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This image shows a close-up of freshly made homemade cheese curds, highlighting their tangy flavor and soft, squeaky texture, perfect for snacking or adding to your favorite dishes.

Homemade Cheese Curds

Homemade cheese curds are delightfully fresh, tangy, and squeaky treats made from curdled milk. Perfect for snacking or adding to dishes, these bite-sized morsels offer a savory flavor and satisfying texture that's far superior to store-bought varieties.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Additional Time 2 hours 45 minutes
Total Time 4 hours 50 minutes
Course Appetizer
Cuisine American
Servings 16 people
Calories 146 kcal

Equipment

  • Sterilized pot
  • Large pot for water bath
  • Strainer
  • Cheese cloth
  • Thermometer

Ingredients
  

  • kosher salt
  • 1 gallon whole milk
  • ¼ tsp liquid rennet
  • ½ cup water, divided
  • ½ tsp calcium chloride crystals
  • ⅛ tsp mesophilic culture

Instructions
 

  • Pour milk into a sterilized pot and place it in a larger pot with a few inches of water.
  • Heat the milk, stirring occasionally, until it reaches 90°F (32°C), then remove from heat.
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  • Mix calcium chloride with 1/4 cup water and stir into the milk.
  • Sprinkle mesophilic culture on the milk's surface, let sit for 1 minute, then stir gently for 1 minute.
    This image shows calcium chloride solution and mesophilic culture being carefully stirred into the warmed milk, beginning the process of curd formation for homemade cheese curds.
  • Cover and let it ripen for 35 minutes.
  • Dilute rennet with 1/4 cup water, stir into the milk mixture for exactly 1 minute, then cover and let sit until the curd can be cut cleanly with a knife, about 45 minutes.
  • Cut curd into 1/2- to 1-inch cubes and let sit for 5 minutes.
    This image shows the process of adding diluted rennet to the milk mixture and cutting the formed curd into uniform cubes after it has set, a key step in making homemade cheese curds.
  • Cover and heat curds, stirring every 10 minutes, to 98°F (37°C) over about 90 minutes.
    This image shows the curds being gently heated to 98°F and then carefully drained into a cheesecloth-lined strainer, with whey being poured over the curds to aid in the draining process.
  • Check if curds stick together, then drain them into a cheesecloth-lined strainer.
  • Pour enough whey over the curds to cover them by 3 inches.
  • Let drain for 1 minute, cover with cheesecloth and a lid, and keep the whey at 112–115°F (44–46°C) for 10 minutes.
  • Cut the curd slab in half and let drain for another 10 minutes.
  • Flip and re-wrap curds, draining for an additional 10 minutes at the same temperature.
    This image shows curd slabs wrapped in cheesecloth being pressed and flipped periodically to remove excess whey during the draining process, ensuring a firm texture for the homemade cheese curds.
  • Cut the slab into smaller pieces, stack them in the cloth, and continue draining, flipping, and rearranging every 15 minutes for about 1 hour.
    This image shows the final step of cutting the drained curd slabs into smaller cubes and tossing them with kosher salt, creating the tangy, squeaky cheese curds ready for snacking or adding to dishes.
  • Unwrap the curds, let them rest on a paper towel-lined plate for a few minutes, then cut into cubes.
  • Place in a zip-top bag, add half of the salt, shake to coat, then add the remaining salt and shake again.
    This image provides a close-up view of homemade cheese curds, emphasizing their soft texture and light salt coating, capturing the essence of these savory, fresh treats.

Notes

  • Ensure the milk and utensils are thoroughly sterilized to prevent unwanted bacteria and ensure proper curd formation.
  • Maintain precise temperatures throughout the process to achieve the correct curd consistency and texture.
  • Stir gently to avoid breaking up the curds and ensure they form properly during cooking and draining.
  • Adjust the amount of salt to taste, depending on whether you prefer a milder or saltier cheese curd.