World Flavors Cookbook

Domowy Twaróg (Homemade Curd Cheese)

The fundamental ingredient of Polish cuisine. A fresh, white, acidic curd cheese made from soured milk.

Cuisine: Poland

Ingredients

• 2L whole raw milk (not UHT)
• 1/2 cup sour cream (optional starter)

Instructions

1. Let the milk sit at room temperature for 24-48 hours until it naturally sours and thickens (clabber).
2. Heat the soured milk slowly to about 40°C. The curd will separate from the whey.
3. Pour into a cheesecloth-lined colander.
4. Tie the cloth and hang it for 2-4 hours to drain.