Take this for a spin around the paddock when ya back,,,
Now what ya need is proper full cream milk,, It should be around in the sticks,
Not that homogenised crap from the stores,,
( you can cheat a little though ( mix the crap milk with some full cream you want about 15 to 25 % cream/fat content)
Put milk in big jar,,( you are after about 500g curd)
Let the nat air bugs make it sour ( cover jar if lots of blowies around,as they dont a make for much flavor,,,pluss the legs get stick twix the ivories).... Takes about 3 days,,, ( the curd not the legs ),,,those can get very stuck,
worse than getting a honey ant wrong...
Curd should go to top,and be chunky....
~~~~~~~~~~~ Pour into a clean washed pillow ( cotton) case,
Let drip, till all whey is gone,,,
So for 500g curd ( cottage cheese)... or just buy some farm cheese (white,,, not the plastic cont. rubbish in tubs)
Get about, 50g fetta,,crumbly type,,, Full fat greek is best,
Get about 50g shredded Mozzarella,,, or any other Italian pulllable cheese,,( you can use swiss,,,etc as long as it pulls well when hot,,,
2 Table spoons dry caraway seeds,,
1 teaspoon salt,,,
1 eggy.... avoid roster eggs,,,,as they can scratch the sheet out of ya if ya pull em...
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Now put all into,a bowls and mix,,,,
Into a non stick fry pan,,( or add some butter to a cast iron cob)
ANd on slow heat simmer and keep stiring till reduced and just pullable,
Transfer to whatever,,,,let cool,,,
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Serve on toast/crackers with tommitoes,,capers,, etc,,, radish,, maybe some kale,,,
Or when cool cut into samll squares,,and add to cold general veg salad,,,,
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mOUTH DISCO,,,, oH IF ya like hot,,,( add cayenne pepper,,or dry paprika to fry pan/cob)
This is like a slow fondue,,, with delayed reaction,,,, DO NOT SCRIMP ON THE CARAWAY,,, if no caraway,,, Use lots of Whole pepper corns,and cumin seeds,that ya took out to the shed and
pummeld with a good hammer.
PS lill tip,,,if ya just get a small amount of charring on the base,,when done over a camp fire,,
the added smokey flav ( depending on wood,,, One tends to use a lil salt bush and some sandlewood twigs,, when get a chance to gather some,when doing in a cob.... Oh and mix gets to dry during cooking,,add some saved whey.
,,,those can get very stuck,
