Yorkshire Recipes


How to Make Cheese Curd

Yorkshire Curd Cheese Cakes were very popular teatime treats.  Cheese curd is now hard to find in local shops, although you can buy it online.

But if you wanted to make your own, here is a recipe from the Dalesman in 1954.

  1. Put ½ gallon (4 pints) fresh cow’s milk in a pan and bring to just before boiling point.
  2. At this point, add ½ pint (10 fl. oz.) of buttermilk and a well beaten egg. Keep cooking at simmering point.
  3. Stir until the mixture breaks up into white curds and the liquid (the whey) looks pale green in colour.
  4. When the curd has become fairly coarse, take the pan off the heat and allow it to stand 15 minutes to cool.  Then put it through a fine strainer (or butter muslin bag) and leave it to drip for an hour before using.

From the same Dalesman , here is a farmhouse recipe for cheese-cakes:


  •  ½ lb (225g) curds
  • ¼ lb (113g) butter
  • 2 medium eggs
  • A little nutmeg
  • 3 oz (85g) caster sugar
  • ¼ lb (113g) currants
  • One tablespoon of sponge or biscuit crumbs
  • Grated rind of half a lemon
  • Pastry (short or flaky)


  1. Line a pie dish with made pastry
  2. Cream butter and sugar together
  3. Add nutmeg and lemon rind
  4. Add curds and well-beaten eggs
  5. Add currants and crumbs.
  6. Mix all ingredients well and put into the pastry case
  7. Bake in a ‘quick’ (hot) oven for about 20-25 minutes until set.


 Source:  Dalesman 1954 vol. 15, no. 10. p.509.

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