Say cheese!

Or rather, say kwark! Maren has been experimenting with milkfermenting, to see if we can have fun making yoghurt, kwark, skyr and other dairyproducts. We started with finding out where to get raw milk that did not have any of the fat taken out yet. It did not take long to find 20L of that.

We froze half of it to use later, and are experimenting with the rest. One liter was made into an acidic culturemilk to use as a starter for kwark. Since the mix-ratio of this starter with milk is 1:100, we`ll be freezing loads of aliquots for future use. Some hours afer mixing the culturemilk into the milk we`ll be making kwark from, we added 1 drop of liquid rennet per liter and left this at roomtemperature overnight. 

The next day it had thickened, just like all our sources had promised it would. We put the "curds" into a cheesecloth and let it drip for a few hours before we put it in a jar. Our testrun with 3 liters of milk yielded 1 Kg of mild and rich kwark. We`ll enjoy dessert tonight.

Winterweather

After the lovely madness that is christmas, we have now started a new year with some good winter weather. Frost, snow, ice and beauty. I love it. Before the snow came we got some iceskating done on very nice ice close to home.

I am no stranger to iceskating at al, but I am not at all used to hockeyskates. A fun adventure.

The next day the snow had come, and we couldn`t iceskate. Time for a walk and a snowman. Even though it was a few degrees warmer this day, the wind made it feel a lot colder than before. A good day for our heatsuits and scarfs.

I fell down the hill while rolling the snowball that was to be the head.

Going to find some arms.

Since that weekend some more snow came down, so I`ll share some pictures of around the house for my mom, who would like to see them.