10 practical recipes to make your curd at home

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Homemade cottage cheese is delicious and, unlike industrialized, does not have all the stabilizers, corn starch and preservatives in its composition. Therefore, the taste is much better and the ingredients are of quality. To learn how to do at home, see the recipes below!

1. Homemade cut cottage cheese

Ingredients

• 400 g mozzarella
• 2 cartons of cream

Directions

1. In a food processor or grater, grate all the mozzarella and set aside;
2. In a saucepan, place the cream and mozzarella. Turn on medium heat and stir until the mozzarella is melted;
3. Then remove from heat and transfer to a narrower baking dish, according to the desired shape;
4. Leave in the refrigerator from 3 to 4 hours or overnight;
5. After the time, remove from the refrigerator and the cut is perfect!

2. Homemade cottage cheese with vinegar

Ingredients

• 1 liter of milk
• 4 tablespoons vinegar
• 2 pinches of salt
• 2 tablespoons salted butter at room temperature
• Milk to make the point

Directions

1. Boil the milk in a saucepan, remove from the heat, and, while still hot, add the vinegar;
2. Stir and let it curdle. Take a sieve and pour out the milk, separating the whey;
3. Squeeze it with a spoon, and put the most solid part into the blender, with the salt and butter;
4. Beat and gradually add the milk to help beat and give the point;
5. Pour into a glass jar and store in the refrigerator!

3. Homemade cottage cheese with lemon juice

Ingredients

• 1 liter of type A or whole milk
• 4 tablespoons lemon juice
• 2 tablespoons butter
• Salt to taste
• Milk to make the point

Directions

1. In a saucepan, put the milk and when it boils, turn off the heat;
2. Add the lemon juice and mix well to curdle the milk;
3. Pass into a sieve, separating the whey from the solid part, and drain well;
4. In a blender, put this most solid part, the butter and salt;
5. Beat, and if necessary add a little more milk to set the texture;
6. Now just refrigerate or serve just like this!

4. Homemade cottage cheese with ricotta

Ingredients

• 200 ml warm milk
• 2 tablespoons unsalted butter
• 3 slices of grated mozzarella
• Salt to taste
• 250 g grated ricotta cheese

Directions

1. In a blender, place the milk, butter, mozzarella, salt and ricotta;
2. Blend until very creamy. Feel free to add grated carrot or beetroot;
3. If it gets a little more liquid, refrigerate and the texture will be perfect!

5. Homemade seasoned cottage cheese

Ingredients

Directions

1. In a saucepan, bring the milk to a boil. As soon as it boils, reserve 1 cup of the milk;
2. Then pour in the vinegar little by little, stirring gently, and let it rest from 3 to 5 minutes until it curdles;
3. Pass into a sieve and put the dough in the blender with the butter, the cup of boiled milk and salt;
4. Blend well for 6 to 8 minutes. Then add the olive oil and herbs;
5. Whisk just to blend and already transfer to jars, keeping in the refrigerator.

6. Homemade coconut curd cheese

Ingredients

• Flesh of 1 green coconut
• Juice of ½ lemon
• ½ cup olive oil
• 1 teaspoon salt

Directions

1. First, remove the flesh from the coconut, leaving only the white part, and chop;
2. Pass to a blender and beat with the lemon juice, olive oil and salt until it becomes a homogeneous paste;
3. The texture is great, and if you want the taste closer to cheese, you can add an artificial cheese seasoning.

7. Homemade vegan yam curd

Ingredients

• 500 g boiled yam
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 10 ml lemon juice
• 1 clove garlic

Directions

1. Peel the yam and cut it into pieces. Then, place it in a blender;
2. Then add the salt, olive oil, lemon juice and garlic;
3. Beat in blender for 5 minutes to activate the yam starch that ensures the creaminess;
4. Pass everything into a jar and store in the refrigerator for up to 4 days.

8. Homemade vegan cashew nut curd

Ingredients

• 150 g raw cashew nuts
• 3 tablespoons olive oil
• 1 ½ tablespoons nutritional yeast
• ½ tablespoon lemon juice
• ¼ clove garlic
• 7 tablespoons hot water
• About ½ teaspoon salt

Directions

1. Soak the chestnuts in water for about 12 hours;
2. Then drain the water and place the chestnuts in a blender with the olive oil, nutritional yeast, lemon juice, garlic, hot water and salt;
3. Blend for 2 minutes until smooth;
4. Transfer to a sterilized glass jar and you’re done!

9. Homemade vegan cassava curd

Ingredients

• ¼ cup raw cashew nuts
• 100 g boiled cassava
• 2/8 cup cassava cooking water
• 1 tablespoon olive oil
• ½ teaspoon vinegar
• Salt to taste

Directions

1. Soak the cashew nuts for about 4 hours or for a few minutes in warm water until soft;
2. Also cook the cassava until soft. Reserve the cooking water for later use;
3. With the chestnuts at the point, drain the water and place the chestnuts in a blender;
4. Add ¼ cup of the hot cassava cooking water and blend until smooth;
5. Add ½ cup of the mashed cassava, the oil, vinegar and the other ¼ cup of the cassava cooking water gradually;
6. Finish with salt to taste and it’s ready!

10. Homemade peanut milk curd

Ingredients

• 400 g raw peanuts
• 2 liters water
• Artificial cheese essence to taste optional
• 10 tablespoons vinegar
• 1 tablespoon melted vegan butter
• 3 tablespoons nutritional yeast
• Salt to taste
• White pepper to taste

Directions

1. Let the peanuts soak overnight, and after that, drain off the water;
2. Transfer the peanuts to the blender and add the water;
3. Blend well and strain with the help of a sieve with a cloth. In a saucepan, pour all the peanut milk;
4. Turn on the fire over medium to low heat, stir so as not to burn the bottom, and bring to a boil;
5. After boiling, turn off heat and add artificial cheese essence and vinegar. Cover the pot and wait 4 hours for the milk to steep;
6. Then separate the curds from the whey with a cloth and sieve;
7. Cover with a cloth and, with a weight on top, drain for at least 4 hours for the whey to come out well;
8. Then transfer the curd to a bowl and add the vegan butter, nutritional yeast, salt and white pepper;
9. Stir thoroughly to get creamy and enjoy!

Homemade cream cheese has a short shelf life, on average 5 to 7 days, if kept in the refrigerator. However, it is super versatile and brings creaminess to recipes, besides being perfect to eat with freshly baked bread!