If you've ever bitten into the squeaky, milky delight of a fresh cheese curd, you know they're not just any cheese—they're an experience. Making cheese curds from scratch might seem intimidating, but with the right approach, it’s a fun and rewarding kitchen project. Plus, once you've mastered the curds, the options for indulgence are endless: think fried cheese curds and golden cheese curd croquettes.
Here’s your guide to crafting cheese curds at home, along with recipes to transform them into crispy, gooey perfection. At Farm Fusion, LLC, I offer cheesemaking classes every month. Make sure to check out my website for any classes coming up if interested. www.farmfusion.org
Making Cheese Curds From Scratch
Ingredients
1 gallon of whole milk (not ultra-pasteurized)
1/4 teaspoon mesophilic starter culture
1/2 teaspoon calcium chloride (optional, for pasteurized milk)
1/2 teaspoon liquid rennet diluted in 1/4 cup water
1 1/2 teaspoons non-iodized salt
Instructions
Warm the Milk
Pour milk into a large pot and slowly heat to 90°F, stirring gently. If using calcium chloride, add it now and mix well.
Add the Starter
Sprinkle the mesophilic starter over the milk and let it sit for 5 minutes. Stir gently to incorporate.
Add the Rennet
Add diluted rennet and stir with an up-and-down motion for about 30 seconds. Cover the pot and let the milk sit undisturbed for 45 minutes, or until it sets into a gel-like consistency.
Cut the Curds
Use a long knife to cut the curds into 1/2-inch cubes. Let them rest for 5 minutes.
Cook the Curds
Gradually heat the curds to 100°F over 30 minutes, stirring gently to prevent sticking. The curds will shrink and firm up as they cook.
Drain the Whey
Pour off the whey, leaving the curds behind. Mix in salt for flavor and preservation.
Enjoy or Store
Your cheese curds are ready to enjoy fresh or to use in recipes. Store them in the refrigerator for up to a week.
Fried Cheese Curds Recipe
Nothing beats the classic: crispy, gooey fried cheese curds.
Ingredients
2 cups fresh cheese curds
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1 egg
1 cup buttermilk
2 cups panko breadcrumbs
Oil for frying
Instructions
Heat oil in a deep fryer or heavy pot to 375°F.
In a bowl, mix flour, baking powder, paprika, and garlic powder.
In another bowl, whisk egg and buttermilk.
Dip cheese curds into the flour mixture, then into the buttermilk mixture, and finally coat with panko breadcrumbs.
Fry in small batches until golden brown, about 2-3 minutes.
Drain on paper towels and serve with ranch or marinara sauce.
Cheese Curd Croquettes Recipe
Elevate your cheese curds with this elegant and delicious twist.
Ingredients
2 cups cheese curds
1 cup mashed potatoes (cooled)
1/4 cup grated Parmesan
1 egg, beaten
1/2 cup all-purpose flour
1 cup panko breadcrumbs
Oil for frying
Instructions
In a bowl, mix cheese curds, mashed potatoes, and Parmesan. Form into golf ball-sized rounds.
Roll each ball in flour, dip in beaten egg, and coat with panko breadcrumbs.
Heat oil to 350°F. Fry croquettes in batches until golden brown, about 3-4 minutes.
Drain on paper towels and serve with a dollop of sour cream or aioli.
Making cheese curds at home is a celebration of farm-to-table cooking. Whether you're enjoying them fresh, frying them up for a crispy treat, or turning them into gourmet croquettes, homemade cheese curds are a culinary delight worth mastering.
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