Back to reality…
How I missed my blog…
I’m a keeper of sheep.
The sheep are my thoughts
And each thought a sensation.
I think with my eyes and my ears
And with my hands and feet
And with my nose and mouth.
To think a flower is to see and smell it,
And to eat a fruit is to know its meaning.
That is why on a hot day
When I enjoy it so much I feel sad,
And I lie down in the grass
And close my warm eyes,
Then I feel my whole body lying down in reality,
I know the truth, and I’m happy.
Curdled goat milk with plum jam and pinenuts
250 g plums, peeled and pitted
125 g sugar
½ cinnamon stick
Place plums, water and cinnamon in a stockpot and bring to boil over low heat.
Pôr as ameixas, o açúcar e a canela num tacho e levar a lume brando.
Simmer 10 minutes, stirring occasionally, until fruit is soft.
Remove from heat.
Let rest for 1 minute, then skim off any foam.
Curdled goat milk:
150 ml pasteurized goat milk
18 drops of liquid rennet
25 g pinenuts, roasted
Bring the milk to 38ºC. Rennet won’t work if milk reaches 85ºC.
Place the roasted pinenuts on the bottom of 6 shot glasses.
Pour a small amount of the plum jam over the pinenuts.
Put 3 drops of liquid rennet in each glasse and immediately pour the milk at 38ºC.
Let the mixture rest at room temperature until the milk curdles.