Once the milk is at 96F, set a timer for 90 minutes so you can measure the critical process from ripening through scald; this is the critical part and needs to run by the clock and proceed with the recipe. We love cheese curds, but only can get fresh ones when we visit Grandma in Wisconsin. Which we add to our homemade tomato basil soup.
You can even use raw goat milk for this purpose.
These were very easy to make and squeaked like the Wisconsin ones! July 17, 2014 at 3: This single strength liquid animal rennet is the highest quality form of rennet available on the U.
Weight Vs. Super Easy and delicious. Cheese Curds are sometimes breaded and deep fried especially in Wisconsin.
I have tried half a batch 1 gallon of milk , it yielded 450gr of cheese curds. Clear filter. November 15, 2014 at 1: You can use stainless steel or plastic; you really just have to avoid aluminum or any other reactive metal. Erika Kubick says: On top I used the hot water bag to press, checking water temp on each flip.
Strain the mixture through the muslin. August 5, 2015 at 1: Sign up and save big! Cheese Curds Recipe.