In our first attempt we made lemon cheese, which was fae too lemony so a bit bitter, this time we tried curd cheese. Yesterday we got it going, heating 4 pints of whole milk and the curd cheese starter in our cheese kit, which started the process of seperating the curds from the whey.
Last night we cut the curd and poured it into the cheese cloth, and hung it to drain it. We left it until this evening et voila, curd cheese! It is just like ricotta and absolutely delicious!
We didn't want to hang around to taste our new creation so hot footed it down to the allotment and picked some mini-courgettes with flowers. We stuffed the flowers with the ricotta mix, battered them and fried them (healthy!). Jolly delicious!
Another meal to add to your list I would say
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