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Author Topic: Wisconsin style Cheese Curds  (Read 1900 times)

Ohaus82

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Wisconsin style Cheese Curds
« on: February 04, 2011, 02:41:49 PM »
Hi All-
Im not sure if this is the right forum or not, but Im looking for some advice on making Wisconsin Style fresh cheese curds. I would like to make them for the big game this weekend :). If there is a thread out there already please let me know. You can imagine the results you get when searching for Cheese Curds on this site.
Thanks!
Leah
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medomak

  • Guest
Re: Wisconsin style Cheese Curds
« Reply #1 on: February 04, 2011, 03:21:50 PM »
Hi Leah,

Try this recipe...http://cooking-from-scratch.blogspot.com/2009/07/cheddar-cheese-curds.html 

I've used this a few times before I really started learning about making cheeses.  Once you get good at them, try pressing and aging those curds.

Good luck.

Dave
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Ohaus82

  • Guest
Re: Wisconsin style Cheese Curds
« Reply #2 on: February 04, 2011, 03:52:47 PM »
Oh! Essentially like making cheddar. Well, Ive done cheddar a couple of times, so this should be a snap!
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linuxboy

  • Guest
Re: Wisconsin style Cheese Curds
« Reply #3 on: February 04, 2011, 04:01:22 PM »
It is cheddar. They're cheddar curds, milled, salted, and not pressed.
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MrsKK

  • Guest
Re: Wisconsin style Cheese Curds
« Reply #4 on: February 04, 2011, 09:54:02 PM »
For fresh curds, I like to make a Colby recipe, using yogurt instead of a mesophilic culture, as it seems to have better flavor for fresh eating.

Have fun with your party!
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flip.tiffy

  • Guest
Re: Wisconsin style Cheese Curds
« Reply #5 on: February 07, 2011, 05:14:31 PM »
Did the same thing for our superbowl party. Cheddar cheese curds, with beer batter and deep fried...mmmmm!
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