We [made the mozzarella](https://www.reddit.com/r/cheesemaking/s/737IO5oPUJ) earlier this afternoon. The pasta used eggs from our hens (the few who aren’t freeloading and actually laying right now). The tomatoes were grown by my girlfriend in our polytunnel earlier this summer, roasted and ‘canned’ (ie pressure cooked to preserve) and this is the last jar.
The drink is Nachmelená Hruska by Mills Brewing, a spontaneously fermented perry-beer hybrid. Light, fruity and a little ‘perfumed’ in the way pears are, a beautiful accompaniment.
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We [made the mozzarella](https://www.reddit.com/r/cheesemaking/s/737IO5oPUJ) earlier this afternoon. The pasta used eggs from our hens (the few who aren’t freeloading and actually laying right now). The tomatoes were grown by my girlfriend in our polytunnel earlier this summer, roasted and ‘canned’ (ie pressure cooked to preserve) and this is the last jar.
The drink is Nachmelená Hruska by Mills Brewing, a spontaneously fermented perry-beer hybrid. Light, fruity and a little ‘perfumed’ in the way pears are, a beautiful accompaniment.
Looks delicious!!! Excellent!
Can I have a lil bite?