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cooking forumHome Products (302) Discussions (10) |
Curd Cheese - can I use anything as a substitute?
Initial post:
25 Oct 2009 15:25 GMT
Last edited by the author on 25 Oct 2009 15:26 GMT
Helgie says:
I keep finding recipes (mainly for cheesecakes) which include curd cheese but can't always get it - can I substitute anything else?
I have a feeling cottage cheese might be okay - can anyone please advise??? I know you can make your own curd cheese by (something like) draining thick natural yoghourt through muslin for hours, but c'mon - life's too short..... help.... please.....
In reply to an earlier post on
25 Oct 2009 16:49 GMT
Foxy says:
Try in Polish shops, delis. You'll get it there easily. It's called TWAROG (tvaroog). Cheesecake made from real curd cheese is the best!
In reply to an earlier post on
26 Oct 2009 22:49 GMT
Helgie says:
Thanks SO much. I really appreciate the valuable advice, and am sure many others will also take note! h :)
In reply to an earlier post on
27 Oct 2009 17:02 GMT
Last edited by the author on 27 Oct 2009 17:03 GMT
bazr says:
I found Waitrose sold it at the cheese counter, sold by the 100grms. Also Sainsbury (larger stores) sometimes sell it. Not sure that cottage cheese will work, don't try goats cheese (we did, not good). otherwise cream cheese and lemon juice. Interesting re. the Polish shops, worth a try.
Posted on
28 Oct 2009 12:11 GMT
Ms. Helen Joy Coker says:
I use cream cheese, Quark, ricotta, smooth cottage cheese, and if I don't have any of the former in the fridge fromage frais or creme fraiche and just alter the amount of dry goods in the mix (not so good for baked cheesecakes - you'd have to use maybe another egg?)
Posted on
28 Oct 2009 12:11 GMT
Ms. Helen Joy Coker says:
I use cream cheese, Quark, ricotta, smooth cottage cheese, and if I don't have any of the former in the fridge fromage frais or creme fraiche and just alter the amount of dry goods in the mix (not so good for baked cheesecakes - you'd have to use maybe another egg?)
In reply to an earlier post on
28 Oct 2009 21:36 GMT
L. Tatchell says:
Definitely go for the Polish shops. Twarog or bialy ser (said bee-a-we sair) make fantastic baked cheesecakes. Otherwise, it's cottage cheese dripped through cheesecloth (although doubled up old nylon tights works!) , but as you said life's too short! Good luck.
In reply to an earlier post on
30 Oct 2009 17:57 GMT
Gaby says:
I would try cottage cheese, drain off any excess liquid and push through a sieve to make it smooth.
Posted on
1 Nov 2009 15:21 GMT
A. Platt says:
Hi
Over here in the UK it's known as Quark and readily available in the supermarkets - I go to my local ASDA and find it costs about 80p for a tub. Hope the cheesecake turns out well.
In reply to an earlier post on
7 Nov 2009 15:04 GMT
T. M. Artingstoll says:
tblspoon lemon juice in pint of warm milk curdles it.Run this thro a hair sieve or piece of old curtain and drain all night.Come morning you're in business
from deadlydick
In reply to an earlier post on
9 Nov 2009 09:09 GMT
Last edited by the author on 9 Nov 2009 09:10 GMT
Noonieck says:
Helgie, it's a good idea to try a Polish shop but make sure to buy groung curd cheese (twarog zmielony) which is necessary for the cheesecake. Regular curd cheese will need to be treated with a meat mincer with the finest disc. But as it is too much trouble and I rarely visit Polish shops I buy readily available substitutes and make cheesecake with 250g mascarpone and 500g quark. Most English recipes call for cream cheese Philadelphia style but it is too salty for my liking, not the taste for cheesecake. Good luck and let us know how it went.:-)
In reply to an earlier post on
12 Nov 2009 15:34 GMT
Cook book Addict says:
Just use Italian Ricotta available in all supermarkets
In reply to an earlier post on
13 Nov 2009 19:55 GMT
Michael Papa says:
Hello,
Try Ricotta or mascarpone Cheese both are widly available at all major supermarkets.
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