Monday, 5 October 2015
One of the cheeses I made last week became a bit too crumbly so I have decided to use it up now rather than let it mature over the coming months. I therefore came up with a recipe for a cheese and vegetable pie.
Into a baking dish I put chopped vegetables - turnip, runner beans, carrots, cauliflower and onions - along with some of the crumbled cheese. Potatoes were boiled in goats whey and then mashed. Some of the cheese was also mixed into the mashed potato.
The goats whey used to boil the potatoes was used to make a white sauce by adding in cornflour. The sauce was then poured over the vegetables and the mashed potato was then added as the topping.
The dish then went into the oven for 45 minutes at 160C and then for a further 15 minutes at 180C to brown off the potatoes.
This was the end result. It is providing us both with 3 days' main meals.
Sunday, 4 October 2015
I did a great swap this morning. We got 2 geese for 2 jars of marmalade, 1 of jam and one of plum chutney and a goat cheese. We will have one this coming week. The other will be frozen for Christmas (assuming there is any room left in any of our freezers).
We put 6 duck eggs into the incubator last month. Sadly, only one duckling has hatched. We are keeping it in the brooder box for the next 2-3 weeks by which tie we are hoping it will be big and strong enough to go to the allotment to join the other ducks.
Friday, 2 October 2015
Lots of apple peel and cores - waste from making jam and chutney - needed to be used up. The easiest way to do that was to make apple jelly. I made a batch recently. I think it's time to get some pork out of the freezer. It will go well with the apple.
I had another cheese-making session earlier this week so I thought I'd put together a step-by-step guide. First job is to get the milk in a large pan and raise the temperature to 25C. Then add starter and rennet. The curds will then separate from the whey.
The curds are then cut into cubes of about 1cm and the pan is heated to 45C.
The curds are then strained through cheese cloth and a sieve.
It then goes into a cheese press for 24 hours.
This is the resulting block of cheese.
Wax is then melted.
And then painted onto the cheese.
The wax coated cheese is then left in a fridge to mature for at least a month.
Wednesday, 30 September 2015
All our freezers are full so freezing a large quantity of plums was out of the question. Once we had made jam and chutney, we still had some to use up. I decided to bottle them. The process was easy. I made of syrup - 300g of sugar to a litre of water. The syrup was boiled and the cleaned, whole plums were added for 5 minutes. All the contents were then added to hot, sterilised jars, ensuring the plums were fully immersed in the syrup.