© 2010 Lars seaweed ice cream

fresh cheese

In the process of making our Søl ice cream it occurred to us that we might be able to produce a savory element utilizing a similar inception. We cold infused a liter of milk with the same 30g of Søl overnight and set out to make a fresh cheese. From a nutritional standpoint this is advantageous as many of the beneficial  vitamins, proteins and polyunsaturated fatty acids are water soluble, and because of the low cooking temperature, should remain intact.

This test was a success. The taste was mild and pleasant, with the slight acidity of the fresh cheese providing a counterpoint to the rounder seaweed flavors. The floral notes were enhanced and the damp “fishy” pungency that some find unpleasant was subdued.

the søl milk infusion

fresh cheese after some eager sampling

Søl Fresh Cheese

1250g organic milk, cold infused with Søl for eight hours, strained

60g cream

25g buttermilk

5g rennet

Heat the infused milk to 33c and add remaining ingredients.

Pour into a plastic container, cover and cook at 33c for 1 hour 25 minutes.

Cool down with the lid slightly open.

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