Has anyone made curds at home? I'm not looking for anything fancy yet, just
want to try something simple to start. There are so many different methods
available online, I'm not sure which to choose to start with.

Simple is my goal. I am thinking the one from the this link for a first try
since it is basic.

http://schmidling.com/making.htm

Ingredients:

1 gallon 2% milk
1/2 cup vinegar
1 tsp salt

1. Heat the milk to 190F. You will need a thermometer for other cheeses but
you can get by here turning off the heat just before the milk begins to
boil.

2. Add the vinegar and allow the mixture to cool.

3. When cool, pour the mixture, (which now consists of curds and whey as in
Miss Muffet food) into a colander and drain off the whey.

4. Pour the curds into a bowl and sprinkle on the salt and mix well. You may
wish to use less salt or more. It is simply a matter of taste which is the
next step. You can add a little cream for a silky texture.

Peter wrote:
> Has anyone made curds at home?

No, but now I want to.

Serene

Serene > wrote:

>Peter wrote:

>> Has anyone made curds at home?

>No, but now I want to.

Didn't we just have a thread about making paneer?

Steve

Steve Pope wrote:
> Serene > wrote:
>
>> Peter wrote:
>
>>> Has anyone made curds at home?
>
>> No, but now I want to.
>
> Didn't we just have a thread about making paneer?

Probably. I'm 1,628 posts behind. That'll teach me to leave town for
a week.

Serene

On May 9, 6:01 pm, "Peter" > wrote:
> Has anyone made curds at home? I'm not looking for anything fancy yet, just
> want to try something simple to start. There are so many different methods
> available online, I'm not sure which to choose to start with.
>
> Simple is my goal. I am thinking the one from the this link for a first try
> since it is basic.
>
> http://schmidling.com/making.htm
>
> Ingredients:
>
> 1 gallon 2% milk
> 1/2 cup vinegar
> 1 tsp salt
>
> 1. Heat the milk to 190F. You will need a thermometer for other cheeses but
> you can get by here turning off the heat just before the milk begins to
> boil.
>
> 2. Add the vinegar and allow the mixture to cool.
>
> 3. When cool, pour the mixture, (which now consists of curds and whey as in
> Miss Muffet food) into a colander and drain off the whey.
>
> 4. Pour the curds into a bowl and sprinkle on the salt and mix well. You may
> wish to use less salt or more. It is simply a matter of taste which is the
> next step. You can add a little cream for a silky texture.

And when you want to branch out :

http://glengarrycheesemaking.on.ca/workshop.htm

On Wed, 09 May 2007 22:01:29 GMT, "Peter" > magnanimously
proffered:

>Has anyone made curds at home? I'm not looking for anything fancy yet, just
>want to try something simple to start. There are so many different methods
>available online, I'm not sure which to choose to start with.
>
>Simple is my goal. I am thinking the one from the this link for a first try
>since it is basic.
>
>http://schmidling.com/making.htm


All that sounds whey, whey too easy ...


--

una cerveza mas por favor ...

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