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Curd is generally made when cheese is made. But you may also do it at home in a simple way.

Portugal has amazing curds, doing justice to our tradition of curdler. Rich in protein, curd is a wonderful base, for example, for sweets. A product that we can produce at home with three ingredients. Then accept the candy suggestions we left you.

Rich in protein, minerals and vitamins, curd is a derivative of cow's milk, goat's milk, sheep's milk, or a mixture of milk. It’s obtained from the coagulation of whey subjected to heat. The home production process is simple, a perfect recipe for those looking for a versatile food, able to combine with sweet, savory, from salads to soups.

To make your homemade curd, you will need

-- 2 l of whole milk,

- 50 ml of lemon juice or vinegar

- 1 teaspoon of salt.

In a pan heat the milk, seasoned as salt. Let it boil. With the heat off, add the lemon juice or vinegar and stir gently. When milk starts to have lumps, keep moving for a few more seconds.

Let it sit and, after 15 to 20 minutes, transfer the preparation to a thin dowew - over a container that will collect the serum. Gently press the curd to release the serum. After this, let the remaining serum flow naturally through the dowelet's weft.

Finally, transfer the curd to a container. It's ready to serve.

You can store in the refrigerator in a covered container for five to seven days.

https://lifestyle.sapo.pt/sabores/dicas/artigos/o-bom-requeijao-caseiro-faz-se-com-3-ingredientes

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ÇİNGEN PİLAVI from İZMİR        Ingredients :                

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ÇİNGEN PİLAVI from İZMİR        Ingredients :                

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1 large glass of curd cheese

1 tomato

1 green pepper

1 capia pepper

1 spring onion

1 handful of parsley

1 tea spoon salt

3 table spoons of olive oil

5 green or black olives(fordecoration)

How to Make Gypsy Rice Recipe?

Chop the tomatoes and peppers.Chop the spring onions and parsley.Mix the chopped vegetables well with the curd cheese and salt in a large bowl.Take it in a serving bowl and then pour the olive oil over it, add the olives to the top.

Bon Appetit.

Afiyet Olsun.

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Ingredients :

125 grams of butter

1 cup of water

2 eggs

1 tea spoon salt

How to Make Murtuga Recipe?

If possible, melt the butter in a copper frying pan if you don’t have use a teflon pan .

Add the flour and fry until the smell of the flour is gone.

Beat the eggs with salt in a separate bowl and add to the floured butter in the pan.

Mix lightly and cook well. Serve hot.
Bon Apetit.Afiyet Olsun

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Ingredients:

4 kilos of milk

A bowl of yoghurt

A spoon of salt

A bonquet of chieves

Recipe:

First, filter 4 klios of milk with the help of White clean scarf into a big pan.

Then , put it on stove and boil it .      After it boils, put a small bowl of yoghurt with salt and cook it a while.

After it sediments,filter them again it to other bowl with the scarf again.

Chop the chieves gently and add them in to the bowl of sediments.    Add a little salt if you want and mix all of them gently again.                    It is ready to eat but if you want you will put all the mixture in scarf and put a heavy object on it so it will sequeeze the all water in it and it will take the shape of the bowl you put it in.  But you must wait 4-6 hours  in this way.

You can keep it in the refrigirator and eat whenever you want to eat.

Bon Appetit

Buen Provecho

Bom Apetite

Afiyet Olsun

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Ingredients:

1 kg lamb neck with bone

2 spoonful butter

1 cup of rice

8-10 cloves of garlic

Half tablespoon of chili paste

Salt

Red powdered pepper

Black pepper

8 glasses of broth (boiled beef broth)
100gr. goat cheese

Preparation:

The meat is put in a pressure cooker and enough water is poured over it  and cooked until it boils. The cooked meat is drained (do not throw away the water), separated from the bones and cut into small pieces. The water of the meat is taken in a pot and rice is added into it. The rice is cooked until soft. Then butter, pepper paste, crushed garlic, salt and spices are added. Then boiled meats are added and the soup is left to boil. After boiling for a while, the fire is closed.

You can add goat cheese ,also drizzle the butter on the soup after you put it in bowls.Don't forget to throw vinegar on it.

Whether in the morning or in the evening.

Beyran is a complete healing tank. According to the people of Gaziantep, beyran is not a soup, it is a meal. It is drunk as a medicine especially in winter months. Beyran, which is made very quickly and at high temperatures, is sold on the street in most workplaces. There are two types of beran places. One is open in the evening and the other in the morning. There is also a difference in taste. It varies from tomato paste ratio to oil ratio. But whether in the evening or in the morning, beyran is a flavor that can always be drunk and missed. The pre-preparation process of this dish, which you can make at home, requires some care.
Bon Apetit.Afiyet Olsun

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Ingredients (4 people):

4 slices of desalted cod (you buy it dried and salted) (+/- 400gr)

1 onion

1 kg potatoes

2 tablespoons (soup) of flour

600 ml milk

Olive oil enough

200 ml cream

nutmeg enough

grated cheese to sprinkle

salt and pepper enough

Confection:

1. Bake the cod fish in milk.

2. Cut the onion into thin slices and sauté it in olive oil.

3. Drain the cod, undo it into chips and add it to the onion. Let it sauté slowly.

4. Sprinkle with flour, stir and join the milk where you baked the cod, drained. Let it thicken, stirring frequently.

5. Cut the potatoes into cubes and fry them lightly.

6. Absorb the fat from the potatoes and add them to the cod. Season with salt, pepper and nutmeg.
7. Pour the mixture into a pyrex, distribute as cream on the surface and sprinkle with grated cheese. Bake for gratin.

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Ingredients :

For dough:

1/2 cup of warm water

1/2 cup of warm milk

1 packet of dry yeast

1 dessert spoon of powdered sugar

2.5 cups of flour

1 teaspoon of salt

Filling:

400 grams of cheddar cheese

50 grams of butter

Dough preparation:

Take warm milk and warm water in a bowl. Add the sugar along with the dry yeast and mix. Wait 10 minutes for the yeast to activate.

Sift the flour into a deep mixing bowl and sprinkle the salt on it. Make a pool in the flour. Put the yeast and olive oil  into the pool,  then  mix.

Knead the dough until it does not stick to your hands. After kneading, let the dough rest for 30 minutes.

After this, grate the cheddar.
Take equal balls from the dough  and roll them.

Roll the dough back and forth to form an elongated shape.

Sprinkle the grated cheddar on the  dough. Fold the edges of the dough by pressing them inward.

Brush with butter the edges of the dough and bake in the oven at 200 degrees for 25-30 minutes.

Serve the pitas you took out of the oven while they are hot, by putting a tablespoon of butter on each.

Bon Appetit.Afiyet Olsun

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Ingredients:

12 goat cheese medallions

1 clove garlic

Zest of 1/2 lemon

1 tablespoon pink pepper

Black or red pepper q.b.

1 pinch of caeina pepper

3g fresh thyme

3g fresh chives

2dl extra olive oil

30g pitted black olives

Preparation (easy)

1. Arrange the goat cheese medallions on a deep platter or pyrex.

2. In a bowl mix the crushed garlic clove with the lemon zest, peppers, thyme, chopped chives, olive oil and coarsely chopped olives. stir.

3. Pour the previous preparation on the medallions. Cover the container and leave in the fridge overnight.

Enjoy itwith your friends, served with a good fresh white wine and rustic bread.

Pedro Presado and Luís Carriço
From: https://vinhosequeijosdeportugal.blogspot.com/

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SERRA’S CHEESE WITH OREGANO IN RUSTIC BREAD

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SERRA’S CHEESE WITH OREGANO IN RUSTIC BREAD

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Ingredients

1 medium rustic bread

1 Serra Cheese

Fresh oregano (enough)

Preparation

1. Cut the top part of the rustic bread as if it was a cover.          2. Remove some of the bread core.

3. Fill the cavity with the interior of the Serra cheese and sprinkle with oregano as you like.

4. Take to the oven previously heated to 180ºC for about 10 to 15 minutes, until the cheese melts.
Serve accompanied with normal or  whole-wheat toasts.

João Pirra
Rúben Luz

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Filling:

3 fresh cheeses

6 egg yolks

250 gram sugar

30 gram butter

1 tablespoon flour

Pastry:

A pack of round shortcrust pastry (bought ready)

Final:

powdered sugar, for sprinkling

Preparation:

1.     Pre-heat the oven to 180ºC.

2.     Crush the fresh cheeses to cream; mix with the other ingredients of the filling until you obtain a smooth cream (you may use a manual or an electric mixer).

3.     Cover the bottom of the tart pan with the dough, keeping the parchment paper.

4.     Pour the mixture over the dough and take to the oven at 180ºC for 30-35 minutes.

5.     Unmould the pie and sprinkle it with powdered sugar.

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Scaloppes filled with apple and beyos' cheese

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Scaloppes filled with apple and beyos' cheese

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Ingredients:

160 grams of IGP Veal Asturiana tapa, 80 grams of Los Beyos cheese, 60 grams of sweet apple, salt, egg and flour, olive oil, shallot, Port wine and piquillo peppers.

Elaboration:

For the filling, knead the cheese with the apple fudge and shape it into a cylindrical shape. Reserve.

Divide the veal into two parts and fill it with the cheese dough and apple fudge respecting the cylindrical shape. Salt and go through a little egg and flour before frying it in plenty of olive oil. Reserve the sauce.

For the sauce, poach a shallot, add the port wine and veal juice. Let reduce for an hour.

Plated:

Put the scallops on a plate and lightly bathe them with the Porto sauce. Serve with piquillo peppers cut into very thin strips and cooked at 80 degrees Celsius with their pilpil for one hour.
Gabriel Espina and Adahir Carrio

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INGREDIENTS (for 4 cachopoS):

8 beef fillets (between 100 – 120 g very thin slices)

4 slices of smoked cured meat (cecina)

8 slices of goat cheese

Pepper and salt

100 g of flour

2 large eggs

200 g of bread crumbs

DIRECTIONS:

1. Firstly, arrange all the ingredients on a table. In a dish add the flour, in another the bread crumbs, and in another the two beaten eggs.

2. Clean the corners of the fillets. With a mallet or wooden mortar, hit the meat to tenderise, flatten and slim it. Try to make them, in pairs, the same size.

3. Once we have the fillets ready, season them to taste. Then begin to add the fillings. On one of the meats, add a slice of smoked cured meat (cecina) and a slice of goat cheese. Depending on personal preference, you can use several cheeses and make more layers.

4. Cover with other fillet (as if you were making a sandwich of meat, with cheese and cecina inside) and tighten at the edges so that the meat is well sealed and the inside is also closed.

5. Repeat this with the other fillets.

6. Let’s begin with the breading. First cover the fillets with flour (for a better adherence of eggs to the meat), then pass through the eggs and finally through the breadcrumbs. In this step, we put pressure with our hands so that the breading is uniform. Try to keep the entire surface well covered. If necessary, pass the fillets through the eggs and the breadcrumbs once again.

7. In a frying pan, pour a good amount of oil. Let it warm (not too much so it is in time to fry on the inside and melt the cheese), and add the cachopos. Two minutes for each side is enough for them to golden. If it’s not possible to do them in a single batch, ensure to remove the bread that is floating so that it does not burn and stick to the following cachopos in the next batch.

8. With the help of a slotted spoon, set aside on paper towels to remove excess oil.

TIPS:

Roasted red peppers perfectly compliment this recipe. They can be included with the filling or on the outside.

It is also very typical to find it accompanied by cabrales cheese sauce (it is delicious).

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SPINACH WITH BECHAMEL AND TORTA DEL CASAR RECIPE

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SPINACH WITH BECHAMEL AND TORTA DEL CASAR RECIPE

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Ingredients for four persons:

·       100g spinach

·       75g chopped onion

·       1 chopped clove of garlic

·       500ml whole milk

·       50g butter

·       50g plain flour

·       Breadcrumbs

·       Torta del Casar

Elaboration:

1.        First of all, boil the spinach in a pot at low temperature.

2.        After that, drain the spinach and mince them with a knife.

3.        Add the onion and garlic in a pan and fry them lightly until soft. Then, put in the spinach.

4.        Meanwhile, melt the butter in another pot and add the flour, and at the same time, stir for two minutes.

5.        Later, put in the milk and stir highly. Biol lightly for 15 minutes.

6.        Add the bechamel sauce to the spinach and stir.

7.        Season them slightly and fill the Torta del Casar with spinach.

8.        Finally, sprinkle with breadcrumbs and bake at 200ºC for 10 minutes.

Nuria García y Carmen Varona

Fuente: https://www.directoalpaladar.com/recetario/siete-quesos-espanoles-siete-deliciosas-recetas-para-picoteo-finde-muy-quesero

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INGREDIENTS:

250 gr of amazing Zamorano       cheese D.O.

4 eggs.

500 ml  of milk.

100 gr of sugar.

6 tablespoons of sugar + 4 tablespoons of water.

PROCESS

1.      Mix six tablespoons sugar and 4 tablespoons of water in a pot.  Heat slow to make a caramel. You can add some lemon juice.

2.      Pout that caramel into the mold and keep for later.

3.      Whisk the eggs with the sugar until you get a smooth cream.

4.      Add the milk and mix again.

5.      Grate the cheese and add with the previous mixture.

6.      Pout into the mold, on top of the caramel,  being careful to not move it.

7.      Cover the mold with aluminum foil and place in a baked tray with one cm of water. Cook in the oven at 180-200 ºC for 40 minutes.

8.      Check that they are well done with the help of a little stick or knife; prick the crème in the center, when it comes out clean is done.

9.      Let cool down and unmold.

Store in the refrigerator until consumption.

Laura Bustelo & Alba Aguado

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Ingredients

375 grams of grated manchego cheese

A few slices of Spanish ham

A  medium sized sheet of puff pastry

A spoon of dried pepper flakes

1 egg, beaten

Instructions

1. Preheat the oven to 220ºC

2. Unroll the pastry sheet in a baking tray

3. Pour the manchego over half of the pastry, and distribute the ham slices on the manchego

4. Sprinkle the pepper flakes on it

5. Roll the pastry over itself and flatten it

6. Cut the pastry in small pieces and twist them

7. Brush the twists with the beaten egg

8. Bake it for 15-20 mins, or when its golden and it has risen

9. Remove from oven and let it cool

10. Clean everything

11. Enjoy

From Daniel and Alvaro

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Ingredients:

Cookie base:

50g butter, at room temperature.

40g sugar.

40g brown sugar.

50 g ground almond (almond flour)

40g flour.

Cheese cream:

330g afuega'l pitu fresh cheese.

60g goat cheese (Cabrales).

150g sugar.

2g salt.

270g cream of milk 35%MG.

256g egg.

Elaboration:

Mix sugars with butter until well integrated and no pieces of butter left.

Add flour and ground almonds until a homogeneous dough is obtained.

Wrap in plastic film and freeze for 15 minutes.

We crumbled with the help of a grater, until get a thick powder.

Line with paper, a 16 cm base square frame and place on a tray of the oven.

Extend the dough at its base, and crush until we obtain a base 1 cm high.

Set aside in a cold room, while preparing the cream cheese.

Mix the cheeses together with the sugar in a bowl, until a homogeneous dough is obtained.

Next, add the egg and salt, and with some rods mix.

Finally, we incorporate the liquid cream and homogenize the mixture.

Spread the cream cheese in the pan on the ready-made basis.

We bake at 180oC for 35 minutes.

When removing from the oven the consistency will be loose, with the residual heat finished making.

Let stand 5h before unmoulding.

Serve room temperature.
It's perfect to accompany with a blueberry jam or red fruits.
(Florencia Cadelago y Marcos Buenaga)

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Ingredients:

50 grams of olive oil
50 grams of butter
125 grams of gluten-free flour
A liter of milk
200 grams of Gamonéu cheese
Salt
White pepper
Nutmeg
Elaboration:

We put the oil and butter on a low heat. When it is undone, add the flour, sauté and gradually add the milk, salt, pepper and nutmeg.

We stir continuously until the desired texture is obtained.

Finally, we add the Gamonéu cheese, previously cut into very small pieces and wait until it falls apart, while stirring.

We let it rest for three hours.

We breaded in flour, egg and breadcrumbs. We fry.
Carlos Martin Brítez Báez
Irene Torre Viesca
Pelayo García Magdalena