Curds and Cream

The curds can be made up to 24 hours in advance. After draining, transfer to a covered container and refrigerate, changing the water bath every 4-6 hours if not using a refrigerator. The texture is best when served within 12 hours of making, as the curds will continue to expel whey and become firmer over time.

Store drained curds in a covered container in the refrigerator for up to 2 days. Keep them submerged in their own whey or in a small amount of cold water, changing the liquid daily. The texture will become progressively firmer and less delicate with storage. Do not freeze, as this will destroy the delicate protein structure and cause the curds to become grainy.