Milk powder curd cheese

This curd cheese is super easy and really cheap to make. You can use it as a ricotta replacement in meals or instead of cream cheese in cheese cake (I so want to make this yummy looking warm curd cake).

Milk powder curd

2L milk powder milk

1/4c white vinegar (or cider vinegar for extra flavour)

1/2tsp salt (optional)

cheese/ candy thermometer

Muslin/ cheese cloth

Make the milk powder the night before making the curd. Use 150g milk powder per litre of water.


Boil the muslin cloth to sterilise it before beginning. Place the muslin cloth in a colander with a container underneath to catch the whey.
Pour the milk into a large saucepan and bring to 80-90C over a medium heat slowly over 10-15 minutes. Stir gently during this time.
Add salt now if you’re going to add it (I didn’t).
Once the milk is 80-90C (keep at this temperature) add the vinegar really slowly. Stir it through the milk as slowly as you can.
Once the curds are formed remove these with a slotted spoon into a muslin lined colander (or just tip the curds and whey into the colander very gently) Catch the whey for later use.
Put the colander into a new container to catch the remainder of the whey then put he colander/ curd in the fridge for an hour.
Your curd is now ready to be used. The curd will keep for several days in a sealed container.
We used the cheese to make silverbeet and cottage cheese lasagna from scratch we made everything in the lasagna right from the cheese to the lasagna sheets and everything in between.
We also made fresh spinach and curd ravioli (so much work not sure if I’ll do this again).
This curd cheese only cost $3 in milk powder and makes about 600g of ricotta. This is 1/3 cheaper than the supermarket (plus no plastic tubs to recycle) and is so simple to make; I’ll never buy ricotta again. Oh and DO NOT throw out that whey pop it in the fridge for later use. I’ll do another post on things that can be done with it. Enjoy your cheap and easy curd cheese. Has anyone made this or feel inspired to do so?
 name nz ecochick
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17 thoughts on “Milk powder curd cheese

  1. September 4, 2013 at 5:30 pm

    I had completely forgotten about dried milk. I think yours was the first blog I read after I started my own and it was your dried milk powder post. I used to make a lot of curd cheese and haven’t for ages so now seems as good a time as any. I used to use the whey in bread making. Which as I have loads of fresh brewers yeast left over from the husband’s beer making seems to be another good reason to get cheese making.

    1. September 4, 2013 at 9:44 pm

      Funny how we forget about things I do it all the time and then I’m like why didn’t I think of that!! he he. Sounds fantastic whey is good and yes what a great time to start, Enjoy Mx

  2. September 4, 2013 at 7:59 pm

    I will have to try this. I love ricotta but it is quite expensive. Some of my favourite recipes that I use it in requires the entire tub. The lasagne looks delicious. Just wanted to say “HI” too. I’m a new follower. Former city girl gone country. Looking forward to following. Elaina

    1. September 4, 2013 at 9:42 pm

      Hi there, welcome along. I’ve checked out your blog I love it and I am following you now too. I know I cant believe how much ricotta costs! this doesn’t tastes exactly like ricotta but works as a cheap replacement. Enjoy and look forward to getting to know you better Mx

  3. September 4, 2013 at 11:35 pm

    Hello Madeleine

    Quick question, can the milk powder be skim milk as that is the one we use all the time.

    Happy days.

    1. September 4, 2013 at 11:42 pm

      Hi Bev, I don’t think so as you will need to whole milk proteins (I think) but give it a go and let me know how you go. Mx

  4. September 5, 2013 at 10:28 am

    Oh my goodness! Thanks for sharing this recipe Madeleine! I can’t wait to try it! I have a delicious gnocchi recipe I tried the other day and it was wonderful…..but I was annoyed that I had to purchase so many ingredients that came in plastic packaging, Ricotta being one of them. So now one less plastic wrapped product to buy, yay!Thank you! Nellie x

    1. September 5, 2013 at 8:13 pm

      You’re very welcome. Would love to see your recipe. I haven’t tried to make gnocchi I always thought it was super hard. would love an easy one. Enjoy Mx

  5. September 11, 2013 at 6:10 am

    Hello Madeleine,

    Thanks again for the recipe,,just made it up. So easy. I remember being told that you have to use whole milk when making cheese products. Purchased some Full Cream Milk Powder.I can eat Ricotta for Breakfast Lunch and Tea.

    Happy days.

    1. September 11, 2013 at 7:15 am

      Glad you found it easy. Enjoy and have a lovely meal. This will save you so much money! Mx

  6. September 16, 2013 at 12:21 am

    Hi, your recipe looks fantastic and I have whole milk powder on hand to try it, but how much milk powder did you use in dry measurement to make it? I’m not sure what 150 gm looks like…I have some fresh spinach growing that would go great with this recipe. thanks, debbie

    1. September 16, 2013 at 1:27 am

      I’m not sure what you mean I measured out 150g of dry powder then added water to make it a liter. I hope this helps Mx

    2. September 16, 2013 at 3:23 am

      Hi Madeleine, sorry for the confusion. I don’t have scales here to measure the weight of 150gms. The bag of dry milk powder I have says to use 1 cup of powder to 3 cups of cold water. Does that sound about right to you for your recipe? Did you follow the directions on your dry milk powder to make it liquid, or did you add a little more or less powder for your recipe? Thanks again for your help. debbie

    3. September 16, 2013 at 4:35 am

      Ok so 4 level tablespoons per cup of water Mx