How To Make Cheese Curds

Heat full cream milk in a pot over low to medium heat until it reaches 35 degrees Celsius, stirring every minute to prevent burning.

Once at 35 degrees Celsius, add 1/2 teaspoon of calcium chloride and 1 sachet of Mr. Foley cultures, stirring to combine.

Maintain the milk at 35 degrees Celsius for 30 minutes, either on low heat or by placing the pot in a larger pot with hot water.

After 30 minutes, dissolve 1 rennet tablet in 1/4 cup of normal tap water and mix well.

Add the dissolved rennet to the milk and stir for 30 seconds, then cover the pot to keep warm for another 30 minutes.

After 30 minutes, check the milk; it should be slightly solidified. Cut the curds into 1-inch rectangles using a sharp knife, then stir gently.

Gradually increase the temperature to 45 degrees Celsius over the next 30 minutes, stirring occasionally.

Once at 45 degrees Celsius, strain the curds using a slotted spoon into a sifter lined with cheesecloth, or a tea towel if cheesecloth is unavailable.

Gently squeeze the cheesecloth to remove excess whey, then tie it up and place a plate on top with a weight to press out more liquid for about 1 hour.

After 1 hour, remove the weight and unwrap the cheese; break it into desired sizes for use in dishes like poutine or for snacking.

Sprinkle a pinch of salt over the curds and mix to incorporate flavor.

Store the cheese curds in an airtight container or ziplock bag in the fridge for up to 2 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens