This Salty, Fresh Curd Cheese From Nicaragua Takes Only ONE Hour To Make

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often less expensive.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg provides a similar flavor profile, while allspice is usually cheaper.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean is more natural, while essence is budget-friendly.

Heat 1 gallon of milk to 90 degrees Fahrenheit in a saucepan.

Dilute 1/4 teaspoon of rennet in a little bit of water and stir it into the milk.

Let the milk sit for 15 to 30 minutes until the curds stop moving and set.

Cut the curd to check if it has split properly.

Break up the curd and stir it gently.

Add some water to wash the curds and let it sit for 10 minutes to knit together.

Press the curds down gently and collect them to one side, being careful not to disturb them too much.

Continue pressing the curds gently and rotate them halfway around to work from the other side.

Squeeze the curds gently to release whey, being cautious not to break them apart too much.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens