I just finished making curd cheese for the first time ever. It appears to have turned out kinda similar to ricotta in texture. I am both astonished and pleased. Astonished; since I didn’t expect it to turn out at all, and pleased since it’s extremely easy! I would have included photos; but alas, my digital camera is out of batteries. Next time, perhaps.
I made just a little bit of cheese using these quantities (it was just a proof of concept – didn’t want to waste lots of ingredients if it didn’t turn out okay)
About 250ml of whole milk
A couple of tablespoons of cream
Which are then heated until they begin to boil.
To the dairy, add the juice of 1/2 a lemon; and gently stir until the dairy curdles.
Once curdled; transfer to a sieve lined with several layers of cheesecloth, sitting over a bowl. Then, wait for most of the whey to drain off, leaving the cheese behind.