How to Make Cheddar Cheese Curds

Heat 4 gallons of fresh cow's milk in a large pot over medium heat until it reaches 85°F, stirring frequently.

Sprinkle the mesophilic starter culture over the surface of the milk and let it reconstitute for a couple of minutes before stirring it in.

Cover the pot and let the milk sit undisturbed for 1 hour to ripen.

Dilute the rennet in a tablespoon of cool tap water, then stir it into the milk for a couple of minutes to distribute it evenly.

Cover the pot again and let it sit for another hour to allow the curds to form.

Check for a clean break by inserting a knife into the curd; if it cuts cleanly, proceed to cut the curd into half-inch pieces.

Let the cut curds sit for about 10 minutes to heal the cut ends.

Gently heat the curds while stirring until they reach 105°F, which may take about 5-10 minutes.

Remove from heat and let sit for 5 minutes.

Drain the whey from the curds using a colander, then rinse the curds under cold water to cool them down and remove excess whey.

Sprinkle salt over the curds and mix gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens