Sunday, 26 October 2014

october offerings - ' SHEEPS MILK CURD .'

Fresh Organic Ewes milk Curd served with a spring salad of Garden peas & greens, Asparagus, Green Courgette, Sprigs of Mint and Sage flowers.

                      Its been a while between posts and I do apologise to any followers, there has been quite a bit on my plate recently, so to speak. Not so long ago a local good mate of ours just got his lambs done and came over with some spring offerings. Amongst some quality cuts of grass reared lamb, there was also a whole, skinned sheep head and about 3 quarts of fresh ewes milk. I was a bit taken back by the sheep head at first, but I've always wanted to have a go at pickled lambs tongue. The only thing is I wasn't quite sure what to use to remove the tongue. Immediately when I saw the milk my mind ticked over with thoughts of food pairings for ewes milk yoghurt and milk curd. Sheeps milk, despite not widely drunk in modern culture, has a far more superior protein value and has almost twice the fat content of cows and goats milk. These qualities make sheeps milk perfect for cheese making with some fine examples such as Manchego, Pecorino and Roquefort.                                                                            
                     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.

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