities.  

To understand the benefit that the farmers and the entire community has received form this modern way of wheat farming. See this article, Farming today compared to the old way. 

Anyhow, here we want to explain to our readers, how we looked after the farm animals in spring. So, let me describe the changes that springtime brings to the farmers and to the farms’ animals. You see, in the temperate zone of these Southern Italy towns, there are big changes in temperature, because of these changes in temperature, every season brings a new way of life and spring brings big changes.

Now, in springtime all the animal that are grass eater will start eating grass in the paddock, at the beginning for only a few hours a day, and then it will reach a stage when most of the farm’s animals will be feeding on grass and nothing else, and most of them will be grazing in the paddock during daytime, at night we would bring them inside the farm stables for security reasons.

So, in early spring, the cows are let loose in the paddock and when the grass grows fast they will graze in the paddocks all day long. The next on line to graze in the paddocks are the pregnant mares, followed by the rest of the animals: So that in mid spring all the animals that are grass eater will be feeding only on grass; during the day in the paddocks and at night with fresh harvested grass, purposely grown and cut from the farmers.

So, the farmers are still busy to look after the farm animals, but now it is not as hard as in winter times and the weather is fine, and every day that go past it becomes warmer, so, a more relaxed way of life can be enjoyed.

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The horses are the most useful animals in the farm, since we could use their strength to do jobs that requires a lot of strength. Most of them seem to understand that they need us to survive at winter time, so, they are friendly and willing to do the work that we want them to do. 


What relief spring brings to us farmers?

In the farms spring puts an end to the dreadful winter times. You see, springtime brings a smile to the farmers faces, because this new season brings hope to everyone. 

Here we must say that all the living animals love springtime too, because spring  bring a new beginning to everything, it brings new hope and it brings new life and we humans are all waiting for the good things that will come during the year, you see spring is completely different, from wintertime.

From a young would be farmer point of view, the very first thing that we notice in spring is that the temperature is becoming milder, everything around you are becoming greener. We can say that the only time that living in the farm for a short period can be more interesting than living in town is at spring time, because those things that make life interesting in the farms happen one after another, you see, we can observe Mother Nature wonders as they occur at close range; and springtime is the time when most of those wonders occur one after another.

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Wonderful spring is here

During early spring it is wonderful, if we can forget all worries in the world, and look at the work of Mother Nature at its best; flowers are everywhere, and everything is alive. You see, today you look at one tree and you wonder whether it is alive or dead, because its twigs seem lifeless; but in a few days, when you look at that same tree again you can see a few flowers and some small leaves on its twigs, and in a few more days the whole tree will be in flower, and also its leaves will be growing on its twigs very rapidly, the trees grow quickly at springtime after a cold winter, also all grass and seedlings grow faster and everything is greener and full of life; the birds that throughout the winter seemed timid and sad, now start to sing and they sound happy. In the country there is a change in the air in springtime and everything and everybody feels happier, because there are lots of sunny mild days in spring, so, the sunshine and the mild days tell you that the dreadful winter is past, so, this brings happiness to everybody and everything.

Of course, we must look after the farm animals, because that is a chore that never ends, but now it is easier and the weather is usually fine, in spring times every day that go past the weather becomes warmer, so, a more relaxed way of life can be enjoyed and there are other happy happenings, you see, spring is the season of hope and in spring we start to harvest many things, there are plenty of vegetables in spring as everything grows pretty fast, also in the fields things grow fast, there are plenty of fresh peas, green beans, broad beans; the farmers go around and hope to harvest plenty of everything, when they are ready to be harvested.

But even in this happy season there can be problems; you see, when stormy weather approaches, the work that the framers have done during the year can be ruined in a few minutes. So, hope and heartbreak go hand in hand, and even in this season, it is not easy being a farmer. Here I have to say that this was one of the reasons why I left farming and migrated to Australia when I was still young, hoping for a better and easier life in Australia which I did.

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The cows are very useful in the farm, they make plenty of milk, specially when there is plenty of grass. So, most small farms when I was young, had some cows, what I am talking about here is in the fifties, I believe that today even this has changed, ether you grow bigger or you disappears. Anyhow, I am going to write next article about what we did with the milk, in our next blog.  

Talking about the farm animals

Now let us talk about the farm animals, and what happens to them in springtime. If we observe, we must admit that the ways that Mother Nature has set up for reproducing the species is incredible, and the way of how most natural things happen in the animals world is almost faultless, for a start most of the farm animals give birth to their offspring when there is plenty of food to go around, and when mild and fine weather is expected, it is for this reason that in springtime most of the animals offspring are born, starting from the cows that usually calf once every year and they make plenty of milk especially when there is plenty of green food for them to eat, also other animals have their offspring in spring, the sheep have their lambs, the mares have their foals, and other animals have also their young’s according to their specie.

Anyhow, most of the farm animals are born early in spring, so that they can grow big and strong during the spring and summer, so, when the cold weather comes back they are able to cope with it easily, this is how Mother Nature wants it to be, you see, everything is set in a way that all living things will get the most benefit that they can get, while they can in the good and warm season, and that is the way that Mother Nature wants it to be. 

But we humans sometimes interfere with Mother Nature. We milk the cows and what we do with it is dairy products, dairy products are a wide range of products, of many shapes and forms, starting from plain milk that can be of various sorts and many sorts of cheeses and other things; but here in these articles we are only mentioning, what we did with the milk that we took from the cows and other farm animals, at the time when I was young in the farm.  

You see, we used that milk to make cheese; some of the reasons for making cheese was that in those times, there wasn’t a real milk market that you could sell the milk to, so, we had to do something with the milk that we had. You see, farming is mostly based in waste not want not, so, nothing should go to waste, therefore, we made our own cheese from the milk that we had. Anyhow, in our next article we will be talking about, how we made cheese the old way when I was young. Of course, things have changed a lot since then, but nevertheless it was a way of life that we used to live, so, let us tell it just the way it was happening then, in our next article.

See you soon in our article, compare cheese making

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