Cheese Curds (serves 8-10) Recipe
Make Cheese Curds (serves 8-10) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dairy Ingredients
Equipment
Method
Preparation
- 1
Heat the Milk
In a large pot, pour the whole milk and heat it over medium heat. Use a thermometer to monitor the temperature and heat the milk to 185°F (85°C).
- 2
Add Vinegar
Once the milk reaches 185°F (85°C), remove it from heat and stir in the white vinegar. Allow the mixture to sit for about 5 minutes, during which the curds will start to form.
- 3
Add Rennet
Dissolve the rennet in a small amount of cool, non-chlorinated water. After 5 minutes, stir the rennet into the curds and let it sit undisturbed for 10 minutes. The curds should become firmer.
Curd Formation
- 4
Cut the Curds
Using a slotted spoon, gently cut the curds into 1-inch cubes. Allow the curds to rest for 5 minutes to allow whey to separate.
- 5
Heat the Curds
Heat the curds gently over low heat, stirring occasionally, until they reach a temperature of 105°F (40°C). This should take about 10 minutes.
- 6
Drain the Curds
Line a colander with cheesecloth and pour the curds and whey into it. Allow the whey to drain off completely for about 30 minutes.
Finishing Touches
- 7
Rinse and Salt
Once drained, rinse the curds under cold water to remove excess whey. Sprinkle the salt over the curds and gently mix them together.
- 8
Form the Curds
Using your hands, gently shape the curds into small balls or leave them in chunks as desired. Store in an airtight container.
- 9
Serve
Cheese curds can be enjoyed fresh, used in recipes, or served with dipping sauces. Store in the refrigerator and consume within a week.