First
a suggestion. When you reach the stage where the cooked curd is
cooling, before decanting, transfer it to a jug. It's much easier to
control when pouring.
The
recipe states “Makes 1 jar (18 servings)”. Grr – how
big is the flippin jar! A serving is surely relative – a child
with small appetite, an adult with a larger one. Moan over. Here's
my hint. Instead of making one jar make smaller ones. I used jars
measuring 5cms in diameter, 7.5cms deep. You'll get approximately
400g of curd from one batch and so I was able to fill three jars with
130g of curd. To me this made much more sense since the curd only
keeps for a week. Using smaller jars means you can give a couple
away to your testing team – or may be one jar and keep two!
The
photos :
Two
jars duly despatched – verdict to follow.
I'm
not sure whether you're sniffy about which supermarket you frequent
but I have to say it's worth a quick whiz around Asda for a
few bits and pieces, to pick up a copy of Asda Good Living.
I
loved the curd and thought it was a great idea to do something
different with the rhubarb harvest.
P.s.
As you know 3x130 = 390g – the remaining 10g of curd is for you –
the cook and chief taster!
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