Old Glory Cheese Curds Recipe

Cheese Curds Preparation

1. 1

   Heating the Milk

   Pour the gallon of milk into a large stainless steel pot. Heat the milk over medium heat, stirring gently to prevent scorching, until it reaches 190°F (88°C).

2. 2

   Adding Vinegar

   Once the milk reaches 190°F, remove it from heat and stir in the cup of white vinegar. Allow the mixture to sit undisturbed for about 5-10 minutes, until the curds and whey separate.

3. 3

   Adding Rennet

   Dissolve the rennet tablet in a small amount of cool, non-chlorinated water (about 1/4 cup) and add it to the curds. Gently stir for about 30 seconds, then let it sit undisturbed for another 5-10 minutes.

4. 4

   Cutting the Curds

   Using a long knife, cut the curds into 1-inch cubes. Allow the curds to rest for 5 minutes.

5. 5

   Cooking the Curds

   Gradually heat the curds to 105°F (40°C) while gently stirring. This should take about 15 minutes. Once at temperature, remove from heat and let the curds sit for 5 minutes.

6. 6

   Draining the Curds

   Pour the curds into a colander lined with cheesecloth to drain the whey. Rinse the curds under cool water to remove any residual whey.

7. 7

   Salting and Seasoning

   Transfer the curds to a mixing bowl and sprinkle with salt and any optional seasonings. Mix gently to combine.

8. 8

   Chilling

   Let the cheese curds sit at room temperature for about 30 minutes to firm up, then refrigerate them for at least another hour before serving.