Cheese Curds Recipe

Heat milk and cream

Pour 2 L whole milk and 120 ml heavy cream into a large stainless-steel pot. Slowly heat over medium-low heat, stirring gently and occasionally to prevent scorching, until the milk reaches 31°C (88°F). Use an accurate thermometer and remove from direct high heat sources to avoid hot spots.

Add starter culture

Sprinkle 0.25 tsp mesophilic starter culture evenly over the surface of the milk. Let it rehydrate for 1 minute, then gently stir it in using an up-and-down motion for about 30 seconds to distribute evenly. Cover the pot and let the milk ripen for 45 minutes at 31°C (88°F). Maintain temperature by returning to very low heat as needed or placing pot in a warm water bath.

Add salt

After the ripening period, stir in 1.5 tsp fine salt into the milk to help flavor and tighten curd structure.

Prepare and add rennet

Dilute 0.25 tsp liquid rennet in 15 ml non-chlorinated water. Stir gently to mix. With the milk still at 31°C (88°F), pour the diluted rennet into the pot and stir gently for 20 seconds with an up-and-down motion to distribute. Stop stirring and cover the pot. Let the milk set undisturbed for 35–45 minutes, or until you get a clean break (a clean cut when a knife is inserted and the curd separates).

Cut the curd

When the curd is set, cut the curd into roughly 1–1.5 cm (3/8–5/8 in) cubes using a long knife or curd cutter. Make parallel cuts across the vat, then rotate the pot 90° and repeat to form cubes.

Rest and gently stir

Let the cut curds rest for 5 minutes to firm slightly. Then, with very gentle stirring, raise the temperature over 20 minutes to 38°C (100°F). Do this slowly by applying gentle heat and stirring occasionally with a slotted spoon to prevent matting; the total rise should be about 7°C (13°F). Maintain slow, gentle motions to help expel whey without breaking curds excessively.

Cook to desired firmness

Continue stirring and holding at 38°C (100°F) for an additional 20–30 minutes until curds firm up to a slightly springy texture and release whey. Aim for curds that break with a little resistance. If curds are still too soft, raise temperature up to 39–40°C (102–104°F) briefly, but avoid overheating which will make curds dry.

Drain whey

Line a colander with a clean cheesecloth and place over a large bowl or sink. Carefully ladle or pour curds and whey into the colander to drain. Allow whey to drain naturally for 5–10 minutes.

Cut and express whey

Gather the corners of the cheesecloth and, with gentle pressure, press the curds to expel additional whey. Do not press too hard — cheese curds should remain moist. Work quickly to retain warmth.

Optional brine

If you choose to brine for flavor and shelf life, dissolve 40 g kosher salt in 1 L cold water to make a brine. Place curds (still warm but not hot) into the brine and hold for 20–30 minutes, stirring occasionally so all curds contact the brine. This will lightly salt the curds. After brining, remove curds and drain briefly on paper towels.

Immediate cooling for squeak

To help the curds retain the characteristic 'squeak', transfer them immediately after draining (or after brining) into a bowl of ice water (600 ml ice water or an ice bath) and let sit for 10 minutes to rapidly cool the surface. Rapid cooling preserves texture and limits moisture loss.

Store or serve

Drain the curds from the ice bath, pat dry gently, and serve immediately for best squeak and texture. For short-term storage, place curds in an airtight container and refrigerate up to 3–5 days. If brined, keep them in the brine in the refrigerator for up to 7 days. Re-warm slightly at room temperature for 10–15 minutes before serving to regain some chew if chilled.