I’ve took the online Cultured Dairy E-Course from Gnowfglins. I really enjoy the courses she offers, and the sourdough course changed our food world! I haven’t made many of the recipes, because I ration the raw milk around here, and try to keep to just the basics…until Nellie starts milking. Oh, side note. Nellie seems to be pregnant! She was hanging out with the bull, and he showed no interest during the time that would have been her heat cycle! We were pretty sure she was ready for breeding when we delivered her and I think we were right on. This means that around about May 7th she should have her first calf!
So the e-course. Well, now I’m taking the Fermented foods class, and much of it calls for whey as a starter culture. Perfect! I wanted an
excuse, no justification…reason to make cottage cheese. Not sure why that resonated with me so much, but it did. So with this new need for whey, I gave it a try. Not hard at all. It’s a couple step process, so the hardest thing is to time it right so you are free when it’s ready to have part 2 done, but otherwise the whole thing is rather simple, and the result was down right delicious! I think cheese making is amazing. You start with 1 gallon of milk, and you end up with just about 1 gallon of whey…but you also gain the cheese. I don’t know how it’s done. I think it must be magic, but it’s so darn cool!
Now what to eat with my cottage cheese. I have Peach Salsa, and I made some sourdough cheese crackers today. That would make a good lunch. But I also think mixing some chopped fruit, or blueberries in, would make a yummy breakfast. Not sure what will accompany it, but I know we’re going to enjoy it!
I love when I have a productive day in the kitchen. Cottage Cheese, 5 quarts of yogurt, 1 quart of yogurt turned into soft cheese, 1 batch sourdough cheese crackers. Mmmmm. Yummy day indeed! Dinner was an impossible pie, like those that were all the rage in the early 80′s, remember with the bisquick? Well, I have a recipe for making one with sourdough instead of bisquick. This one had sauteed leeks and garlic, with shredded zucchini (all from the front yard). I chopped some fresh tomatoes (also the front yard) and sprinkled on top when I served it. Rave reviews, even from the small ones. Yes, the sourdough E-Course has definitely changed our food lives!