Comida Kraft
Recipe Box

Curd Cheese

 NormaJeanT
Prep Time
0
min.
Total Time
5
hr.
Servings

0

What You Need

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Make It

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  • Cook goat’s milk to approximately 180 degrees and just before boiling take off heat and add vinegar. This takes approximately 15-20 minutes depending on your pan and stove. Stir this together and let cool. This may take around a half hour to an hour. Stir lightly.
  • From this point treat as if you might break it. If you stir too much your curd will be small. Large is nice. It will look like cottage cheese as it curds. If this is all you want then you are just about done.
  • At this point you strain the whey off. Place a colander in a bowl and place a piece of cheese cloth or something similar over it. Then pour in your curds and whey and fold the corners over the cheesecloth and set a gallon Ziploc full of water on top for weight. This will press out the water in a few hours - maybe 2 or 3 depending on whether you want cottage cheese or a pound of block curd cheese. Pour off the whey for drinking or cooking- tastes like cows milk. You might get 1 cup or more. Then gently stir in the salt.
  • When finished use flat ended spoon or spatula to push this into a round pound of cheese with a flat top is nice. Take wax paper and put it over the cheese then turn the bowl upside down with your hand holding the wax paper and cheese in it. Then take and fold the wax paper over the cheese and set in the refrigerator with the folds down.
  • The next day it will be a nice white cheese similar in taste to mozzarella. The more you leave it the more it will be a consistent block. However, this is edible right now as a cottage cheese if you had decided to have that instead. If you keep some of the whey in it you have successfully made curds and whey like the nursery rhyme. You might want to pour a little fresh milk into that for a creamier texture.

Notes

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