Ok, first time I decided to make a big batch, 9 pounds of pork. And had some really nice lean parts. Did not grind those, but cut into little chunks to see if there is truth behind making kielbasa with lean chunks that are not ground to make it more solid. They are small enough to pass through my stuffing funnel. Let's see how this turns out. Tomorrow is stuffing day. Let it rest overnight.
Over the years i have seen lots of different way to make Farmers cheese. Most with milk and not many with buttermilk. Yet after having my mom tell me the secret of using buttermilk i have not even tried to use regular milk again. Why use vinegar to sour up the milk when buttermilk is ready to go in no time without any additional work. Any suggestions? What is your favorite way to make Farmers cheese, officially Twaróg.