If you are complaining about Curd Cheese’s tastelessness, well, think again: it contains high protein and calcium and very low fat. Besides, it goes very well with eggs and salads, especially the homemade ones!
- 1 kg milk
- 1 lemon
Yes, you’ll only need milk and a lemon! If you want it to be saltier you can add it. We need the lemon to curdle the milk that is why maybe even the half of it will be enough for you depending on your milk’s condition.
How to prepare?
Heat the fresh milk and the minute it starts to boil, add the lemon juice carefully then stir until the milk curdles. Close the lid of the pan and turn the heat off, wait until it cools down. After that, sieve the curdles. Your curdle cheese is ready to eat! Be sure to consume within a couple of days. Since we did not add any preservers, it will mold quickly. I love to consume this cheese with tomatoes and add some olive oil and salt on the top of it.