Curd Cheese from Sweet Skimmed Milk

How to make it

1. 1

   Warm the milk to 37 degrees, add the rennet, and stir well.

2. 2

   Put a lid on, and let the milk stand in a warm place for half an hour.

3. 3

   With a wooden stick, make a cross in the mass so you can see the whey separating out; cover the cheese again and let stand for half an hour.

4. 4

   Pour the mass into a straining cloth or colander so the whey drains off well; press a little with a spoon.

5. 5

   When the curd is to be used in various dishes, chop it fine or grind it in a meat grinder; if you press the curd firmer, it can be grated on a grater.

6. 6

   From 1 liter of milk you can expect to get about 150 g of curd.