Squeaky Cheddar Cheese Curds -QUICK METHOD!

Sanitize and sterilize all equipment and surfaces.

Stage your equipment on dedicated towels for cheese making.

Prep cheesecloth for the draining stage.

Wipe down the surface of the container to remove dried flakes of milk.

Add 1 cup of room temperature buttermilk to the milk.

Add 1/4 cup of room temperature plain yogurt to the milk.

Heat the milk to 98°F.

Add diluted calcium chloride, annatto, and rennet one at a time, stirring for one minute for each addition.

Cover the pot and let it rest for 10 to 15 minutes.

Check for a clean break in the curd.

Cut the curds and allow them to rest for 5 minutes.

Stir the curds gently and occasionally for 5 minutes.

Slowly increase the heat to 102°F over the next 15 minutes while stirring gently and constantly.

Pour the curds into a colander to drain the whey.

Create a pouch with cheesecloth and tie a knot at the top.

Use a towel to keep the curds warm while they rest for 10 minutes.

Check the curds and hang them for another 10 minutes to drain more moisture.

Place the curds back into the colander one on top of the other.

Fill a zipper bag with warm water and place it on top of the curds, covering with a towel.

Let the curds chatter for 10 minutes, then flip the slabs over and repeat this process 5 to 6 times until the slabs are the consistency of cooked chicken breast.

Transfer the slabs to a cutting board and cut them into smaller pieces, about 1 inch long by 1/2 inch wide.

Round the edges of the cut curd and place them back under warm water for 10 minutes.

Add 1 1/2 teaspoons of salt to the curds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens