Fresh Cheese

  by Lars. In the process of making our Søl ice cream, it occurred to us that we might be able to produce a savory element utilizing a similar inception. We cold infused a liter of milk with the same 30g of Søl overnight and set out to make fresh cheese. From a nutritional standpoint, this is advantageous as many of the beneficial vitamins, proteins and polyunsaturated fatty acids are water-soluble, and because of the low cooking temperature, should remain intact.This test was a success. The taste was mild and pleasant, with the slight acidity of the fresh cheese providing a counterpoint to the rounder seaweed flavors. The floral notes were enhanced and the damp “fishy” pungency that some find unpleasant was subdued. Fresh cheese after some eager sampling Søl Fresh Cheese 1250g organic milk, cold infused with Søl for eight hours, strained 60g cream 25g buttermilk 5g rennet Heat … Read more