Fresh Organic Ewes milk Curd served with a spring salad of Garden peas & greens, Asparagus, Green Courgette, Sprigs of Mint and Sage flowers.
This milk curd has been made using lemon juice to curdle the milk which imparts a nice faint hint of citrus freshness through the curd. I started by heating some of the ewes milk in a saucepan until just before boiling point, about 87-91 C. The milk was then returned to a gentle low heat before I added some freshly squeezed lemon juice. Stirring to separate the curds and the whey, I then strained the curd through some cheese cloth and forming a ball, I squeezed out any excess whey. To serve a gave the curd a dressing of some macadamia nut oil and seasoning of cracked back pepper. All the vegetables were tossed in olive oil and lemon juice and the plate was garnished with sprigs of mint, olive oil herb and purple sage blossom.