My last day wasn't as awful as I thought it would be, but it was very tiring. After a while I had no idea who I was hugging as I was constantly mobbed by nearly 70 children! The only time I came close to losing it was when the Teachers gave me this beautiful bouquet. Hand made cards followed and I had to chuckle at all the miss-spellings of my name. I think my favourite was Miss Wiss!
A lovely lunch followed and then a couple of quiet hours with the ponies. So what does an out of work gal do to chill out. Well, she makes cheese of course!!!
Boil a stip of muslin and string to sterilise.
Pour 1litre of milk into a large pan and gently heat to 180c. I use goats milk because I can't drink cows milk. Semi or skimmed milk is fine, as the cream from full fat milk is wasted in the whey.
When the milk reaches 180c, stir in a couple of large spoonfuls of natural yogurt, bio is best, and 6 or 7 drops of rennet. You can buy vege rennet and I've recently discovered that you can make it from herb extracts. I may give it a go sometime.
After a while, the milk will Clabber, that is, separate into curds and whey. carefully slice the curds into chunks to let out more whey and after 15 minutes (or so) bring it gently to the boil to firm up the chunks.
Cool a little (mainly for safety's sake!) and pour into the prepared muslin. Hang the muslin over a bowl to let the cheese drip. You could squeeze the muslin to get the fluid out, but then it gets all sticky with cheese and it seems a bit of a waste. You can salt the cheese and add herbs if you want. It will keep in the fridge for a few days, but it rarely makes it to the fridge here as it's so scrummy!
There are loads of tutorials on youtube and I've probably watched them all! I've not had the courage to use vinegar to clabber the milk as I think it might affect the taste, but lots of people do use it! I've had a go at the mozzarella, without much success, so that's still on my list to try.
The whey isn't wasted, I pour it back into the original pot and make a large batch of porridge for the chickens :)
So as I say goodbye to conventional work for a while, I'd like to say a big hello and welcome to the new people who have found their way here :)