Cheese

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. 🙂

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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

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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 🙂

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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. 🙂

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