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88

Drinking this most of the morning…now edging into afternoon.
For some reason, I am getting much more LS from this today then I normally do.
As usual, I nearly doubled the amount of dry leaf per cup.
Very good companion to the house work and cheese making I am doing today.
See previous notes for more on this tea.

TeaEqualsBliss

Oooooo! I haven’t tried this yet! Sounds great!

Hesper June

I will drop a bit in the mail to you.
I still have your addy from the last time (unless it changed)
No trade required…I am still drinking off the tea you sent me last time;)

gmathis

Forget the tea…homemade cheese! I am in awe of your domestic skills!

Hesper June

Aw, thank you! Cheese making is a lot easier than people think though:)

gmathis

Hard to find them without going to a touristy cheese shop in the Ozarks, but I am hooked on cheese curds—-big misshapen lumps of cheddar to chomp on like popcorn. Does your recipe lend itself to those? (Just curious.)

Hesper June

Well, each time you make a hard cheese, curds are formed.
So, I suppose, I have made them, but usually I take the curds and then pack them into a press to form a firm block.
Our large local creamery makes these too, and sell them fresh daily by the bag full, they are very tasty.
They even make a smoked cheddar variety as well as a Jalapeño flavor.

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Comments

TeaEqualsBliss

Oooooo! I haven’t tried this yet! Sounds great!

Hesper June

I will drop a bit in the mail to you.
I still have your addy from the last time (unless it changed)
No trade required…I am still drinking off the tea you sent me last time;)

gmathis

Forget the tea…homemade cheese! I am in awe of your domestic skills!

Hesper June

Aw, thank you! Cheese making is a lot easier than people think though:)

gmathis

Hard to find them without going to a touristy cheese shop in the Ozarks, but I am hooked on cheese curds—-big misshapen lumps of cheddar to chomp on like popcorn. Does your recipe lend itself to those? (Just curious.)

Hesper June

Well, each time you make a hard cheese, curds are formed.
So, I suppose, I have made them, but usually I take the curds and then pack them into a press to form a firm block.
Our large local creamery makes these too, and sell them fresh daily by the bag full, they are very tasty.
They even make a smoked cheddar variety as well as a Jalapeño flavor.

Login or sign up to leave a comment.

Profile

Bio

A Farmer’s Wife who drinks her tea to forget the din of the world.
Love all tea, from black to herbal concoctions.
Usually start my day with black tea and then move on to Oolong or Green in the afternoon, then finish the day with a tisane.
Loose Leaf teas are my preference, I say “Free the Leaves!” :)
When I am not drinking tea, I enjoy knitting, baking, reading, playing with one of our rescue animals or working along side my husband on our farm.

My rating system is rather relaxed:
50’s or under- Um, is this tea or did I get this from the slop bucket?
60’s- Not really my thing, certainly will not be purchasing again.
70’s- I will give this tea a few more tries to see if it grows on me , right now it is okay but not thrilling me.
80’s- Like this tea a lot. It might be a tea that I have to be in a certain mood for and therefore not a daily drinker, but try to have on hand for those “moods”
90’s and higher- ADORE! Will never be without!

I most always drink my tea plain.
No sweeteners or milk/cream.

Location

Idaho

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