Start your cheesemaking with this simple curd cheese, which is similar to ricotta. It can be used in savory and sweet dishes. If eating it fresh, eat it within the first few days, after that it’s better cooked in something like lasagna. It’s also wonderful used in a tomato tart as well.
Ingredients
- 2 litres (3½ pints/8½ cups) milk
- Pinch of salt
- 2 teaspoons liquid rennet
- A cheesecloth or muslin sheet
- An instant-read thermometer
About this recipe
Recipe Test Kitchen
Recipes tested and photographed by Paulette Phlipot for Edible Silicon Valley.
The Modern Cheesemaker
By Morgan McGlynn
Curd cheese is a real favorite of mine, beautifully fresh and the simplest of all cheeses, so a great one to start with. Curd cheese is the first stop on your cheesemaking adventure before you move on to some more (ever so slightly) complex cheesy creations. You can also make it a little richer and more indulgent by adding a touch of cream.
Instructions
Put the milk and salt into a large saucepan. Heat the milk to 38°C (100°F).
Remove from the heat and add the rennet. Stir in well, until it is completely dissolved, and set aside uncovered for 15 minutes. After 15 minutes, the whey and curd should have separated: the curd will be at the top and the whey at the bottom of the pan.
Place your cheesecloth or muslin over a small bowl and use a strainer ladle to gently scoop up the curds and place them into the cloth. Create a (tied) cloth bag and hang it over a sink or bowl for about 3 hours to allow the whey to drain off.
Remove the cheese from the cloth and it is ready to serve. The cheese can be kept in a sealed container in the refrigerator for up to 1 week.
