CURD AND YUZU

INGREDIENTS

For the cream:
1 l. of fresh cream milk
5 gr. of calf rennet
For the curd cheese: 
1 skin of yuzu
1 l. of fresh cream milk
3 gr. of calf rennet

PREPARATION

For the cream:
Heat the milk in a bain-marie. Stop the boiling at precisely 32°C. Add the rennet using a spatula. Strain immediately and pour over a tray covered with cellophane. Allow to stand at a room temperature until curdled (from 10 to 15 min.).
Strain and set aside in a cool place for 24 h. (The rennet will gradually become smooth until soft as cream.)
For the curd cheese:
Peal the skin of one yuzu and make an infusion out of it using cold milk for 10 h. Strain the milk, heat in a bain-marie at 32º C and add the rennet with a spatula. Strain immediately pouring the resulting mixture into a plastic recipient (with high edges). The milk should thicken up to 7 cm.  Allow to stand at room temperature until curdled (from 10 to 15 min.). Turn the curd cheese around over sulphur coated paper. Keep the recipient upside down. After 1 h., wrap with the paper and allow it to drain for 2 h. or more.

TO SERVE

Cut using a mould or a cube which has the same thickness as the curded cheese. Coat the cheese completely with a square of cream milk which has the same shape (until the boarders match). Place gently over a hot plate. Taste.