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dry curd


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Tempo de preparo

30 min(s)


1 servings

Mirian Costa

  • Ingredients
  • Recipe
  • Whole milk1000 ml
  • Natural yogurt85 g
  • Garlic Clove1/2 unit(s)
  • Olive oil to taste
  • paprika to taste
  • Salt to taste
  1. Place the milk in a pan that has a lid. Boil milk, raised boil, turn off.
  2. Use a culinary thermometer and check the temperature until it reaches 45 degrees.
  3. When it reaches 45 degrees, add the yogurt and mix. If you don't have a thermometer, let the milk rest until you put your finger in the milk and stand with it immersed for a few seconds.
  4. Use a ladle spoon to "oxygenate" your curds. Take the liquid with the ladle and let it pour from a height of about 15 cm, until you see bubbles in the curd.
  5. Cover the pan, wrap in a thick cloth and let it rest in the oven turned off, or in the microwave...a warmer place, for at least 8 hours.
  6. The next day use a cloth coffee strainer to "dry the curds) Let it drain for another 8 hours.
  7. After drying, season the curd with olive oil, the crushed garlic clove, paprika and salt.

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