Makes 8 oz (225g) soft curd cheese
2 pints (1.1 litres) milk
2 oz (50g) skimmed milk powder 1/4 pint (150ml) natural yoghurt
Home-made soft curd cheese has a wholesome taste and can be used to make delicious toppings and spreads. Fresh farm milk sours naturally, but pasteurized milk does not sour because the milk has been heat treated which destroys the natural souring bacteria. You can sour pasteurized milk the old-fashioned way if you add a starter such as yoghurt.
Put the milk and skimmed milk powder, which increases the quantity of curds, in a saucepan and set over low heat. Wirm the milk, stirring to dissolve milk powder, to 110°F (43°C), or when a drop on the wrist feels hot but not burning, and draw off the heat. Stir in the yoghurt and blend well. Pour into a warmed bowl of about 3 pint (1.7 litres) capacity and leave in a warm place covered with a cloth for 24 hours. When ready the milk will have set into solid curds.
Cut through the curds with a knife to separate the whey from the curds. Line a colander set over a dish with a square of scalded muslin and tip the curds into the colander. Knot the four corners of the muslin and hang the curds to drain for about 24 hours. Refrigerate and use within 3 days.