Cheese Curds Recipe
This Cheese Curds recipe gives you fresh, squeaky bites with a mild, milky flavor that’s hard to beat. Whether you serve them plain or lightly battered and fried, the curds stay tender inside with just the right texture. It’s a straightforward process that works for snacks, sides, or party platters. The recipe walks you through simple steps, handling tips, and serving ideas to keep them at their best.
Servings: 4
Ingredients
- 1 gal Whole Milk
- 1/4 tsp Calcium Chloride
- 1/4 tsp Mesophilic Culture
- 1/4 tsp Liquid Rennet
- 1 tbsp Kosher Salt
- 1/4 cup Water
Instructions
- Heat the milk in a double boiler to 90°F, stirring slowly so the temperature rises evenly and doesn't scorch.
- Stir in the calcium chloride, sprinkle in the culture, then cover and let the pot rest for 30 to 40 minutes.
- Mix the rennet with water, stir it into the milk for a minute, then let the pot sit undisturbed until a clean curd forms.
- Cut the curd into 1-inch cubes, let it rest for five minutes, then heat slowly to 98°F, stirring every few minutes.
- Drain the curds, keep them warm around 113°F, and flip the forming slab several times over an hour.
- Cut the slab into bite-size pieces, salt them evenly, and let the curds rest briefly before serving.