A Nostalgic Trip to the Cheesemaker’s Kitchen
There’s something wonderfully nostalgic about making your own curds and whey. It’s the most basic form of cheesemaking, a simple kitchen science experiment that yields incredibly fresh, delicious results. Forget the nursery rhyme—Little Miss Muffet had the right idea! This recipe elevates homemade curds by pairing their delicate, creamy texture with earthy, sweet roasted beetroot and the crunchy bite of toasted sunflower seeds. It’s a beautiful, rustic salad that’s as impressive as it is easy to make.
Ingredients
• SERVES 4
• 6 golfball-sized beetroots
• 400 ml / 1 ¾ cups whole milk
• Juice of ½ lemon
• 20 g / 1 tbsp sea salt
• 40 g / 2 ½ tbsp vegetarian rennet
• Freshly ground black pepper, to taste
• 50 g / ⅓ cup toasted sunflower seeds
Instructions
1. Preheat the oven to 200°C / fan 180°C / gas mark 6.2. Tightly wrap each beetroot in foil, place them on a baking tray, and bake for 50 minutes, turning halfway through. They are ready when a knife pierces them with no resistance.3. While the beetroots bake, make the curds. In a saucepan, gently heat the milk, lemon juice, and salt to 40°C (105°F). Use a thermometer for accuracy; it should feel like blood temperature. If the milk gets too hot, the curds will not form properly.4. Remove the pan from the heat and gently stir in the rennet, stirring in one direction only. Let the mixture rest undisturbed for 30 minutes. It will begin to look separated and scrambled—this is exactly what you want!5. Line a sieve with a muslin cloth or a clean tea towel and set it over a large bowl. Carefully pour the curd mixture into the cloth and let it drain for 20 minutes. 6. Transfer the fresh curds from the cloth to a container. Save the liquid whey in the bowl for another use (it’s great in smoothies or for baking bread).7. Once the beetroots are cool enough to handle, peel and slice them into wedges. Be sure to wear gloves to avoid stained hands.8. To serve, arrange the beetroot wedges in a bowl, season with salt and pepper, then add generous spoonfuls of the fresh curds and a sprinkle of toasted sunflower seeds.
Nutritional Information
• (per serving)
• Calories: 280 kcal
• Protein: 12g
• Fat: 18g
• Carbohydrates: 16g
• Fiber: 5g
• Calcium: 250mg
Pro Tips
• For a delicious variation, infuse the milk with a crushed garlic clove while it heats. Remember to remove the clove before adding the rennet.
• Don’t discard the whey! This nutrient-rich liquid is a fantastic, tangy addition to smoothies, soups, or can be used in place of water when baking bread.
• Vegetarian rennet strength varies by brand. Always check the package for the correct milk-to-rennet ratio, as you may need more or less than stated here.
• For the creamiest curds, use the freshest, best-quality whole milk you can find. Avoid UHT or ultra-pasteurized milk, as it can be difficult to set.
FAQ
Q: Is this beetroot and curd salad a good source of vegetarian protein
A: Yes, this salad provides a good amount of vegetarian protein, with approximately 12g per serving coming directly from the homemade milk curds. The toasted sunflower seeds also contribute to the protein content. To increase it further, you could add a handful of cooked chickpeas or quinoa.
Q: Can I make these curds without vegetarian rennet
A: While vegetarian rennet creates a firmer, more traditional curd, you can make a simpler acid-set cheese using only the lemon juice. You may need to add a little more juice (up to the juice of a whole lemon) to ensure the milk separates fully. The resulting curd will be softer, similar in texture to a fresh ricotta.
Q: How should I store the homemade vegetarian curds
A: Store the fresh curds in an airtight container in the refrigerator. For the best taste and creamy texture, it’s recommended to consume them within 2-3 days. The leftover whey can also be stored in the fridge for up to a week.
Q: Can this recipe be made vegan
A: This specific recipe relies on the proteins in dairy milk to form curds and cannot be made vegan. For a delicious plant-based alternative, you could pair the roasted beetroot and sunflower seeds with a high-quality vegan feta or a homemade cashew-based soft cheese.
