Cheddar Cheese Curd Making & Everything You Need To Know About Wisconsin Cheese Curds

sarita — Mon, 08 Feb 2010 20:19:46 +0000

Beyond the cheese making process, many cheeses pleasantly evolve with age. Cheddar cheese curds are not one of them. Cheese curds
typically should be eaten within one day of making. This beloved squeaky cheese snack originated in Wisconsin and it’s hard to find in less dairy-centric parts of the country. (Though we did just spot some in Toronto. Go figure!). If your friends and family are wary of your homemade cheesemaking efforts, this is one crowd pleasing snack that everyone will enjoy.

We were were delighted to come across this comprehensive guide to cheese curds on The Nibble. In addition to the history and how cheese curds are made, the article includes wine pairings for cheese curds. Ready to get started?

From what we hear, strangely, regular folks don’t make cheese curds. They buy cheese curds from farms and creameries and local grocery stores in the northern Midwest. Hence, it’s hard to find a specific recipe for making them. But this presents a welcome challenge to the enthusiastic cheesemaker. To make cheese curds, we suggest you proceed as you would any cheddar or monterey jack cheese, curdling the milk until curds form, draining the whey, and drying the curds for several hours until they are ready to eat, making sure they are uniformly bite sized. Once salted, the curds can be eaten as is, bearing a signature squeak and unique texture. They can also be flavored with garlic, jalepeno, or spices like paprika. Coat with breadcrumbs and deep fry any that are still around after a day.

Not ready to make your own cheese curds yet? Check out Cheese Curds and Batter from the Wisconsin Cheeseman, which includes yellow, white and garlic dill cheese curds.

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Easy Homemade Ricotta Cheese Recipe With Two Ingredients

sarita — Sat, 25 Jul 2009 18:36:01 +0000

Ok, it may be three ingredients, and you do need to purchase cheesecloth, But we found this very straightforward homemade ricotta recipe on the Washington Post’s website and had to share. You’ll essentially make your own whey, using a combination of buttermilk and whole milk. The whole milk portion can be all cow or cow and goat’s milk if you like. (Though Italian tradition dictates that sheep milk is best). The freshness of the milk is absolutely essential and it’s worth searching for the freshest milk available as it greatly impacts the taste of the final product. Keep in mind that ricotta is a “fresh” cheese and it should be consumed or used within a day or so of making. Depending on the consistency you want, you may drain the cheese for longer for a drier texture, or shorter for a runnier texture. We enjoy it simply on grilled, crusty bread with some freshly ground black pepper and fresh cherry tomatoes.

From the Washington Post, 7/21/2009

Homemade Ricotta

You won’t need rennet, but you will need 2 square yards of cheesecloth to make this fresh ricotta.

MAKE AHEAD: The ricotta can be refrigerated for up to 1 week, but is best eaten within a day or two of when it was made.

Makes about 2 pounds*

Ingredients

1 gallon whole milk
1 quart cultured low-fat buttermilk (may substitute 1/3 cup distilled white vinegar or 1/3 cup strained, freshly squeezed lemon juice)

Directions

Combine the milk and buttermilk in a large, heavy-bottomed pot (such as an enamel-coated cast-iron pot) and set it over medium-high heat.

While the milk and buttermilk are heating, rinse the cheesecloth under cold water and squeeze out any excess water. Fold the cheesecloth to create at least 4 layers, then drape it over a large fine-mesh strainer or colander (so there is some excess cheesecloth hanging over the rim). Place the strainer or colander in the sink.

Stir the milk occasionally as it heats up, taking care to scrape the bottom with the spatula every so often. After about 20 minutes, you will see the first curds appear on the surface. At this point you should stop stirring, but continue to occasionally run the spatula along the bottom of the pot to release any curds that may be stuck there.

As more curds form, they will collect into a thick, soft mass and float to the surface, leaving a cloudy liquid (the whey) beneath them. As soon as this separation occurs, transfer the pot to a spot next to the sink. Begin ladling the ricotta into the cheesecloth-lined strainer or colander. The best way to do this is to use the ladle to gently push aside the curds, then ladle the whey into the strainer or colander. (If you ladle in the curds first, it will take longer for the ricotta to drain and the whey will press down the curds as it is poured over them).

Once you have ladled in most of the whey, use the ladle to gently scoop the curds into the colander. Fold any overhanging cheesecloth over the top of the curds (without pressing) and let it drain for 5 to 15 minutes (or longer), depending on how firm you want your ricotta to be. Discard any leftover whey. If you’re not using the drained ricotta immediately, spoon it into a container with a tight-fitting lid and refrigerate. The ricotta will keep for up to a week, but is best when eaten within a day or two.

* If you do not use buttermilk, the total yield of fresh ricotta may be somewhat less.

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Learn To Make Cheese » curd cheese

Cheddar Cheese Curd Making & Everything You Need To Know About Wisconsin Cheese Curds

Easy Homemade Ricotta Cheese Recipe With Two Ingredients