Cool Albuquerque Events This Weekend for Beekeepers and Gardeners and Food Activists

There are three cool events happening this weekend:

1. Beekeeping: Saturday there is an amazing event sponsored by the NM Beekeepers Association in Santa Fe. Beekeeper Randy Oliver is in town, and it’s sure to be an informative day of bee-sharing.

2. Leopold Legacy Film Series: As part of the Albuquerque Film Festival, Bernalillo County Open Space has organized a weekend full of FREE films related to Food and the Environment. On Saturday night, the documentary FRESH will screen at 8pm at the Gutierrez-Hubbell House on Isleta Blvd. here in the South Valley. Before the film, from 4-8 there will be an art fair featuring local artists. Can’t wait to check out the local color.

3. FREE Farm Tour at the Darland’s Farm in Monticello. They have an amazing small farm and produce incredible aged Balsamic Vinegar (so I’m told). Sponsored by the NMOCC and NMSU. 2-4pm.

This entry was posted in Albuquerque, New Mexico, Permaculture, South Valley - Albuquerque, Urban Homestead. Bookmark the permalink.

2 Responses to Cool Albuquerque Events This Weekend for Beekeepers and Gardeners and Food Activists

  1. Uhm… Hi!

    I was searching for instructions on goat cheese and ran across you here. I have Saanens – just got back into it and now I’m making my first batch of Chevre. I’m wanting to do herbs from the garden – rosemary, basil, and garlic.

    My “cheese ” is in the oven under the light only for consistent temp after heating 2 gallons of raw goats milk to 200 and adding the juice of 1 lime, 1/4 cup of apple cider vinegar and 1 tsp salt, a dash of citric acid, 1/2 tsp of Lipase powder and 2 tbsp of goats milk yogurt I had successfully made.

    I have made Mozzarella similarly from cow milk successfully on occasion, so I wanted to try the goats milk. I am waiting for it to separate from the whey all day and it remains the same. hick liquid and cheesy smelling, but not curds yet? Two questions: Will it separate? and When are the herbs added? ( stirred into the drained curds? )

    Sincerely TRYING,
    Provision Supply Saanens

  2. Hi there,
    I always add herbs after the curd has drained, when I salt and mix up the curds. I do this whether I’m making chevre (soft cultured, rennet cheese) or a fresh cheese (no rennet, coagulated using lemon juice or vinegar).

    What instructions are you following for making cheese? I never add lipase or citric acid to my fresh cheese or chevre. I also never add salt until after the curd is cut and I’m ready to drain.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s