Recipe : How to make fresh curd cheese

fresh cheese curds bowl

It’s easy to make fresh homemade cheese curds that you can then use them for poutine or add to Huevos Rancheros, or fry them for snacking.

fresh cheese curds bowl

Ingredients:

900ml (1½ pint) whole milk
1tsp salt
3tbsp white wine vinegar

Equipment

Wooden Spoon
Pot
Measuring Jug
Measuring Spoons
Salt
White Wine Vinegar
Sieve
Muslin Cloth

Method

Make sure all your equipment is sterile.
Pour milk into a large pan.
Add salt and stir in.
Bring to a boil over medium heat, stirring occasionally.
Take off the heat and stir in vinegar.
Leave to stand without stirring for 5min.
Meanwhile, sit a sieve over a large bowl and line with a damp muslin cloth.
The mixture should now be curdled, this is when the curds separate from the whey.
Pour the mixture into the sieve and leave to drain into the bowl for 20-25min.
Squeeze muslin to remove last of whey.
Place cheese into an airtight container to store.
The curds will be OK if stored in an airtight container in the fridge for up to 5 days.

how to make fresh curds ingredients

 

fresh cheese milk

Pour the milk into a large pan.
Add salt and stir in.
Bring to a boil over medium heat, stirring occasionally.

fresh cheese curds 2

Take off the heat and add the vinegar.

strained curds

Place a sieve over a large bowl and line with a damp muslin cloth.
Pour the mixture into the sieve and leave to drain into the bowl for 20-25min.

 

fresh cheese curds bowl

Squeeze muslin to remove last of whey.
Place cheese into an airtight container to store.

 

fresh cheese curds bowl

How to make fresh cheese curds

Equipment

  • Wooden spoon
  • Pot
  • Measuring Jug
  • Measuring Spoons
  • Salt
  • White Wine Vinegar
  • Sieve
  • Muslin Cloth

Ingredients
  

  • 900 ml 1½ pint whole milk
  • 1 tsp salt
  • 3 tbsp white wine vinegar

Instructions
 

  • Make sure all your equipment is sterile.
  • Pour milk into a large pan.
  • Add salt and stir in.
  • Bring to a boil over a medium heat, stirring occasionally.
  • Take off the heat and stir in vinegar.
  • Leave to stand without stirring for 5min.
  • Meanwhile, sit the sieve over the large bowl and line with a damp muslin cloth.
  • The mixture should now be curdled, this is when the curds separate from whey.
  • Pour the mixture into sieve and leave to drain into bowl for 20-25min.
  • Squeeze muslin to remove last of whey.
  • Place cheese into an airtight contained to store.
  • The curds will be OK if stored in an airtight container in fridge for up to 5 days.

 

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Glasgow Foodie
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Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

Can be found with gin or a pint in hand.

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