Cheese Curds Recipe

Prepare milk

Pour 2 liters of whole milk into a large, stainless-steel pot. Slowly heat the milk over medium-low heat, stirring gently and occasionally to prevent scorching, until it reaches 32°C (90°F). Use a thermometer to monitor temperature accurately.

Add calcium chloride and starter

If using pasteurized store-bought milk, dilute 1 tsp calcium chloride in 2 tablespoons of cool, non-chlorinated water and stir it into the warmed milk. Sprinkle 1 tsp mesophilic starter culture over the surface of the milk, allow it to rehydrate for 1–2 minutes, then stir gently for 30 seconds to incorporate.

Add rennet

Dilute 1 tsp liquid rennet in 1/4 cup (60 ml) of cool, non-chlorinated water. Gently stir the rennet solution into the milk for about 20–30 seconds using an up-and-down motion. Stop stirring and cover the pot. Maintain the temperature at 30–32°C (86–90°F).

Coagulation

Allow the milk to set undisturbed for 30–45 minutes until you achieve a clean break (the curd separates cleanly when a knife is inserted and lifted). The texture should be firm but slightly springy.

Cut curd

Using a long knife or curd cutter, cut the curd into 1–1.5 cm (3/8–1/2 inch) cubes. Make parallel cuts lengthwise, then rotate the pot 90 degrees and repeat. Allow the curds to rest for 5 minutes to firm up slightly.

Cook curds

Gradually heat the curds by increasing the temperature from 32°C (90°F) up to 38°C (100°F) over 20–30 minutes. Stir gently and slowly with a slotted spoon to prevent matting, keeping the curds moving but not breaking them up too aggressively. This will help expel whey and firm the curds.

Rest and drain

Once the curds have reached 38°C and have shrunk slightly, turn off the heat and let them settle for 5 minutes. Line a colander with cheesecloth and ladle or pour the curds and whey into it. Allow whey to drain for 5–10 minutes, then gather the corners of the cheesecloth and hang or let drain further until curds are no longer releasing large amounts of whey (15–30 minutes total).

Salt and cool

Transfer the drained curds to a bowl. Sprinkle 1 tablespoon of non-iodized salt over the curds and gently fold several times to distribute the salt evenly. Cover and chill the curds in the refrigerator for at least 2 hours to firm and develop a mild flavor. For traditional squeaky curds, serve cold but consume within 24–48 hours for best texture.

Line and sanitize all tools: Before starting, ensure the pot, thermometer, knife, colander, and cheesecloth are clean and, if possible, sanitized with boiling water to reduce unwanted bacteria.

Handling curds: When cutting and stirring the curds, work gently to preserve curd shape. Use a slotted spoon to move curds to the colander; avoid pressing or compressing them if you want light, airy curds.

Serving suggestions: Fresh cheese curds are best enjoyed plain at room temperature or cold for the signature squeak. They can also be battered and fried for deep-fried curds, used in poutine, or melted into dishes. If frying, pat curds dry, dredge in flour or batter, and deep-fry at 190°C (375°F) until golden (about 1–2 minutes).

Storage: Store salted curds in an airtight container in the refrigerator for up to 5 days, but note they lose the fresh squeak over time. For longer storage, freeze curds in portions, though texture will change.