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	Podcast:		Recipe for the day
	Episode:		Curd Cheese with a tomato twist
	Category:		Arts
	Duration:
	Publish Date:		2017-09-18 11:22:56
	Description:		This is a really simple cheese to make - but there is a twist! The cheese is made with 3.6 litres of full fat milk (though you can use semi if you really must) 6 drops of rennet at 32C Leave for an hour Drain the curds for 4 hours (or more) in a cheesecloth Spoon curds into moulds and leave overnight, or longer, to drain The topping is made of: 8 sundried tomatoes Oil from the tomatoes A dash of lemon juice A pinch of salt A clove of garlic All whizzed together to make a runny paste Turn out the cheese and top with the tomato mix Leave overnight for the flavours to mix
	Total Play:		0

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