Cheese Curds

Cheese curds are a beloved snack with a mild, tangy flavor and a delightfully squeaky texture when fresh. Popular in the Midwest, particularly Wisconsin, these bite-sized dairy treats are made during the cheese-making process before the curds are pressed into molds to become blocks of cheese. Whether enjoyed fresh, breaded and fried, or atop poutine, cheese curds offer a unique and tasty experience.

Why You’ll Love This Recipe

Cheese curds are not only delicious but incredibly versatile. You can enjoy them plain, toss them on salads, or turn them into a crispy, golden appetizer with a quick fry. This recipe is easy to follow and brings authentic, fresh cheese curds right into your kitchen. Perfect for parties, snacks, or just because, these curds will quickly become a household favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole milk (preferably not ultra-pasteurized)
• Mesophilic culture or buttermilk
• Liquid rennet
• Cheese salt (non-iodized)
• Clean water
• Optional: seasoned flour, egg wash, and breadcrumbs (for frying)

directions

1. Heat the milk in a large pot to 90°F, stirring gently.
2. Add the mesophilic culture or buttermilk and mix thoroughly. Let sit for 10 minutes.
3. Add the diluted liquid rennet and stir for about 30 seconds. Let the milk set undisturbed for 30-45 minutes until a firm curd forms.
4. Cut the curd into ½-inch cubes and let rest for 5 minutes.
5. Slowly heat the curds to 100°F over 30 minutes, stirring gently to prevent matting.
6. Maintain the curds at this temperature for another 30 minutes, stirring occasionally.
7. Drain the whey and allow the curds to rest and mat for 5 minutes.
8. Cut and flip the curds every 15 minutes for about an hour (cheddaring process).
9. Break the curds into bite-sized pieces and salt to taste.
10. For fried curds: dip in flour, then egg wash, and coat with breadcrumbs. Fry at 375°F until golden brown.

Servings and timing

This recipe yields about 1 to 1.5 pounds of cheese curds and serves 4 to 6 people.
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Additional time (resting/cheddaring): 1 hour
Total time: Approximately 3 hours

Variations

• Spicy Fried Curds: Add cayenne pepper or chili powder to your breadcrumb coating.
• Garlic & Herb Curds: Mix garlic powder and Italian herbs into the flour before frying.
• Poutine Style: Top fries with fresh cheese curds and hot gravy for a classic Canadian dish.
• Beer-Battered Curds: Use a beer-based batter instead of traditional breadcrumbs for a pub-style twist.
• Smoked Curds: Use a smoking gun or smoker to add a smoky flavor to fresh curds.

storage/reheating

Store fresh cheese curds in an airtight container in the refrigerator for up to 1 week. To retain their signature squeak, let them come to room temperature before eating.
For fried curds, store in a paper towel-lined container in the fridge for 2-3 days. Reheat in an oven or air fryer at 350°F for 5-7 minutes until crispy.

FAQs

What are cheese curds made of?

Cheese curds are made from milk, rennet, and culture during the early stages of cheese-making before being pressed into molds.

Why do cheese curds squeak?

Fresh cheese curds squeak due to their protein structure. As they age, moisture loss causes the squeak to disappear.

Can I make cheese curds with store-bought milk?

Yes, as long as the milk is not ultra-pasteurized. Whole milk works best.

Are cheese curds the same as mozzarella sticks?

No. Cheese curds are a fresh, mild cheese product, while mozzarella sticks are made with stringy mozzarella and are usually frozen before frying.

Can I freeze cheese curds?

You can freeze them, but they may lose their texture and squeak. It’s best to enjoy them fresh.

How do I know when the curd is ready to cut?

The curd should be firm and give a clean break when cut with a knife. This usually happens after 30-45 minutes.

What oil should I use for frying cheese curds?

Use a neutral oil with a high smoke point, like canola or vegetable oil.

Do I need special equipment to make cheese curds?

A thermometer, large pot, long knife, and cheesecloth are helpful but not overly specialized. Most can be found in a standard kitchen.

How long do cheese curds stay fresh?

They are best eaten within a few days for optimal texture and flavor but can last up to a week in the refrigerator.

Can I add flavorings directly into the curds?

Yes, herbs or spices can be added after the curds are drained and before pressing or shaping.

Conclusion

Cheese curds are a delightful treat, whether enjoyed fresh or fried. This homemade version delivers on authenticity, texture, and flavor, allowing you to bring a little slice of the Midwest into your home kitchen. With just a few ingredients and some patience, you’ll have a snack that’s irresistibly cheesy and endlessly customizable.

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