Despite having more than two weeks of my summer holidays left, last night I lay awake for hours planning lessons in my head. It wasn’t intentional. Indeed, I tried very hard to switch off and drift into oblivion, but I simply couldn’t stop thinking about how much there was to do in the coming term and how unprepared I was for it all. Was also very aware that the next two weeks are chockablock full of fun things, leaving me perhaps only one weekday free to head up to school and get organised.
Hence, on this windy Sunday afternoon I am sitting on my sofa drinking coffees surrounded by a self made fort of novels(Millions for my third years and Fat Boy Swim for the seconds years); essays (another child who thinks Steinbeck wrote a story called Of Mince and Men); old teaching diaries (not sure why though – my writing is totally illegible) and scrumpled up pieces of paper (arranging seating plans can be sooooo frustrating – those of you who have planned a wedding will probably know what I mean). Playing in the background is Polanski’s MacBeth. Goodness, it’s gruesome! The seniors are going to love it.
Meanwhile, dripping away slowly in the kitchen sink is tomorrow’s breakfast. Inspired by my ricotta making success, I began investigating other types of cheese which could be easily made and discovered yogurt cheese. Almost entirely effortless, yogurt cheese is lovely and light, and takes very well to being mixed with herbs and spices. The following recipe is adapted from Madhur Jaffrey’s rather daunting Eastern Vegetarian Cooking. There is just so much in this cookery book, though I’ve had it for several years now, I have barely scratched the surface of its promise.
Yogurt Cheese with Dill
500g natural yogurt (I used fat free and it worked well – not as creamy obviously)
1/2 tsp salt
2 tblspn fresh dill, chopped finely
- Line a colander with three layers of muslin or cheesecloth.
- Add the yogurt and salt. Tie corners of material together to make a loose parcel.
- Hang from a kitchen tap and let drip for 6 – 9 hours.
- Place yogurt cheese in a bowl and mix with the dill.
- Cover and refrigerate until ready to use.