How to Make a Tart from Cheese Waste

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' • • • • • • • • 'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients' Website: https://bit.ly/FallowWebsite Book a Table: https://bit.ly/FallowBookings Instagram: https://bit.ly/FallowInstagram Twitter: https://bit.ly/FallowTwitter