If the curds seem small or sparse, let the mixture sit undisturbed for 5–10 minutes to allow them to form fully.
3. Separate the Curds and Whey
Line a colander with cheesecloth or a clean kitchen towel and set it over a bowl to catch the whey. Carefully ladle the curds into the lined colander, allowing the liquid whey to drain out. Let the curds drain for about 10–15 minutes. Reserve the whey if you’d like—it’s great for baking or feeding plants!
4. Knead the Curds
After draining, transfer the curds to a microwave-safe bowl. Microwave the curds for 1 minute, then remove and knead them with your hands (they’ll be hot, so use caution!). As you knead, the curds will begin to come together and form a cohesive ball.
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