Well, our experiment into salt making came to a grinding halt, and has yet to be restarted, but it will get there in time.
But our next challenge arrived today.
We went on a cheese making course before we left South Africa, thinking that if we ever got a cow, we could make cheese with the extra milk. So far we have a field, if we wish to use it, but no cow or sheep.
What I did not know, until today, is that one can use a yogurt maker to make cheese. (Alright, I will admit it, I did not even know there was such a machine as a yogurt maker.) So, we have been given a yogurt maker. I have read all the instructions, and hopefully tomorrow will be the first run, to see if we can make yogurt, and then to see if we can turn it into cheese. I am sure we will be eating the first few batches, before we start on the cheese production, but I am really excited to see what is going to come out of our kitchen in the next while.
The instructions also list all the wonderful ingredients and vitamins we will be eating, so we should be healthier, as well as fatter in a few weeks. I have a long list of tasks I want to get done while the weather is warm, so hopefully this will give me the 'get up and go' and the extra energy I will need.
My mother used to go through these crazy food periods when we were younger. I wonder whatever happened to her yogurt maker?
ReplyDeleteIf you can get some Rennet on the island you can make Mozzarella and Ricotta cheese from the same batch of whole milk. We used to make our own at a restaurant I worked at. The Ricotta is made from the whey left over from making the Mozzarella.
ReplyDeleteAll you need, besides Rennet, is a large canning pot, some strainers and an oven or micro.
I think I will just start with jogurt, which is in the machine as I type. And then look for muslin, rennet, starter etc. I have a big pot, strainer and oven and micro, so I am fine there!
ReplyDeleteI will come back to you if I find the rennet.
Micro? Microwave oven? I love the way we're inventing the label for those gadgets. Put it in the micro and nuke it! Thanks, I hadn't heard them called that yet, so you are expanding my vocabulary with that short form.
ReplyDeletehttp://www.cheesemaking.com
ReplyDeletePlenty of enthusiasm, and videos that make mozzarella-making look fun. Probably not the best source of actual ingredients for you antipodean folks ...