Mountain Mick’s Lemon Curde cheese
Mountain Mick’s Lemon Curde cheese.
Homemade Lemon Curd cheese creamy form of Greece Cottage Cheese
1 gallon pasteurized or un-pasteurized goats milk
3/4 cup lemon juice
1 1/2 teaspoons salt
1/2 cup heavy cream
Pour the skim milk into a large double boiler and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the lemon juice. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for around 30 minutes.
the goats milk we also make cheese, yogurt and even ice cream out of
it, My wife love a soft goats cheese that I make with Ginger and pistachio
nuts. I roll the finished cheese in crushed pistachio nuts as well for
the colour and the texture. Lovely on toasted sour dough bread in the
morning. I also make few different ones like cracked black pepper, one
with diced stuffed olives mixed in and rolled in smoked or sweet paprika,
one that I mix roasted garlic in to cheese and roll in onion chives,
one I mix in diced up smoked salmon and rolled in chilli flakes. And
one that I mix in dried fruit I soaked in Madera (apricots, melon and
raisins) drain liquor way from fruit first.
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