'Spring' in Mount Sylvia

 Jacaranda Tree

 Our favourite waterhole on Hiefer Creek...

 Collecting eggs with Grandpa.

 Enjoying her pancake!

Today we say goodbye to the goat dairy in Mount Sylvia, where we have been WWOOFing for the last 6.5 weeks.  It was a great experience and we really enjoyed being close to my family for a while.  It was sad to say goodbye to my Dad and my brother Otto and his wife Tamara.  Nahlia enjoyed getting to know them and spending time with them too.  We will miss them dearly.

Our next WWOOF host awaits us in Harlin, about 1 hour north of Gatton.  They have milking goats, chickens, a bee hive; and make their own cheese, bread, soaps, and many other things.  The journey continues!

Banana and Goat's Cheese Wrap

How simple and how delicious!  Even without the goat's cheese, this spelt wrap filled with a single banana makes for a divine and healthy snack!

Wheat-free and sugar-free!

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My first attempt at making Chevre was a success!  The cheese didn't set as the recipe intended, so I used lemon juice and heated it slightly on the stove until it seperated.  I didn't press the curds into a solid either, so I ended up with a spreadable soft cheese with a lovely texture and rich flavour. 

Homemade Ice Cream

My last WWOOF host taught me a traditional recipe for homemade ice cream which uses 4 raw eggs, cream, sugar and your choice of flavouring.  Preferring to avoid sugar and raw eggs, and being a bit of a kefir junkie, I decided to find a way to make kefir ice cream without an ice cream maker and which also appealed to Ulf, who loves the creamy flavour of ice cream.  This is my first attempt at something between straight kefir ice cream and the traditional version.  And it tastes amazing...!!!

Banana Kefir-Yoghurt Ice Cream

Combine in a bowl:
3 bananas, mashed with a fork (or two large ones)
1 tablespoon vanilla essence
1/4 cup agave syrup (or you could use honey instead)
1 1/2 cups natural yoghurt
1 cup kefir

In another bowl, beat 300ml cream until aerated and doubled, NOT whipped.
Gently fold cream into first bowl and freeze 6 hours or overnight.

YUM!
P.S. Ulf loves it too!