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.

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

Step 1: Heat

  • Combine the milk and cream,
  • Heat in a saucepan over medium heat until it is about to boil, around 190 F.
<p>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</p>
<p>Same here. First thing I do when I go back home is dig in to a great big bowl of poutine.</p>
<p>Thanks foor the 'ible.</p><p>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.</p>
<p>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 :)</p>
<p>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</p>
<p>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.</p>
<p>Two names for the same thing :).</p>
<p>Yum! Looks amazing!</p>
<p>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 ?</p>
<p>Yep, that is correct!</p>
<p>Cool, thanks :)</p>
dont suppose you know how to make cheddar cheese curds?
Cheddar making recipe here: http://www.allotment.org.uk/recipes/cheese-making/cheddar-cheese <br> <br>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 &amp; really rich flavours to develop. <br> <br>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.
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.
These look delicious, i have a question on the preparation of the finished curds.<br><br>&quot;Mix equal parts chicken broth (or beer) and flour.&quot;<br><br>Equal Parts weight, or Volume?
yumy...looking very good , wil try this at the weekend
I am luving It..<br> <br> <strong><a href="http://www.investeringsgruppen.com">Fastigheter</a></strong><br>
these look delicious<br>
I love cheese curds! Especially because they squeak!
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........
This is pretty much paneer also. I've made paneer with both vinegar or lemon juice to make it. <br><br>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. <br><br>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.
Is this the same stuff used in making <a href="http://en.wikipedia.org/wiki/Poutine">poutines</a>?
Yes sir!
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?
Thanks! It takes about 3-5 hours for the curd to 'firm-up'. The milk is pasteurized, the cream is ultra pasteurized. <br><br>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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