Tag Archives: preserving

Lacto-Fermented Vegetables with Dill

lacto-fermented vegetables with whey

It’s fair to say that on hearing about Miss Muffett’s troubles, most people don’t give much thought to the whey that’s mentioned. (Or indeed the curds; I think most of us are thinking about the prospect of a great hairy arachnid landing on us.) But when you realise that to produce one kilo of cheese it takes about ten litres of milk and you’re therefore left with nine litres of whey, you can start to ponder about what happens to it all.
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Bath Soft Cheese Preserved with Oil and Herbs

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I was leafing through the British section of the cheese-porn that is Juliet Harbutt’s World Cheese Book, when I came across an intriguing-sounding little cheese; named simply ‘Grace’, it was apparently a fresh soft cheese, packed into jars and covered with sunflower oil and herbs and spices. It sounded lovely but I sadly can’t find any trace of the cheese now, nor its producers.
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