Curd cheese

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Curd cheese

Postby 53JP » November 17th, 2011, 9:21 pm

Can any one give me anything on curd cheese
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Re: Curd cheese

Postby spotteddick » November 17th, 2011, 10:12 pm

Can any one give me anything on curd cheese]


What do you wish to know? how it is made, from what it is made, the different varieties, different names? It is called Quark or Schichtkäse here in Germany, cottage cheese is also a curd cheese. It is actually the first cheese stage in the cheese process, when the rennet sets the milk into solids splitting it away from the whey (or Mölke)! It was what Miss Moffat was eating prior to being molested by a hairy 8 legged chappie!!!! :shock:

Cheers

Dick
(Edit)
Thanks Carol for spelling "whey" correctly for me :oops:
Last edited by Riocaz on November 18th, 2011, 12:12 pm, edited 2 times in total.
Reason: fixed quote
Cheers

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Re: Curd cheese

Postby scullion » November 17th, 2011, 10:31 pm

i could give you some tomato and chipotle pickle on it.
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Re: Curd cheese

Postby frenchcheesequeen » November 17th, 2011, 11:03 pm

Curds are the bit that solidifies when rennet is added to milk - as SD says the liquid is known as whey. Whey is used to feed pigs or make food additives for body builders generally. Curds can be drained, milled (or cheddared) salted and turned into proper cheese. Plain curds are a bit ordinary, bland and tasteless.
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Re: Curd cheese

Postby 53JP » November 18th, 2011, 5:03 pm

HI folks I just need to no were and what it's called never came across it what do you look for in the supermarket ?? and I am not a 8 legged beast just 2 legs :club: :club:
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Re: Curd cheese

Postby StokeySue » November 18th, 2011, 5:10 pm

Curd cheese used to be widely available in tubs in supermarkets - in the 70s and 80s I used to use it in cooking quite a lot, my favourite cheese cake recipe uses it

However it seems to have vanished off the face of the earth

It had a similar texture to cream cheese, but about half the fat and a slightly more tangy flavour - not quite just the curds from "curds and whey"

If you have a recipe that specifies curd cheese, I think any tub of cheese labelled something like "medium fat soft cheese" would probably do the trick - in fact the medium fat Philadelphia & a squeeze of lemon juice might well work
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Re: Curd cheese

Postby 53JP » November 18th, 2011, 5:14 pm

Thanks for that sue it's for a cheese cake
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Re: Curd cheese

Postby scullion » November 18th, 2011, 5:21 pm

you could always make your own if you have too much milk, just curdle it with lemon juice and drain off the whey through muslin.
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Re: Curd cheese

Postby 53JP » November 18th, 2011, 5:27 pm

No not going that far
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Re: Curd cheese

Postby PatsyMFagan » November 19th, 2011, 6:26 pm

Waitrose sell it on their cheese counter and I am certain I saw it the other day in my local Tesco. It is called exactly what it is - Curd Cheese.

It did seem very expensive though :(

I have a little old lady friend who is desperate for me to get her some so she can make curd tarts as her mother used to make. I think she wouldnot want to pay so much for it.
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Re: Curd cheese

Postby Seatallan » November 20th, 2011, 3:33 pm

I haven't seen it for years- as has been said, it was popular back in the 80's and used to turn up regularly in supermarkets as an own-brand but it seems to be out of fashion now. These days I usually have to resort to Philadelphia. The other one that seems to have vanished is quark. I liked it mixed with tuna on baked spuds.
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Re: Curd cheese

Postby 53JP » November 20th, 2011, 9:34 pm

Well thanks for those replys folks. keep every thing in mind
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Re: Curd cheese

Postby frenchcheesequeen » November 20th, 2011, 10:02 pm

I used to be able to buy quark in Somerfield - but we no longer have a Somerfield.
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Re: Curd cheese

Postby spotteddick » November 21st, 2011, 9:25 am

I think that Aldi or Lidl may well be a source of Low fat and full fat Quark, they seem to sell quite a lot of German products. Quark is the basic of all German Käsekuchen so you should find it in the discounters.

cheers
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Re: Curd cheese

Postby StokeySue » November 21st, 2011, 9:34 am

Posted too soon
Last edited by StokeySue on November 21st, 2011, 9:36 am, edited 1 time in total.
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Re: Curd cheese

Postby StokeySue » November 21st, 2011, 9:35 am

PatsyMFagan wrote:Waitrose sell it on their cheese counter and I am certain I saw it the other day in my local Tesco. It is called exactly what it is - Curd Cheese.

It did seem very expensive though :(

I have a little old lady friend who is desperate for me to get her some so she can make curd tarts as her mother used to make. I think she would not want to pay so much for it.


Interesting

I bought it "loose" from Waitrosee for a long time but last time I tried they didn't have any & the young lady behind the counter had no idea what I was talking about so to make I assumed they had stopped. I'll maybe have another look as I'd like to make my cheesecake again
East End Cheesecake
Filling:
1 lb curd cheese
3 oz caster sugar (or a little more to taste)
3 medium eggs, beaten
1 tsp vanilla extract
1 TBS lemon juice
Optional; some sultanas (soak in a little lemon juice half & half with water)

Base:
Half a small pack digestives, crumbed (edited to add - about 125 g)
3 oz butter, melted
Optional: a couple of TBS chopped nuts and/or some cinnamon or other spice)

Melt butter, add other base ingredients, and press into the base of a springform pan, about 8 inches (23/24) cm in diameter

Mix all filling ingredients well. Pour into tin

Bake one hour at gas mark 3. When just about set but still a little wobbly turn off the heat and leave in the oven at least another hour.

Can top with a thickened fruit compote if liked


Quark is quite different - much less dense than curd cheese, Quark (and fromage frais, which is similar) are widely available
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