Your Daily Sweets: What Are You Making and Baking? (2017 – )

[Pete Fred]

A recent meal I attended concluded with caillé, which, I've since discovered, is what we anglais call junket (caillé translates as milk curds (n); curdled (v)). I loved the texture: delicately creamy, silky, and wobbly. She'd acquired the milk the day before straight from a neighbour's cow (!), added a few drops of rennet and left it to set overnight. It's quite common here to have little pots of fromage frais sprinkled with a bit of sugar for dessert, but this stuff was next level.

 

I've made curds before by adding an acid to milk, but that seemed to result in a different texture. So I got myself some raw milk (from a shop, not a teat next door, sadly) and some rennet...

 

 

 

I can definitely see more of this ambrosia in my future.

 

And with a bunch of curds lying around, I took the opportunity to revisit the old country and made a Yorkshire curd tart...