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Has anyone ever made cheese curds to eat fresh, like with poutine?

I looked at some recipes online...but I always have much better luck asking the forum for advice before I waste any milk doing something wrong!

Searching in the forum for "cheese curds" yielded too many results and was hard to find the subject I am looking for.
Any help would be much appreciated. Thank you

This is the best recipe I have found so far;

https://gianacliscaldwell.wordpress.com/tag/cheesemaking-2/

Richard

Thanks Richard for your response!
Those curds sure look great!

I am wondering, she is clearly using the buttermilk here as a culture...If I were to replace the buttermilk with a culture would it be mesophilic?
Thank you!

For this recipe with the lower cooking temperatures it would be mesophilic.  If you don't have access to buttermilk, there are cultures out there to make your own.  I think the buttermilk adds a little flavor to the curds that you wouldn't get from other cultures.

I did use the recipe for cheese curds from New England Cheesemaking when I first started cheese making.  The curds were cooked at a higher temperature and used a thermophillic culture.

Richard