‘Well go on, then’, they said, ‘feel free’.
So I did.
The thing that’s so appealing is that you get to MAKE YOUR OWN CHEESE. Yup, you read that right. It’s really simple (great fun to do with kids) and the end result is really quite magical! In 24 hours you have your very own ‘curd’ cheese, which cuts out the need for buying cream cheese (a big bonus) and uses fat free yogurt (an even bigger bonus). Obviously I then went and completely ruined it by making it into a chocolate version, but hey, you can use fruit too.
Basically, all you do is take one of their pots of fat free natural yogurt (the big 500g ones – soon to be in the pretty new packaging I showed you), stir in a pinch of salt, then just pour the whole tub into a sieve that’s been lined with a muslin or clean tea towel.
You sit it over a bowl and 24 hours later – hey presto – you’ve got a soft cheese curd just begging to be turned into a soft, velvety cheesecake!
I mixed the curd with double cream, icing sugar and vanilla extract as in the recipe, but then after it was whisked, I stirred in 100g melted dark chocolate (left to cool a little). The result is so easy and very lush, although we were a divided house… de brevren and I loved it, but English Dad thought the slight tartness didn’t go with chocolate, so next time it’ll be the fruity version.
For the full recipe of the fruity version, click on http://www.yeovalleyorganic.co.uk/recipes/jaimes-strawberry-rhubarb-cheesecake/