(3 votes)
Yield: 1 servings
Ingredients
| -----O | D W | ORLD KITCHEN; LUARD---------- | |
| 4 | tb | Yogurt; or wine vinegar, or | |
| 5 | tb | Lemon juice | |
| 2 | qt | Milk |
| Curd Cheese (German Quark, Austrian Topfen) | |||||||||||||||||
|
Average Rating:
(3 votes)
|
|||||||||||||||||
|
Yield: 1 servings Ingredients
|
|||||||||||||||||
| 1. |
You will need a saucepan, a bowl, and a sieve. If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100 F). Mix with milk with the yogurt in a basin. Put in a warm place for 4 to 5 hours to set as solid as yogurt. |
|
| 2. |
If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200 F) in a bowl set in a saucepan of water. Remove and keep in a warm place for 4 to 5 hours. |
|
| 3. |
Pour the mixture into a sieve lined with a scalded clean cloth. After an hour put a plate on top to weight and encourage the whey to drip through. The curds in the cloth are the cheese. Cover and store in a cool pantry, and it will keep for about a week. Drink the whey, flavored with fruit juice, for your health - or use to to make scones. Keep in refrigerator and eat within 2 days. |
|
| 4. |
Makes: 1/2 lb |
