Food for Fort: Mozzarella whey, fish sausages and making wine vinegar

We have recently started making mozzarella, using Hugh F-W's recipe . But what can we do with the whey? If you have enough whey, heat it up to 80C. Continue heating gently until it reaches 95C. This will cause any curds left – there are usually some – to rise to the surface. Scoop them off, drain, and you'll have your own ricotta. That's how the Italians do it. Mind you, you'll need a lot of mozzarella whey to make it worthwhile. I am familiar with fish cakes, but does anybody make fish sausages? I've come across versions from Mexico, China, Japan, the US and eastern Europe, and once upon a time they weren't unknown here (according to the invaluable Book Of Sausages , by Antony and Araminta Hippisley Coxe), but I can't find anyone selling them now. There are plenty of recipes online (try Rampant Scotland 's), or hurry along to Le Café Anglais in London to taste Rowley Leigh's immensely toothsome pike boudin. We want to make our own wine vinegar, but need the "mother" to turn the wine into vinegar. Would a vinegar company or home-brewing supplier be able to help? I have two vinegar mothers, one for wine, the other for cider, and I found them both, originally, floating in a bottle of cider I bought. You needn't leave it to chance: go to eBay for plenty of examples or try Ostlers Cider Mill . • Got a culinary query for Matthew? Email [email protected] Follow Matthew on Twitter: twitter.com/matthewfort Visit Matthew's blog, Fort on Food