Squeak, squeak goes the curds! Yep, they actually do squeak, hence the name. But, don’t go squeezing them simply bite into them. If you search the blog, you’ll find posts on how to make homemade farmer’s cheese, how to make homemade halloumi cheese and even how to make homemade cheddar cheese. In today’s post, we’re going to be taking a look at how to make homemade squeaky cheese curds.
It sucks a little but you’re going to need some basic cheesemaking skills in order to make these curds. Why? Because they are basically a cooked fresh cheddar-style cheese, that isn’t pressed or aged. For best results, make sure you use non-homogenized milk. Also you can substitute the mesophilic culture with either culture buttermilk or milk kefir. These curds make a good snack or can be used in salads. They can also be melted over pizza, chili cheese fries as well as poutine.
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Here’s What You’ll Need:
- milk
- mesophilic culture
- liquid rennet
- filtered water
- calcium chloride
- salt
- strainer
- butter muslin
- cheese making thermometer
- cheese press
- medium pan
Pour your milk into the pan and begin heating it to 90 degrees F. The culture goes in next, then continuously stir the mixture for the next hour and a half whilst maintaining the temperature. The calcium chloride and rennet are added and mixed in well. After letting the milk sit for 45 minutes at that temperature, I’m usually able to cut the curds into cubes.
We’re not done yet. For the next 30 minutes the curds are cooked whilst increasing the temperature slowly to 110 degrees F. An extra half an hour is needed to finish cooking the curds. Then drain the whey from the curds and press the cheese for at least 2 hours. The final stage is the best part of the whole process, it involves breaking the curds apart with your fingers and seasoning with the salt.
You can get the full recipe & instructions on the Fermenting For Foodies blog, here…
Homemade Squeaky
Cheese Curds Recipe
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