Feta update, 3 days in brine, way salty but that'll rinse. Curds seemed to have sucked up quite a bit of the brine? Any comments? Maybe I should dispense with the pressing and do more of the cooking? ABT-4 is the 'brand' name of a yoghurt culture that is supposed to yield a 'Greek' style - that is very thick - yoghurt. Tag comes from lactobacillus Acidophilus Bifidobacterium spp and streptococcus Thermophilus, although it is meso not thermo?! 38C/100F cooking temp.
Crumpets - kids ate them straight out of the pan with NO toppings and came back for more - that impressed me!
The recipe is from a book called Betty's Bakery first published in England by Philip and Betty Miles in 1977. Copied here without permission. 12oz flour, 1 small potato, peeled and quartered, 1/2 oz fresh yeast, 1 tsp sugar, 1 tsp salt, soft butter for griddle. Boil potato in 11/2 cups salted water until very soft. Drain and keep water. Mash tater. Dissolve yeast and sugar in 1/2 cup of potato water. Add remaining potato water and salt, work in mashed potato and flour to make a heavy batter. Cover with a damp cloth and leave to rise in a warm place for 1 hour. Beat rapidly for 5 min with a wooden spoon. Cover and leave to rise again for 1 hour. Repeat beating and rising twice more at 1/2 hour intervals. Grease the inside of crumpet rings (Agee jar 'rings' do fine). Heat a griddle, grease it lightly and keep it at a low even heat. Place the rings around the sides, 1/2 fill with batter, and bake 15 minutes on one side. The batter will rise as it bakes. Turn over and bake for 5 minutes on the second side. Eat hot and fresh or 'toast' them again later on. Supposed to make 12 crumpets, ours must've been a bit smaller as we got over 20. Betty insists on using only stone-ground wholemeal flour, but I made ours with good old white-as-can-be flour and enjoyed the finished product. Hope you enjoy them too. Cheers. No cheese making today, sheep required my after work attention.