curd cheese substitute

Haven't a clue what galangal is, or need to know what to use if you can't buy creme fraiche locally? We're sure our knowledgeable members will be able to point you in the right direction...

 
 
 

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mark111757

curd cheese substitute

hello and geeets to the group...in the feta cheesecake recipe, it calls for curd cheese...being stateside, this is not available, at least not under that name. any ideas for a good substitute....perhaps a "light" cream cheese"...tho upon further exploration i see that quark might be good too....

i would appreciate your thoughts and input on this...

thanks!!!!!!!!!

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Welshcookie

Curd cheese

I always use Plilly if that is what is available.

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Nausea Bagwash

cheese

Try straining yogurt through muslin (cotton nappy or diaper liners will do)over night. akes quite satisfactory soft cheese

The "waste" liquid is very nutritious so don't throw it away.Use it in scones.

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mark111757

cheese

sounds interesting

so some good greek yogurt would be ok ......(a couple of brands here in the states are FAGE and OIKOS)...would you suggest full fat or reduced fat or fat free??

thanks for you help and all suggestions!!

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MaryL

Curd cheese substitute

Depending on where you are located,
you can find curd cheese in the Pacific Northwest, Vermont, Wisconsin, and NYC. Hope this helps-- let me know if you need specifics.

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mark111757

cheese

@Bolas De Fraille....nearest wholefoods is either in toronto or new york city (a real road trip to be sure LOL) i wish we had a polish deli around here as i can only imagine the goodies you could buy....

@MaryL.....i would very much like an suggestions that you have to offer....as far as vermont, i can get creme fraiche and fromage blanc and quark from this place-

http://www.vermontcreamery.com/

if any of the locations you mentioned have web site and can order on line especially curd cheese, that would be a great help too...

in the meantime i think i may try the idea of straining of 2% greek yogurt (or maybe i will try full fat in delias feta cheesecake recipe) and maybe give that a go....tho the idea of have a huge variety of products like full and half fat creme fraiche or different percentages of fat would be helpful over here...most of the time we are lucky just to be able to get a certain product, never mind something more "specialized".

thanks for all your help!!



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MaryL

Curd cheese substitute

Here are some suggestions for online buying:

Riveratcheese.com (Clayton, NY)
Goldenagecheese.com (upstate NY)
Todarobros.com (NYC)
Roguecreamery.com (Oregon)
Rockcheese.com (Wisconsin)
www.beehivecheese.com (Utah; interesting cheeses that have been getting a lot of good press lately)
maplebrookvt.com (Bennington)

Also, if you are located in Canada,
I'm under the impression that the province of Quebec is overflowing with curd cheese due to the popularity of poutine.

Happy hunting!

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mark111757

poutine

Mary
thanks for all the suggestions...you are keeping me busy for sure

i had poutine once and that was at a burger king in niagara falls, ONT....i liked it alot tho none of my companions were thrilled with me LOL...maybe someday in a sit down restaurant i will get to try it again!!

thanks!!!!!!!!!!

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mark111757

no luck yet but....

i did find Isigny St Mere Butter at todaro bros website and it made me think that Delia once upon a time had a recipe for vanilla pannacotta that4 used isigny creme fraiche i think *half fat or something like that)..sure wish some of these things were more available

had to rant just a little LOL

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Nausea Bagwash

Bringing this forward

I was looking at a cookery book for something else y'day when I came upon a recipe for cheesecake using curd cheese. It advised that you could use ricotta in place of the curd cheese if you couldn't find CC

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John S.

FOA Mary L. Re: Curd cheese v cheese curds

Poutine is topped with cheese curds not curd cheese, they are as different as chalk and cheese (no pun intended).

The cheese curds used in poutine are actually cheddar cheese curds that are at the final stage before being pressed into blocks and aged in the making of cheddar cheese, they are delish. and when really fresh they squeak when you bite into them, a very popular snack food in Quebec and Ontario.

Mark would be best off using "Philly" or any other cream cheese for his cheesecake or even cottage cheese, "Philly" style cream cheese is the most popular cheesecake ingredient used by cooks in the US and Canada,

 
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