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curd
Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding enzymes rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. Also, adding lactic acid bacteria into milk and subsequent acid production will also result in gel formation of milk. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80 percent of the proteins are caseins.
Ms. Mofet's Instant Pot Lemon Curd
Prepared using a 6 QT. Instant Pot (I have a Duo and an Ultra)
This is my Original Tried & True Recipe/Technique/Instructions
IMPORTANT: Be sure the inner pot/liner is in base unit and gasket/ring is in lid and seated properly before beginning.
Be sure to...
This is similar to my late Grannie's Recipe - Lemon Curd recipe and is indeed written up on the same piece of paper as the lemon curd recipe. I'd recommend organic oranges or home grown if you can get hold of them because the rind will be utilised after the sugar lumps have been rubbed over the...
There are three recipes in one here. Rather satisfyingly, the pancakes are made from the leftover whey from making the curd. I made this into a fancy presentation but you could just as easily make standard American style shaped pancakes and serve the curd and chutney with them.
The plum chutney...
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