Catalan fresh cheese with honey and walnuts
A small lemon-set fresh cheese served with honey and walnuts.
Active time15 min
Cooking5 min
Total4 h 30 minResting : 4 h 30 min
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Ingredients
- 2 lemons
- 1000 ml fresh pasteurised whole milk, preferably not UHT
- 20 g plain walnut kernels
- 40 g runny honey
- 2 g fine salt
Preparation
Halve and squeeze the lemons. Strain and measure out 40 ml of juice.
2 lemons- knife
- citrus juicer
- fine sieve
Heat milk and salt in a clean saucepan for about 5 minutes to 70 °C, checking with a thermometer. Remove from the heat and immediately stir in the lemon juice. Cover and rest for 15 minutes: curds should separate from the whey.
1000 ml fresh pasteurised whole milk, preferably not UHT2 g fine salt- saucepan
- food thermometer
- spoon
- lid
Line a sieve over a deep bowl with clean food-safe cheesecloth. Pour in carefully. Gather the cloth and gently squeeze out whey. Refrigerate the curds in the cloth and sieve over a container for at least 4 hours.
- sieve
- deep bowl
- clean food-safe cheesecloth
- container
Unwrap the firm cheese and divide into small portions. Chop the walnuts and serve cold with honey and walnuts.
20 g plain walnut kernels40 g runny honey- plates
- knife
- board
- spoon
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration