So bye bye...
Great Food 2008 - international youth exchange ended!
Dienstag, 5. August 2008
July 30th - farewell dinner
July 30th - visit the city of Trier
July 29th - horse riding
July 29th - visit of Bitburg Pils brewery
July 29th - visit of McDonalds
July 28th - relaxing day
Sonntag, 3. August 2008
July 27th - international brunch
On sunday morning we wanted to invit the people from the village and those who helped us in the preparation of the camp to say Thank you for your support.
Therefore we prepared an international brunch where we offered that food we made byself during the week and prepared special food from our guest countries as well as country presentations of all participants.
Therefore we prepared an international brunch where we offered that food we made byself during the week and prepared special food from our guest countries as well as country presentations of all participants.
July 26th - workshop: bread
July 26th - workshop: milk
The day before on the farm we saw where the milk comes from.
But today we learned what to make with milk in addition to drink it.
In a first and very long step we tried to seperate the cream from the milk. Therefore we put the milk one night in the fridge in very flat bowls.
The next day we siphoned the cream from the top of the milk.
That cream we used to make our own butter. Just mixed it or shakes it until the cream is getting corny and hard.
The rest of the milk we used to make a curd cheese. We heated the low-fat milk for several hours to 32° and then it became stiffly.
Now we just had to sieve it and we had a wonderful curd cheese that we also mixed with fresh fruits...
Really good food for our international brunch!
But today we learned what to make with milk in addition to drink it.
In a first and very long step we tried to seperate the cream from the milk. Therefore we put the milk one night in the fridge in very flat bowls.
The next day we siphoned the cream from the top of the milk.
That cream we used to make our own butter. Just mixed it or shakes it until the cream is getting corny and hard.
The rest of the milk we used to make a curd cheese. We heated the low-fat milk for several hours to 32° and then it became stiffly.
Now we just had to sieve it and we had a wonderful curd cheese that we also mixed with fresh fruits...
Really good food for our international brunch!
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