Why make cheese?

Well, I used to when I  kept goats and we fed the whey to the pigs –  but now I am fed up with throwing out milk after the weekends – no pigs –  and I like the little french herby cheese –  but not the price and I definitely don’t like buying plain soft cheese these days – too small an amount and way too much £!  But first, I had to find my kit and clean it up after 3 years in the container! Hum. The cheese molds were missing – well, I wouldn’t have thrown them out but goodness knows where they are… Good job I have my Russian cheese cloth – husband was given this in exchange for his hospitality one weekend from a Russian truck driver – and I was well chuffed with it 🙂

These are the photos for two lots of cheese  – the first is made of 4 Litres of Morrison’s homogenised Gold Top and the second from 2 x 2.27L ordinary Blue top. I tinkered with the Gold Top one after making with adding sour cream – and that one also had more starter but I think the best flavour – and by far the cheapest – was the Blue Top.

After the weekend I will collect up husband’s left over skim milk bottles and what ever I have left in my blue top and make what there is – we have enough soft cheese now to last for a fair while that I can cook with or we can add fresh herbs to – and it freezes well. If there isn’t enough milk this week I will freeze it and make it up when there is – it isn’t being sold  and it is only for home use and cooking. Hate waste 🙂

Mad Millie 5 x Cheese Starter and rennet available at Amazon. ( veg rennet also)

Time passed and I examined Pear blossom 🙂

Looks like this next day

I broke mine up and sprinkled with sea salt then re hung for another day

I tinkered with adding sour cream for a smooth cheese – actually I think it was grainy – but it tasted fine:)

Produce of first batch.

Blue Top for second batch

Same system – hang over night – scrape down, crumble salt and re bag and hang.


I use a cut down yog pot with cling film over as a shaper and I fold the cling film over then push it down with my fist and then push it out and finish wrapping. Label, bag and refrigerate – then freeze if you want. 🙂


Wet day – so testing pancake recipes…

So what’s this all about then?

Egg mountain looming 🙂 8 pullets and 1 hen = 9 eggs a day 🙂

I like pancakes but I don’t want the white four so I played with three kind  – egg only pancakes with just a spoonful of yogurt, Hairy Biker’s Quick Dosas – from their Curry book – recipe followed and some made with eggs and chick pea flour and a little water and yogurt. I made a huge stack between the lot of them and the next day used them to make pancake ‘cannelloni’ stuffed with roast Aubergine, Tomato,Onion, Herbs,Peppers and oven baked minced beef topped with a white sauce made with yogurt and Parmesan – who needs pasta?!

chick pea and egg with water and yog mix

Hairy Biker Quick Dosas back left.

The egg only ones


Jam and rusty pots and pans

Been trying to get these two jobs done all year…

Picked some BC’s last summer and froze them – Mother has been saving jars – and when I went in to the container to get the jars I saw the state of my cast iron pots and pans I used to use on the Rayburn – the Swallow poo did nothing for them – or me…

These are the better ones – I couldn’t shown you the Swallow poo ones 🙂 Could I?! An afternoon in the dumpy bag of sand scrubbing – or I could have used white vinegar ( I just didn’t have any)

Note to self – don’t freeze too many BC’s in a bag – as when you put the sugar in it gets dangerously near the top of the biggest pots 🙁

They look better after a coating of nut oil and a long hot bake- now I have to find somewhere to put them indoors or use them for door stops 🙂


War on Waste

War on Waste kicks off with what is to hand – wrinkly garlic and going over lemons 🙂

The worst thing for me over the three years of the ‘re build’ has been  buying all our food in – and the waste levels – at one point we had three fridges around the farm in buildings and two freezers – and we cooked – and still do – between the house dairy, the new kitchen and 27 and ‘food-stuff’ got mislaid or forgotten – and that is before peoples food preferences  and schedules got involved – it’s  gone a long way from our family meals of our own produce and mostly consisted of  bought ready meals . So, having found my cook books a home – if not yet a fixed kitchen – I preserved the lemons in salt and drowned the garlic in oil – it’s a small start. 🙂