[Ena NicNèill] Tha barrachd neirt ann am bainne crodh Gàidhealach na tha ann am bainne briodan eile. Tha barrachd uachdair ann. ’S dòcha nach eil uimhir aca ’s a th’ aig, can, Ayrshire, Jerseys ’s Friesians ach tha am bainne cus nas beairtiche. ’S am bainne a tha seo chan eil e air a phasteurise-adh ann. Nuair a tha iad air sin a dhèanadh air a’ bhainne tha iad a’ milleadh tòrr dhen bhiadh cheart a th’ ann, tha e a’ toirt air falbh na vitamins. Ach tha thu a’ faighinn a h-uile sìon nuair a tha thu a’ dèanadh a’ bhainne dìreach on bhoin.
[Ena NicNèill] Tha blàthach ann an sin cho snog ’s tha an t-ìm air leth. Ach tha mi dìreach ga chruinneachadh ri chèile. ’S gleidhidh mi, seo agad am blàthach, agus gleidhidh mi seo agus nì e fuine. Tha e math airson sgona a dhèanadh no faodaidh tu òl. Tha e glè mhath airson òl ’s pathadh air duine.
[Ena NicNèill] Feumaidh mi a h-uile sgath den bhlàthach a chur a-mach às an ìm airson ’s gum bi e brèagha buidhe. Feumaidh tu uisge fuar a chur air gus an tig e dheth glan. Airson ’s nach bi dath bainne air tuilleadh. Tha dath an ime uaireannan, a bharrachd air dè am briod a th’ anns a’ bhoin, tha dath an ime a’ sealltainn càite an robh a’ bhò ag ithe. Ma bhios iad shuas sa bheinn ’s ann a tha e uaireannan nas buidhe na bhios e a-bhos air a’ mhachair.
[Ena NicNèill] Cha robh e riamh cho furasta a dhèanamh ’s a tha e an-diugh agus tha e uabhasach duilich nach eil daoine ris. Tha e gu math tlachdmhor a’ dèanadh rud e fhèin ’s a bhith ag ithe biadh a tha thu fhèin air dèanamh. Agus tha fios gu bheil e nas fallaine dhuinn.
Chaidh am prògram seo, Annlan, a chraoladh an toiseach ann an 2000.
[Ena MacNèill] There is more richness in Highland cattle’s milk than is in other breeds’ milk. There is more cream. Perhaps they don’t have as much as, say, Ayrshire, Jerseys, Friesians but the milk is much richer. And this milk it isn’t pasteurised at all. When they do that with the milk they are spoiling much of the proper protein that is in it, it takes away the vitamins. But you get everything when you make the milk straight from the cow.
[Ena MacNèill] That buttermilk is so nice and the butter is separate. But I am just gathering it together. And I will keep, here is the buttermilk, and I will keep this and it will do for baking. It is good for doing scones or you can drink it. It is very good for drinking when someone is thirsty.
[Ena MacNèill] I need to take every bit of buttermilk out of the butter so that it will be beautifully yellow. You must put cold water on it in order for it to come cleanly off. So that the milk’s colour will not be on it anymore. The butter’s colour sometimes, as well as what breed the cow is, the butter’s colour shows where the cow was eating. If they are up on the hill it is sometimes more yellow than it is below on the machair.
[Ena MacNèill] It was never as easy to do as it is today and it is really sad that people don’t do it. It is very pleasurable making a thing itself and eating food you yourself have made. And it is surely healthier for us.
This programme, Annlan, was first broadcast in 2000.
[Ena NicNèill] Tha barrachd neirt ann am bainne crodh Gàidhealach na tha ann am bainne briodan eile. Tha barrachd uachdair ann. ’S dòcha nach eil uimhir aca ’s a th’ aig, can, Ayrshire, Jerseys ’s Friesians ach tha am bainne cus nas beairtiche. ’S am bainne a tha seo chan eil e air a phasteurise-adh ann. Nuair a tha iad air sin a dhèanadh air a’ bhainne tha iad a’ milleadh tòrr dhen bhiadh cheart a th’ ann, tha e a’ toirt air falbh na vitamins. Ach tha thu a’ faighinn a h-uile sìon nuair a tha thu a’ dèanadh a’ bhainne dìreach on bhoin.
[Ena NicNèill] Tha blàthach ann an sin cho snog ’s tha an t-ìm air leth. Ach tha mi dìreach ga chruinneachadh ri chèile. ’S gleidhidh mi, seo agad am blàthach, agus gleidhidh mi seo agus nì e fuine. Tha e math airson sgona a dhèanadh no faodaidh tu òl. Tha e glè mhath airson òl ’s pathadh air duine.
[Ena NicNèill] Feumaidh mi a h-uile sgath den bhlàthach a chur a-mach às an ìm airson ’s gum bi e brèagha buidhe. Feumaidh tu uisge fuar a chur air gus an tig e dheth glan. Airson ’s nach bi dath bainne air tuilleadh. Tha dath an ime uaireannan, a bharrachd air dè am briod a th’ anns a’ bhoin, tha dath an ime a’ sealltainn càite an robh a’ bhò ag ithe. Ma bhios iad shuas sa bheinn ’s ann a tha e uaireannan nas buidhe na bhios e a-bhos air a’ mhachair.
[Ena NicNèill] Cha robh e riamh cho furasta a dhèanamh ’s a tha e an-diugh agus tha e uabhasach duilich nach eil daoine ris. Tha e gu math tlachdmhor a’ dèanadh rud e fhèin ’s a bhith ag ithe biadh a tha thu fhèin air dèanamh. Agus tha fios gu bheil e nas fallaine dhuinn.
Chaidh am prògram seo, Annlan, a chraoladh an toiseach ann an 2000.
[Ena MacNèill] There is more richness in Highland cattle’s milk than is in other breeds’ milk. There is more cream. Perhaps they don’t have as much as, say, Ayrshire, Jerseys, Friesians but the milk is much richer. And this milk it isn’t pasteurised at all. When they do that with the milk they are spoiling much of the proper protein that is in it, it takes away the vitamins. But you get everything when you make the milk straight from the cow.
[Ena MacNèill] That buttermilk is so nice and the butter is separate. But I am just gathering it together. And I will keep, here is the buttermilk, and I will keep this and it will do for baking. It is good for doing scones or you can drink it. It is very good for drinking when someone is thirsty.
[Ena MacNèill] I need to take every bit of buttermilk out of the butter so that it will be beautifully yellow. You must put cold water on it in order for it to come cleanly off. So that the milk’s colour will not be on it anymore. The butter’s colour sometimes, as well as what breed the cow is, the butter’s colour shows where the cow was eating. If they are up on the hill it is sometimes more yellow than it is below on the machair.
[Ena MacNèill] It was never as easy to do as it is today and it is really sad that people don’t do it. It is very pleasurable making a thing itself and eating food you yourself have made. And it is surely healthier for us.
This programme, Annlan, was first broadcast in 2000.