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Did you know that June 2 is curd cheese day? On the occasion of Curd Cheese Day, we couldn’t share any other recipe with you than this one for delicious homemade curd cheese. It’s an excellent, fresh, white cheese that, depending on its fat content, has a lumpy or creamy consistency. You can successfully prepare curd cheese yourself, as all grandmothers surely know. To the traditional recipe, however, we suggest adding a touch of novelty — special bacterial cultures that speed up and stabilize the process of forming soured milk. Check out our recipe for preparing approx. 1 kg of curd cheese, which is an ideal choice for a healthy breakfast, both sweet and savory.
Recipe for homemade curd cheese
Preparation:
- If you are using fresh milk – straight from the cow, we recommend pasteurizing it beforehand at approx. 65°C for 30 minutes.
- Pour the milk into a pot and heat to 40°C. Then add the bacterial cultures dissolved in approx. 30 ml of cold water.
- Set aside for 24 hours at room temperature (this process yields soured milk).
- Next, to obtain curd cheese, gradually* heat the soured milk to 38–45°C and maintain the set temperature until whey separates (for at least 30 minutes).
- Transfer the curds to a cheesecloth to drain and place in the refrigerator for about 8 hours.
- You can enjoy the ready curd cheese with cream, chives, radishes, herbs and spices, or sweet with fruit or honey.
*The lower the temperature, the more delicate your curd cheese will be.
Enjoy! ...because homemade is better!
