Cheese Curds Recipe

Cheese Curds Directions

1. 1

   Prepare the Milk

   In a large pot, slowly heat the whole milk 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 white vinegar. Let the mixture sit undisturbed for 5-10 minutes to allow curds to form.

3. 3

   Add Rennet

   Dissolve the rennet in a small amount of cool, non-chlorinated water. Stir the rennet into the milk mixture for about 30 seconds, then let it sit undisturbed for another 5-10 minutes until the curds form.

4. 4

   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 allow them to firm up.

5. 5

   Cook the Curds

   Gently heat the curds on low heat, stirring occasionally, until they reach 105°F (40°C). This should take about 10-15 minutes. The curds should start to separate from the whey.

6. 6

   Drain the Curds

   Line a colander with cheesecloth and carefully pour the curds and whey into it. Allow the whey to drain for about 5-10 minutes.

7. 7

   Mix with Salt

   Transfer the drained curds to a bowl and sprinkle with salt. Gently mix to ensure the salt is evenly distributed.

8. 8

   Cool the Curds

   In a separate bowl, prepare an ice water bath. Transfer the salted curds into the ice water for about 10 minutes to cool and firm up.

9. 9

   Serve or Store

   Once cooled, the cheese curds can be served immediately, or stored in an airtight container in the refrigerator for up to one week.