Milk Curd
Milk curd is a dairy product with a creamy texture popular in the North of Spain that gives people the literal sensation of eating milk.
Prep Time 3 minutes mins
Cook Time 5 minutes mins
Total Time 3 hours hrs 8 minutes mins
Course Breakfast, Dessert
Cuisine Basque
Servings 8 people
Calories 98 kcal
- 1 liter fresh sheep's milk or pasteurized
- 32 drops liquid rennet (4 drops per individual jar)
Pour the fresh milk to cook in a saucepan and bring it to a boil. Stir continuously. At this high temperature microorganisms that can be harmful to humans are eliminated, but those that are needed to curdle the milk remain intact.
Then remove it from the heat and wait until the milk reaches a temperature of about 36 - 38°C. This warm temperature is important so that the curdling process happens.
Meanhwile, add 4 drops of liquid rennet on each jar.
When the milk is about 36 - 38°C distribute it over each jar.
Leave the jars rest for between 10 minutes and an hour so that the curdling process takes place.
After that, cover the jars with plastic wrap and put them in the fridge for a few hours before serving the milk curds.
- DIFFICULTY: very easy
- BUDGET: medium-low