Emma It’s easy to make fresh homemade cheese curds that you can then use them for poutine or add to Huevos Rancheros, or fry them for snacking.
Cheese curds aren’t a popular thing to make at home in the UK, so this is a kind of cheats/easy way to make some cheese curds if you feel like some Scottish style poutine.
Ingredients:
900ml (1½ pint) whole milk
1tsp salt
3tbsp white wine vinegar
Equipment
Wooden Spoon
Pot
Measuring Jug
Measuring Spoons
Salt
White Wine Vinegar
Sieve
Muslin Cloth
Method
Make sure all your equipment is sterile.
Pour milk into a large pan.
Add salt and stir in.
Bring to a boil over medium heat, stirring occasionally.
Take off the heat and stir in vinegar.
Leave to stand without stirring for 5min.
Meanwhile, sit a sieve over a large bowl and line with a damp muslin cloth.
The mixture should now be curdled, this is when the curds separate from the whey.
Pour the mixture into the sieve and leave to drain into the bowl for 20-25min.
Squeeze muslin to remove last of whey.
Place cheese into an airtight container to store.
The curds will be OK if stored in an airtight container in the fridge for up to 5 days.
Pour the milk into a large pan.
Add salt and stir in.
Bring to a boil over medium heat, stirring occasionally.
Take off the heat and add the vinegar.
Place a sieve over a large bowl and line with a damp muslin cloth.
Pour the mixture into the sieve and leave to drain into the bowl for 20-25min.
Squeeze muslin to remove last of whey.
Place cheese into an airtight container to store.
How to make fresh cheese curds
Equipment
- Wooden spoon
- Pot
- Measuring Jug
- Measuring Spoons
- Salt
- White Wine Vinegar
- Sieve
- Muslin Cloth
Ingredients
- 900 ml 1½ pint whole milk
- 1 tsp salt
- 3 tbsp white wine vinegar
Instructions
- Make sure all your equipment is sterile.
- Pour milk into a large pan.
- Add salt and stir in.
- Bring to a boil over a medium heat, stirring occasionally.
- Take off the heat and stir in vinegar.
- Leave to stand without stirring for 5min.
- Meanwhile, sit the sieve over the large bowl and line with a damp muslin cloth.
- The mixture should now be curdled, this is when the curds separate from whey.
- Pour the mixture into sieve and leave to drain into bowl for 20-25min.
- Squeeze muslin to remove last of whey.
- Place cheese into an airtight contained to store.
- The curds will be OK if stored in an airtight container in fridge for up to 5 days.
LET’S CONNECT!
You can also subscribe to Foodie Explorers to keep up to date with all new recipes.
See the handy Pinterest image below if you wish to pin this for later 😘
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
