So it is time for another River Cottage Update… and we have mastered the next section in the book: Cheese!!!
Now the cheese section is a sub-section in the chapter on Milk and we learnt so much in the milk section that I thought everyone would want a bot of a break to consolidate… but no!!! Butter making is mastered, yogurt making is now routine and we have learnt to make cheese – and this is so much fun!!! Somehow making it yourself makes everything so much more edible!!!!
Our cheese adventure began with an outing to the cheese factory and meeting the baby goats and all that the cheese factory had to offer!!!
And cheese tasting is the new Se7en sport… chilli cheese, olive cheese, vynbos cheese – yummy!!!
And then we began cooking:
- Pasta Carbonara: I often make cheesy noodles as a twenty minute meal for a quick supper, well I have discovered that if you add bacon bits and some eggs… then you have a real recipe called “Carbonara” and is this a family favorite!!! Quick easy and great comfort food!!!
- Cheesecake: This was a lot more intensive than our usual cheesecake, Well it really was the water bath to bake it that challenged my kids – it’s all about learning new skills!!! And was it well worth it!!! Just the usual biscuit base, cream cheese, eggs and cream…bake… cool eat!!!
- Cheese Straws: These are really a savory shortbread packed with cheese… and opinions were unanimous: Delicious!!!
- Finally Cream Cheese: Just as you make yogurt by warming milk and adding a big scoop of live yogurt, to make cream cheese you very gently and only slightly warm cream and add a “glug” of buttermilk.
Leave it to stand somewhere warm overnight. Then let it drip and drain through a muslin cloth for a couple of hours.
And then it is ready to eat…
You can add herbs or berries – anything and it’s totally delicious!!!
And on to the next chapter… eggs…
With omelets and custard and pancakes and meringues… and lots, lots more… I know I can’t wait!!!