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Wednesday, April 22, 2009

tigerlily loves the dandelion in the golden afternoon

I am celebrating the tarnation out of Earth Day, which I'm thankful to the mainstream media for reminding me is today. Where, oh where would we be without the industrial news complex to browbeat us into feeling guilty about our pillaging?

Here is the story of the Quark and the Dandelion Bread. This is the cupboard where I culture my cheese. It's right above a heater vent, so it stays nice and warm.
This is the Quark I cultured in the cupboard where I culture my cheese. Quark is a German cheese, soft and yogurty, very mild and tasty. Also way, way easy to make. I use our raw milk and a buttermilk starter, but the webernets claim that plain old buttermilk can also be used.

I tried to take a picture of what the curd looks like when it's ready, but I had the DTs and couldn't get it to work.
Here is the curd I took from the pot of Quark I cultured in the cupboard where I culture my cheese.
Here is the cream risen to the top of the curd of the Quark I cultured in the cupboard where I culture my cheese. That's what happens when you use raw, unhomogenized milk.
This is some of the Quark I reserved from the pot of Quark I cultured in the cupboard where I culture my cheese. I'm going to eat it like yogurt.
This is rest of the curd I took from the pot of Quark I cultured in the cupboard where I culture my cheese. I love that Pinga is pulling a Monty Python page turn in the corner.
This is how you drain the Quark you make and culture in your cupboard. It goes in the fridge and drains overnight.

Now! On to the Dandelion Bread. It sounded like a fun and crazy spring recipe, so out I went into the wilds of my yard to court ridicule and pluck dandelion heads.
A bowl full of dandelions takes a surprisingly long time to collect. It turns out you get all picky and exclusionist when you know you're going to be eating them.
A Senate term later I had a cup full of petals.
Here's the batter, which looks really pretty, methinks.
The bread when it FINALLY got cooked, ten minutes longer than called for in the recipe.
I just think this looks really cool.
It exceeded my expectations, which were admittedly low. I was afraid that it would taste like aspirin, but instead it's sort of soft and muffiny, moist, with a very delicate floral note that you really have to pay attention to detect.

It's a lot of effort for just a plain old quick bread, but it looks so interesting and is tasty enough that I will totally make this again. Here's the recipe, courtesy of Fat of the Land.

3 comments:

tipsybaker said...

That bread is the coolest thing I've seen all day.

All8 said...

Wow, and here I thought that you could only turn dandelion flowers into wine............

mmm.chocolate said...

You are so adventurous in the kitchen! Do you think eating this bread would help out with seasonal allergies?