Tonight we watched Buzz Lightyear buckle himself into the Pizza Planet delivery van with an annoying air of virtue. It is with something of the same air that a vegetable grower reports to others about the delight of eating their own crops, and with which food-lovers describe making something from scratch. Stand by; my day has been spent like that!
Earlier this week, I realised that at least one of our three-litre milk bottles was sour, as had been one of last week's. Coles Online has a policy of only refunding goods within 24 hours of delivery, but the helpline lady credited this week's milk anyway -- after all, nobody opens all their milk for the week to check it for freshness. Now a small amount of sour milk is an excuse to make pikelets, pancakes, scones and so forth, but 6 litres of sour milk is another matter.
Then you move to Option B: tvorog. It's pronounced tvaROG, and it is the Slavic word from which we and the Germans derive the word quark: fresh curd-cheese. Of course I asked my Dad for advice; he remembers his mother making both tvorog and ripened cheeses. My adventure in making tvorog I will leave for another time (I used 3 litres of the sour milk). At the end of the process, I ended up with lots of whey, which Dad told me was used in making bread (Rhonda Jean has also mentioned using whey in bread on her blog). I've frozen most of it in two-cup portions; the Geek tells me this means it is "whey cool".
I thought bread rolls with dinner might be nice. We were planning to have quiche while we watched the movie. And I had a brainwave about a salad while I was working in the garden today. So here is dinner:
Silverbeet, onion & mozzarella quiche: homegrown silverbeet and parsley, and homegrown eggs. Confession: frozen pastry. I don't do pastry, unless it's Ukrainian style.
Wholemeal bread rolls from scratch: leftover whey.
Salad: homegrown 'Forellenschuss' lettuce, dill, beetroot leaves, and baked baby beetroot (carrot from shop). Dressing of garlic, tangelo juice and zest, olive oil, salt, pepper.
I'm not sure whether it's increasing experience or the use of whey, but the bread rolls are the best I've ever made. The dough rose impressively to triple its original size!