This recipe, adapted from the BBC GoodFood website, starts with instructions how to make curd cheese and it’s a lot simpler than you might think. Start with a very high fat, rich milk:
The formation of the curds in the milk is like witchcraft; I felt like I was at a cauldron making magic happen:
The most fascinating thing is that the curds suck the fat out of the milk so, as they form, the remaining liquid turns more and more watery. Really one of the most oddly enjoyable things I’ve done for a long time! I had no use for the whey, but apparently you can keep it and use it wherever you would use buttermilk….thinking about it, it probably is buttermilk?
The only real thing to be aware of is that you need to start it the day before to allow draining time. A lot of draining time….I started it off in a tea towel lined colander sitting in the sink….
… and then, after several hours, stood the colander (still tea towel lined) in a bowl….
….before refrigerating it overnight. The next morning I had this:
This tart is perfect for anyone who doesn’t like overly sweet bakes; it has a sharp zing to it from a combination of the lemon and curd cheese. One slice will not be enough!
1.8 litres full fat Jersey milk – this has 5g fat per 100ml (compared to semi skimmed which has 1.8g per 100ml)
Juice of 1 ½ lemons
(NB. This made 445g curd cheese – so if you have curd cheese to hand and don’t want to make it, use this weight)
210g plain flour
130g unsalted butter – cold
2 teaspoons caster sugar
1-2 tablespoons cold water
75g unsalted butter – at room temperature
75g caster sugar
Grated nutmeg – allspice is more traditional, if you prefer