- Selection of baby spring vegetables, such as heirloom baby carrots, radishes, turnips, baby cucumbers, finger fennel and asparagus, washed with tops and tails intact
- Crushed ice, to serve
- ½ rennet tablet (consult packet as dosages vary; see note)
- 1 litre (4 cups) full-cream unhomogenised milk
- 750 ml (3 cups) pouring cream (35% milk fat)
- 160 gm plain yoghurt with active cultures
- 1For curd, combine rennet with 70ml cold water in a sterile 3-litre non-reactive lidded container (see note). Combine milk, cream and yoghurt in a saucepan, and gently stir over low heat until 35°C on a kitchen thermometer. Pour milk mixture into rennet mixture, stir for 3 minutes, then cover with lid and place in a sink half-full of warm water at 35°C to incubate. Add hot water as necessary to maintain the temperature at 35°C.
- 2After 1 hour, check the curd has formed and set by pressing the back of your finger on the surface; it should not break, and the curd should come away from the side of the container.
Cut curd into 5cm cubes inside the container and set aside for 20 minutes. Using a slotted spoon, transfer curd to a colander lined with cheesecloth set over a large bowl. Fold cheesecloth
over curds, put a plate on top to lightly press, and refrigerate to set (8 hours or overnight). Transfer curd, reserving whey separately (see note), to a bowl and whisk until smooth. If it's too thick (it should be the texture of thick yoghurt), whisk in a little reserved whey. Season to taste with salt and refrigerate until needed. Curd will keep for 3 days.
- 3Cut vegetables into halves or quarters and arrange over crushed ice in a serving bowl. Spoon fresh curd into a smaller bowl and serve with crudités.
Rennet tablets are available from cheesemaking suppliers. When making the curd, it's important that all the equipment and containers are sterilised by placing them in boiling water for 30 seconds and left to dry on a dish drainer. Leftover whey can be used as a starter for making cheese and yoghurt, or in smoothies and dressings.