We­ston A Price’s Beestings new cheese

NZ Lifestyle Block - - The Good Life -


1 litre sec­ond-day milk

2 tbsp syrup


Fill a pud­ding-dish with sec­ond-day milk. Heat your cho­sen syrup – I used honey but golden syrup, mo­lasses, brown sugar or just sugar could be sub­sti­tuted – then add it to the milk, stir­ring un­til thor­oughly blended. Re­move the cream care­fully from your first milk­ing and use it to ‘top’ the cheese – just gen­tly spoon on, it will float. Bake in a mod­er­ate oven un­til golden brown and firm to the touch – an oven suit­able for a baked cus­tard is just right, about 180˚C. New cheese like this cuts into smooth, creamy slices, and is short and free in tex­ture. Serve with cream and it’s a de­li­cious change from the usual milk pud­ding.

Warn­ing: a too-in­tense oven ru­ins the tex­ture of new cheese, mak­ing it tough and leath­ery in­stead of ten­der.

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