Curd Cheese
Submitted by tamp
Homemade curd cheese from just milk and yogurt, no rennet needed. Culture the milk until set, then drain it through a cloth into a fresh, soft, tangy cheese. A simple German-style quark for spreads and baking.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
6 hrsMaking fresh cheese at home sounds intimidating, but this is about as simple as it gets: just milk and a spoonful of yogurt, no rennet, no special equipment beyond a sieve and a cloth.
The yogurt does the work. Its live cultures ferment the milk and set it into a soft, yogurt-like solid over a few warm hours, the same principle behind German quark.
Temperature is the one thing to watch. Cool the boiled milk to finger-warm before stirring in the yogurt; too hot and you’ll kill the very cultures you need to set the cheese.
Once it’s set, line a sieve with a scalded cloth and let the whey drip away, weighting it with a plate to firm up the curds. What stays behind in the cloth is your cheese: soft, mild, and tangy. Don’t toss the whey either; it’s great in scones or sipped with a splash of fruit juice.
Kitchen Tips
- Cool the boiled milk to finger-warm, around 100°F (38°C), before adding the yogurt, or the heat kills the cultures.
- Line the sieve with a clean cloth scalded in boiling water for clean, safe draining.
- Weight the curds with a plate to press out more whey for a firmer cheese.
- Save the whey for baking scones or bread, or drink it with fruit juice.
Variations
- Drain less for a soft, spreadable cheese, or longer for a firm, crumbly one.
- Stir in herbs, garlic, or salt for a savory spread.
- Sweeten with honey and fruit for a breakfast cheese.
Ingredients
Directions
You will need a saucepan, a bowl, and a sieve.
If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100 F).
Mix with milk with the yogurt in a basin.
Put in a warm place for 4 to 5 hours to set as solid as yogurt.
Pour the mixture into a sieve lined with a scalded clean cloth.
After an hour put a plate on top to weight and encourage the whey to drip through.
The curds in the cloth are the cheese.
Cover and store in a cool pantry, and it will keep for about a week.
Drink the whey, flavored with fruit juice, for your health - or use to to make scones.
Keep in refrigerator and eat within 2 days.
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