Mountain Mick’s Lemon Curde cheese

Mountain Mick’s Lemon Curde cheese.
Homemade Lemon Curd cheese creamy form of Greece Cottage Cheese
1 gallon pasteurized or un-pasteurized goats milk
3/4 cup lemon juice
1 1/2 teaspoons salt
1/2 cup heavy cream

Pour the skim milk into a large double boiler and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the lemon juice. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for around 30 minutes.


Pour the mixture into a colander lined with a tea towel or cheese cloth and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into small size pieces as you go. If ready to serve immediately, stir in the cream. If not, transfer to a air tight sealable container and place in the refrigerator. Add the cream just prior to serving.


This recipe was give to me by Grandmother of our first Greece landlords about thirty years ago, she was in her 80’s than.

As for the goats milk we also make cheese, yogurt and even ice cream out of it, My wife love a soft goats cheese that I make with Ginger and pistachio nuts. I roll the finished cheese in crushed pistachio nuts as well for the colour and the texture. Lovely on toasted sour dough bread in the morning. I also make few different ones like cracked black pepper, one with diced stuffed olives mixed in and rolled in smoked or sweet paprika, one that I mix roasted garlic in to cheese and roll in onion chives, one I mix in diced up smoked salmon and rolled in chilli flakes. And one that I mix in dried fruit I soaked in Madera (apricots, melon and raisins) drain liquor way from fruit first.

 

 

 

 

 

 

 

 

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