Go Back
curd milk

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
Cook Time 5 minutes
Total Time 3 hours 8 minutes
Course Breakfast, Dessert
Cuisine Basque
Servings 8 people
Calories 98 kcal

Equipment

  • Pot
  • Jars of 125ml

Ingredients
  

  • 1 liter fresh sheep's milk or pasteurized
  • 32 drops liquid rennet (4 drops per individual jar)

Instructions
 

  • 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.

Notes

  • DIFFICULTY: very easy
  • BUDGET: medium-low
Keyword dairy