Cheddar Cheese Curds Recipe

Preparation

1. 1

   Heat the Milk

   In a large pot, pour in the whole milk and slowly heat it over medium heat until it reaches 185°F (85°C), stirring occasionally to prevent scorching.

2. 2

   Add Vinegar

   Once the milk reaches the desired temperature, remove it from heat and stir in the white vinegar. Allow it to sit for about 5 minutes to let the curds form.

3. 3

   Add Cheese Culture

   Sprinkle the cheddar cheese culture over the milk and stir gently. Let it sit for an additional 5 minutes to allow the culture to activate.

4. 4

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water. Stir it into the milk mixture and then cover the pot. Allow it to sit undisturbed for about 30 minutes until a gel-like curd forms.

5. 5

   Cut the Curd

   Using a long knife or a curd cutter, cut the curd into small cubes, about 1-inch in size. Let it sit for another 5 minutes.

6. 6

   Cook the Curd

   Gently heat the curds over low heat, stirring occasionally, until they reach 105°F (40°C). This should take about 15-20 minutes.

7. 7

   Drain the Curds

   Line a colander with cheesecloth and pour the curds into it. Allow the whey to drain for about 10 minutes.

8. 8

   Rinse and Season

   Rinse the curds under cool water to remove excess whey, then sprinkle with salt and mix gently to combine.

9. 9

   Shape the Curds

   Transfer the curds to a mold or simply shape them into small balls or discs by hand. Allow them to sit at room temperature for at least 1 hour to firm up.