Curds

It has been raining all day and so I have set to on indoor jobs, preparing the sourdough starter for tomorrow’s breadmaking and dealing with the curds and whey which have formed since yesterday. I use rennet from the chemist and raw milk which is available from the market. The resulting curds are sweeter than the fromage frais available in the supermarket. Topped with honey, it makes the traditional Catalan desert, mel i mato. I believe the Americans call it squeaky cheese.