Cooked Curds

Preparation info

  • Difficulty

    Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

  • 730 ml (25 fl oz) full-cream cow’s milk
  • 115 ml ( fl oz) cream
  • 20 g (¾ oz) calcium lactate
  • 15 g (½ oz) salt

Method

Pour the milk and cream into a heavy-based saucepan and heat to 88°C (190°F). Stir in the calcium lactate, reduce the heat slightly and allow the lactose to separate. Season with the salt, then ladle the curds into muslin (cheesecloth) lining a fine-mesh strainer. Hang over a shallow plate in the fridge for at least 3 hours.