Living richly; simply and debt-freely

moneyistooshorttomention

Milk does vary according to where it comes from. I found that. I just thought the milk I bought (ie standard full-fat milk of the organic variety) would be identical wherever I bought it in the country.

Wrong...I'm still buying T*scos Full Fat Organic as per normal but its different. I've been used to full-fat milk being pretty creamy and I can economise a bit by watering it down 2:1 for most purposes. Now I've moved to elsewhere in the country the exact same (as far as I am concerned) milk feels somewhere between skimmed and semi-skimmed to me (even though it still states full-fat on the label) and I cant water it down any more.

Apparently even a national "brand" like T*sco uses milk from local farmers and the local farmers in this part of the country have a different breed of cow and hence the watery milk according to my reading.

The only way to get normal milk is for me to blend some of my full-fat with a bit of Jersey? milk - which, of course, makes it non-organic then...so is something I rarely do...as I don't want antibiotics pumped into me with my food (ie the ones non-organic cows have routinely).

:(:( - so there's yur explanation.

maddiemay

Great looking food as per usual Greying. My breakfasts can be "interesting" on occasions. I do not like cereal and had been not eating bread very much (although have to eat yards of it now for biopsies for Coeliac and the like at the end of the month:(), my standard brekkie is a 2 egg omlette with cheese or some scramblers, but regularly eat up the previous evening left overs of pizza, quiche, curry or as in the case of yesterday cold pasta n cheese, OH raises his eyebrows, he is a conventional muesli or toast and marmalade guy:)

Great news about the yogurt, I need a new starter before I can make another batch. moneyistooshorttomention, there will always be a variation in the foodstuff consumed by cattle too, from farm to farm, let alone in different areas, some one that I know always "goes off milk" when the cattle are turned out into the fields to eat fresh grass after a winter indoors on winter rations, she can taste the difference, but I have never been able to.

greenbee

MTSM - the fat content is listed on milk, and this is what determines it's category - 4% (or 3.5% in the US) is full fat, 2% is S/S, 1% skimmed and then there's the 0% stuff...

moneyistooshorttomention

Yep...just checked the fat level on my milk and the fat content still matches the full-fat label. Its still 4%.

Maybe there is an element too of what the cows are noshing making a difference. My taste buds don't tell me of any difference between winter and summer unless, of course, the ones here are noshing winter food all year long in this area. I don't think I've noticed any cows out in the fields since I've moved here and I am used to spotting cows around regularly. I have been wondering whether I'm being unobservant here, as I certainly spot enough sheep around. But, as I am having organic milk, then I imagine part of being "organic" means cows that should be outside ARE outside iyswim and certainly not in those huge cow factories I understand we have a few of in this country.

I'm guessing then that the difference I personally notice is just down to the different breed of cows the info. I read states are used outside my Home Area. As far as I recollect, most of the country are on more watery milk than I am used to (courtesy of most farmers across Britain using this other breed/s).

liltdiddylilt

Interesting discussion ref milk! It fascinates me that if someone uses a spoon which has stirred milky tea to then stir my own black tea, I can taste the milk heavily. I am also shocked that someone could taste the difference in the food they eat, but at the same time, I was told by my midwife to avoid garlic, heavy onion and spicy food as it would filter through. Sure enough jellytot refused to feed totally one evening after I had had a curry :rotfl:

I have a chinese friend and she has said that in China, they don't really consume dairy at all, and so when Westerners come off the planes into the country, they can smell dairy coming off them in waves. I don't like that thought... but again, as above.. other things do so!

GP love the look of your omelette. Wish i could get Him to eat them. He hates the texture but I love them!!

Lovely to see you posting. I was thinking of you the other day. I tried to cook a curry with dried green lentils. My recipe gave me a canned weight, and so I measured out that in dry weight, and then half again as I wanted a big batch. I made 7 portions of lentil & veggie curry (veggie = green and red pepper) and even made my own curry powder from scratch but I boiled the lentils first briefly and discovered to my consternation that I had.. rather too many :o:o - I have 5 125g portions of cooked green lentils in the freezer :o:o the curry was amazing though!!

Much hugs! xx

mrsinvisible

Breakfast is the meal l most dislike, so l don't do it. I never feel hungry until late morning/ early afternoon, so that's when l eat. (lam at home all day, couldn't do that when l was working). However, GP if you feel like making me an omelette sans cheese, l am sure l could do it justice at any time.
Thank you for the lovely pics, and the links, l have a lovely resource of recipes, thanks to you.

Greying_Pilgrim

Good Morning :hello:

Wow! Luverly visitors! You are all so kind!

I'm having to read and run, as we're out adventurising Malt Loaf is involved, and I don't think that it will be around long enough to develop uber stickiness....... although on day 2 it's already pretty sticky



ps Yes, those are cranberries in there - hadn't enough sultanas

I'll be back later to catch up with you lovely lot later.

In the meantime, thank you so very much for popping by, reading and commenting. It is greatly appreciated. By me. Always.

Greying

in_need_of_direction

That loaf looks lush.

supersaver1000

Hello GP (and friends). We are eating masses of yoghurt every day and I must start making my own too. Would you mind explaining your method again? I did find this recipe online as well Home Made Yoghurt Recipe but I always trust your tried and tested methods/shopping tips.

Thank you. SS1K xx

rtandon27

mmmmm cranberries...food of the gods...

...along with maple syrup of course!...;):D

my baking supplies in the store cupboard are never without! (they syrup is always gifted from over the pond - too expensive to buy here!)