Homemade Cheese with Pea Shoots, Greens , Blackberry Vinegar and Rapeseed Oil

Homemade Cheese , Homegrown Salad dressed with Rape Seed Oil and Blackberry Vinegar

Perhaps the most inspiring show I have watched this year has been the Edible Garden with the lovely Alys Fowler, for a year she devoted her small garden in Birmingham to growing as much edible produce. Not rows of
carrots and cabbages allotment style but inspired planting of attractive vegetables , herbs and edible flowers in which the equally attractive Alys wandered nibbling.  I know I am not alone over at Butcher and Baker, Jules is sharing  shots and stories of her edible garden

Last year my growing efforts left me a little sad, catapillars munched on my purple sprouting , the tomatoes never ripened . But the beans were good and we got a few squash and feasted in plenty of pretty nasturtiums flowers.  I am determined to do at least a little better this year, and these tiny shoots  are the first produce.  Planted just a few weeks ago tiny mixed salad leaves and pea shoots are ready for snacking

For my first harvest I wanted something equally lovely to go with them  I haven’t made cheese for a while since I made
some Paneer
this is a slight alteration of the recipe adding a little salt to create a salty fresh cheese. recipe at the end of the post. The final part is dressing splashes of   Mellow Yellow Rape
Seed oil
from Farrington Oils not
only a beautiful smack you in the face yellow but a nutty taste , a  blackberry
vinegar
made last summer from foraged fruits (recipe
here
)

Homemade Cheese


Homemade Cheese

This recipe makes six, 50g portions of cheese

Ingredients
3 pints of whole milk
200ml live plain yoghurt
2 pinches of salt

Method
1. Bring the milk to the boil
2. Once the milk starts to boil and rise up, stir in the yoghurt
3. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. The curds will coagulate and separate from the watery whey.
3. Remove from the heat.
4. Line a large sieve with muslin & place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the watery whey
5. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes,
6. Add  salt to the cheese and in the bag and  and squeeze until dry

7.Prepare a  flexible silicon muffin mould with items you want to top the cheese (edible flowers, or herb)  placing them in the bottom of the moulds  then place the curds on top and press down with the back of a spoon
8.Refridgerate for at least two hours

Sag PaneerBroad Bean , Butter Beans , Tarragon and FetaCamping Cheese

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15 Responses to Homemade Cheese with Pea Shoots, Greens , Blackberry Vinegar and Rapeseed Oil

  1. Home Design says:

    Hi there!
    Thanks for the the article. It’s good. I have read The Edible Garden too, and yes I love how Alys Fowler presented her garden.
    Very interesting topics. i’m looking for this type of topics.
    Hoping to see more of your great postings and I’ll bookmark this page for sure.. Keep up your good working!

  2. Pingback: Raw Wild Asparagus and Homemade Cheese Salad « Girl Interrupted Eating

  3. Jules says:

    I love mellow yellow oil for it’s nutty taste. Have you tried their mayonnaise? Delicious.

    I haven’t made cheese in a while and this looks like a great recipe.

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  6. Mycologista says:

    I’ve been wanting to make my own paneer for a while, thank you for this recipe/explanation, but I’m a little stumped by this last bit:

    “Wash the muslin bag through then add the salt and squeeze until dry”–the cheese is wrapped in cloth and hung and drained, then you rinse the cheese IN the bag, right? But how do you add salt? Open the bag, sprinkle salt, and then squeeze dry? So the salt is on the outside?

    Never stop cooking and loving food and taking pics of it. Your blog is so delightful. I visit it often, it never fails to entertain.

  7. Becky says:

    Mycologista sorry for the confusing text. I have edited it and hope it makes more sense

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  13. I got a bit confused with posting so previous comments elsewhere may not make sense. It must be the heat,or me being in Germany. This looks Superb, I had blackberry vinegar in River Cottage, so good. One for me to make latter in the year.
    Again this dish is a superb concept, your blog is always a joy to read.
    I think you are up their with Niahm eatlikeagirl.
    Could pea tops be used, or would they be to strong? Never had pea shoots.

  14. Pingback: Homemade Cheese , Homegrown Salad dressed with Rape Seed Oil and Blackberry Vinegar | Only Drinks

  15. Pingback: Homemade Cheese | Only Drinks

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