Description
Cheese curds are small, fresh, and springy pieces of curdled milk, often enjoyed as a snack or deep-fried appetizer.
Ingredients
- 1 gallon whole milk
- 1/4 tsp mesophilic starter culture
- 1/2 tsp liquid rennet diluted in 1/4 cup cool, non-chlorinated water
- 1/4 tsp calcium chloride (if using pasteurized milk)
- 1/2 tsp cheese salt (non-iodized)
- Oil for frying (optional, for fried cheese curds)
- 1 cup all-purpose flour (optional, for fried cheese curds)
- 1 egg (optional, for fried cheese curds)
- 1/2 cup milk (optional, for fried cheese curds)
- 1 cup breadcrumbs or panko (optional, for fried cheese curds)
Instructions
- Heat the milk to 90°F (32°C) in a large pot.
- Sprinkle the mesophilic starter culture over the milk and let it rehydrate for 1 minute. Stir gently to incorporate.
- Add calcium chloride if using, then stir in diluted rennet.
- Cover and let sit undisturbed for 45 minutes, or until a firm curd forms and breaks cleanly.
- Cut the curd into 1/2-inch cubes and let them rest for 5 minutes.
- Slowly heat the curds to 102°F (39°C), stirring gently to prevent matting.
- Maintain this temperature and stir for another 30 minutes until curds shrink and firm up.
- Drain the whey and let curds mat together under light pressure for 15-30 minutes.
- Cut matted curds and salt them with cheese salt.
- Enjoy fresh or proceed to bread and fry them for a crispy snack.
- (Optional) For fried curds: dredge curds in flour, dip in beaten egg and milk, coat with breadcrumbs, then deep fry at 375°F until golden brown.
Notes
- Fresh cheese curds are best eaten the same day they’re made.
- Use a thermometer for precise temperature control.
- Frying is optional but makes a delicious appetizer.
- Curds should squeak when fresh and properly made.