Cheese Curds Recipe
Make Cheese Curds 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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Milk and Cream
Acid and Rennet
Method
Preparation
- 1
Heat the Milk
In a large pot, pour the whole milk and heavy cream. Heat the mixture over medium heat until it reaches 190°F (88°C), stirring occasionally to prevent scorching.
- 2
Add Acid
Once the milk is at temperature, remove it from the heat. Stir in the white vinegar or lemon juice slowly. Let the mixture sit for 5-10 minutes until curds form and the whey separates.
- 3
Add Rennet
Dissolve the rennet tablet in a small amount of cool, non-chlorinated water (about 1/4 cup). Stir the rennet into the curd mixture gently for about 30 seconds. Cover the pot and let it sit undisturbed for 30-60 minutes, until the curds have formed and have a clean break.
Cutting and Cooking Curds
- 4
Cut the Curds
Using a long knife, cut the curds into 1-inch cubes. Allow the curds to rest for 5 minutes.
- 5
Cook the Curds
Slowly heat the curds to 105°F (40°C) over medium heat, stirring gently. Maintain this temperature for about 30 minutes, stirring occasionally. The curds will shrink and firm up.
- 6
Drain and Rinse
Once the curds have reached the desired firmness, pour them into a colander lined with cheesecloth. Rinse the curds under cool water to remove excess whey and stop the cooking process.
Finishing Touches
- 7
Add Salt
Transfer the curds to a bowl and sprinkle with salt. Toss gently to combine. You can add more salt to taste if desired.
- 8
Store or Serve
The cheese curds can be enjoyed fresh or stored in an airtight container in the refrigerator for up to a week.
