Delicious Homemade Cheese Curds

Learn how to make mouthwatering homemade cheese curds that are perfect for snacking or using as a topping for your favorite dishes. This easy recipe takes just a few simple ingredients and minimal effort to create the ultimate cheesy treat. You'll be impressed with the squeaky texture and bold flavor of these delicious cheese curds. Serve them plain or with your favorite dipping sauce for an irresistible appetizer or snack.

Ingredients

• 1 gallon whole milk
• 1/4 teaspoon calcium chloride (if using store-bought milk)
• 1/4 teaspoon mesophilic starter culture
• 1/4 teaspoon liquid calcium chloride (if using store-bought milk)
• 1/4 teaspoon rennet
• 1/4 cup unchlorinated water
• Cheese salt, to taste
• Ice water, for chilling

Directions

1. Pour the milk into a large pot and heat it over medium-low heat until it reaches a temperature of 90°F (32°C). Stir occasionally to prevent scorching.
2. If using store-bought milk, dissolve the calcium chloride in 1/4 cup unchlorinated water and add it to the milk. Mix well.
3. Sprinkle the mesophilic starter culture over the milk and let it hydrate for 1 minute. Stir gently to incorporate.
4. Mix the rennet with 1/4 cup unchlorinated water and add it to the milk. Stir gently in an up-and-down motion for 1 minute.
5. Cover the pot and let the milk sit undisturbed for 45 minutes, maintaining a temperature of 90°F (32°C).
6. After 45 minutes, the milk should have set and formed a custard-like texture. Cut it into 1/2-inch cubes using a long knife. Let it sit undisturbed for 5 minutes.
7. Increase the heat to medium and slowly heat the curds to 105°F (40°C), stirring gently to prevent matting. This should take about 15 minutes.
8. Once the curds reach 105°F (40°C), maintain the temperature and continue stirring for an additional 15 minutes.
9. Line a colander with cheesecloth and place it in a sink or large bowl.
10. Using a slotted spoon, transfer the curds to the colander, allowing the whey to drain off.
11. Let the curds drain for 5 minutes, then gather the corners of the cheesecloth and tie them together to form a bag.
12. Hang the bag of curds over a bowl or sink and allow it to drain for 1 hour.
13. After 1 hour, remove the curds from the cheesecloth and transfer them to a large bowl.
14. Sprinkle the curds with cheese salt and gently toss to evenly distribute the salt.
15. Fill a basin with ice water and place the bowl of curds in the basin, ensuring the water doesn't overflow into the curds.
16. Chill the curds in the ice water for 15 minutes to set their texture and improve their squeakiness.
17. Once chilled, remove the curds from the ice water and pat them dry with paper towels.
18. Serve the homemade cheese curds immediately as a snack or use them as a topping for poutine, salads, or other dishes. Enjoy!

Interesting Facts