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Praying your trip goes well.

My wife loves cous cous, but can't eat it, as she is diabetic and it has too many carbs.

I am making a cheese now called Smeirkase, originating from Holland. You just leave 1 quart goat milk out at room temp (up to 2 days) until it sets like yogurt, then dump it out into cheesecloth and drain, wrapping and hanging for another 12 to 24 hours. Then you break it apart in a bowl, add salt, and add 1/2 cup of cow cream while stirring. Will be a spreadable soft cheese. Says it goes well on crackers or corn chips, also can be put on fruit for a delicious breakfast.


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