I pour the curds & whey into a cheesecloth and hang it up to drain overnight. Most of the time the chickens get the whey. The extra protein & calcium makes for much better eggs production. This week I’m using the whey for an experimental batch of blaand, a very ancient Scottish “wine” made from fermented whey. Needless to say, detailed recipes are scarce, so I’m improvising.
The final stage of the Stella-cheese process is to take the big lump of cheese out of the cloth the next morning, cut it into cubes, sprinkle them with coarse salt (we use Kosher) and let it sit til the end of the day. The the cubes go into a bowl and into the fridge for snacking. It tastes like a cross between feta and cottage cheese.
Here is a pot of our first Reddale potatoes of the season, soon to be boiled and eaten with butter, salt & pepper. Yum! This variety of spud has done really well here, and we plan to keep growing it.
And here’s Magnus, finally feeling better about losing his sister, relaxing in a sunbeam….