Home-made curd cheese


Preparation info

  • Makes about

    100 g

    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

It’s very easy to prepare a curd cheese with naturally soured milk (simply left out of the fridge in a centrally heated kitchen).


  • 1 litre full-fat milk, soured


Line a colander or large sieve with a clean tea towel and set over a basin. Tip in the curdled milk. Knot opposite corners of the tea towel together and hang the bundle on a hook to drip into the bowl overnight.

The following morning, you’ll find a firm ball of curds in the cloth, while the whey will have dripped into the bowl. Squeeze the bundle to extract any remaining liquid.