Wednesday, June 22, 2011

Let's Eat

As Courtney exclaimed to me, we achieved "yogurt perfection" with our sheep milk yogurt this time! Because of possible contaminants (the ewe knocked the bucket a bit), we pasteurized the milk before we made the yogurt (heated it to a point to kill off dangerous germs). Pasteurizing also kills some harmless and useful bacteria as well and can destroy some of the nutritional content of the milk. There is an interesting article on Raw vs. Pasteurized milk here. Raw sheep's milk tastes more like ice cream than anything else, it is mild in flavor and easier for most people to digest than cows milk. It is definitly worth trying at least once in your life. Regardless, the finished yogurt was super tasty. There is one brand of sheep milk yogurt for sale in the area, I have found it at the Sac Co-op and Magpie Cafe thus far. 

On a seperate and equally tasty note, if you are in the mood for local food Saturday, we will be grilling lamb for a Greek feast at Carpe Vino restaurant in Auburn at 6pm. This is the third year in a row that Flying Mule Farm lamb has been featured in their feast and I am really looking forward to being part of it!!  (Looks like the weather will even cool down, yay!) Hope to see you there.


  1. Cool Callie! That looks good, hopefully we can come out on Sat, does it cost anythins?

  2. Yeah Kyle, there is a charge for the is $50 per person for appetizers, family style lamb dinner, 3 sides, dessert and Greek wines. Here is the menu:

    - Fried zucchini fritters with tzatziki sauce

    - Whole roasted Flying Mule Farm lamb
    - Crispy potatoes with lemon, garlic, and oregano
    - Giant white beans with tomato, feta, and dill
    - Classic Greek salad

    - Baklava with honey- orange blossom syrup

    - Bowls of olives and pita will be on the table