CURD-MAKING

Southland Times, Issue 22948, 22 July 1936, Page 13

CURD-MAKING

HOW TO MAKE A GOOD SIDELINE A few years ago, when we had skimmed milk to spare, I made a nice little sum out of curd. The curd was taken two or three times a week to a local greengrocer’s shop. This man bought it wholesale—as also do butchers and grocers—at 6d a pound. In East Yorkshire curd is a wellknown commodity; from it our famous cheese cakes are made. Mixed with sugar, butter, eggs, currants, flavouring, and a little baking powder, it is put into pastry-lined patty-pans and baked, after the style of a tart. There is a ready sale for curd in the shops, but many farmers’ wives have private customers. Even in districts where curd is unknown, a demand, I think, might be created and a nice little business built up, writes a Yorkshire correspondent of a Home paper. Making The Curd. There are different ways of making curd. Some use rennet to “turn” the milk; others buttermilk. My own method is to use Epsom salts; they do not make the curd taste. Put 6 pints of skimmed milk (at

least 12 hours old, but preferably 24) in a pan on the fire and when about blood-heat stir in three good teaspoonfuls of Epsom salts. Bring to the boil; allow to boil for a minute or so till the curds are thoroughly formed. Turn into a bowl. Next morning, strain carefully, pressing out all the liquid. The curd is then ready for sale.