Cheese Curds Full Order Recipe

Making Cheese Curds

1. 1

   Heat the Milk

   In a large pot, pour the gallon of whole milk and heat it slowly over medium heat until it reaches 190°F (88°C), stirring occasionally to prevent scorching.

2. 2

   Add Vinegar

   Once the milk reaches 190°F, remove it from heat and gently stir in the cup of white vinegar. Allow the mixture to sit for about 10 minutes as the curds form.

3. 3

   Prepare the Rennet

   In a small bowl, dissolve the teaspoon of rennet in the cup of water. Stir well and let it sit for a minute.

4. 4

   Combine Rennet with Curds

   After 10 minutes, stir the rennet mixture into the curds and let it sit undisturbed for another 5-10 minutes until the curds are formed and the whey separates.

5. 5

   Cut the Curds

   Using a long knife, cut the curds into 1-inch cubes and let them rest for another 5 minutes.

6. 6

   Drain the Whey

   Place a colander over a large bowl and pour the curds into the colander to drain off the whey. Allow to drain for 5-10 minutes.

7. 7

   Rinse the Curds

   Rinse the curds under cold water to stop the cooking process and remove excess whey. Drain well.

8. 8

   Add Salt

   Sprinkle the tablespoon of salt over the curds and mix gently to ensure it is evenly distributed.

9. 9

   Season the Curds (Optional)

   If desired, add garlic powder, dried herbs, and cayenne pepper to the curds and mix well.

10. 10

    Mold the Curds

    Transfer the curds into a container to shape them as desired. Refrigerate for at least 1 hour before serving.