Cheese Curds

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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
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Step 1: Heat

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

Step 2: Curdle

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  • 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

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  • 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

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  • 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

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  • 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.
abeaule3 months ago

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

abeaule3 months ago

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

Vodika1 year ago

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.

wizgirl (author)  Vodika1 year ago

Two names for the same thing :).

kracken421 year ago

Yum! Looks amazing!

Clapoti1 year ago

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 ?

wizgirl (author)  Clapoti1 year ago

Yep, that is correct!

Cool, thanks :)

talonsblade4 years ago
dont suppose you know how to make cheddar cheese curds?
Cheddar making recipe here:

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.
drwelby3 years ago
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.
SageMinto4 years ago
I've never had proper cheese curds before...I'll try this recipe! :D
wipfom4 years ago
Are you really frying at 450F? That seems really hot.
wizgirl (author)  wipfom4 years ago
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.

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

Equal Parts weight, or Volume?
wizgirl (author)  Notus Incognitus4 years ago
AliKhalid4 years ago
yumy...looking very good , wil try this at the weekend
smrtguy4 years ago
I am luving It..

TechDante4 years ago
these look delicious
happyjo4 years ago
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........
wizgirl (author)  domestic_engineer4 years ago
kill-a-watt4 years ago
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.
caitlinsdad4 years ago
Is this the same stuff used in making poutines?
wizgirl (author)  caitlinsdad4 years ago
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?
wizgirl (author)  iminthebathroom4 years ago
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.