Cheese Curds

Why You’ll Love This Recipe

Cheese curds are bite-sized pieces of fresh cheese with a mild, milky flavor and a signature squeaky texture when fresh. Often enjoyed fried or as-is, these curds are a beloved snack in the Midwest and Canada. They’re easy to make at home and are perfect for appetizers, poutine, or snacking straight from the bowl.

ingredients

whole milk
mesophilic starter culture
liquid rennet
calcium chloride (if using pasteurized milk)
non-iodized salt

directions

Heat the milk in a large pot to 90°F (32°C), stirring gently.

Add the calcium chloride if using, then add the mesophilic starter culture and stir well.

Let the milk sit for 1 hour to allow the culture to develop.

Add the rennet, stirring for about 1 minute.

Let the mixture sit undisturbed for 30-45 minutes until it forms a firm curd that gives a clean break.

Cut the curds into ½-inch cubes and let them rest for 5 minutes.

Gently heat the curds to 105°F (40°C), stirring occasionally for 30 minutes.

Allow the curds to settle, then drain the whey.

Place the curds in a cheesecloth-lined colander and let them drain for 15 minutes.

Salt the curds and gently toss to coat evenly.

Let them rest for another 15-30 minutes to develop flavor and texture.

Serve fresh or refrigerate for later use.

Servings and timing

This recipe yields approximately 1 pound of cheese curds.
Preparation time: 10 minutes
Inactive culturing and curdling time: 1 hour 45 minutes
Total time: around 2 hours

Variations

Add herbs like dill or chives for flavored curds.
Try smoking the curds for a savory twist.
Bread and deep-fry for a crispy snack.
Toss with buffalo sauce for a spicy kick.

storage/reheating

Store cheese curds in an airtight container in the refrigerator for up to 5 days.
They are best enjoyed fresh for maximum squeakiness.
To reheat fried curds, use an oven or air fryer for best texture.

FAQs

What are cheese curds exactly?
They are young, unaged cheddar cheese pieces formed during the cheese-making process.

Why do they squeak?
The squeak comes from the protein structure when the curds are fresh.

Can I use ultra-pasteurized milk?
No, ultra-pasteurized milk won’t curd properly. Use fresh pasteurized or raw milk.

Are cheese curds the same as mozzarella?
No, they are different types of cheese with distinct textures and production methods.

Can I make them without rennet?
Rennet is essential for forming proper curds; substitutes won’t yield the same result.

How can I make fried cheese curds?
Coat in batter or breadcrumbs and deep-fry until golden brown.

Can I freeze cheese curds?
Yes, but freezing may reduce their squeaky texture.

Why are they popular in Wisconsin?
Wisconsin is a major cheese-producing state, and curds are a byproduct of cheddar production.

Are cheese curds vegetarian?
Only if made with vegetarian rennet—check your ingredients.

Do cheese curds melt well?
Yes, they melt smoothly, making them great for dishes like poutine.

Conclusion

Cheese curds are a fun, delicious way to experience fresh cheese at home. With their mild flavor and squeaky bite, they’re ideal for snacking or adding to comfort foods like poutine. Once you try homemade cheese curds, you’ll understand why they’re such a beloved treat in cheese-loving regions.

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