We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Sunday, 30 November 2014
More cheese making
I've been making more cheese again. It is made in the simplest of ways. Milk was left to stand in a bowl for a couple of days. I was able to spoon off the cream for butter making. The milk itself had divided into curds and whey. The curds were put into cheese molds and left for a day to drain. The whey will be used to make soup. The cheese is soft and spreadable. I am now looking for recipes for cheese flans.