Why it tastes nothing like the store version: the Amish don’t rinse their curds. Commercial producers rinse repeatedly to extend shelf life, stripping out nearly all the tangy lactic flavor.
Ingredients
- 1 gallon whole milk, allowed to naturally sour overnight (or a splash of cultured buttermilk)
- 2 to 4 tablespoons heavy cream (30 to 60ml)
- Salt, to taste
Method
- Heat the clabbered milk gently to 110°F (43°C). Curds form naturally without added acid.
- Cut into 1-inch pieces. Raise slowly to 120°F (49°C), stirring gently for 20 minutes.
- Drain — do not rinse.
- Dress with cream and salt to taste.
Leaving the curds unrinsed keeps the lactic acid bacteria intact, which folk tradition — and now microbiome research — considers the whole point.