Author Topic: What to do with left over curds?  (Read 1453 times)

NCBaker

  • Guest
What to do with left over curds?
« on: December 30, 2015, 01:52:24 PM »
I haves some left over curds from my first attempt at Camembert.   I used 2 US Gallons of milk + 1 cup of heavy cream and had about 2 cups of curds left.  Thought may be just salting them and eating like cottage cheese but wanted to see if anyone has other suggestions?   I have see fried curds but not sure if this is the right type.

What is the best way to use them?  Any good recipes?

Thanks
NCBaker 

NCBaker

  • Guest
Re: What to do with left over curds?
« Reply #1 on: December 30, 2015, 10:27:44 PM »
Quick Update:

Curds sat in the fridge overnight and developed nice acidity.  I drained extra whey and mashed it like cream cheese with some salt.

Few hours later and it is delicious on crackers.  Where is smoked salmon when you need it.

NCBaker

Offline awakephd

  • Old Cheese
  • *****
  • Location: North Carolina
  • Posts: 2,351
  • Cheeses: 240
  • compounding the benefits of a free press
Re: What to do with left over curds?
« Reply #2 on: December 31, 2015, 03:27:06 AM »
Sounds like a good outcome!

Where are you in NC?
-- Andy

NCBaker

  • Guest
Re: What to do with left over curds?
« Reply #3 on: January 03, 2016, 08:50:31 PM »
@awakephd

I am in Cary.

Where are you?

Offline awakephd

  • Old Cheese
  • *****
  • Location: North Carolina
  • Posts: 2,351
  • Cheeses: 240
  • compounding the benefits of a free press
Re: What to do with left over curds?
« Reply #4 on: January 04, 2016, 07:46:58 PM »
Angier -- a few miles south of Fuquay-Varina.
-- Andy

Offline Gregore

  • Old Cheese
  • *****
  • Location: Santa Barbara
  • Posts: 993
  • Cheeses: 43
  • Default personal text
Re: What to do with left over curds?
« Reply #5 on: January 07, 2016, 06:11:35 AM »
I like to add either chili spice or wasabi  then blend it smooth .

Revilo

  • Guest
Re: What to do with left over curds?
« Reply #6 on: January 07, 2016, 08:31:54 AM »
I also get extra curds making camembert and now filled up my larger mould with the excess to make an extra camembert.
I think you could also make a mozzarella kind of cheese if the acidity is high enough.