Homemade Curd Cheese
Marissa: www.marissa.co
Recipe type: Cheese and Wine
Cuisine: Cypriot
- 2 litres fresh full cream milk
- 4 tablespoons white vinegar or lemon juice
- Prepare a fine mesh strainer and line it with a muslin cloth.
- Alternatively you could use the inexpensive cheese moulds that you can buy.
- Bring the milk to the boil and when it starts to froth and just before it starts to rise and bubble over, add the vinegar or lemon juice.
- The curds and whey will start to separate, over a low heat.
- Once the mixture has split, using a slotted spoon collect the white curds that start to float to the top of the pot.
- Add the curds to the lined strainer or cheese mould.
- Yields two 15mc x 7cm rounds
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/homemade-curd-cheese/
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