Curd

30 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Cuisine type: Basque cuisine
Seasonal period: All year
Allergens:
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sheep milk 0.875 l
Rennet 1.25 cl
Honey portions 5.0 ud
Elaboration
  • Heat the milk to 50-55 ºC.
  • Add three drops of rennet into each bowl.
  • Add the milk to the bowls.
  • Leave to stand without moving the bowls.

Notes:

  • The temperature of the milk should not be over 50-55 ºC since high temperature does not allow the rennet to act as it should.
Nutritional information (1 portion)
Energy
222.1
kcal
Carbohydrates
20.45
g
Proteins
9.88
g
Lipids
11.11
g
Fiber 0.0 g
Saturates 7.18 g
Monounsaturated fatty acids 2.8 g
Polyunsaturated fatty acids 0.53 g
Cholesterol 19.25 mg
Calcium 321.0 mg
Iron 0.24 mg
Zinc 0.88 mg
Vitamin A 80.2 ug
Vitamin C 7.0 g
Folic acid 8.75 ug
Salt (Sodium) 7.0 mg
Sugars 20.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.