Tuesday, 17 August 2010
I bet you thought I was crazy to be baking bread this past Sunday when it was so ridiculously hot. Ha! You don’t know the half of it.
At 6:00am BEFORE I mixed the dough, I made grape jam. Without pectin.
Stirring stirring stirring molten lava like grapes. Stirring stirring. I left the kitchen light turned off – thinking it might make me imagine it wasn’t really very hot in the kitchen.
Undaunted (well, sort of…) I slathered some of it onto a third of the sweet Portuguese bread dough to make a spiral jam ring.
But I’m not the only crazy person living here. The other 50% of the residents here are equally crazy and baked pie the day before when it was over 30C outside and not much less in the house. Baked pie AND railed about being blinded by the sweat dripping into his eyes.
But stop me now. I shouldn’t complain.
60% of those who had grape pie ate it with vanilla ice cream (I really must post T’s latest way to make ice cream) and 30% had it with yoghurt cheese – from plain yoghurt that had been spooned into a cotton bag and left to drain over a bowl.
I kept the whey for the sweet Portuguese bread I made the next day. (okay okay, stop sniggering. I already said I was crazy, didn’t I?) I did this instead of cooking a potato. Because I didn’t want to heat up the kitchen by cooking a potato. (Cue hysterical laughter.)
How to make Yoghurt Cheese
Wrap plain yoghurt in an un-dyed cotton muslin bag (the kind of cloth that flour bags are made of) OR *several* layers of cheese cloth. Tie it shut and hang the wrapped yoghurt over a bowl to catch the liquid that drips out – we string ours up using the handle of a kitchen cupboard, with the bowl on the kitchen counter below. Draining anywhere from 4 hours to overnight is perfect.
NB If you are using cheese cloth, use several layers to ensure that you don’t lose any of the yoghurt solids. The lower the MF (milk fat) the more likely you are to lose yoghurt solids when draining. One of our friends uses extremely low fat yoghurt and drains it in a coffee filter.
- recipes from OUR kitchen:
» grape pie
» sweet Portuguese bread Flatten the dough into a long rectangle and spread the rectangle with jam. Roll it like a jelly roll and form the roll into a ring.
» srikund (Indian dessert made with drained yoghurt, saffron and cardamom)
» vanilla ice cream
» blog recipes index
» recipes from OUR kitchen – index
Oh yes, the jam roll bread? It made delicious toast this morning!
Two for Tuesdays!
Eat Real Food
This event was created by Alex (A Moderate Life) with the idea that each “Two for Tuesday” post would contain two things (two recipes, two links, two variations on a theme… as long as the post is about real food. Alex, Heather (girlichef) and five other bloggers have joined forces to co-host this week. Heather wrote:
» REAL food is homemade. REAL food is from scratch. REAL food has recognizable ingredients. REAL food is made from traditional ingredients. REAL food is food you make with your own hands. -Heather (girlichef), “Extra! Extra! Read all About It! Announcing… TWO for TUESDAYS!”
For links to the other “Two for Tuesdays” hosts and complete details on how to participate in the weekly event, please read the following:
Heather is also one of the intrepid bloggers on “Forging Fromage”; they are making their own cheese.
Ha!! Here I am, late as usual…. Last month, the cheese makers invited readers to make yoghurt cheese. I think I imagined I would post about making yoghurt cheese in time for the end of July deadline. (cue more hysterical laughter)
For more information about Forging Fromage, please read the following:
- Forging Fromage:
» Forging Fromage: adventures and progressions in home cheesemaking
» Yogurt Cheese!
Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:
most recent Two for Tuesday (Real Food) post: Did we miss corn season? (real food)