I am at the point my stomach is rejecting porridge, we’ve eaten it so much. The chooks are on the blink and off the lay for the winter bar 1 egg a day so scrambled or fried or boiled eggs aren’t an option. We don’t have cereals in our house as they are mostly loaded with sugar which our kids can’t eat and we are also cutting down our bread consumption and I only bake on Saturdays now and we’re out of bread. I didn’t feel up to making pancakes either so what to do?
Hanging from the overhead cupboard handles dripping that golden green whey.
Well, you make ricotta! Yep, fresh Thermy made ricotta drizzled with raw honey to be precise. I had attempted to make ricotta the other day with limited success just using citric acid so I figured I’d just try vinegar today but also met with limited success. So I added both. Perfect! Strained lightly then served up still warm with raw honey melting through the cracks. Delicious! Decadent too. 😀
After breakfast when I went to feed the animals and let the roosters out I came across a few new arrivals too.
Yes I am now officially a curd nerd to borrow the term from Gavin Webber. Actually, I’m going to lay the blame lay my sincerest thanks at his feet. Reading about how he makes his own cheese at home has had me itching to follow suit and finally I made my own cheese. And not ricotta (I’m afraid I don’t really count ricotta as cheese making although I know it is) but mozzarella. For pizza tonight! 🙂 Continue reading →