It still doesn’t contain pesto or hummus either, because although I’ve made them a couple of times, I’m still not happy making it. In fact last time I made hummus it took me half a day and was repugnant to the point of nauseating.
I will admit to having a complete fascination with Hugh Fearnley-Whittingstall and the whole Rover Cottage paradigm, and I am attempting to emulate his adventures, although obviously I can’t afford a cottage or camera crew. It even freaked me out slightly as I have recently started to cut down on my meat intake, and the new series of River Cottage has Hugh turning vegetarian for a year. We are obviously kindred spirits, or he’s preempting all my blog ideas.
Now I’ve seen him making cheese before, and to be fair to other chefs, he wasn’t the first, but he made it look quite simple. I mean him no disrespect when I discovered today that actually it is even easier than it looked on his show.
This is not particularly a post to show you how it’s done, or to give a demo, although I might do an instructional vid and walkthrough for my (paying) fans. I think I got a little excited and a little annoyed that I had not tried this years ago.
I guess the point I am trying to make is that you shouldn’t shy away from trying something you like the look of because it might be a little tricky. Sometimes, like hummus, it is tricky. Sometimes, like cheese or butter or hot chocolate, it’s way easier than you thought. Both have their rewards, as I’m getting more determined to make some at least half decent hummus. As for cheese; nailed it. Now I want to make harder cheese, in both senses of the word, but in the mean time I will have a fridge with homemade cheese in to keep me sated.