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Home-made curd cheese
- Makes about
100 g
- Difficulty
Easy
Published 2011
It’s very easy to prepare a curd cheese with naturally soured milk (simply left out of the fridge in a centrally heated kitchen).
Ingredients
1 litre
Method
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.
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