Homemade Curd

A simple recipe for making homemade curd from whole milk.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 l Milk, whole milk

  • 0.5 teaspoons Salt, table

  • 3 spoons Vinegar, distilled

Steps

  1. Pour the milk into a suitably sized pot with a thick bottom. Add salt and mix well with a wooden spoon to dissolve the salt. Place the pot on the stove and slowly heat the milk over medium heat. Stir occasionally while cooking to prevent a skin from forming on the surface.

  2. When the milk starts to foam at the sides (or when it reaches a temperature between 180 and 190 degrees Celsius), remove the pot from the heat. Add the vinegar and stir well with the spoon. Once lumps start to form, let it sit for 5 minutes.

  3. Place a fine sieve over a large bowl and line it with a dense cloth (e.g., a sterile cloth or dense linen). Slowly pour the contents of the pot into the sieve. The lumps will remain in the sieve, while the liquid will drain into the bowl. Let the excess liquid drain for 5 to 20 minutes. If you want the curd to be creamier, drain it for 5 minutes; if you want it to be drier, drain it for 15 to 20 minutes.

Nutrition Information (Per 100g)

  • Calories: 59.59 kcal
  • Fat: 2.91 g
    • Saturated Fat: 0.97 g
  • Carbohydrates: 3.88 g
    • Sugars: 4.84 g
  • Protein: 2.91 g
  • Fiber: 0 g

Advice

It is recommended to use a thermometer when heating the milk, as this will allow us to accurately determine the right moment to remove the pot from the heat. If lumps do not start forming in the milk after one minute, add a little more vinegar. Instead of cows milk, you can use goats or sheeps milk. If you will be using the curd for preparing desserts, reduce the amount of salt.