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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: msandlie on May 05, 2009, 11:42:11 PM

Title: What's The Process To Make Cheese Curds?
Post by: msandlie on May 05, 2009, 11:42:11 PM

what's the process to make the cheese curds you buy and eat right from the bag?  I can't seem to find it anywhere.. if someone could provide a link, that would be great.

kinda like the state fairground type curds but not deepfried..  raw..

Title: Re: What's The Process To Make Cheese Curds?
Post by: linuxboy on May 06, 2009, 12:12:55 AM

Hi,

Please see

http://cheeseforum.org/forum/index.php/topic,1368.0.html (http://cheeseforum.org/forum/index.php/topic,1368.0.html)
http://cheeseforum.org/forum/index.php/topic,1395.0.html (http://cheeseforum.org/forum/index.php/topic,1395.0.html)
http://cheeseforum.org/forum/index.php/topic,1344.0.html (http://cheeseforum.org/forum/index.php/topic,1344.0.html)

I have a summary in one of the topics about what cheese curds are that you get in a bag.

Title: Re: What's The Process To Make Cheese Curds?
Post by: DeejayDebi on June 04, 2009, 06:54:19 PM

I use either cheedar or Montery Jack cheese for curds. Just don't press them and your golden!

Title: Re: What's The Process To Make Cheese Curds?
Post by: homeacremom on June 05, 2009, 03:35:22 AM

I discovered  how good fresh cheddar curds are on Wednesday.  :-*