How we celebrate Midsummer in a from scratch kitchen 🌸

Описание: I couldn't fit the ice cream recipe! I'll put it in my recipe highlights soon, so follow along if you want to see it.

Feta

4L Unhomogonised cows, sheep or goats milk
100ml active kefir
1/4 tsp liquid rennet (or 1 tsp of thistle rennet)
Flaky sea salt

Place the milk in a pan, warm it to 32°C then remove from the heat and add in the kefir.
Stir and leave for 1 hour at room temp.

Add the rennet, stir and leave for 1 hour if using conventional rennet, or 3-4 hours if using thistle rennet.

When the curds form, cut into the pan with a knife, and pour into a colander over a bowl to catch the whey. Stir gently with your hand to release more whey from the curds, and then add a generous pinch of salt to the curds and stir with your hands. Leave for 10 minutes to drain

Place the curds into a cheese mould and press down firmly. Leave for 3-6 hours in a cool place to firm up.

While this happens, make the brine by adding 40g of salt to 1 litre of leftover whey.
Combine and chill in the fridge. (You can save the rest of your whey in the fridge and use it in baking such as bread!)

Turn the curds out of the moulds onto a wire rack (they should now be solid), salt the surface generously and leave for 12 - 24 hours in a cool place covered with a muslin cloth or tea towel.

Next, place the whole curds into a container and submerge in the brine whey. Place in the fridge for anywhere from 2 days to two weeks to age (depending on how strong you like it).

After ageing in the brine, remove the feta, cut into cubes and place in a jar with rosemary, peppercorns, chilli and olive oil to marinate.

Elderflower cordial

3 litres water
1.5kg caster sugar
30-60 elderflower heads in bloom
3 lemons, sliced

Add the sugar and water to a saucepan over medium heat and bring to a simmer until the sugar dissolves, then remove from the heat and add in the elderflower heads and lemon slices. Stir gently and make sure the flowers are submerged in the liquid. Cover with a lid and leave for 24 hours at room temp.

After 24 hours strain through a muslin cloth and transfer to sterilised bottles and keep in the fridge.

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Music credits: Trust by Chris Stapleton

#cookingfromscratch #fromscratchcooking #homecooking #wholesomefood #feta #homemadeicecream