Friday, June 25, 2010
Friday, June 18, 2010
Saturday, June 12, 2010
It is a pretty simple process but a bit time consuming. I need to work out a better starting time next time so that I don't end up doing all the fiddly bits late at night. The fetta is now sitting in a brine whey in the fridge maturing for a few days until I am game enough to taste it. At this stage it still tastes very much like a home made cottage cheese -boring. I think I might try it in a Greek spanakopita recipe first as I am not sure if it will achieve the flavour and consistency of the Fetta I am used to eating.
Thursday, June 10, 2010
I have a neighbour who owns a commercial cherry farm. Some years ago when I asked if they had any sour cherries in their orchard and they said no, I thought no more of it. Then when I was buying some sweet cherries last summer, the owner told me that "my cherries" would be ready in around New Year and I found out they had planted a morello cherry for me that was now bearing fruit. I was very excited as I love sour cherries after tasting sour cherry juice and sour cherry jam in Europe. Polish "Dzem wisniowy" is absolutely delicious! Just after New Year, I picked the entire crop off the tree . I made some jam and froze the rest with a sprinkling of sugar. These I can use in fruit salads in winter or just pop a couple in my mouth when I am searching for something else in the freezer (instant cherry sorbet!). I have just opened the one jar of jam I made. I told Max that it was pretty horrible and that he wouldn't like it, but that was just so I could eat the whole jar myself!!
Saturday, June 5, 2010
One of the benefits of living on a dairy farm means I have access to a lot of raw milk. Many years ago I tried my hand at cheese making but found it very time consuming and the results were not at all what I hoped for! At the moment, I limit myself to making yoghurt once a week, a job which takes very little time and with delicious results, especially when teamed with some frozen raspberries or passionfruit puree as a lunch time treat. I have finally honed my recipe to give me a thick creamy texture, with a dollop of honey to take away any excess acidity.I heated the milk up while I was having breakfast, added the culture and poured it into a wide-necked thermos. By this afternoon, my weekly batch will be ready to put in the fridge.