It’s been a while – I’ve been busy and crap’s been happening. I’m on a hospital ward at the moment with several feet of tubing stuck out of my neck. Also an apology about photo quality – I’ve had to use the phone as all my cameras are tied up with filming.
Last time I blogged I was struggling with a waste disposal problem – the best part of a gallon of whey left over from the cheese making. It’s too good to throw away being rich in protein, sugars and minerals People do just consume it, not me; I find milk, yoghurt and things of that ilk utterly repulsive. I need a better plan.
First off, there’s still a bit of cheese to be had here. Heating the whey until it just starts to steam ( but Not boil) and keeping it there for a few minutes makes it form thick white clouds. Strained through the omnipresent cheese cloth I’ve made ricotta – not a great deal but enough. Trouble is I don’t really like ricotta either ( I really didn’t think this cheese making lark through did I?) but it is another useful ingredient.
The cooled whey is now a good deal more watery. I’ve no great and cunning plans for it but I bake at least twice a week so I used as the only liquid in all my breads. It makes a nice springy crumb with a soft crust and a hint of sweetness. Some found its way (whey?) into pancakes and scones. I think I overbaked.
The “feta” has come out ok-ish, it firmed up nicely and looks the part but saturated brine was waaaayyy too strong – the cheese is ok in small amounts but not great chunks on a salad, still a useful ingredient though.
So, how to get rid of, I mean use, the ricotta and feta.
Spring’s been a bit early here and in the woods that means my favorite forage is out – Ramsons otherwise known as wild garlic. Around here we have a glorious month of their aromatic leaves carpeting the woodland floor and fragile white flowers flanking the pathway. I go a bit mad and put them into everything.
Wild garlic pesto
Get a few good handfuls of wild garlic leaves, rinse them.
Throw them into a blender with a decent portion of nuts,
Add cheese of some description, a pinch of salt and a fair bit of oil and push the button.
This stuff is fantastic just stirred into pasta. If you’re a fan of colcannon try adding it to mashed potatoes. It guarantees you a seat to yourself on the train the next morning.
Next time – “Isn’t this supposed to be a blog about beekeeping?’