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
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
Sounds like a good outcome!
Where are you in NC?
@awakephd
I am in Cary.
Where are you?
Angier -- a few miles south of Fuquay-Varina.
I like to add either chili spice or wasabi then blend it smooth .
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.