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fresh cheese curds bowl

How to make fresh cheese curds


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


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


  • 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.