Newbie - Cheese Curds

[TweetyBirdy]

Hello, I am new around these parts, from the Great State of Texas. We got into the raw milk thing a while back. The coop we get the raw milk from always had cheese curds, and we really greew to love them, they were made with fresh raw milk. We are addicited to them. Well, they have got so many new customers, they are no longer selling our wonderful curds, they are selling only milk now. I have been told that they are easy to make, so that is why I am here. I would like to make these every week, and then later, try to get into more elaborate cheese making. Can anyone give me some kind of recipe to make these curds? THX!

[brandeeno]

Tweety,
I am fairly new to the curd world my self, but essentially, if you follow any/most of the first few steps to cheese making, you will have your self some curds. Just take a look in the recipe section http://cheeseforum.org/forum/index.php/board,46.0.html for some exact steps/recipes (as im not experienced enough o give you my own). … but to give you an ideal for the most part all you should really need to do for fresh curds is bring the milk to a warm temperature and add in rennet which will begin the curdling process. Then you cut your curds, drain and viola! You have fresh curds.

I hope this is what your looking for. I'm sure you'll get a few more replies

[Cheese Head]

Howdy Ya'll TweetyBirdy and welcome to the forum, I live in Katy, West side of Houston, Texas.

I've checked my recipe books and have no explicit recipe for Cheese Curds, so I think brandeeno's suggestion is best. I've never really had curds except chain kiosk called New York Fries at Shopping Mall food courts where you could get them with fries and gravy (OK not healthy). Those ones were squiggly looking, not cubed like in making cheese, so maybe they are extruded? If you could describe more that would help or if you find out from your milk source?

Sorry can't really help more, John.

[rhoadsrage]

I have yet to make any but my wife can eat her weight in them and I try to hold my own. Here is a recipe that I hope to try soon.  In the spring I want to mix in green garlic tops to add a bit of a kick.   
http://www.cheesemaking.com//Recipe_CheeseCurds.html

Also if you make it to Canada try the poutine.  http://en.wikipedia.org/wiki/Poutine
Gravy  good, fries good, cheese curd goood.