Ancient Curd Cheese is a traditional method for making a curd cheese by souring whole milk with vinegar or acidic fruit juice. The full recipe is presented here and I hope you enjoy this classic Ancient version of: Curd Cheese.
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Ingredients:
2l milk
4 tbsp vinegar or 5 tbsp acidic fruit juice to curdle
Method:
Pour the milk into the top of a bain-marie (double boiler) then stir-in the fruit or vinegar and heat until scalding (when small bubbles appear around the edges of the bowl). Remove the bowl from the heat, cover and set aside in a warm place for between 4 and 5 hours.
When ready pour the thickened milk solution through a sieve lined with a clean cloth that's been previously boiled to sterilize (originally this would have been a wicker basket lined with cloth. Allow to drain naturally for an hour then set a plate on top and allow the weight of the plate to force the whey through the sieve. Tie the curds (cheese) up in the cloth. It will keep for about a week if stored in a cold place.
It's traditional to use the liquid (the whey) mixed with fruit juice as a drink.
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