"No way! we are not getting a goat!"
Joe paused to muster the most convincing rebuttal he could conjure whilst pretending to scrape chook poo from his boot. "But darling, it could live in here with the chickens, no one would have to know a thing about it. We could feed it silverbeet and lettuce from the garden, and any clothes that the children no longer fit into. And best of all, we can make more cheese!!!"
"So they eat clothes?" I queried.
"They eat anything!" He said.
Sufficed to say, as this conversation took place directly beneath my low hanging clothes line, I remained even less convinced.
"We are not getting a goat".
After 2 hours, strain the curds and whey through muslin (like a baby wrap) or cheese cloth over a colander. The curds will remain and the whey can be discarded. Hang the cheese in the muslin over a sink to drain completely for another 3 hours.
Now it is ready for a taste test. Yum! You can season with salt, or for that matter anything sweet or savoury to your liking'. This recipe makes a ball of cheese about the size of a shot put, but not as heavy.
If you don't eat it all at once, refrigerate it in an air tight container. It lasts 4 or so days.
We used our cheese in salads and will be making more in a week or so to make stuffed zucchini flowers.
Lavender Champagne (part 1)
|lovely bug adding to the mix|
|Steve spoons in the vinegar|
A bit of bubbly is an essential for any celebration, and with our FFFC now only weeks away we needed a summer time champs to pop at the end of our challenge.
It only takes a few weeks to brew lavender champagne and so it was exactly what we needed. We're not sure if it will work or how it will taste but we are hoping when we pop our first bottle it conjures memories of long lost summers and searches for cicada shells but most of all we want to make sure it is alcoholic! This is why we decided to add more than the recommended amount of sugar, even though there is a strong chance that the bottles may explode due to the pressure. Its a risk we're willing to take.
Lavender Champagne Recipe
100 lavender flowers
600 grams white sugar
250 grams sultanas
6 tablespoons of white wine vinegar
6 litres of water
1/4 teaspoon champagne/all purpose wine yeast
Remove the lavender flowers from the stems. Grate the zest of two lemons. Finely dice sultanas and mix all three ingredients together in a bole. Boil 1 litre of water, pour into a large bucket or tub (we used a carboy). Add sugar, lavender, lemon zest and sultanas and stir until sugar is dissolved. Add the juice of 2 lemons and white wine vinegar. Then add a further 5 litres of water and allow to cool until temperature is below 30 degrees. Add yeast, gently stir it in and cover with muslin wrap or carboy lid and airlock.
Leave for 7 days at room temp then strain liquid into sterilised bottles and cap. The bottles need to be airtight. You could cork the bottles or simply use what we are using, clip lock glass bottles. Store for a further 2 weeks. Taste and enjoy!
At least that is our plan. At the moment ours is still fermenting in the carboy. We intend to btle it tomorrow and will let you know how it goes.