How to Make Curd Cheese
Curd cheese is really simple to prepare and has many culinary uses. It is a good substitute for cream cheese in cheesecakes and dips. When mixed with cream and a little vinegar, it can be a substitute for sour cream too.
| Preparation time | 5m | Difficulty |   |
|---|---|---|---|
| Cooking time | 0m | Budget | |
| Serves | 4 | Published | Saturday, 28 September 2013 |
| Recipe type | Techniques | Author | Manisha Sharma |
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Ingredients
For 4 people (
)
What You Need
- grams curd
- 1 fine mesh sieve
- 1 pitcher
- weight, like bottled food lying in your pantry
- cling film
How to Make Curd Cheese Directions
- Pass the curd through a fine mesh sieve or two if the quantity of the curd is too much. Rest the sieve/s over a pitcher.
- Cover the curd in the sieve with a cling film and put some weight over it to squeeze out the curd water.
- Keep emptying the pitcher at regular intervals to prevent the water collected from touching the sieve and preventing the cheese from becoming dry. Keep in the refrigerator for 24 hours.
- The curd cheese can be stored in an airtight container for 3 to 4 days.
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