...here's that thrifty Gooseberry and Elderflower (Vodka) Fool I mentioned...

Ever so simple:  Remove some of the Elderflower stalks from the strained remains of the Gooseberry and Elderflower Vodka.  (The Elderflower scent has actually somewhat pervaded the Gooseberries) Cook up the remaining Gooseberries with a splash of water and a dash of Raw Cane Sugar, gently so they hold their shape.  Once soft-ish, leave to cool, tasting the liquid for sweetness.

When cool, layer in a glass with Yogurt, (Sheep's Yogurt or Goat would give it a lovely rural depth of flavour) Marscapone, Creme Fraiche, or Whipped Cream, depending how gluttonous you are feeling.   Tart up with a sprig of Mint, a spray of Whitecurrants, a splash of Gooseberry and Elderflower Vodka, or leave it as it is (in picture).

Enjoy on a hazy Summer evening, lazing in the garden, with a long spoon.

Not-Quite-Raw Sour-Milk Soft Goat’s Cheese / Home-Made Herby Labneh

This is a creamy, dreamy cheese.
The sublimeness perhaps dependent on Fielding Cottage’s sublime Raw Goat’s Milk.  For lack of fridge the milk turned rather quick and, as has become habit on such (all-too-common) occasions, I put myself to the task of making Sour Milk Soft Cheese.

Despite uncertain glances at the souring milk all too-readily put to use, Mary Norvak in The Farmhouse Kitchen has quite obliged me:  To make cheese, she writes unabashed: “Put sour milk in a warm place until thick.  Add half teaspoon salt to each pint of milk.  Put into a muslin bag and leave to drain over night”. 

I combined this with Yotam Ottolenghi’s ‘Labneh with Olives, Pistachios and Oregano Recipe’ (a tear-out from The Guardian Weekend 10^th October 2009, but I imagine it now features in his latest book: Plenty.)

Thus:

Scald the Sour Goat’s Milk so it splits (this speeds up the process), without boiling.  If your milk is not sour you can split it with ½ tbsp of vinegar. Allow to cool slightly and combine with a similar quantity of Natural Yoghurt and 1 tsp of good salt to pint of milk.  Strain through muslin for several hours or overnight. 

(The resulting liquid is Whey.  This can be used in bread as I am reminded by Linda of withknifeandfork, or in Lacto-Fermentation, as it abounds in Lactobacilli.  I actually used it in Buckwheat Pancakes… I shall tell anon).

And there, in the muslin sits the lovely soft cheese.  The yoghurt gives it a creamy texture and a sharp depth of flavour sometimes absent in DIY cheeses.  Inspired by Ottolenghi, I combined the Soft Cheese with a mix of Palestinian spices I had to hand (Toasted Sesame, Syrian Marjoram, Sumac), some finely chopped Oregano from the garden, and Olives. 

Douse the cheese in Olive Oil and serve for breakfast with just-baked Flat Bread, more Olives and Black Coffee.
Dream yourself into the Middle-East.