Fresh Cheese

Bring 2 quarts of fresh, local, whole milk to a simmer. Stir in 2 teaspoons of ascorbic acid with a spoon or spatula and turn off the heat. The curds should separate from the whey.

Prepare a perforated 2-inch hotel pan stacked in a deeper 4 or 6-inch hotel pan. Line the perforated pan with cheesecloth.

Using a spider, gently strain the curds from the whey and place them in the cheesecloth lined hotel pan. Reserve the whey for later. Season the curds with salt. Gently press the curds in the refrigerator using another hotel pan on top of the curds and a lightly weighted item in that hotel pan.

Pour the reserved whey into a saucepan. Add 2 cups of buttermilk to the whey. Simmer over low heat on the stove top. The buttermilk will break leaving you with a new combined whey mixture. Strain the whey mixture to remove the solids and retain the liquid. Return the liquid to the saucepan reduce by half. Remove any solids again by straining and preserve the whey for later.

For the braised onion:

Use the spring onions with the tops on them. Wash and then trim the dirty bit of root base off the onion while still keeping enough of the root base to hold the onion together. Trim off the green tops and reserve. Cut smaller onions into wedges that are halves or quarters of the bulb or for larger onions cut into sixth or eighths.

Season the cut onion pieces with a bit of salt and allow to weep for 30 minutes.

Carefully sear the onions in a rondeau pan with neutral oil. Make sure to get good caramelization on all sides of the onion pieces. Cover with the reduced whey from earlier and gently braise the onions until tender. About 15 minutes. Season with salt and pepper to taste and also lemon juice if more acidity is desired. Keep at room temperature in saucepan.

For the charred onion condiment:

Lightly oil the tops of the spring onions. Season and char grill over high heat until lightly wilted.

Take half of the grilled onion tops and puree in a blender with one cup of oil. Pour the puree into a small pot and bring to a simmer. Strain and reserve the oil.

Carefully slice the remaining grilled onion tops, stir in the charred onion oil. Zest lemon into the mixture. Add lemon juice and salt if needed.

For Plating:

Preheat oven to 400 degrees

Remove the curd from the cheese cloth and cut into 6 even portions. Drizzle with oil, salt and pepper.

Meanwhile, heat the onion and whey until simmering

Bake the curds at 400 degrees on a baking tray for 4-5 minutes until gooey

Place the curd portions in shallow bowls

Spoon the onions and whey over the curd portions

Drizzle each serving with the Onion Top Condiment

Garnish with seasonal, edible flowers such as Bachelor Buttons

Serve with crusty bread