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| Cheese press |
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| Herbs and spices |
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| Whole foods and vegan cookbooks |
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| This week's "to be planted" seed packets |
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| Beans soaking prior to being canned |
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| Bulk grains and beans |
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| Fresh kimchi fermenting on the countertop |
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Aaaaaaand . . . Dinner. (The children's reward for uncomplainingly eating wholesome, cooked-from-scratch things for several days in a row). |
I'd love to hear more about your cheese..
ReplyDeleteReally nice...and the kimchee's got me drooling!
ReplyDeleteNice photos!
ReplyDeleteThanks for the comments! Sian, I asked my husband to make the press after a pattern that we bought for a couple of dollars through New England Cheesemaking Supply Company. It's very clever—you just hang a certain amount of water (a pint's a pound, the world around!) from the end to equal, with leverage, whatever weight you need to press with, using your cheese as the fulcrum. My best success has been with feta, which I make regularly and well—my harder cheeses have not turned out so well, but I ought to practice more. I have friends who have made lovely cheddars.
ReplyDeleteBlue Page, I love kimchi but I'm a bit frightened. It's been fermenting, and now what do I do? Just taste it? I followed a well-recommended recipe, but there's still something intimidating about digging into my first batch.
Matthew, thank you. Always nice to hear from you! ;)
Hey Marnie, I'd say just dig in - my friend, who is Korean, said his Mom kept a big crock of kimchee sitting on the kitchen floor. Avert your eyes though when you open the jar...it's fermented! Mmmm kimchee w/ brown rice...
ReplyDelete