[scabs]

Hi, in Val's book, she says that you must use unsalted butter in curd; could someone tell me why and, more importantly, will it affect the set if I use normal butter? (it was all I had!  )

I made ginger curd, following the recipe for lemon and substituting two heaped tablespoons of freshly grated ginger for the four lemons.

Looks a bit runny at the end of the cooking, so I added another egg yolk and gave it another 10 minutes... still looked runny.

I've potted it up and it's cooling now... guess I'll find out soon enough.

Incidentally, two heaped tablespoons of freshly grated ginger may be a bit too much - I like my ginger, but it might be a bit peppy for some.

[Val H]

It's mainly because you don't want the taste of the salt and the flavour is not quite right. If you've used salted butter, however, it shouldn't effect the set.

[scabs]

Frankly, I don't think the salt has a chance under the ginger! 

Thanks Val! I'll be patient then. 

[scabs]

It's been a few hours and it doesn't seem to be setting. 

I wonder what !I did wrong?

[Poolfield2]

I've always used salted til I read Val's book book and everyone seems to enjoy it. I started making it at school when we learnt to do useful cooking but it is long ago that unsalted butter hadn't been invented

[PAULW]

I am sure one of the TV chefs said there were less contaminates in unsalted butter than salted therefore less liable to catch at high temperatures.

[scabs]

The good new is that I let it cool and then put it in the fridge and it appears to have now set. 

[Roughlee Handled]

A sample please. 

[scabs]

 

I have one jar for Mrs Scabs and I, and one promised to my sister (who threatened me with violence.)

However, I will be making more and you are more than welcome to pop over for a taste! 

Bring eggs! 

I think Mrs Scabs is doing Lemon and Ginger Curd today...

[Roughlee Handled]

Deal I cant make it this weekend picking up trailer for pigs.  Oh and going to see some ruffians. 

But soon. 

[scabs]

Cool!

[Kate and her Ducks]

Deal I cant make it this weekend picking up trailer for pigs.  Oh and going to see some ruffians. 

But soon. 

 

[sunshineband]

Scabs, I am more and more impressed by the minute -- Ginger curd. WOW!!!

Have you been stock piling jars 

[scabs]

 

I've impressed myself recently!

Well, we tend to keep our jars for Helen's chutneys or for recycling, but I also picked up about a dozen recently off a friendly Freecycler.

Nearly run out now though... 

[sunshineband]

 

Not surprised