Homemade squeaky cheese curds. Very easy recipe for beginners.
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Cheese making supplies: cheesemaking.com/
Cheddar Cheese Curds Recipe
1 gallon whole cow's milk (not ultra-pasteurized)
1/4 t mesophilic starter culture
1/2 t. liquid rennet mixed with 1 T. cool water
1/2 t. salt or to taste
Place milk in a stainless steel stock pot. (don't use aluminum)
Heat the milk in a double boiler to 85 degrees F. Remove from heat, add starter culture. Let sit for 2 mins. Stir in the culture. Let sit to ripen for 1 hour. After 1 hour is up, add the rennet and water mixture. Stir and let sit for another hour.
After 1 hour, test for a clean break. If you don't get a clean break, let sit a little longer. Once you have a clean break, cut the curds into 1/2 inch cubes. Let sit for 10 minutes to heal.
Next, return to the heat and slowly heat to 100 degrees F. This should take 30- 40 minutes. Stir gently periodically with a large spoon. When the temp. reaches 100F, hold it there for 30 minutes. The curds should be very distinct from the whey.
Drain the curds into a cheesecloth lined colander. Let sit for 30+ minutes, until it stops dripping. Turn the solid mass of curds onto a cutting board. Cut into several pieces. Place back into cheesecloth lined colander that is sitting in the 100 degree whey (or water). This warmth will cause more whey to be expelled from the curds. Periodically move and flip the curds. The cheddaring process takes about 2 hours. When done cheddaring, cut the mass into bite size pieces. Add salt and mix.
Your curds are ready to eat. Dry the curds on a parchment lined sheet for 12 - 24 hours in a cool place. Warmer temps (above 76 degrees) will cause the curds to take on a sharper flavor. Remember real cheese curds are to be eaten fresh and are not aged.
Enjoy!!
Acres of Clay
P.O. Box 23
Dorr, Mi 49323
12 фев 2021
