Curd is a term used in two different cooking processes; one is for cheese and the other is for making tofu. Cheese curds are made with the addition of either rennet or an acid to whole milk at a specified temperature. Tofu curds are made from whole soybeans and a coagulant. Neither process is difficult. Add this to my Recipe Box.
Instructions
Making Simple Cheese Curd
1. Place the milk in the stockpot and slowly bring the temperature to 180 degrees. The best way to do this is to place the pot over low heat and gradually allow the milk to warm.
2. Remove the pot from the stove and add in 1/4 cup of white vinegar or 1 tsp. of rennet. Stir for 1 minute to ensure the vinegar or rennet is fully dispersed throughout the milk.
3. Allow the milk to sit for 30 minutes. You should see curds resembling small marbles when you stir the milk with the spoon. If not, add another 1/8 cup of vinegar or 1/2 tsp. rennet and wait 10 additional minutes.
4. Line a colander with cheesecloth and pour the curds and whey through the cheesecloth to drain.
5. Bring up the corners of the cheesecloth and tie them together. Hang the cheese curd bag over the sink or a bowl to drain for at least an hour. The curds can be eaten as is, or you can add herbs or spices for a soft, spreadable cheese.
Make Tofu Curd
6. Soak 3 cups soybeans in 6 to 8 cups of water overnight in a large stockpot.
7. Place 1/3 of the soybeans in a blender and add 1 quart of water. Pulverize the beans by running the blender on high for approximately 3 to 4 minutes. Repeat with the remaining beans.
8. Place the colander over a stockpot and line it with cheesecloth. Pour the pulverized beans into the colander. Use the back of a spoon to gently press the beans to release the liquid into the pot below.
9. Bring the soybean milk to a boil and then turn the heat down and simmer for approximately 10 minutes. Remove the pot from the heat and let cool.
10. Mix the gypsum with 3 or 4 tbsp. of warm water to dissolve.
11. Insert a candy thermometer into the milk and add the coagulant. Stir constantly until curd begins to form. Allow the curd to sit undisturbed for 10 minutes longer.
12. Line tofu molds with cheesecloth. If you do not have molds, empty milk containers with holes punched into the bottom and sides will work fine.
13. Pour the soymilk curds into the molds. Cover with additional cheesecloth. Place a small bowl or large glass filled with water on top of the curds to press out extra moisture.
14. Remove from the molds after 15 minutes. Place the tofu in a container and fill with water and refrigerate until needed.
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