Print Page - Wisconsin style Cheese Curds

Title: Wisconsin style Cheese Curds
Post by: Ohaus82 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

Title: Re: Wisconsin style Cheese Curds
Post by: medomak 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 (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

Title: Re: Wisconsin style Cheese Curds
Post by: Ohaus82 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!

Title: Re: Wisconsin style Cheese Curds
Post by: linuxboy on February 04, 2011, 04:01:22 PM

It is cheddar. They're cheddar curds, milled, salted, and not pressed.

Title: Re: Wisconsin style Cheese Curds
Post by: MrsKK 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!

Title: Re: Wisconsin style Cheese Curds
Post by: flip.tiffy 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!

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Ohaus82 on February 04, 2011, 02:41:49 PM