• Lemon curd (Feast Magazine)Source: Feast Magazine
Ice-cream, lemon curd and making your own cheese - our Gourmet Farmer Matthew Evans shares his top tips on how to dairy like a pro at home. Get churning!
Mathew Evans

17 Jul 2017 - 1:51 PM  UPDATED 29 Jan 2019 - 10:19 AM

First things first...

When making dairy products, it's important to ensure all your equipment, work surfaces and hands are sterile. Washing your equipment in boiling water will prevent bacteria from forming in your fresh cheese, milk or butter.

Silky smooth ice-cream

"Sugar sets really hard in ice-cream, but glucose stays this soft consistency. So what I do is I add a tiny bit of glucose to give this ice-cream a better mouthfeel, you can actually make a much softer, silkier ice-cream that’s not too hard out of your freezer."

Fresh cheese

Matthew’s mate Nick, a professional cheese maker from Tasmania, shares his pro tip when making fresh cheese: “the one thing you don’t want to do is get milk burned to the bottom of the pan.”

Making butter

Once the butter has been churned, Nick recommends you "use a wooden board to wick away some of the moisture. It’s kind of like kneading dough. It’s a lot easier to do this cold if you get it too warm, it starts to stick.”


Making yoghurt at home is easier than you think - simply pure milk heated and inoculated with good bacteria, which converts the lactose into lactose acid. Make sure you heat your milk to a high temperature to knock out all the bacteria before you then add the good bacteria - either from a previous batch of yoghurt or a good quality commercial live yoghurt. 

Spinach and ricotta gnocchi

Potato gnocchi is amazing, we can all agree, but this dairy-infused creation takes the Italian classic to a new level. The ricotta makes for a soft, creamy dumpling that won't blow your carb quota for the day! When it comes time to cooking these beauties, make sure the water is only gently boiling, otherwise, they could fall apart.

Lemon curd

This one is pretty simple, just mix together lemons, eggs, butter and sugar in a bowl over simmering water. Consistency is key here, as the curd will thicken as it cools. And don't worry about lumps, "they prove it's homemade", says Matthew! 

Lemon curd

For more from Gourmet Farmer, visit the Gourmet Farmer program page for recipes and to find out more about the show. 

Episode guide | Gourmet Farmer S4
Change is afoot on Fat Pig Farm. The architects have been called in, a business plan formed and Matthew Evans is about to go full circle – from reviewing restaurants to building his own. The stakes have never been higher! When the doors are flung open of the farm-to-table restaurant Fat Pig Kitchen, Matthew will be serve up only what he grows and rears on his own farm. Food critic turned farmer turned restaurateur…how hard can it be? #GourmetFarmer