Lois Mauk
Foodie
707
Sat Mar 03, 2007 11:08 pm
Jeffersonville, Indiana
Put 1 gallon of un-pasteurized milk in a pan or bowl. Leave the milk in a warm, but not hot place (maintain 75-85 degrees F.) The milk will curdle in a few hours or a few days, depending on the temperature and the bacteria count. When it is set, the solids will form a curd, which floats on the whey. Cut the curd using a clean knife. Make parallel cuts across one way and then perpendicular. Heat curd to 110 degrees F. while stirring slowly. To test the curd, pinch a little bit between thumb and finger. If a tiny bit remains on the ball of your thumb it is about ready. Drain the whey by putting it in a bag and hanging it on the clothesline. You can rinse the curd with cold water and drain again. You can add cream at this time or when you serve it.
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