3oz Pure or other dairy free spread
¾ pkt of either hobnobs/digestive/ginger biscuits (which do not contain milk!)
1pkt 250mls Oat Supreme (produced by First) or other substitute soya cream
1 lemon (of which you need the zest and the juice)
1 carton 450mls sheep yoghurt
1 level tbsp gelatine
3oz caster sugar
fresh fruit for topping.
First, strain the sheep yoghurt through muslin* – this will probably take
about 3 – 4 hours and works best if you put it in the fridge.
Then crush the biscuits until they look like breadcrumbs.
Sour the cream by adding ½ tsp salt and tsp of lemon juice.
Dissolve the gelatine in 4 tbspns of water (in small dish) and place the dish in
a pan of simmering water, stir the gelatine until dissolved remove from pan
and leave to cool.
Melt Pure in pan and then add the biscuit crumbs, blend together and then
put in dish to form base of cheesecake.
I put the following in my blender :-
the strained curd of the yoghurt, juice of lemon, lemon zest, soured cream
and sugar – give it a whiz. Then add the cooled gelatine and egg yolks. Give
Whisk the egg whites until stiff then gently fold into the mixture until all is
blended nicely and carefully pour this over the base. Leave to chill for several
hours – preferably overnight.
Add fruit of your choice just before serving.
Voila – you should now have a yummy cheesecake.
* If you haven’t got muslin then you can try a pair of new/clean tights but have to say I wasn’t too successful with the tights – see my previous post.
Today – 25/9/06 – I have started my dairy free way of life, by choice. My daughter has lived with this dairy allergy for the last 7 years and I have seen how hard it is for her but realise that until you actually experience this for yourself you can never fully understand how frustrating it is and how hard.
I have seen how people react when Ella has to say that she cannot eat certain foods, it ranges from the completely dismissive stance of “go on, have some, a little bit won’t hurt” which is so inconsiderate, to the rolled eyes and knowing look that people give when they think she has jumped on the proverbial ‘allergy bandwagon’ because it is fashionable at the moment to have an allergy. Do they think she is some kind of masochist who enjoys giving up chocolate, ice cream, cheese and that it is easy and fun to do so, well let me tell them it’s not fun and it’s not easy. As for the ‘little bit won’t hurt you’ it does hurt because in Ella’s case it makes her sick, she feels horrible and it affects her skin and there is nothing worse than feeling self conscious because of this.
My family have a history of wheat & dairy allergies and so in some way it must be either genetic or hereditary. My grandmother was always very careful with what she ate but I never really took any notice, it is only as things have developed in the family that you start thinking back and making connections. My sister is a full blown coeliac sufferer and one of her daughters is dairy/lactose intolerant. She now has a grand-daughter who is showing definite signs of being dairy intolerant. I have been told that I have a wheat intolerance and have found that if I cut out wheat (especially bread) I feel so much better and my daughter is dairy/lactose intolerant. Now it seems to me that for so many people in one family to suffer in the same way there has to be a link.
I have chosen to try being completely dairy free so that I can fully understand how difficult it is – no, I am not a masochist but feel that to truly understand I just have to bite the bullet and do it. I will hate it because I am a self confessed chocoholic but I am going to give it a go.
My aim is to collate a recipe book for people like Ella who have to give up because if they don’t their health is affected. The first time I went shopping after Ella was diagnosed it took me 3 hours because I had to read the labels on everything. What an eye opener that was! So if I can get this book of tips and recipes up and running and can help others in the same position I will feel I have achieved something.
So come on all you anti dairy fairies out there, let me know your views and I will let you know how I am getting on without diary …..
Have just got back from a week away in Cornwall which I have to say was lovely, the weather smiled on us even though the tail end of the hurricane lashed at the coast – the surf was spectacular.
Firstly, I must say to Serge and Ms Country Bumpkin a big thankyou for looking at my blog and for their comments – have typed replies and if I could only get the ruddy thing to publish it would be great – am in need of another lesson from Pub me thinks. Will pick his brains and get back to you personally but until then Serge I will email the recipe and instructions to you and Ms CB appreciate solidarity for the sisterhood and will look at those sights.
Whilst travelling I have realised just how difficult it is to get anything dairy free. Why do Services on the motorways not stock Soya milk, why do airlines not stock soya milk? Why are the majority of ready made sandwiches filled with cheese/mayonnaise that contains cream/milk, meat that somehow contains milk? Just look at the back of the packets when you next buy some and I bet it has milk in it.
Ella has just returned from travelling to Oz and the USA and had so much difficulty with the inflight meals. She made sure when booking the flights that she requested a vegan meal but every time they brought her meal to her it was actually a vegetarian meal. She tried to explain that vegetarians eat dairy produce but no, no, it just didn’t compute. It isn’t rocket science surely to know the difference and in service industries catering for people with dietary needs surely there must be some training. As Ella said a carton of soya milk costs as little as 69p and is long life usually so it won’t break the bank for an airline to carry at least one carton per flight. She also noted that there were at least 15 other people on her flight who had some kind of dietary requirement, so come on airlines and all you other service industries, get a grip and do something about this.
The Anti Dairy Fairy is on holiday this week but don’t worry, she’ll be back with more dairy-free treats and tips next week.
Oh, and the cheesecake was a runaway success but I’ll let her tell you about that …
Having tried and failed dismally several times to make a tasty dairy free cheesecake for Ella (one of her favourite things and a big no, no for obvious reasons) I contacted www.woodlandspark.co.uk (contact details supplied by pub of www.longstory.com).
I explained my predicament in an email and their Managing Director, Richard, promptly got back to me with a tip: strain sheep’s yoghurt to get the curd and use that.
So, armed with this information I duly purchased the said sheep’s yoghurt, along with a substitute pack of non-dairy cream and I was off… or so I thought.
Could I find a piece of muslin to strain the stuff, oh no not on your nelly. So my husband then has a Harold Hare idea and suggests I use a pair of tights (clean ones of course!).
Now picture this, have said pair of tights and decide to use the top part and stretch this over a bowl, then pour the yoghurt on top and …oh no… it goes straight through hardly stopping for anything least of all separating itself.
Hmmm now what? I decide to try again but using a larger bowl to suspend the tights over. Of course I thought of this after I had once again poured the yoghurt into the tights which meant that I had to lift the tights plus yoghurt out of one bowl and into another and the next minute, aagh! I was left holding the tights and the yoghurt was by now sliding down one leg. At this point I was in hysterics and could only see the funny side of things. I actually felt like I was trying to milk a cow.
Enough now, I got myself and the yoghurt under control, gave up, threw the yoghurt back into a bowl and into the fridge while I deliberated on what else I could use to strain it.
Now, my best friend Georgina is a marvellous cook (along with being a Registrar) so I knew she would help me out. Off I went down to her place and yep, she produced a piece of muslin and back home I went.
Now you are supposed to strain the yoghurt in the fridge overnight, so that’s what I did, and the next morning was thrilled to find I had a solid lump of curd to use. I then blended the curd, sugar, substitute cream and 2 eggs yolks. I whisked the whites till stiff then folded them into the mixture.
I had already prepared (just like Blue Peter) a biscuit base and had put this in a dish and covered that with raspberries. The mixture was then poured on top of this and hey presto, it even looked like a cheesecake.
I cooked this for 1 hour at gas mark 4 and it was still slightly wobbly when I took it out. I then put this in the fridge and left it to set.
Have to say it was a brilliant success and can’t wait for Ella to get back from her travels to try it.
Trying to convert normal recipes is a minefield but you just have to dive in and do it. Yes, you will have disasters but at least you will know exactly what is in the dish and it won’t, hopefully, taste dire and have cost you an arm and a leg which most allergy free food does.
Try it and see and let me know how you get on.
While shopping in my local Sainsbury’s a few weeks ago I came across a ‘stand’ where an assistant was prevailing upon customers to try a new mayonnaise (yes we all know the one – Hellmans of course). The assistant duly barred my way and thrust a piece of bread and mayonnaise at me to try, along with a bottle of the stuff, which she assured me was yummy.
Being of a great age, I now need my glasses to read the labels, which of course I now check as a matter of course, but this particular day had forgotten them. I asked the girl if she could read out the ingredients to me as I needed to be sure that there were no dairy products in it, which she did but she stopped as soon as she read out ‘egg’ and said ‘oh sorry, no you can’t have this as it has got egg in it’. My face was a picture and so I asked her why I couldn’t have egg and she replied: ‘well you said you couldn’t have dairy’. I couldn’t resist and just had to ask: “since when have cows laid eggs”?
Well, this completely threw the assistant. I could see she was bemused by my question and her reaction actually horrified me. I then explained, very nicely, that eggs actually came from chickens not cows and her response was ‘oh’.
I find this quite scary and can completely understand Jamie Oliver’s frustration that children cannot identify common vegetables. Just where do young people think their food comes from? Ok so not all kids get to go to the country and actually see the animals in situ but there is so much information out there and if they can use a computer (which all youngsters can ) …
To be honest when I got out of the shop I could see the funny side of it but I am now getting scared because the generation the assistant belongs to are the ones who are going to be looking after the country/me in my dotage – God help us.
Tip: Hellmans Real Mayonnaise is ok for Ella as it is actually dairy free whereas their ‘light’ mayonnaise, she informs me, contains cream – well honestly how confusing is that!
Filed under: Anti Dairy Fairy Diary
I have just written an inaugural post and lost the lot so am now an unhappy antidiary fairy.
The gist of my post was that if you know someone who has a dairy intolerance, give a little thought to what life is like for them – no cheese (and I so love cheese) no chocolate (well I love that even more than I love cheese) and basically none of most of Marks & Spencers food as everything contains MILK! (I will go into that at a later date).
So if you know someone who cannot stomach dairy (and not just because it is fashionable not to) just give it a bit of thought and when you are munching on a chocolate bar or suchlike, give them a bag of haribos or something dairy free as a treat. You will then find how difficult it is to find something “naughty but nice” that is also within your budget and dairy free. It’s good karma.
It is now very late and I shall, once again, try and publish this – if it doesn’t work Pub will despair of me (www.longstory.co.uk).
Oh and Serge, I may even give you my new whiz bang recipe for cheesecake.
As everyone knows all fairies need their beauty sleep.