elhombresinnombre
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Montrose said:
It really is the simplest and most basic of the curd cheeses - hey I make it so it must be
Just scald some milk and add lemon juice and stir. It immediately starts to separate into curds and whey. Strain it through a tea towel and all the whey (one version of buttermilk, hence my comment above) drains out and what remains in the cloth is curd or Requesón. Let it cool and drain naturally (overnight is good) then use it as you would Ricotta for ñoquis or as the base for your filling for raviolis etc.
