Cheese Curds Recipe

Heat the Milk

Pour the whole milk into a large pot. Heat the milk slowly over medium heat until it reaches 190°F (88°C), stirring gently to prevent scorching.

Add Vinegar

Once the milk reaches the desired temperature, remove it from the heat. Stir in the white vinegar and let it sit for about 5 minutes. This will help the milk curdle.

Prepare Rennet Mixture

In a small bowl, dissolve the rennet in the cold water. Set it aside for a moment.

Add Rennet

After the milk has rested for 5 minutes, stir in the rennet mixture gently. Cover the pot and let it sit undisturbed for 5-10 minutes, or until the curds have formed.

Cut the Curds

Once the curds have formed, use a long knife to cut them into 1-inch cubes. Let them sit for another 5 minutes to firm up.

Cook the Curds

Gently heat the curds over medium-low heat, stirring occasionally to prevent sticking. Cook for about 10 minutes or until the curds reach a temperature of 105°F (40°C).

Drain the Curds

Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curds into the colander to drain the whey. Let it drain for about 5 minutes.

Rinse and Salt

Rinse the curds under cool running water to remove any remaining whey and to cool them down. Sprinkle the salt over the curds and mix gently to combine.

Shape the Cheese Curds

Transfer the curds to a container and shape them into small balls or leave them as loose curds. Store in the refrigerator.