More House Photos

Gerry,
Sorry this took so long.  I was overcome by a technology tsunami!  I think some things are back in order.  We'll see.

Living room

also living room

kitchen door to 1/2 bath
1/2 bath is also accessible from small bedroom

master bedroom (reflection) 

master bath

laundry area in master bath

master br from bathroom door

House Photos

Here are the photos.  It seemed easier to just post them here, than try to upload them to FB.  I didn't get a good photo of the 1/2 bath which is right off the kitchen, but I also checked ceilings everywhere that I could view and saw no leaks.  The realtor said the place was reroofed about 6 years ago, according to the disclosure report.  The add-ons seem very solid.  The front one being 8 X 12 and the second one, I'm guessing about 4 X 8, maybe 6 X 8.  The hallway seemed a bit narrow for a 12 wide, but I guess that means the rooms maxed out the space.  The kitchen appliances looked fairly new, included in photos.  The photo of the kitchen with a person, that's the realtor and he's standing in front of the 1/2 bathroom door.  No dishwasher.  There is a room or space with laundry hook-ups, but that was in the "off limit" area, so I have no idea if a washer and dryer are part of the deal.  The yard is fully fenced with chainlink and two gates.

Front

Entry : first add-on 8 X 12

Living Room

Kitchen 

Kitchen

1/2 Bath

Hall

Bedroom

Back door and small deck

Various Goatmilk Cheese Recipes

These cheeses are all very similar and quite simple to make.

 Temperature is crucial, and the amount of acid added, directly affects the curd and texture, but the instructions are basically the same.  Heat first measure of milk to designated temperature.  Remove from heat and add juice or vinegar, according to recipe.  Stir in and let set for 15 to 30 minutes.  Add salt, stir well, and strain thoroughly, through cheese cloth.  


                    Farmer’s Cheese
½ Gal. fresh Goat Milk - heat to 185 degrees      2 tsp. Kosher Salt
1/3 C. Lemon Juice                                                   (or canning salt)
After following directions above, form into desired shape and refrigerate.

                 Ricotta Cheese
½ Gal. fresh Goat Milk - heat to 200-205 degrees       1 Tbsp. Salt
½ C. Cider Vinegar
After following directions above, place in covered container.  Good for cooking or as a base for herb cheese.
The following herbs are favorites around here, when added to this mellow cheese, make a wonderful dip or spread.
* Dill weed, caraway seeds, or fresh diced pimento.


                          Cottage Cheese  
½ Gal. fresh Goat Milk - heat to 210 degrees          1 Tbsp. Salt
¼ C. Cider Vinegar                                                  *½ C. Sweet Milk
After straining, stir curd with a fork and add sweet milk.  Makes wonderful cottage cheese for cooking or eating plain, or my personal favorite, which is on top of fresh garden tomatoes.

                         Cream Cheese
½ Gal. fresh Goat Milk  - heat to 190 degrees           1 tsp. salt
½ C. Lemon Juice

After completing instructions, blend or mash thoroughly and refrigerate.  This is good in any recipe that calls for cream cheese, including Cheese Cake

I’ve read that these various cheeses can be made with pasteurized and processed cow‘s milk, as well, but I’ve not tried them with anything but fresh goat’s milk.