Fresh Pastured Raw Cow's Milk Curd, Green and Purple Asparagus, Broccoli Rabe Greens and Flowers, Hyssop, Mint, Pea Tendrils, Lilac Blossoms, Local Honey
Making the curd is a fairly simple process, all you really need is a little time and patience. You pour 6 cups of milk and 2 cups of cream into a pot and gently heat it to 185 degrees. At this point it is seasoned with salt and 2 tablespoons of the lemon juice and/or vinegar is added and stirred in. Bring the liquid up to 195 and hold it there for 20 to 30 minutes until the curd separates. Strain the curd through a cheese cloth the separate the whey. The curd can be used immediately, or left to strain overnight in the refrigerator for a thicker firmer texture.
After the curd was strained, in this case for 2 hours, I placed a mound of it on the plate and made an indent with a spoon. I filled the hole with honey. I poached some asparagus tips and ran some whole stalks through a mandolin. The asparagus was then simply seasoned and tossed in lemon juice and olive oil. And as you can see I simply built the salad by places the ingredients in and around the mound of curd.
Raw Jersey Cow's Milk Curd - Hillacres Pride
Organic Green and Purple Asparagus - Culton Organics
Organic Lilac Blossoms - Queen's Farm
Organic Flowering Broccoli Rabe - Blooming Glenn Farm
Organic Pea Tendrils - Queen's Farm
Organic Mint - My Garden
Organic Annis Hysopp - My Garden
Organic Local Honey - Beechwood Orchards