Jayco, I truly understand your wanting to use the manure; I have been in the same position many times. Looking at all that rich manure, knowing it has been on the floor of the stalls for months, maybe years for all I know. However, just because manure is old, pressed down, and lacks a smell is no reason to take chances, not around my house anyway. I would rather play it safe, knowing my kids/grandkids are going to go out in that garden regardless to what rules I make about walking on my beds. I would rather know for sure that those sitting at my dinner table are eating food grown in healthy soil with no chance of eating something I would not want them to feed me. This is why I say what I say, not to keep up some kind of controversy or get a "wacko" award for a point that doesnÂt need to be proved. With all you have said, composting those materials are your best bet for a great garden. Yes, you can stack it all up "lasagna" style and get a good crop; that may be the best way for you to go. The decision is yours, I only speak in terms of what I would do; other members may differ and I have nothing to say about their technique. There is no "right or wrong" way to do this; the main thing is that we enjoy what we are doing. Go for it Jayco, just make sure you are comfortable with what you are doing Blutranes

BTW, if you want a LOT of ricotta, instead of a cup, you can make whole milk ricotta. This makes about 1 1/2 - 2 pounds from a single gallon of milk and if you use the cream it's WAY creamy... 1 gallon whole milk 1 tsp citric acid dissolved in 1/4 cup cool water 1 tsp fine salt 1-2 tbls heavy cream Add citric acid solution and salt into the milk and mix thoroughly. IN a large pot, directly heat the milk to 185-195F, do not boil. Stir often to prevent scorching. As soon as the curds and whey separate (make sure the whey is not milky, that it's clear/amber/greenish), turn off the heat. Allow to set, undisturbed, for 10 minutes. Line a colander with muslin or cheesecloth. Carefully ladle the curds into the colander. Tie the corners into a knot and hang the bag to drain for 20-30 minutes, or until the cheese has reached the desired consistency. The cheese is ready to eat immediately. For a creamier consistency, add the cream at the end and mix thoroughly. Store in a covered container in the refrigerator for 1-2 weeks. Yield 1 1/2 - 2 pounds Annie

Ammonia? Nope! Just "fishy," and that's often why people don't like fish. Just soak that baby in salty ice water and cook it prior to dinner. It will taste and be fresh. @donna_in_sask DH just called from Costco asking the usual DH questions. I didn't tell him to buy fish, but it's a 3 hour drive home since it's rush hour. He went for a doctor appt, and I gave him the Costco list. He's bringing home those nice lamb chops they have, but no fish. Tonight is just homemade pasta sauce over angel hair, Caprese salad with real buffalo mozzarella and some garlic toast.

I do not want a drier mozzarella for lasagna, and so the mozzarella di bufala and other fresh mozzarellas are fine with me, as I want the extra moisture. For pizza, I do want a drier mozzarella, however, but I have not had a problem with my pizzas being too salty. The other times I use mozzarella are for Eggplant Parmigiano, Caprese salad, or occasionally for Moussaka. I have noticed that EP ends up being saltier than I like, partly because I have to salt the eggplant, but possibly also because of the mozzarella, and I can switch to fresh mozzarella for that. Fortunately, I do not have to watch my sodium - I just do not like food that tastes too salty. I buy salt about once every one or two years, as I use very little of it.