I'd like regular ancestral cooking emails!
Underneath this home-made cheese is half a savoury spelt muffin.
The cheese was made by leaving raw goat’s milk out on the counter until it soured and then straining the mixture through a muslin.
The muffin was leavened with my pineapple sage yeast water and is streaked with beetroot from our garden (you can see the purple dough in my yeast water story).
Delicious for supper after a podcast-recording afternoon :-)