Tagged: homemade

Cheese! 

This weekend I made cheese. I used my liquid rennet, butter muslin and cheese mould that Dawn and Matt gave me as a gift. 

First I made rennet cheese.

Heating milk

Heating milk

Curdling curds

Curdling curds

Setting curds

Setting curds


I followed this lady’s instructions but left my curds for 30 minutes to become a bit squeaky. 

From the curds we made 4 dishes. 

Curds and fruit. Ok. 

Fresh curds with an aprium

Fresh curds with an aprium


Poutine! Oh yes. 

Curds with gravy and fries. Super yum

Curds with gravy and fries. Super yum


Cheese curd tacos. Good.

Curds with kolhrabi slaw and corn torilla

Curds with kolhrabi slaw and corn torilla


Chilli curds. Great. Eaten so fast I forgot to photo 😦

Then from the whey I made whey ricotta. 

The whey yielded enough fine ricotta for a savoury starter and sweet dessert dish.

Salted ricotta and crackers

Salted ricotta and crackers


Fresh fruit, ricotta and honey

Fresh fruit, ricotta and honey

Wholesome homemade granola happiness

Bear Naked

Despite my love for Bear Naked granola, it is super expensive and we eat it very quickly. So I wanted to make some that was equally yummy but could be made in big batches and came with the wholesome feeling of being homemade. I found this recipe from none other than Alton Brown. I adapted it a little and now it goes like this:

  • Preheat oven to 250 degrees F.
  • Mix 6 cups of rolled oats, 2 cups of slivered almonds, 2 cups of cashews and 1.5 cups of shredded sweet coconut together.
  • Mix 0.5 cups of dark brown sugar, 0.25 cups of maple syrup (only the best Canadian #1 Light A grade will do), 0.25 cups of vegetable oil and 0.75 teaspoons of salt.
  • Combine both mixtures together and pour onto baking sheets.
  • Cook for 1 hour and 15 minutes – stirring every 15 minutes to achieve an even color.
  • Remove from the oven and transfer into a large bowl.
  • Add raisins and mix until evenly distributed.
  • Wait until cold and store.

I eat with cold creamy milk!