Another busy day. Another early start. Today was the first time we cooked beef since we started the course and we all cooked steak – for our lunch of course – and we had to say how we had cooked it eg rare, med rare, etc., before they cut it open to check! To accompany the steak (sirloin in my case) I made béarnaise sauce and pommes allumettes. Perfect and yummy. I also made a bakewell tart and more bread.
Aren’t they beauties! I hope they’re just as good inside since they’re being used for toast on Thursday when we make breakfast at school.
After school five of us met up with Tim at the dairy to make cheese. Tim cut the curds and then we gently broke them up before the whey was drained off. No waste here – the pigs love it! We put the curds into cylindrical moulds with holes to drain and firm up. We turned them three times tonight and then only once a day for a two weeks. The cheese should be ready to eat in three months. How exciting!