Dairy has endless possibilities.

I have really only scraped the surface of making cheese and other dairy products. The soft cheese is on hold till I procure an old fridge to use as a substitute for the awesome railway tunnels and caves in use all over Europe. That or I bury a shipping container under Lantanaland and use half for cheese and the other half as headquarters to rule the world.

This week has been a bit pressed for time to make cheese, so I was after something quick and simple to utilize the available milk. Making yoghurt is easy, but fiddly to do in small batches. Yoghurt in a large batch is easy thanks to the dream pot, essentially a stock pot wrapped in a large thermos.

Sally Lynch, cooking school guru, herdsharer and tastetrekker makes labneh, a middle eastern soft fresh cheese from yoghurt and had mentioned how good it was made from Lantanaland yoghurt so I thought I'd give that a go. All you do is set the milk into yoghurt, which i do for 12 hours in the dreampot. Then ladle into a cheesecloth bag and let drain for another 12 hours.

The taste? Wow. A tart cream cheese. Fantastic spread on a muffin for a morning snack. I'm also wondering what it would be like in a set cheesecake. Or in a spinach pie. The possibilities are endless (and I'll take recipe ideas in the comments if you've got them).

It will definitely be a fixture in the fridge here from now on, that's for sure.


- MF from my iPhone

Location:Needham Rd,Luscombe,Australia