Weston A Price’s Beestings new cheese
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.