Curds and whey

[numan]

How are the curds and whey separated to make butter?

[Clanad]

Actually curds, whey and rennant are products involved in making cheese, rather than butter.  Clabbered milk is churned until cheese is made.  Often, this is cottage cheese, but other cheeses are made in essentially the same way using various types of milk...

[numan]

Thanks Clanad.  How is milk clabbered then?

[Clanad]

In small batches, for home use, just add vinegar or lemon juice to the milk and cook at very low heat until it "clabbers" or curdles... Stirring the mixture will then cause separation into whey and curds.  The curds are the more semi-solid part of the mixture.  The whole lot is then refrigerated.  Some salt and a little pepper, and, voila! Cottage Cheese...

[numan]

Thanks for that Clanad.  My grand-daughter now wants to try and make some.  I'll give it a go anyway!

[Clanad]

Start with two cups whole milk, we like to use organic but I don't think it matters a whole lot.  Add just 1 teaspoon vinegar or lemon juice. Low heat only... when the whey seperates from the curds, put the mixture through a coarse strainer.  The kids usually don't like the taste of the whey, although it is very nutritious.  They do like the curds though.  I think they are better cooled for a little in the fridge, but some people like them at room temperature.  You can add flavorings... vanilla, cinammon... we just like them with a little salt and I like pepper... each to his own... Luck! (By the way, 1 cup equals 8 ounces)

[numan]

You sound like you really know your stuff!  Many thanks for that and I'll let you know how we get on..