Ideaplants

A few months ago I was talking with an American friend who proudly told me about the Mozarella cheese, he had just made – in about half an hour, he said. I was impressed. Living in Mainland Europe, it should be even more tasty due to access to fresh milk, he claimed. I really wanted to try myself! But where to buy rennet (needed to split the curds from the whey)? The only place where I found it was in a pharmacy for 20Euro and this did not feel quite right!

So I partly gave up and focussed on other things, such as vegetarian paté, tzatziki, houmous, bread, gnocchi or vindaloo curry from the base incredients. All alot easier to make then I would have expected (except maybe for the curry paste) and really yummy, not to talk about the excitement and joy of exploration.

Then I found rennet by chance in a Welsh store whilst on vacation. So I re-embarked on my cheesy goal, I still needed to get a cheese cloth and a thermometer and some fresh milk. All of which I found at or close to the Marché des Abattoirs in Anderlecht (Belgium). Onto the internet it was for some instructions, in the end I settled on a goat cheese (which does not even need rennet, but just some vinegar!) and now I am a happy owner of my first (yummy) cheese.

Bon appetit,
Sylvia

Find some of the recipi’s used below
Goat cheese recipe
Mozarella in 30min
Houmous in 10min
Tzatziki in 15min
Gnocchi