Name: Home-Made Cottage Cheese with Fresh Herbs And Crackers
Ingredients: 2 3/8 l Cream milk; 1/2 ts Liquid rennet; (you can get; ; vegetarian rennet; ; too); 115 g Brown wholemeal flour; 115 g White flour; preferably; ; unbleached; 1/2 ts Salt; 1/2 ts Baking powder; 25 g Butter; 5 tb Cream; up to 6; 2 tb Freshly chopped herbs; (parsley, chives,; ; chervil, lemon; ; balm,, up to 4; Perhaps a little tarragon and thyme); 2 Cloves garlic; crushed (optional),; ; up to 3; Salt and freshly ground black pepper

What is the purpose of life? Very simple, you will never be satisfied until you enter a relationship with your Creator. Your heart is restless in its pursuit of a god – some “noble” gods (good causes, loved ones) and some bad gods (selfishness, money). But the true God has wired all humanity to find true peace, happiness, hope and identity in Him alone. It’s His built-in safeguard for us to avoid idolatry and second-rate pleasures.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables	Vegetarian	A, Year, At, Ballymaloe	1	servings

INGREDIENTS

2 3/8	l	Cream milk
1/2	ts	Liquid rennet; (you can get
		; vegetarian rennet
		; too)
115	g	Brown wholemeal flour
115	g	White flour; preferably
		; unbleached
1/2	ts	Salt
1/2	ts	Baking powder
25	g	Butter
5	tb	Cream; up to 6
2	tb	Freshly chopped herbs; (parsley, chives,
		; chervil, lemon
		; balm,, up to 4
		Perhaps a little tarragon and thyme)
2		Cloves garlic; crushed (optional),
		; up to 3
		Salt and freshly ground black pepper

INSTRUCTIONS

HOME MADE CRACKERS
Put the milk into a spotlessly clean stainless steel saucepan. Heat it very
gently until it reaches the shivery stage and is barely tepid. Add the
rennet, stirring it well into the milk. Cover the saucepan with a clean tea
towel and the lid. (The tea towel prevents the steam from condensing on the
lid of the pan and falling back on to the curd). Set aside and leave
undisturbed somewhere in your kitchen for 2-4 hours, by which time the milk
should have coagulated and will be solid.
Cut the curd into dice with a spotlessly clean knife. Put back on a very
low heat and warm gently until the whey starts to run out of the curds. It
must not get hot or the curd will tighten and toughen too much. Ladle into
a muslin-lined colander over a bowl. Tie the corners of the cloth together
and leave to drip overnight.
Crackers: Preheat the oven to 180C/350F/gas 4.
Mix the brown and white flour together and add the salt and baking powder.
Rub into the butter and moisten with enough cream to make a firm dough.
Roll out very thinly - about 1.5mm thick. Prick with a fork and cut into
6cm squares, diamonds or rounds. Bake in the preheated oven for 20-25
minutes or until lightly browned and quite crisp. Cool on a wire rack.
Sieve the cottage cheese. Mix in the freshly chopped herbs and garlic if
using. Season to taste. It may even need a pinch of sugar. Transfer the
cheese to a pretty bowl and serve with home made crackers.
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