Wednesday, August 20, 2008

Fresh Cheese Curd

Fresh cheese curd, like all other preparations, begins with a proper
mise en place.
In this case, fresh whole milk, salt, cider vinegar, an instant read thermometer, cheesecloth, and strainer.

The milk and salt is gently warmed to 180 degreesF. The cider vinegar is added and the milk protein (casein) begins to coagulate forming curds (the firm part) and whey (the liquid left behind).

The curds are then strained and cooled. This mass may then be molded, flavored and stored for use.

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