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Walnut and Sour Cherry Sourdough

I haven’t put up any posts on sourdough bread recently, which is surprising as I make a loaf one a week or so. Possibly because bread making is so much a part of my routine and I am making pretty similar loaves each week.

However recently I have been experimenting with nut and fruit sourdough – bread that’s somewhere between a savoury and a sweet loaf. I think my last couple of loaves have hit the nail on the head – full of earthy flavours of walnuts and the sweet/sour taste of dried sour cherries. I like to include a small amount another fruit too – either raisins or golden raisins, to add a little more sweetness.

The recipe is my go-to sourdough process with modifications to allow for the addition of the walnuts and dried fruit.

Ingredients

425g strong flour

150g sourdough starter

300g water

10g salt

75g walnuts

75g sour cherries

50g raisins or golden raisins

Method

Mix
Measure the flour, sourdough starter and water into a large bowl. Don’t add salt just yet. Roughly mix to a shaggy dough with a wooden spoon or dough whisk.

Autolyse
Cover with a plastic shower cap or plastic bag or tea towel and leave for 30 minutes so the mixture can autolyse.

Knead and Prove
Add the salt to the mixture. Using an electric mixer like a Kitchenaid, and the dough hook, knead on low speed for about 10 minutes or until the dough windowpanes when stretched.

Remove the dough from the bowl of the mixer and fold in the walnuts and fruit. I usually do this mixing in the nuts and fruit in 3 or 4 handfuls. Stretch the dough over the ingredients each time you add a handful. Don’t stress about having the fruit and nuts completely evenly distributed.

Cover the dough again and leave somewhere warm to prove for about 4 hours. After this first prove the dough should have noticeably increased in size, but not doubled.

Pre-shape
Carefully remove the dough from the bowl with help of a dough scraper onto an unfloured work surface. Definitely no flour needed! I use an oversized wooden board, but a bench top will work too. Sprinkle a very little water on the surface. The dough will be a bit delicate, so no rough treatment. Slide the scraper underneath the dough, lifting it from underneath. You will feel the scraper catch the dough as it lifts it up. I try not to remove the scraper, just move it round all of the dough in a circle. Sometimes the scraper sticks, and you need to pull it out, remove the sticky dough, and then go under again, but the more you move around the dough, the tighter the dough becomes and the less likely to stick. Do this circular movement with the scraper a few times until the dough forms a round, wobbly ball that roughly holds its shape. Leave for 20-30 minutes to let the gluten relax.

Shape
It can be tricky to shape a loaf so full of fruit and nuts, so shape carefully and don’t be too aggressive with the dough. You are shaping the dough into a boule or round loaf.

Lightly flour your surface and your hands. Flip the pre-shaped dough over onto the floured surface.

Imagine the round of dough is a clock face. Take one edge of the dough at 12 o’clock and gently pull towards you, and fold into the centre of the dough. Move the dough around to 3 o’clock and pull and fold again. Move to 6 o’clock, then 9 o’clock, pulling and folding. Do this process a couple of times until the dough feels tight and a little bouncy. Scoop the dough into curved hands and rock the dough backwards and forwards on the floured surface several times until the dough feels tight and smooth.

Carefully move the dough into a round proving basket, sprinkled with flour, with the smooth side of the dough on the bottom and the seam side on top.

Second Prove
While you can prove your dough for 2-3 hours at room temperature, I advocate the retarded or fridge prove, and this method serves me well. Leave the dough at room temperature for an hour then place in the fridge for 8-12 hours. Proving in the fridge at night allows you to bake your bread first thing the next morning.

Score and Bake This bread is baked in a round cast iron pot. Sprinkle a handful of semolina inside the cast iron pot. Pre-heat your oven to really hot – 240 degrees C. Put the pot in the oven when you turn it on and leave for 30 minutes.

Once the oven is hot, turn your dough out of the proving basket onto a thin flat baking tray or peel, dusted with semolina. The nice side of the dough is now on top. Open the oven and carefully take off the lid of the pre-heated pot. You can then slide the shaped dough into the hot pot.

Now score the dough using a lame or razor blade or sharp knife. Scoring with a cross is good, or you can score with 2 parallel slashes, giving the bread more of an oval shape.

Put the lid back on the pot and close the oven door. Turn the oven down to 220 degrees C. Bake for 30 minutes, then remove the lid and bake for a further 25-30 minutes with the lid off. The loaf should be a nice burnished brown, but if it looks too dark after 25 minutes take it out.

Remove the bread to a wire rack or board and leave to cool for an hour before cutting.

Serve with a lot of good butter. This bread doesn’t need jam but it’s up to you! It would also be good with a nice cheddar, or perhaps cream cheese or Brie or Camembert.

Home Made Burgers


Here’s something I posted last year when we were in lockdown in Sydney…and here we are back in lockdown again!

But the weather is lovely with clear sunny days (well, mostly!) and spring is in the air. Which is the perfect reason to do some outdoor eating and home made burgers are the way to go.

Make the burger patties and then get creative with some fillings and garnishes – I’ve given some suggestions.

Eat, enjoy and beat the lockdown blues!

For the burger:

Ingredients

500g minced beef, preferably organic

1/2 medium onion, finely chopped

1 free-range egg

1 handful of fresh breadcrumbs

1/2 heaped teaspoon of Dijon mustard

Salt and freshly ground black pepper

4 slices of cheddar cheese

The other 1/2 onion, cut into rings

For the bits and pieces that go with the burgers:

4 soft bread rolls

Handful of baby gherkins

Cherry tomatoes

Sun dried tomatoes

Any green leaves you fancy – rocket is always good

Avocado slices

2 teaspoons American mustard

2 teaspoons tomato ketchup or 2 teaspoons tomato chutney

Method

Preheat the oven to 210 degrees C fan-forced.

Scrunch all the ingredients together. Use the breadcrumbs as required to bind the mixture. Divide into 4, then lightly mould and pack each burger together into burger shapes. Place the burgers on a baking tray along with the onion rings. Place in the oven and bake for 15 minutes. The burgers should still be pink in the middle – cook for a few minutes longer if you want them more well done.

Just before they are done, place a slice of cheese on top of each burger and place back in the oven for a minute to just melt the cheese.

To serve:

Cut rolls in half and place on a plate. Place a burger with its slice of melted cheese on top of half of a bread roll. Squeeze some mustard and tomato ketchup on top, or spoon some tomato chutney onto the bread roll before you add the burger. Now add any of the bits and pieces as you fancy, using my suggestions or making up your own. I definitely recommend scattering the charred onion rings on top of the burger, really tasty!

I did a couple of different combinations on different nights.

A really delicious and easy meal and equally as good as take away!

Cheat’s Gozleme

So this is a great hack if you want a tasty treat based on Turkish gozleme, that staple of food markets and festivals!

I have adapted a recipe for Green Pockets from “Use it All” by the brilliant Cornersmith people, simplifying it a little for a quick make.

You can make the dough a couple of hours ahead of time and get the filling ready just prior to cooking. Or make dough and filling at the same time.

I threw this together – literally – not being that particular with my chopping and filling skills!

Great for a quick lunch or snack, or even a savoury breakfast!

Ingredients

Cheat’s Dough

1/2 tablespoon olive oil

1/2 teaspoon white vinegar

125g Greek yoghurt

190g plain flour

1/2 teaspoon bicarbonate of soda

Filling

1 1/2 cups of greens eg spinach, rocket, silver beet

1 handful soft herbs eg basil or mint

2 spring onions, white and green parts

1 garlic clove

1/2 teaspoon salt

A grind of black pepper

150g crumbled cheese eg feta, ricotta, mozzarella (I definitely recommend feta!)

1 tablespoon olive oil for frying

Lemon wedges for serving

Method

To make dough, mix all the wet ingredients together. Stir in the flour and bicarb with a wooden spoon until you have a sticky dough. Put the dough onto a floured board and knead by hand for a few minutes until the dough is smooth. Divide the dough into 4 balls.

You can use the dough now or put in a bowl and cover with cling wrap and leave for an hour.

You could even stick in the fridge for a few hours.

To make the filling, chop all the greens, herbs, spring onions and garlic finely. Sprinkle over the salt and pepper.

Chop whatever cheeses you are using into small pieces.

When ready to make your cheat’s gozleme, take a ball and roll out into circles as thin as you can.

Spread equal amounts of cheese onto half of each circle. Then cover the half circles with all the green ingredients.

Fold the dough over the filling to make a semi circle kind of pastie shape, pinching edges together.

Heat the oil in a frying pan on a medium heat. Cook each cheat’s gozleme for about 3 minutes on each side or until brown and speckled. Pressing down the gozleme once you’ve turned them over helps to amalgamate and cook the filling inside.

Remove from the pan and serve hot with lemon wedges.

Ravioli 2 Ways – Taleggio and Walnuts and Pecorino and Sundried Tomato

Making your own pasta is so satisfying! Here is a recipe for a couple of different kinds of ravioli. You can use my fillings or create some of your own.

Whether you use a pasta machine to roll your pasta, or roll by hand, it doesn’t take too much effort to create a lovely lunch or simple supper!

The basic recipe for the pasta is based on a Jamie Oliver recipe. It’s pretty easy to do and the pasta dough is rich and silky. The quantity makes enough for 12 ravioli.

Ingredients

3 large free-range eggs

300g Tipo 00 flour

Method

Put the flour into a large bowl. Make a well in the centre and add the eggs into the bowl. Break up the eggs with a fork in the well.

Gradually incorporate the eggs into the flour, mixing with your fingertips. Mix until you have combined all the eggs into the flour and you have a rough dough.

To make the Taleggio and Walnut Ravioli, I mixed in a small handful of fresh thyme leaves to half of the dough quantity before the kneading stage.

Now knead both kinds of rough dough until each comes together into a smooth ball, and continue kneading until the dough has been really worked well, and is smooth, soft and silky.

Wrap the doughs in cling wrap. Leave in the fridge to rest for 30 minutes to 1 hour, in order to make it easier to roll and shape.

For each kind of ravioli, use the pasta machine to roll the dough so you have 2 thin sheets. It’s important to roll the pasta sheets so they are very thin; I didn’t quite get the sheets thin enough so the pasta was a little thick.

If unsure about how to roll the dough using a pasta machine, there are plenty of “how-to” videos on YouTube.

You can also roll your dough by hand using a rolling pin. Jamie Oliver’s advice is to roll small pieces of dough, one at a time. Try to get them as thin as you can.

Thyme, Taleggio and Walnuts Ravioli

Combine 100 gms or so of taleggio cheese (any soft rind cheese will do) and a dozen or so walnuts chopped.

Ravioli with Pecorino and Sundried Tomato

Combine 100 gms or so of pecorino cheese (parmesan will work too) and a small handful of chopped sundried tomatoes.

For each kind of ravioli, place 6 small spoonfuls of each mixture on one pasta sheet, allowing for a border when you come to cut the ravioli. Moisten the exposed pasta and put the other pasta sheet on top. Press down to divide the sheets into 6 and, making sure you don’t trap any air with the filling, seal the ravioli edges.

Cut pasta into shapes using a pastry cutter or a sharp knife. I dusted the ravioli with a little flour to help them keep their shape as I wasn’t cooking them for an hour or so.

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Bring a large saucepan of salted water to the boil and put the ravioli in. Cook for 5 minutes until al dente.

For a quick sauce, heat a little butter in a frying pan until the butter foams; pour over both kinds of ravioli and serve with additional shaved pecorino.

Veggie Lasagne


It’s almost spring in Sydney and the warm weather is here. A sure sign is the jasmine in bloom – sprawling over fences and permeating the air with its heady fragrance.

I thought it was time to revisit a recipe for lasagne I made a while back. It’s made with goat’s cheese, leek and tomato, no meat, so it’s a lighter option, perfect for the spring here, and for the end of summer for those in the Northern Hemisphere.

It’s pretty simple. With no white sauce, it’s easy to make. The goat’s cheese is a perfect substitute. You could change it up with the addition of different veggies – spinach, zucchini, eggplant or pumpkin would be good.

Ingredients

2 tbls extra virgin olive oil
2 garlic cloves
1 400g tin whole tomatoes
1 tsp sugar
1 big leek or 2 smaller ones
250g goat’s cheese
1 tbls milk
150g Greek yoghurt
Fresh lasagne sheets – enough to make 3 layers
Parmesan to grate over the lasagne
Cherry tomatoes, sage leaves
Fresh basil leaves

Method

For the tomato sauce, heat 1 tablespoon of the oil in a medium frying pan. Peel and finely slice the garlic and fry gently until softened. Add the tinned tomatoes and using the tin as a measure, add a tinful of water. Add a good grind of rock salt and black pepper and the teaspoon of sugar. Cook on a medium heat until the sauce is thick and reduced, about 20 minutes, breaking up the tomatoes with a spoon occasionally as you stir the sauce.

Wash the leek/s carefully to remove any dirt or grit. Finely chop the leeks. Put another frying pan on medium heat – or you can save washing up like me and use the tomato pan after they have finished cooking! Add the other tablespoon of oil, and when the oil is hot, add the chopped leeks. Stir for a minute or two, moving the leeks around to make sure they are all starting to cook down. Turn the heat to low, cover the pan and cook for about 10 minutes until the leeks are softened.

Preheat the oven to 180 degrees C.

Break the goat’s cheese up, you still wants sine chunks so no need to blend or process. Add the milk to loosen the mix, and then add the Greek yoghurt. You are looking for a thick bit spreadable consistency. Season with a grind or two of rock salt and black pepper.

Now for the layering. Spoon 1/3 of the tomato sauce on the bottom of your baking dish. Add 1/3 of the leeks.Now put a layer of lasagne sheets on top. The size of your baking dish will determine how many sheets or partial sheets you need. I used one and a half per layer. Spoon ¼ of the goat’s cheese mixture over the lasagne sheets. Now start again and layer 1/3 tomato, 1/3 leeks, lasagne sheets and ¼ goat’s cheese. Finish with the rest of the tomato, the leeks and a lasagne layer.
Spread the remaining ½ goat’s cheese mixture thickly over the top of the lasagne. Grate as much Parmesan as you fancy over the top, and scatter some cherry tomorrow halves and sage leaves.

Place in the bottom of the preheated oven and cook for about 25 minutes until the top is golden and bubbling. Remove from the oven and scatter over a few fresh basil leaves before serving.

NB You could freeze the lasagne before baking, or after cooking, freeze whole or divided into meal size portions.

 

Ham and Leek Pot Pies


I’m making lots of pies this winter, as well as sampling the pies of a couple of of really good bakeries. My local Bourke Street Bakery makes some beautiful beef pies, packed full of beef and encased in excellent pastry. Very yummy if you’re in a hurry and can’t rustle up your own.

I posted this pot pie recipe last year. It’s such a simple one to make as the filling takes no time. I made it recently, this time making ham and leek pasties instead of pies.

So here is the recipe from last year.

”I had some chunky ham pieces and a leek in the fridge so decided that they would be the basis for some simple pies. I also had a lovely washed rind cheese, soft and melting, that I thought would go beautifully with the ham and leek. I’m a huge fan of nuts, so it was a no-brainer that I decided to put some walnuts in the pies as well. They added a lovely crunch and texture to the pies  All these ingredients were stirred into a white sauce, piled into the bowls, topped with puffpastry and baked in the oven.

I recommend using a good bought butter puff pastry for the recipe.

The recipe makes two substantial deep bowl pies. You could double the quantities for a larger pie in a conventional pie dish.”

Ingredients

1 large leek
A knob of butter to cook the leek
Salt
200g ham chunks
50g any soft washed rind cheese
A small handful of walnuts or to taste

White sauce
25g butter
25g plain flour
600ml milk
Salt and freshly ground black pepper

2 sheets of butter puff pastry or about 180g from a block of puff pastry

1 egg, lightly beaten with 1 teaspoon milk, for glazing

Method

Cut the leek into small slices. Melt the butter in a frying pan and add the leek with a good pinch or two of salt. Cook on a low temperature until the leek slices are soft, about 10-15 minutes.

Chop the ham into bite sized pieces and roughly slice the cheese. Chop any whole walnuts into smaller pieces.

Preheat the oven to 190 degrees C.

For the white sauce, melt the butter in a medium, heavy bottomed saucepan. Add the flour and stir for 1-2 minutes, to make sure the raw flour taste is cooked out.

It’s important to do this and the subsequent stirring in of the milk with a wooden spoon.

Gradually stir in about a third of the milk, making sure the milk is incorporated and there are no floury lumps. When the sauce has noticeably thickened, add another third of the milk and repeat the process. Add the last third of the milk and cook until the sauce is nice and thick. Simmer gently for 5 minutes and season with salt and freshly ground black pepper.

Stir the ham, leek, cheese and walnuts into the white sauce in the saucepan. Pile the mixture into the individual bowls.

Cut out circles of puff pastry that are larger than the diameter of the bowls and will be enough to completely cover the tops. Brush the tops of pies with the beaten egg.


Place in the preheated oven and cook for about 20 minutes until the top of the pies are golden brown and puffed up.

Serve piping hot straight from the bowls!

Pumpkin and Leek Filo Pie




This is a tasty pie using filo pastry, pumpkin and leek, and mixture of goats cheese and feta. You can add an optional layer of bacon rashers too, for an extra salty kick.

While the pie is simple to assemble using filo pastry, there a little bit of work to cook the pumpkin and leek. But worth the effort, as the pie is really very delicious!

Ingredients 

2 tablespoons oil

500g pumpkin

5 rashers of streaky bacon

3 large leeks

1 clove of garlic

100g goat’s cheese

100g feta

2 large tablespoons Greek yoghurt

Sea salt and freshly ground black pepper

10 filo sheets

Butter for brushing the filo sheets + extra for greasing the baking dish

Method

Preheat oven to 180 degrees C. Chop the pumpkin into small chunks, skin on. Lay the pumpkin pieces onto a baking tray lined with baking paper. Pour one tablespoon of the oil over the pumpkin pieces. Bake for 20-30 minutes until the pumpkin is soft. Set aside until ready to assemble the pie.

Heat a medium sized frying pan on the stove top over a  medium heat. If using, fry the bacon rashers. Once cooked, set aside.

Wash the leeks and cut into small lengths, about 2 cms. Finely chop the garlic. Add the remaining tablespoon of oil to the pan – if you cooked the bacon, you can use the same frying pan and the bacon juices. Gently cook the leeks and garlic over a low heat until the leeks are softened. This should take about 10 minutes. Remove from the heat and set aside.

Put the goat’s cheese and feta into a bowl with the Greek yoghurt and salt and ground black pepper. Mix to incorporate the cheeses and yoghurt.

Have 10 sheets of filo pastry ready for layering in a medium sized square or rectangular baking dish.  Cover the sheets with a damp tea towel to prevent them from drying out.

Melt a couple of tablespoons of butter. Using the melted butter, lightly grease the baking dish. Lay one sheet of filo in the dish, and brush with melted butter. Lay a second sheet of filo cross wise in the dish, across the first sheet. Brush with melted butter. Continue layering with the remaining  three sheets, putting each sheet on top of the last, crossing the sheets over each other, brushing each sheet with melted butter.

Now it’s time to layer the filling. You will need to remove the skin from the now cooled baked pumpkin. Put a layer of pumpkin into the dish. Then layer some of the leek mixture. Top with some of the cheese mixture. Repeat the layers again, ending with the cheese. If using, place the bacon rashers on top of the filling.

Layer the remaining 5 sheets of filo over the top of the pie, crossing the sheets over each other as in the base of the pie, and brushing with melted butter in between the layers. Once the layers are done, you can tuck the overhanging filo into the sides of the pie. Or you could trim the overhang, but tucking in the filo gives a rustic edge to the pie, as you can see from the photos.

Brush the top with melted butter and place into the 180 degrees C oven for 20 minutes until the pie is golden brown on top and crispy.

Serve with green salad and crusty bread for lunch or as a simple supper. It freezes well too!

Tomato, Caramelized Onion and Goat’s Cheese Tart

While we are making slow cooked casseroles and warming winter pies here in Sydney in winter, others in the northern hemisphere are enjoying cooking in summer.

This is a recipe that suits any climate, a tasty tart that would be great for an alfresco summer lunch or a warming supper dish with crusty bread and a salad.

Store-bought puff pastry tart base, some caramelized onion for the base, then topped with goats’ cheese, cherry tomatoes and a scattering of fresh herbs. I made mine in a rectangular flan tin, but a round one would do as well. You might have to adjust the quantities.

Ingredients

320g store-bought puff pastry (I used 2 sheets from a pack of Pampas puff pastry). Use more or less, if needed, to fit your tin.

1 red onion, chopped

1 teaspoon butter

1 teaspoon brown sugar

Goats’ cheese – or similar crumbly soft cheese. You will crumble this into the tart, so quantities are flexible, about 100gm should be enough

15-20 cherry tomatoes, or more if you want to pack them in, on the vine

Fresh thyme leaves for scattering

Sea salt and ground black pepper

Method

Preheat the oven to 200 degrees C. Butter a  flan tin and fit with the puff pastry sheets which you have cut to shape.

Fry the red onion in the butter in a small frying pan over a low to medium heat, until the onion begins to soften. Add the brown sugar to caramelize the onion and cook for a further couple of minutes.

Lay the caramelized onion onto the pastry base. Crumble the goats’ cheese into the tart. Cut some of the cherry tomatoes in half and place on top of the goats’ cheese, place a few whole ones on, too for effect.  Scatter a few fresh thyme leaves over the tomatoes with sea salt and black pepper.

Bake in the preheated oven for about 20 minutes or until the puff pastry is nicely browned, the cheese melted and the tomatoes softened. Nice served with a green salad.

Mini Curd Cakes with Mixed Berries

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Cooking is both an art form and a science and is constantly evolving. I am always evaluating recipes, altering and tweaking to suit new conditions or just to try to perfect.

Having made some more fresh curd cheese on the weekend, I decided to make curd cake again. But this time I made mini curd cakes as a result of just this kind of recipe evaluation mentioned above.

Also I wanted to try out a beautiful baking tin from Baker’s Secret that I had recently acquired. It has 12 holes with removable bottoms. It’s meant for pies or puddings but would do just as well for cakes!

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I was aware that the River Cottage Australia recipe I quoted in my previous post uses quantities based around 1 kg of cheese:

https://thequirkandthecool.com/2013/09/27/fresh-curd-cake-with-strawberry-conserve/

However the curd recipe from the same source seems to make only 400-500gms of curd from 2 litres of milk.

I’m not sure whether my inexperience as a cheese maker has meant I get less curds from the milk, or whether indeed the lesser quantity is what you actually end up with.

So this time I made cheese with 2 litres of milk and ended up with 400gms of curd. Not having enough cheese for a large cake I made mini cheese cakes and adjusted all the quantities appropriately, roughly halving them.

You may note in comparing the recipes that I used 3 eggs not 2 and suggested increasing the cream quantity. From my experience, the extra egg gives richness to the mixture and increasing the cream is necessary if the mixture is a little stiff.

I also adjusted the oven temperature down to 170 degrees C, as I thought the result of my previous baking was a little overcooked, and I prefer to control this through temperature rather than less baking time.

In the photos I stacked the cakes on top of each other for visual and serving appeal. The mixture yielded 4 large mini cakes.

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Ingredients
400-500 gms fresh curd
1/2 cup caster sugar
1/4-1/2 cup cream
3 large free-range eggs
1/2 tsp lemon zest
1/2 tsp vanilla paste

Method
Preheat oven to 170 degrees C. Line the bases of Baker’s Secret mini tins (as in the photo) with baking paper or just use ordinary muffin tins.
Place the curd, sugar and cream in the bowl of a food processer and process until smooth.
Add the eggs, lemon zest and vanilla paste and process until thoroughly mixed.
Pour into the prepared tin and smooth the surface with the back of a spoon.
Bake in the preheated oven for 30 – 45 minutes or until just beginning to turn brown and the mixture is set. Timing will depend on the heat of your particular oven. You will need to watch carefully as these little cakes will cook quickly.
Serve warm or at room temperature, but not completely cold, with any kind of fresh or cooked fruit.

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Home Made Fresh Curd Cheese

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I have made this fresh curd cheese three times this week. Having never made it before, I was keen to perfect the technique. It’s important to use full cream non-homogenized milk. This milk has a creamy top to it, has a lovely rich flavour and produces stronger curds which separate from the whey quite distinctly.

It’s important to use a thermometer and watch the temperature keenly. The magic number is 80 degrees C.

This recipe is based on that of Paul West from River Cottage Australia.

Ingredients
2 litres of full  cream non-homonogenized milk – the fresher the better

1/2 tsp of salt

1 cup cream (optional – will produce a creamier cheese, I have made the cheese with and without the cream)

1/4 cup cider or white wine vinegar

Method
Add 1/2 tsp of salt to the 2 litres of milk in a large saucepan. Add the cream also if you want a creamier mix.

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Heat the milk slowly over medium heat to 80 degrees C. Measure the vinegar.IMG_4818

As soon as the milk reaches temperature, add the vinegar. Give it a gentle stir but be careful not to stir too much as this will result in a squeaky curd. Agitate it just enough to incorporate the vinegar into the milk. You should see the curds start to separate from the whey and move to the top of the saucepan.

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Leave for about for about 5 minutes, and watch for any cracks that start to form or any swelling bubbles about to pop on the surface of the pan. You want to maintain the temperature at just below boiling point so pour a small amount of cold water into those spots as you see them pop up.

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Remove the pan from the heat. It should now be done, and have a clear separation between the green-ish colored whey and the curds. The curd is the cheese.

Pour the mixture carefully into a colander or sieve, lined with muslin, set over a large bowl. The whey will drain into the bowl, leaving behind the fresh curd in the colander or sieve.

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Once you have all of the curd in the colander or sieve, set it aside to cool and finish draining to your desired consistency. To facilitate the draining I tied the muslin cloth and gently squeezed the whey from the muslin bag. This is not strictly necessary – it just sped up the process.

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Refrigerate in a container with as little air as possible. Or you can cover with olive oil in a container if you are going to use the cheese in a savoury way.

Use the cheese as you would ricotta. The Fresh Curd Cake in the previous post is a fantastic use of the cheese.

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