although food has, for years, played an important part in my life, i was not raised in a foodie family. the sad truth may unveil itself more clearly if i told you that my elder brother asked me last year what the green grassy stuff i brought to the table was. he has not ventured far from our childhood days and did not recognize basic basil pesto...
bluntly put, my introduction to the fineries of nutrition came gradually and later in life. to be exact, my infatuation with food began with ethical questions and only afterwards moved on to culinary considerations.
on a daily basis i am easily pleased: bread and cheese keeps me going for a surprisingly long time. days, to be completely honest.
moreover, i am not picky nor do i expect the best, and i have been known to nibble on leftovers until they actually run out. i still cannot throw food away – a remnant of the frugal lifestyle of our family.
nonetheless, i appreciate and cherish every meal that is prepared with care, and although i have an inbuilt hostility towards routine, i have rediscovered the fascination of taking the time to plan and execute meals myself.
with our garden cottage, i've discovered the joys of seeing my food grow from minuscule seeds and have, i kid you not, experienced mothering tendencies with my plants. seriously, there is nothing maternal about me otherwise.
my latest pursuit goes towards creating items i would normally buy readymade: tortillas (which did not turn out but resembled little corn blinis instead... but i ain't givin' up.) and cheese.
the simplest recipe is curdled with eggs and sour milk or creme fraiche, and is as easy to prepare as a plain soup – it just requires careful heating and stirring... and some more stirring...
take 3 parts (full) milk, 1 part sour milk or creme fraiche and add 1 egg per regular milk litre. heat the milk carefully to boil, mix the sour milk and eggs in another bowl. add salt and spices (such as cumin) to taste.
remove the milk from the heat and add the egg and sour milk mixture. reheat carefully, stirring constantly until the first bursts of boiling appear. remove from heat and pour carefully into a colander or a cheese mold. gently push down and add a weight on top. let cool in the fridge.
voila, you've got yourself a hefty glob of fresh, milky cheese.
pics are from the garden cottage, a day before new year. old kitchen stove works for cheesemaking, too.