Cheese Curds

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Introduction: Cheese Curds

About: I get restless, so I make things.

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.

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    34 Comments

    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 ;-)

    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.

    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

    1 reply

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

    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.

    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 :)

    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

    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.

    1 reply

    Two names for the same thing :).

    Yum! Looks amazing!

    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 ?

    2 replies

    Yep, that is correct!

    Cool, thanks :)

    dont suppose you know how to make cheddar cheese curds?

    1 reply

    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.

    Every time I see this I get sooooo hungry.

    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.

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

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

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