Description
These homemade cheese curds are fresh, squeaky, and full of creamy flavor. Made with simple ingredients like whole milk, rennet, and a touch of salt, they offer an authentic Wisconsin cheese curd experience. Enjoy them fresh as a snack, deep-fry them for a crispy treat, or add them to your favorite dishes like poutine!
Ingredients
Scale
For the Cheese Curds:
- 1 gallon (3.8 L) whole milk (preferably raw or pasteurized, non-homogenized)
- 1/4 teaspoon liquid rennet (or 1/4 rennet tablet, dissolved in 2 tbsp water)
- 1/4 teaspoon calcium chloride (if using pasteurized milk)
- 1/2 teaspoon mesophilic starter culture
- 1/2 teaspoon salt
For Fried Cheese Curds (Optional):
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup (240 ml) cold club soda or beer
- 2 cups (480 ml) vegetable oil (for frying)
Instructions
Making Fresh Cheese Curds:
- Heat the Milk: In a large pot, heat the milk to 90°F (32°C) over low heat, stirring occasionally. If using pasteurized milk, add calcium chloride and stir well.
- Add the Starter Culture: Sprinkle mesophilic starter culture over the milk, let it sit for 1 minute, then stir gently to mix.
- Coagulate the Milk: Add diluted rennet and stir gently in an up-and-down motion for 30 seconds. Cover the pot and let it sit undisturbed for 60 minutes, or until the milk forms a solid curd.
- Cut the Curds: Using a long knife, cut the curds into 1/2-inch (1.3 cm) cubes. Let them rest for 5 minutes.
- Cook the Curds: Slowly heat the curds to 115°F (46°C) over 30 minutes, stirring gently to prevent sticking.
- Drain the Whey: Line a colander with cheesecloth and drain the whey. Let curds rest for 10 minutes.
- Salt and Enjoy: Sprinkle with salt, toss to coat, and enjoy fresh!
Notes
- Storage: Fresh cheese curds can be stored in an airtight container in the refrigerator for up to 1 week.
- How to Restore the Squeak: Microwave curds for 5-10 seconds before eating.
- Substitutions: If you can’t find mesophilic starter culture, use buttermilk as a natural alternative.
- Dietary Adjustments: For gluten-free fried cheese curds, use rice flour instead of all-purpose flour.
- Prep Time: 20Min
- Cook Time: 30Min
- Category: Appetizer, Snack
- Method: Stovetop, Deep Frying (Optional)
- Cuisine: American, Canadian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 35 g
Keywords: cheese curds, homemade cheese curds, fresh cheese curds, Wisconsin cheese curds, fried cheese curds, poutine cheese curds, squeaky cheese curds, deep-fried cheese curds