Homemade Curd Cheese

Austrian Homemade Curd Cheese Recipe with Yogurt and Milk

Region / culture: Austria | Preparation time: 5 hours | Cooking time: 15 minutes | Servings: 4

Introduction

Homemade curd cheese is a simple and delicious dairy product that can be made with just a few ingredients. Whether you use lemon juice, vinegar, or yogurt to curdle the milk, the end result is a creamy and tangy cheese that can be enjoyed on its own or used in a variety of recipes.

History

Curd cheese has been made for centuries as a way to preserve milk and create a versatile ingredient for cooking. It is a staple in many cultures around the world and can be found in dishes ranging from desserts to savory dishes.

Ingredients

4 tbsp of yogurt or wine vinegar or 5 tbsp of lemon juice
2 qt (1.89 liters) of milk

How to prepare

You will need a saucepan, a bowl, and a sieve.
If using yogurt, bring the milk to a boil and then let it cool to finger temperature (100°F (38°C)).
Mix the milk with the yogurt in a basin.
Put it in a warm place for 4 to 5 hours to set as solid as yogurt.
If using vinegar or lemon juice, stir it into the milk and bring it to a near boil (200°F (93°C)) in a bowl set in a saucepan of water.
Remove it and keep it in a warm place for 4 to 5 hours.
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 it in a cool pantry, and it will keep for about a week.

Notes

Drink the whey flavored with fruit juice for your health - or use it to make scones.
Keep it in the refrigerator and eat it within 2 days.

Variations

Add herbs or spices to the curd cheese for extra flavor
Mix in chopped nuts or dried fruit for a sweet and savory twist
Use different types of milk like goat or sheep milk for a unique taste

Cooking Tips & Tricks

Be sure to use fresh milk for the best results

- Stir the milk constantly while heating to prevent scorching

- Use a thermometer to ensure the milk reaches the correct temperature for curdling

- Experiment with different acids like lemon juice, vinegar, or yogurt to find your preferred flavor

Serving Suggestions

Homemade curd cheese can be enjoyed on its own with a drizzle of honey or used in recipes like salads, sandwiches, or pasta dishes.

Cooking Techniques

The key to making homemade curd cheese is to heat the milk slowly and stir constantly to prevent scorching. Be patient and allow the cheese to set for several hours before straining.

Ingredient Substitutions

If you don't have lemon juice or vinegar, you can use yogurt as an alternative acid to curdle the milk.

Make Ahead Tips

Homemade curd cheese can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve homemade curd cheese on a cheese board with crackers, fruit, and nuts for a beautiful and delicious appetizer.

Pairing Recommendations

Homemade curd cheese pairs well with fresh fruit, honey, nuts, and crusty bread.

Storage and Reheating Instructions

Store homemade curd cheese in an airtight container in the refrigerator and consume within 2 days. It can also be frozen for longer storage.

Nutrition Information

Calories per serving

Each serving of homemade curd cheese contains approximately 100 calories.

Carbohydrates

Each serving of homemade curd cheese contains approximately 2 grams of carbohydrates.

Fats

Each serving of homemade curd cheese contains approximately 8 grams of fat.

Proteins

Each serving of homemade curd cheese contains approximately 6 grams of protein.

Vitamins and minerals

Homemade curd cheese is a good source of calcium, vitamin D, and phosphorus.

Alergens

Homemade curd cheese contains dairy and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Homemade curd cheese is a nutritious and delicious dairy product that is rich in protein, calcium, and other essential nutrients.

Summary

Homemade curd cheese is a versatile and nutritious dairy product that can be made with just a few simple ingredients. Whether enjoyed on its own or used in recipes, this creamy and tangy cheese is sure to be a hit with your family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Homemade Curd Cheese. It was during a summer visit to my great-aunt Edna's house in the countryside. Aunt Edna was known for her amazing culinary skills and had a knack for creating delicious dishes from scratch.

One afternoon, while my siblings and I were playing in the backyard, I wandered into the kitchen to see what Aunt Edna was up to. I found her standing at the stove, stirring a pot of milk with a serene look on her face. Curious, I asked her what she was making, and she smiled and said, "Homemade curd cheese, dear. Would you like to help me?"

I eagerly agreed, and Aunt Edna patiently showed me every step of the process. She explained that curd cheese, also known as cottage cheese, was made by separating the curds from the whey in milk. It sounded like magic to me, and I was fascinated by the transformation of simple milk into a creamy, tangy cheese.

As we worked together, Aunt Edna shared stories of her own childhood, when she learned the recipe from her own grandmother. She told me about the importance of using fresh, high-quality milk and the patience required to let the curds form slowly and naturally. I listened intently, soaking up every detail and committing the recipe to memory.

After a few hours of stirring, straining, and shaping the curd cheese into soft, pillowy rounds, Aunt Edna declared our creation ready to be enjoyed. We sat down at the kitchen table and savored the creamy cheese with a sprinkle of salt and a drizzle of honey. It was unlike anything I had ever tasted before, and I was hooked.

From that day on, I made it a point to learn as much as I could about making curd cheese. I asked Aunt Edna for her recipe, which she happily shared with me. I practiced diligently in my own kitchen, experimenting with different types of milk, cultures, and flavorings. Over time, I developed my own unique twist on the classic recipe, incorporating herbs, spices, and even fruits for a variety of delicious creations.

As I grew older, I continued to expand my culinary repertoire, collecting recipes from friends, neighbors, and fellow food enthusiasts. Each new recipe I learned added to my culinary knowledge and inspired me to keep experimenting in the kitchen. But the homemade curd cheese recipe remained a staple in my repertoire, a comforting reminder of that fateful day in Aunt Edna's kitchen.

Years passed, and I eventually became a grandmother myself. I passed down the recipe for homemade curd cheese to my own grandchildren, just as Aunt Edna had done for me. I taught them the importance of using fresh, local ingredients and the joy of creating something delicious from scratch.

Now, as I stand in my own kitchen, stirring a pot of milk just like Aunt Edna did all those years ago, I feel a sense of gratitude for the culinary traditions that have shaped me into the cook I am today. The recipe for homemade curd cheese is more than just a dish – it's a connection to my past, a link to the generations of women who came before me and shared their knowledge and love of food.

As I strain the curds and shape them into perfect rounds, I can't help but smile at the memories that flood back to me. The laughter, the stories, the smells and tastes that have filled my kitchen over the years – all of it is woven into this simple recipe, a reminder of the power of food to bring people together and create lasting memories.

And as I sit down at the table with my family, sharing a plate of creamy, tangy curd cheese, I know that the tradition will continue for generations to come. The recipe may have originated from Aunt Edna's kitchen, but it has now become a part of our family's story, a treasured heirloom that will be passed down with love and joy for years to come.