Curd Cheese

Curd Cheese

Makes 4 cups whey to use as stock & 1 ½ generous cups curd.

Ingredients:

  • 6 cups soy milk (not fat-reduced)

  • ½ cup lime or lemon juice (I prefer lime)

  • 1 tablespoon white vinegar

  • 1 tablespoon sugar if milk is unsweetened

Method:

  1. Put milk and sugar if adding in heavy saucepan over low heat;

  2. Stir often to prevent skin forming;

  3. When almost boiling, add juice, vinegar and 1 tablespoon sugar if milk is unsweetened stir gently, not vigorously;

  4. Let milk bubble till it separates, turn heat off or

  5. Remove gently trying not to disturb the process;

  6. Let stand five minutes;

  7. Meanwhile line a sieve or colander with cheesecloth or pudding cloth making sure the sides are big enough for you to tie or hold together;

  8. Place lined sieve or colander over a large bowl;

  9. Gently ladle or pour Curds and Whey into cloth;

  10. Let Whey run through to the bowl while cloth holds the curds;

  11. The more Whey you let run through the thicker your curds;

  12. As the curds cool, gather the corners and sides of the cloth;

  13. Hold and shake to make curds adhering to the sides drop;

  14. Tie or secure tightly,then gently push with a spoon or wring to release liquid;

  15. Cover and leave to drain two hours;

  16. bottle and refrigerate Whey, eat cottage Cheese either plain or mixed with pepper and salt, finely chopped herbs, spices, paprika, nuts, spread on sandwiches with dates and honey.

“There’s enough garlic in here to kill every vampire in Europe.” -Scottish celebrity chef Gordon Ramsay born 1966.