Fresh Curd Cheese

Fresh curd cheese can be made from ordinary milk at home.


  • 1.1 litres/ 2 pints full-fat milk
  • 3 tbsp lemon juice


Bring the milk to the boil, stir in the lemon juice and remove from the heat. This will cause it to curdle. Leave for 15–20 minutes to cool.

When cool, strain it through a sieve lined with a double layer of butter muslin or a washed-out J-cloth. You will now have the curds separated from the watery whey. Ball the cloth round the curds, tie the top with string and hang up overnight for further whey to drain.

Next day, put the package on a plate or tray, undo it and press it into an even round cake, which will be about 10 cm / 4 inches in diameter. Fold the cloth over the top and weight it with a heavy saucepan for 4 hours to press more moisture out.

It is now ready to be cooked.