How to make curd cheese from leftover or sour yogurt?
No matter how much yogurt you make, sometimes it just doesn't set. It stays in the fridge and turns sour. Or perhaps you bought too much store-bought yogurt. Don't worry at all; you can turn it into delicious curd cheese. So, how do you make curd from sour yogurt? What are the tricks to making curd cheese from sour yogurt?
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Although its names vary by region—such as lor, kesik, çökelek, or ekşimik—the flavors are almost identical. Commercially sold curd is generally obtained from cow's milk by heating the whey that emerges during cheese production in a cauldron to coagulate it. The resulting curds are then strained using a cloth. You, too, can make curd cheese at home from leftover or sour yogurt. Here is the recipe with all its tricks…
RECIPE FOR CURD FROM SOUR YOGURT
Ingredients
2 kilos of yogurt
1 teaspoon of salt (you can increase this according to the amount of yogurt)
2 tablespoons of vinegar (you can increase this according to the amount of yogurt)
A little water if the yogurt is not watery
Or milk that is close to spoiling
A white cheesecloth for straining
Preparation
First, rinse the pot you will pour the yogurt into with water so it doesn't stick when you put it on the stove. Then, add the sour yogurt. You can also add any leftover milk in the house that is near its expiration date. Or add a little water. Add the salt and vinegar into the pot. Turn the stove to medium heat. Mix all the ingredients thoroughly. Stir occasionally until it boils to prevent it from sticking to the bottom. Once it starts to boil, turn the heat down, let it boil for another minute or two, then turn off the stove and wait for it to cool. The reason for waiting for it to cool is to prevent the fat and nutrients of the curd from draining away with the water. After it cools, place a clean cloth over a wire strainer, pour the pot contents into it, and wait for it to drain. You can add salt according to your taste. Wait for it to drain for 1-2 hours. Finally, don't forget to squeeze it with your hands to remove excess water. You can store it in the refrigerator in a storage container or a jar. Enjoy your meal…
TRICKS FOR MAKING CURD CHEESE!
Do not strain the curd cheese before it has cooled thoroughly.
Let the water of the curd cheese drain in the cheesecloth for a few hours. If possible, tie it like a bundle and hang it somewhere to let the water drain out completely.
If you want to shape the curd cheese, you can place a weight on it after straining and let it sit in the fridge overnight.
If you are going to consume it immediately, you can add salt according to your taste.