HOMEMADE CHEESE CURDS RECIPE RECIPES

Steps:

• Line a large colander with a large double layer of cheesecloth, and set it in your sink.
• In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
• Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
• Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
• Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
• Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
• Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

Steps:

• Warm the milk in a stainless steel (or other non-reactive) pot to 86°F. If using calcium chloride, incorporate the mixture of diluted calcium chloride into the milk as the milk starts to warm up.
• Add the culture to the milk and stir thoroughly. Allow the milk to sit undisturbed for an hour at room temperature.
• Once the milk is ready, dilute the rennet in 1/4 cup cool water. Mix the rennet/water into the milk using an up-and-down motion with your spoon (not a stirring motion). Incorporate the rennet but do not over-mix.
• Place a lid on the pot and let the milk mixture sit undisturbed overnight. The next morning, check that the milk has gelled and there is a clean break in the curd.
• Use a knife to cut the curd into 1/2-inch cubes. If necessary, use very clean hands to check the bottom of the pot for curds that may have been missed.
• Gently stir the curd off and on over the next 20 minutes. The curds should become somewhat retracted.
• Place a tea towel, cotton bag, butter muslin, or multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off.