How to Make a Tart from Cheese Waste
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- Опубликовано: 13 июн 2024
- Kappacasein Dairy owner and cheesemaker Bill Oglethorpe gives Chef Jack a tour of their Bermondsey site. Head pastry chef Anna Williams shows how we use the leftover ingredient, whey, from the cheesemaking process to make our unique caramelised 'Whey Chelsea Tart'. A firm favourite in the restaurant.
VIDEO CHAPTERS
00:00 - Intro
00:24 - Milk Churns
00:46 - History of Kappacasein
01:35 - Trying their Bermondsey Hard Pressed
02:26 - Cheese Making Equipment & Produce
03:55 - Whey for Cooking
04:51 - Delivering the Whey
05:14 - Mixing the Tart Filling
08:19 - Filling and Cooking the Tart
10:02 - Tasting the Tart
'A snappy, friable crust encasing the smoothest of wobbly custard fillings, silken, barely set, with a flavour profile somewhere between treacle tart and dulce de leche. Glorious pastry work'
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'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
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Twitter: bit.ly/FallowTwitter 
Хобби
here because of Jolly ;p i cannot come to you guys but i want to taste this tart soooo badly
Production value is stellar
These videos are making me geek out about food again!
I was lucky enough to try this dish! Perfect ending to a perfect meal.
Just had this today and best dessert I've eaten
Just stumbled upon this channel yesterday. Great stuff. Love that you guys are making an effort to use local, and everyone seems so nice and humble about what you're able to accomplish. Would love to visit one day, after a stop in manchester of course :) Cheers
Fascinating! As a home cheese maker, you have blown my mind. I have to play with this (I’m in Australia so no chance of coming to taste yours). I do small batches of cheese though. It would take me 2-3 batches to get enough whey to make one tart. If you happen to answer questions in the comments, I’d love to know whether it would be better to freeze the whey until I have enough then reduce it all at once, or reduce it after each batch and freeze the concentrate until I have enough. Will it make a difference to the final product?
Just discovered you on Jolly’s video with Ben. I’ve subscribed. I hope to learn heaps from you! I’m about to buy a smallholding so I can grow/raise/make as much as I possibly can myself, using everything, wasting nothing. I’m sure when I try to imitate what you do it won’t be nearly as fancy, but you will be a huge help whenever I’m thinking what on earth can I do with this. So excited to see what you do!
Incredible!
Hi Chefs! What size/depth of tart tin are you using here? I love the custard ratio with this tin and the one I currently have allows less custard. Thank you!
Hello fallow chefs. How could I do something similar at home? I’m a confident cook, I can make a pastry case and I’ve made custards and caramels before but I don’t obviously have a thermoix. I just want to make something roughly similar?
Hey, you can do the same thing at home by using a hand blender, using it on when pouring the caramel into the custard. Let us know if you have any more questions, we'd love to see how your homemade version turns out!
That milks comes from my home town!!!
serbes!
I'm from the valley where that cheese was invented, and it's not called "gjetost", it's called brunost
Was gona say , getost is goats cheese.
Copper pot is also antimicrobial.
Because it's generally toxic. It's anti-everything.
𝕡𝐫ｏ𝕄ｏ𝔰𝓶 ✋