Homemade Fresh Curd Cheese recipe
information
Lemon juice can be used to curdle milk, to make a fresh, soft, creamy-textured, unripened cheese.
ingredients
1.15 litre (2 pt) 5 cups milk
juice 2 lemons
juice 2 lemons
method
1. Put the milk into a bowl and stir in the lemon juice.
2. Leave it for 24 hours or until it separates and looks like curds and whey.
3. Scald and cool an old glass cloth or piece of cheesecloth or fine muslin.
4. Stand a colander in a dish and lay the cloth on top.
5. Pour in the curds and whey and gather the edges of the cloth together.
6. Hang the cheese to drip for 24 hours.
7. Mix it together and put it into a container.
2. Leave it for 24 hours or until it separates and looks like curds and whey.
3. Scald and cool an old glass cloth or piece of cheesecloth or fine muslin.
4. Stand a colander in a dish and lay the cloth on top.
5. Pour in the curds and whey and gather the edges of the cloth together.
6. Hang the cheese to drip for 24 hours.
7. Mix it together and put it into a container.
serving amount
makes 175-225 g (6-8oz) or 3/4 - 1 cup cheese.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
