Looking ahead somewhat.
February is down for cheesemaking.
I know this stuff as Easter Cheese. It needs no rennet, just eggs, milk, salt, but is the better for adding yoghurt or cream and it was traditional to make it golden with some of the saffron stamens or dried petals from Scotch Marigolds soaked in a little of the hot milk first.
Basically it's the first cheese made once the cows are in milk and the hens start laying again.....nowadays we have the beasts in milk and laying eggs all year round, so this is probably an old one.
I went looking for a clear recipe, not just the muddle of my mind and I found a video on youtube.
It's an off-site link.
February is down for cheesemaking.
I know this stuff as Easter Cheese. It needs no rennet, just eggs, milk, salt, but is the better for adding yoghurt or cream and it was traditional to make it golden with some of the saffron stamens or dried petals from Scotch Marigolds soaked in a little of the hot milk first.
Basically it's the first cheese made once the cows are in milk and the hens start laying again.....nowadays we have the beasts in milk and laying eggs all year round, so this is probably an old one.
I went looking for a clear recipe, not just the muddle of my mind and I found a video on youtube.
It's an off-site link.