Baby chicks scratching for food

I just love them, they are so adorable 🙂

Meet the chicks

As I promised, pictures 🙂

Pippin is the one that I helped, looks really fine to me 🙂

We’ve got chicks

Like I told you in an older post, we put some new eggs in the incubator. There were 10 Silkie’s eggs and 4 of Ameraucana.

And now we have 7 Silkie and 3 Ameraucana baby chicks. I’ll promise to show you some proper pictures with them after they will fluff up a bit, as now they are a little messy 🙂

But the main thing I want to talk now is that even if I know that you should let nature take it course, is OK to help a chick come out of its egg.

I know that this might lead to problems, everybody around me told me so, every articles I read said so, but sometime you have to choose, and I decided to help a little fellow come out of its egg.

It was the end of day 19 and a little chick decided that was time to come out of its egg. I don’t really know what happened, but it didn’t make it. It just made a hole and stopped. On the second day, more than 12 ours after the first pip it was still in the same situation. Couple of hours later it managed to break a little piece of shell and kept rising it but didn’t manage to go any further. I guess it was stuck and could not make the ring in order to split the egg and come out. We hoped that the high humidity from the incubator will eventually help it but no, it didn’t. While on the day 20 and 21 others chicks were hatching without any problems it remained trapped inside its egg. Through the little hole I could see that the membrane was starting to dry out and keep it more trapped. So after almost 40 hours of trying to escape I decided to take my chances and take it out of the egg.

It was a process that made me so nervous that my whole body was shaking of emotions, but I did it. Using a small pair of tweezers I chipped the shell while with a small syringe I wept pouring warm water over the membrane. Finally I managed to take it out, peeled almost all of the membrane and than put it on a wet, warm piece of paper towel and put it back in the incubator. An hour later it was just like any other chick that hatched naturally. It still has some small pieces of dried membrane stuck to its feathers, but I will try to clean it when it will be more vigorous.

It’s a happy ending story with a happy healthy chick.

Sometimes is good to follow your instincts and do the right thing.

You will see him soon, now is not very presentable 🙂 

Cottage cheese – the easy way

There are two ways of making cottage cheese.

One is using soured milk (simply let fresh milk to ferment and sour by keeping it in a warm place for a day) that is heated to about 60-65 Celsius degrees until it curds. Than you strain the curds and get the cottage cheese.

The second method is quicker, as you don’t need to wait for the milk to sour for a day. Just heat the milk to about 60 Celsius degrees then remove from the heat and add some vinegar. I used 4 large tablespoon for 2 liters of milk. Stir slowly for a couple of minutes until the curd will separate from the whey.

Than strain the curds and you get the cottage cheese.

You can store the cottage cheese into a sealable container and place in the refrigerator.

You can also use the whey as you would use milk in making pancakes or to make bread. Or just use it in your morning smoothies.

Storing Water Kefir and Ginger Beer Plant

After consuming for a while water kefir and ginger beer, I decided to take a short break. So I put them in glass jars in their regular sugary water (500 ml water and one tablespoon of sugar (15 g) per 20 g of Water Kefir Grains / 500 ml water, 50 g of sugar and half a teaspoon of acidifier – I use lemon juice – for GBP) and place them in the fridge. They stood there for 25 days without any disturbance.

I decided to start to consume them again and I took them out of the fridge. They both look really good. I was worried that they did not make it, but they did.

Water Kefir Grains

Ginger Beer Plant (GBP)

To revive them a bit I made a more concentrated sugary water (250 ml water and one tablespoon of sugar (15 g) per 20 g of Water Kefir Grains / 250 ml water, two tablespoons of sugar (30 g) and half a teaspoon acidifier for GBP) and let them sit in it for 48 hours. After 48 hours I discarded the water and start the regular feeding.

From now on I know not to worry when I need to take a break form consuming them 🙂

Dark Chocolate Ice Cream

Using the same foam (fat) from the milk

I made some chocolate ice cream.

Beat the foam until it looks like cream, it will not be that fluffy but still got a lot of air into it

Melt some dark chocolate

until fully melt, if needed add a bit of milk

And for extra darkness add some cocoa

Stir well and add the foam one spoon at a time, mixing well every time

When all the foam is mixed with the melted chocolate

Put it into ice cream molds and freeze it for few hours

Flavored coffee spread

After boiling the milk I put it in glass bottles in the fridge, but before putting it in the bottles I collect all the foam (fat) that has formed on top of the milk while cooling.

I use this to either make butter or different types of sweet spreads.

This time I made flavored coffee spread. I put the collected foam in a pan, added some sugar, not much, and few teaspoons of Irish Cream flavored instant coffee.

Give them all a short boil, it will quickly thicken. Put it while hot in a clean jar, let it cool and than store the spread in the fridge.

Use to flavor your coffee instead the usual coffee creamer, spread on pancakes or biscuits near your morning coffee, or just eat it with a spoon straight from the jar 🙂

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