Fresh curd hearts with tarragon and molasses cherries

Fresh curd hearts

Makes approx. 16 x 30g cheese hearts


  • 4 Litres of un-homogenised milk
  • 1 pinch spoon ABT probiotic yoghurt culture
  • 1 ml liquid vegetarian rennet
  • 20 ml of cool boiled water
  • 60 g of non-iodised salt

Molasses Cherries


  • 500g cherries
  • 1 cup water
  • ½ cup sugar
  • 50 ml brown vinegar
  • 3 star anise

Fresh curd hearts

Makes approx. 16 x 30g cheese hearts


In a large saucepan heat the un-homogenised milk to 32°c. Remove from heat.

Add 1 pinch spoon of ABT probiotic yoghurt culture to the milk. Gently stir in.

Next, mix 1 ml of liquid vegetarian rennet with 20ml of cold, pre boiled water. Pour rennet immediately into the milk, taking care to pour it over as much of the surface as possible. Mix in well & allow the milk to set into a curd. This will take 40 mins.

Keep the saucepan of milk at 32°c by placing the lid on the saucepan and wrapping in a clean towel.

To check the curd, place the blade of a knife into the curd and lift, looking for a clean break. If the curd parts well it is ready to cut.

Cut the curd with a curd-cutting knife into 1.5 to 2 cm cubes and rest for 5 minutes.

Continue to gently turn the curd and allow to rest for 10 minutes, then turn the curd and rest again for 10 minutes, repeat this process of turning the curd every 10 minutes until your curd has been turned a total of 6 times. Rest the curd for 5 minutes after the final turn.

Sprinkle the curd with 1 level desert spoon of non iodised salt, gently turn the curd to incorporate the salt and rest again for 5 minutes.

Drain away as much of the whey as you can comfortable drain away and place the curd into the hoops.

Invert the hoops 5 to 6 times over a 3 to 4 hour period, then leave on the kitchen bench over night. The next morning remove the curd from the hoops and place into a brine bath of 60 g of non iodised salt in 500 mil of water for 1 hour invert after 30 minutes. Remove hearts from the brine bath and leave to air dry on draining racks for 24 hours.

Your cheese is ready to eat!


Molasses Cherries

Place all ingredients into a saucepan slowly bring to the simmer stirring until the sugar has dissolved, then gently simmer for approximately 30 minutes until the liquid has cooked down to a thick molasses syrup.

Allow to cool, your syrup is ready to use!


Serve your  fresh curd cheese with a drizzles of molasses, a side of cherries and sprigs of tarragon.


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