Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
12 to 16 ounces
Medium
Published 2019
Combine the milk and citric acid in a large saucepan and heat over medium heat until it reaches 90°F/32°C. Give it a stir now and then to make sure the solids aren’t sticking to the bottom. Curds should be starting to form. Take the pan off the heat and gently stir in the rennet water until you feel it’s well distributed. Cover the pot and let it sit for 10 minutes.
A solid curd will ha
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe