Homemade Cheese Curds

Ingredients

  • 2 gallons whole milk
  • frying thermometer
  • large pan
  • Cheese cloth
  • colander
  • 1/2 tsp calcium chloride
  • pack of thermophilic culture (c201) available on line or in cheese makings shops
  • Rennet (available on line or at cheese shops)

Cheese curds are are delicious way to enjoy cheese. They Can be deep fried or served cold with the Canadian favorite Pountin with french fries and gravy or eaten as is.

Directions:

  • Bring 2 gallons of milk up to a temperature of 96 degrees and set a timer for 90 minutes to measure the critical process from ripening through scald. This is the most important part of the recipe and must be run by the clock.
  • Next add 1/2 tsp of calcium chloride along with a pack of thermophilic culture.
  • The milk is then kept at 96 degrees in order to ripen the culture which will take 30 minutes.
  • Next measure out 1/2 tsp of rennet and add this to 1/4 cup of cool water then add and stir the milk gently for about 30 seconds.
  • In about 6-10 minutes the milk will begin to gel and in 18-25 minutes a firm set should take place.
  • This can be tested by inserting a knife and lifting with the broad surface to split the curd.
  • In a few seconds the cut will fill with clear whey. If it is cloudy wait a few more minutes.
  • Next cut the curd surface into 3/4 inch cubes. Wait 3 minutes then begin to stir. Keeping the temperature at 96 degrees. As you stir the curds will become smaller.
  • Next heat the curds slowly to 116 degrees over 30 minutes. They will continue to shrink as more whey is released. About now you timer should be going off.
  • Continue to cook the curds for 30-60 minutes, depending on how dry you like them.
  • When the curds are cooked transfer to a cloth lined colander to drain, then gather the cloth by its corners and hand for 15-20 minutes.
  • Then twist the cloth tight to press the curds together.
  • Add the curds covered by the cloth to a plate and place a gallon jug of water on top. In one to three hours you will had a consolidated mass of curds.
  • This curd mass can be now broken into bite sized pieces, tossed with a bit of salt and are now ready for eating.
  • They can be stored in a zip lock bag in the refrigerator.

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