Introduction: Cheese Curds

Gotta have fried cheese curds when the Packers are in the Super Bowl. Fresh cheese curds can not be found in Denver. We decided to make our own!

Steelers fans, here's one for you: Devonshire Sammies.

Ingredients
1 Pint Skim Milk
1/2 Cup Heavy Cream
1/8 Cup Lemon Juice
salt

Step 1: Heat

  • Combine the milk and cream,
  • Heat in a saucepan over medium heat until it is about to boil, around 190 F.

Step 2: Curdle

  • Remove the saucepan from heat.
  • Allow milk to cool slightly, about two minutes.
  • Add the lemon juice to the milk, gently stir to mix.

Step 3: Separate

  • Allow the milk mixture to cool to room temperature, this will take an hour or two.
  • Line a fine mesh sieve with cheese cloth.
  • Pour the milk through the cheese cloth catching the cheese curds.
  • Allow liquid to drain.
  • Salt to taste
  • Form a ball. wrapping cheese cloth around the curd. Gently squeeze out liquid.

Step 4: Press and Firm

  • Place the cheese cloth wrapped curd in between two plates.
  • Set a heavy can on top of the upper place.
  • Refrigerate until cheese curd is firm, occasionally dumping drained liquid. This step will take 3-5 hours.

Step 5: Cut and Prepare

  • Remove the curd from the cheese cloth.
  • Cut your fresh cheese curds into the desired sizes.
  • Prepare. Cheese curds are used in different ways:
    • Battered and Fried
    • Poutine
    • Crumbed on Salads
    • Enjoyed plain
    • etc...
  • To batter and fry as pictured on the first page:
    • Mix equal parts chicken broth (or beer) and flour.
    • Dip curds in batter and fry between 400 and 450 F. Be sure to use an oil with a high smoke point, such as refined peanut oil.
    • When curds float, remove and cool on a paper towel lined plate.

Comments

author
Imtia (author)2016-03-18

Well that not the right thing... tgats farmers cheese also known as paneer in india... could work for your fried curds but it wont melt and does have the same texture... wont work on a poutine :-( anyways what you want to search for is cheddar cheese curds :-)

An indian born in Québec ;-)

author
MarkR52 (author)2016-03-11

I made this with raw milk and it tastes good. The only thing is that is the texture isn't what I expected of curds, it seemed more like small grains stuck together rather than drawn out curds I've had in QUebec.. Not sure what I'm doing wrong.

author
asbeaule (author)2014-12-06

AMAZING. I moved to Europe from Canada 3 years ago and can't find Cheese curds anywhere. Poutine is just not the same with other kinds of cheese. I will be making some soon ! Yeaahhh

author
Yokel (author)asbeaule2015-07-31

Same here. First thing I do when I go back home is dig in to a great big bowl of poutine.

author
Yokel (author)2015-07-31

Thanks foor the 'ible.

Do these 'squeak' like dairy made curds? I've been look for a recipe without using rennet (can't get it easily here) and hoping this will make similar curds to those back home.

author
SarahJ88 (author)2015-05-09

Just a question, when you say add the extra milk to cool slightly how much would you add? You say 1 pint for the entire recipe so would you add half a pint to cool down? Thanks :)

author
asbeaule (author)2014-12-06

AMAZING. I moved to Europe from Canada 3 years ago and can't find Cheese curds anywhere. Poutine is just not the same with other kinds of cheese. I will be making some soon ! Yeaahhh

author
Vodika (author)2014-02-02

This looks really good, are you sure it's called cheese curds ? it looks and is made just like what we call farmers cheese ? I've been making this for years and it is really good.

author
wizgirl (author)Vodika2014-02-03

Two names for the same thing :).

author
kracken42 (author)2014-02-02

Yum! Looks amazing!

author
Clapoti (author)2014-01-30

Hi, I'm from Canada and want to try to make cheese curds... I was checking what a pint of milk is equal to in cups and I found online that it was 2 cups... is it the right amount ?

author
wizgirl (author)Clapoti2014-01-30

Yep, that is correct!

author
Clapoti (author)wizgirl2014-01-30

Cool, thanks :)

author
talonsblade (author)2011-02-10

dont suppose you know how to make cheddar cheese curds?

author
queerpuppy (author)talonsblade2012-08-23

Cheddar making recipe here: http://www.allotment.org.uk/recipes/cheese-making/cheddar-cheese

The flavour of cheeses develops over time, and depending on the conditions the cheese is matured in. Cheddar is a hard cheese, that matures for a long time, allowing little acidic crystals & really rich flavours to develop.

The curds for cheddar would be the same as this - there's nothing to distinguish most cheeses at the curd stage, all the flavour develops after that.

author
jessyratfink (author)2012-02-05

Every time I see this I get sooooo hungry.

author
drwelby (author)2011-12-24

There's no cheese curds in Denver but if you drive an hour north to Windsor you can get them at the Cozy Cow Dairy.

author
dragondeathlord (author)2011-10-01

Ricotta Replacement ? Sorry at this point IT IS Ricotta Thats exactly how make it. no offense.

author
SageMinto (author)2011-02-13

I've never had proper cheese curds before...I'll try this recipe! :D

author
wipfom (author)2011-02-09

Are you really frying at 450F? That seems really hot.

author
wizgirl (author)wipfom2011-02-09

We used a fry daddy that heats to about 380. We are not fully satisfied with the results. Frying at lower temperatures results in greasier fried food. Oil with a high smoke point should be used, such as peanut oil. I'm sure 400 F would produce acceptable results.

author
Notus Incognitus (author)2011-02-08

These look delicious, i have a question on the preparation of the finished curds.

"Mix equal parts chicken broth (or beer) and flour."

Equal Parts weight, or Volume?

author
wizgirl (author)Notus Incognitus2011-02-08

Volume

author
AliKhalid (author)2011-02-08

yumy...looking very good , wil try this at the weekend

author
smrtguy (author)2011-02-07

I am luving It..

Fastigheter

author
TechDante (author)2011-02-07

these look delicious

author
happyjo (author)2011-02-07

I love cheese curds! Especially because they squeak!

author
domestic_engineer (author)2011-02-07

yes, please add the batter and frying instructions. that's what makes them so good!!!! I love to get these at the state fair. yum yum yum........

author

Added!

author
kill-a-watt (author)2011-02-07

This is pretty much paneer also. I've made paneer with both vinegar or lemon juice to make it.

I got ten white handkerchiefs at wal-mart for a few dollars. I boil one of them first, and then use them as you do cheesecloth to strain the whey.

What I don't understand is why you mix skim milk with heavy cream instead of just using whole milk. I suppose if you keep skim in stock at home this might make some sense.

author
caitlinsdad (author)2011-02-07

Is this the same stuff used in making poutines?

author
wizgirl (author)caitlinsdad2011-02-07

Yes sir!

author
iminthebathroom (author)2011-02-06

awesome!, Couple questions though, how long does it take for the curd to become firm? hours days?, Second are you suing pasteurized or ultra pasteurized dairy? and last, it was the picture that drew me in, looks good! An instructable recipe for it yet in the makes?

author
wizgirl (author)iminthebathroom2011-02-07

Thanks! It takes about 3-5 hours for the curd to 'firm-up'. The milk is pasteurized, the cream is ultra pasteurized.

I'll probably just add the battering and frying instructions to the end of this instructable later today.

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Bio: I get restless, so I make things.
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