Andreas Caminada's Milk.

Milk from Schloss Schauenstein by Andreas Caminada.


Yield: 8 servings


1. Pour the fresh cream into a bowl and beat with a whisk until the fat separates from the milk to form butterfat. Place the butterfat on a piece of cheesecloth and press out the buttermilk. 

2. Weigh the resulting butter and knead in 1 g of fleur de sel for every 100 g of butter. This butter goes especially well with freshly baked sourdough bread. The buttermilk can be used for other dishes.

Buttermilk Balls: 

1. Soften the gelatin. 

2. Gently heat the buttermilk and dissolve the gelatin in it. Season to taste with lime juice, sugar and salt. Divide into 1.4 oz/40 g portions. Place each portion in a plastic mold, close and rotate in nitrogen. 

3. Gently remove from mold and make a fairly large hole at the top of each ball.

Sugared Blueberries:

Marinate the blueberries in the sugar. Place the fruit in the buttermilk balls and garnish with edible flowers, such as daisies.

Milk Crisps:

1. Gently heat the milk and glucose in a pan and blitz with a stick blender until a stable foam has formed. Allow to stand a few minutes. 

2. Pour onto a Silpat tray in individual crisp-sized portions. Dry in a dehydrator at 140°F (60°C) until the crisps are dry.

Raw Milk Cream: 

1. Mix milk, sugar and agar agar together in a pan. Bring to boil; remove from heat and allow to cool.

2. Transfer to blender bowl and blitz until smooth. Add a little sugar to taste if required.

Milk Pearls:

1. Soften the gelatin in cold water. 

2. Remove vanilla seeds from the pod and add to milk and agar agar in a saucepan. Bring to boil. Add gelatin and season to taste with a little honey and lemon zest. Remove vanilla pod. Transfer liquid to a spray bottle and drip into a bowl of cold rapeseed oil placed over ice. Allow drops to cool. Gently pour through fine sieve to separate from oil and set aside.

Raw Milk Foam:

Gently heat the milk and use a milk frother to whip up to a stiff foam.

Whey Infusion with Jasmine Blossoms:

Gently heat the whey and place jasmine petals on top. Leave at gentle heat (do not boil) for 30 minutes. Season to taste with sugar.

Lemon Yogurt Powder:

Blend all ingredients down to a powder.

Milk Ice Cream: 

Pour the milk into a pan with the cream and a pinch of salt. Do not heat yet. Split the vanilla pod in half and remove seeds. Add to cold milk. Mix sugar, pectin and milk powder together in a bowl and gradually stir into the cold milk. Bring milk to the boil, then add glucose and softened gelatin. Pour into Pacojet beaker and freeze.

To Serve:

Sprinkle some of the Lemon Yogurt Powder onto a deep plate. Arrange the Milk Pearls on the plate and place the blueberry-filled Buttermilk Balls on top. Spray some of the Raw Milk Cream on the plate and add a garnish of Raw Milk Foam. Place a scoop of the Milk ice cream and a Milk Crisp on the plate. Complete by pouring a little Whey Infusion onto plate.


Click here to read more about this and related recipes in the article "Desserts from Schloss Schauenstein."