How to Make Cheese Curds

Most everyone knows the old nursery rhyme about Little Miss Muffet, but few know that the curds and whey she was eating was an old fashioned form of cottage cheese, known as pot cheese. Simple to make, most households used excess milk to make cheese curds for eating.

Things You'll Need

• 1 gallon raw milk
• Large stainless steel pot with cover
• Wire mesh colander
• Cheesecloth

Instructions

1. Pour the milk into the pot and cover. Place the pot in a warm area of your home. This could be near a heater vent in the winter or on a covered porch during the summer.

2. Let the milk sit for several days or until curds form. This can take anywhere from 1 to 3 days depending on the temperature. Check daily.

3. Drain the curds in a cheesecloth lined colander. Tie the corners of the cheesecloth and let the cheese bag hang for 15 to 20 minutes.

4. Untie the bag and put the curds into a container that can be covered and refrigerate for up to one week.

Tips & Warnings

• If desired, bring the temperature of the curds and whey up to 100 degrees before draining. This will produce a more cottage cheese type of soft cheese. Add a tablespoon or two of cream for extra creaminess after draining.

• The curds can be pressed to produce what is known as farmer cheese.

• This method will not work with store bought milk. The enzymes in raw milk are what cause the curds to form. Pasteurized milk destroys these enzymes.

Resources

• Read this Article in Spanish