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!
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
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!
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!
