Page 84 - Spring2009

Growing Wise Kids

ENJOYING LITTLE MISS MUFFET’S CURDS AND WHEY
By Jen Allbritton, CN

Followers of a traditional foods lifestyle THE HEALING BENEFITS OF
well understand the benefits of cultured dairy CURD CHEESE
products such as yogurt and kefir. However, Homemade curd cheese is a well-spring
there is a bit more mystery involved when these of nourishment. It is packed with protein, rich
nourishing foods are separated into curds and in healing fats (the best coming from properly
whey. You may be surprised to learn just how raised grass-fed animals) and, most important,
many scrumptious dishes both these ingredients is an excellent digestive aid. Fresh, unripened
can make. So while Little Miss Muffet sits on her cheese made from raw cultured dairy products
tuffet eating her plain curds and whey, get ready is bursting with probiotic (pro-life) activity.
to indulge your palate with flavorful foods made Regarding these living friendly bacteria,
with homemade, fresh curd cheese and healing Sally Fallon explains, “These friendly creatures
liquid whey. and their by-products keep pathogens at bay,
guard against infectious illness, and aid in the
SEPARATING CURDS FROM WHEY fullest possible digestion of all food we consume.
The cultured dairy products buttermilk, Perhaps this is why so many traditional societies
kefir, yogurt and pima milk are wonderful foods value fermented milk products for their health-
in their own right; however, when separated they promoting properties and insist on giving them
make beautiful curds and whey. Dry curds can to the sick, the aged and nursing mothers.” 2
also be referred to as farmer’s cheese, pot cheese A hallmark practice among traditional
or yogurt cheese. It is creamy or crumbly, de- cultures is to consume some sort of naturally
pending on how long it has drained, spreadable preserved, lacto-fermented vegetable, fruit,
Children and brimming with health-giving properties. beverage, meat and/or condiment at every meal.
A home-made uncultured cream cheese can Tack homemade curd cheese onto your list of
teach us to be made from milk, cream, yogurt and rennet. powerfully healing foods. And the best thing is,
loosen up, The details of this process are found in the fun this cheese is so versatile, your family will be
view the resource, The Home Creamery by Kathy Far- happy to include this food in any meal!
1
rell-Kingsley. After the milk, cream and yogurt
world with are warmed, rennet is added. The mixture sits TRADITIONAL USES OF
awe, give of a short while until firm curds form and then the YOGURT CHEESE
ourselves in whole mixture is strained. Fresh curd cheese is not a new idea. For
While the above quick home technique traditional dishes found in the Middle East and
ways we may be an entertaining project on a drizzly South Asia, this ingredient is often referred to as
never day, I will stick with my easy-as-pie method strained yogurt, yogurt cheese or Greek yogurt.
thought discussed below. Not only is it easier, but I also In Greece and Turkey, curd cheese (typically
end up with rennet-free, cultured whey, which made from goat or sheep’s milk) is used for
possible, is an indispensible ingredient in the kitchen of tzatziki dip, which also contains cucumbers,
and to the traditional foodie (more on this later). So garlic, salt, olive oil, pepper, dill and oftentimes
practice throughout this article, it is this latter homemade, lemon juice and parsley.
In India, the sweet dessert shrikhand is made
cultured version to which I am referring when I
patience. speak of curd cheese or yogurt cheese. with yogurt cheese, dried and fresh fruit, sugar,
82 Wise Traditions SPRING 2009