How to make your own labne (yogurt cheese)

METHOD: Make yogurt as usual or purchase organic, full-fat yogurt. Place a piece of cheesecloth in a colander and put the colander in a large bowl to collect the whey. Put yogurt in lined colander, wrapping the cheesecloth over the top of the yogurt, and place in fridge for 12- 24 hours. Strain off the whey (feed it to your chooks/chickens). Place a weight evenly on top of the yogurt (I put a plate over it then place a heavy, empty bowl on top of that). Put it back in the fridge for 12 hours. Strain off the whey again. Fill a wide-mouth glass jar 1/3 - 1/2 full. You can add flavorings such as herbs, garlic, spices, lemon; I used lemon thyme, rosemary and garlic in one batch and preserved

Just the reality of my kitchen...

No IG'able pictures again this week....just the reality of my kitchen (and laundry room which has become a makeshift pantry and fermentation room). I started my day of cooking/preparing last night actually, when I started the leaven for the breads (plain g/f and g/f olive & rosemary this week) and feeding the starters. And, I started a second ferment for the water kefir (grapefruit flavoured - the best, as it creates a really fizzy brew). I also did a bit of freezer-diving last night to see what treasures I could find - falafel mix (for dinner tonight), veg stock & venison stock (for soup later in the week), some cubes of lemon juice (because we always seem to need lemon), boiled and puree

Sunday Indian Dinner (and some extras too, for breakfast on Monday)

MENU: Spicy Roasted Cauliflower Brussels Sprout "Chips" Roasted Root Veggies Coconut & Temphe Curry Cucumber & Mint Raita Bananas with Lemon & Coconut Eggplant Chutney Lemon Pickle COCONUT & TEMPHE CURRY: Coconut oil Onion, diced 3 garlic cloves, minced 1 T fresh turmeric, minced 3 T fresh ginger, minced 1 t ground cumin 1/2 t ground turmeric 1 t ground coriander 1 t curry powder 1/4 - 1/2 t chili powder Salt to taste 1 large potato, diced 1 head broccoli, diced 1 pack plain temphe, diced 1 can (400ml) coconut cream 1 cup homemade veg or chicken stock (may need more) 2 handfulls chopped greens (spinach or Swiss chard, etc.) Juice of 1 lime (or lemon) Handful chopped

Homemade Custard

I love, love, love, love custard! This is a fool-proof custard recipe - it sets well every time. Taste just before finishing for sweetness and vanilla. I always make a large batch, but you can halve or quarter the recipe. I serve this alone on the first night with fresh berries or stewed fruit, it's also great over any cake or french toast after it has been refrigerated and is more stiff. You can leave out some of the cornflour and all of the gelatine out to make creme anglaise. Keep the egg whites for other sweets or to use in gluten-free bread. INGREDIENTS: 8 egg yolks 8 t cornflour (you could also use tapioca flour - it will solidify at a lower temperature) 1 liter full-fat/whole milk

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