Anton Mosimann

Yoghurt Curd Cheese

Preparation info
  • Makes about

    500

    ml
    • Difficulty

      Easy

Appears in
Cuisine Naturelle
Cuisine Naturelle

By Anton Mosimann

Published 1985

  • About

Curd cheese made from freshly made natural yoghurt is very similar to quark, and can be used in any recipe that specifies either curd cheese or quark.

You can also make a curd cheese from freshly made goat’s-milk yoghurt.

Ingredients

  • 750 ml (1¼ pt) freshly made, low-fat natural yoghurt

Method

  • Line a sieve or colander with cheesecloth or muslin, and suspend over a deep bowl.
  • Put the yoghurt into the sieve, cover, and leave for about 6 hours, or until all the whey has drained away.
  • Cool and use as soon as possible.