SCD Lučina - Curd
A guide on how to make your own curd was sent to us by Mrs. Jiřina. We officially thank her 🙂 Here is an extract of our correspondence...
I approached a director of a milk factory with my inquiries about "Lučina" (a Czech regional product, similar to butter), I usually order my live bacteria from this person. And I also performed some experiments of my own. My findings are that the more fatty the milk is for the making of the yogurt, the thicker the resulting yogurt is. The important thing is, the more sour the yogurt is, the less lactose it contains. You can never get completely rid of lactose, but the amount that is transformed in the yogurt making process, completely minimizes it.
I used to make Lučina by adding sweet or sour cream into the yogurt (cream is of course illegal for SCD, Marky's note) and I left it in the fridge over night to sieve through a filter. Later I found out that you don't even need to add the cream, just adding a little salt into the yogurt and maybe some herbs for taste and then let it sieve through a mesh overnight in the fridge. The result is the same and the amount of lactose is the same as it is with the yogurt. What you get is a spread that's easy to use - ideal for pastry, and you can even use it for nut flour 🙂 My gut is very sensitive to lactose and the 24H SCD Yogurt nor this Curd have made me feel bad, at all. Have a good day, Jiřina Krtičková
Mrs. Jiřina, thank you very much, I had to try this curd right away and here is the recipe 🙂
To make this SCD curd, I of course used the 24h SCD yogurt, one whole batch. I put it in a mesh, or a cloth handkerchief, then into a sieve over a bowl and let it filter over night in the fridge. The result is a delicious curd and now it's just a question of what to do with it. Will it become a part of some sweet pie or am I going to put some herbs, an egg and prepare some spread?
I added some salt and little bit of honey in the end (the yogurt was quite sour), pressed clove of garlic and shallote. Perfection! Next batch is going into a birthday cake. Keep an eye out for the recipe! 🙂
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