Making Curds for a yorkshire curd cheesecake

Having read some of the ways that people make their curds I thought that I would like to tell you about the way that my father, who was a baker and confectioner for 50 years made his curds.

1. Bring 2 pints of milk (this can be dried or ordinary milk skimmed or full fat) almost to the boil. quickly take off the heat and put a teaspoon of Epsom Salts into the milk, it will immedieately separate into curds and whey.

2. Pour into a fine sieve to drain the whey and then rinse thoroughly with cold water to eliminate the salts.

You can then proceed to use the curds in the usual way


The tastiest bites delivered to your inbox!

Show 6 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.