White Cheese Curd (Lab)

White Cheese Curd (Lab)

Fresh squeaky curds made in small batches, cut and drained for a mild, milky bite.

Total 2 hr 30 min Makes 16 oz Calories 110/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

This hands-on cheesemaking process walks through warming milk, setting it with rennet, cutting curds, and draining whey to produce fresh white cheese curds. Expect a mild, slightly salty flavor and a springy, squeaky texture best enjoyed within a day or two, warm or at room temperature.

Ingredients

  • 1 gallon whole milk, not ultra-pasteurized
  • 1/4 teaspoon liquid rennet
  • 1/4 cup cool water, divided
  • 1/4 teaspoon mesophilic starter culture
  • 1 1/2 tablespoons cheese salt

Method

  1. Pour the milk into a 6-quart saucepan and warm it over medium-low heat to 86°F, stirring occasionally to prevent scorching.

  2. Sprinkle the mesophilic starter culture over the surface of the milk, let it rehydrate for 1 minute, then stir gently to incorporate.

  3. Cover the pot and let the milk ripen at 86°F for 45 minutes, maintaining temperature as needed over low heat.

  4. Dilute the rennet in 1/4 cup cool water, then stir it into the milk using an up-and-down motion for about 1 minute to distribute evenly.

  5. Cover the pot and let the milk sit undisturbed at 86°F until it sets into a firm curd that gives a clean break when tested with a knife.

  6. Using a long knife, cut the curd into 1/2-inch cubes, slicing a grid pattern straight down, then angling the knife to cut diagonally through the layers.

  7. Let the cut curds rest undisturbed for 5 minutes to firm up before heating.

  8. Slowly heat the curds and whey to 102°F over 30 minutes, stirring gently every few minutes with a slotted spoon to keep curds from matting.

  9. Maintain 102°F and stir occasionally for 30 minutes, until the curds have shrunk and firmed and release easily when squeezed.

  10. Pour the curds and whey through a colander lined with cheesecloth, draining off the whey completely.

  11. Transfer the drained curds to a bowl and sprinkle with cheese salt, tossing gently to combine.

  12. Let the curds sit at room temperature for 20 minutes, stirring once or twice, until they firm up and squeak slightly when bitten.

  13. Serve the curds immediately while fresh, or refrigerate in an airtight container for up to 3 days.

Rate this recipe

★ 3.3 (1)

White Cheese Curd (Lab)

This hands-on cheesemaking process walks through warming milk, setting it with rennet, cutting curds, and draining whey to produce fresh white cheese curds. Expect a mild, slightly salty flavor and a springy, squeaky texture best enjoyed within a day or two, warm or at room temperature.

2 hr 30 min 16 oz 110 cal

Ingredients

  • 1 gallon whole milk, not ultra-pasteurized
  • 1/4 teaspoon liquid rennet
  • 1/4 cup cool water, divided
  • 1/4 teaspoon mesophilic starter culture
  • 1 1/2 tablespoons cheese salt

Method

  1. 1

    Pour the milk into a 6-quart saucepan and warm it over medium-low heat to 86°F, stirring occasionally to prevent scorching.

  2. 2

    Sprinkle the mesophilic starter culture over the surface of the milk, let it rehydrate for 1 minute, then stir gently to incorporate.

  3. 3

    Cover the pot and let the milk ripen at 86°F for 45 minutes, maintaining temperature as needed over low heat.

  4. 4

    Dilute the rennet in 1/4 cup cool water, then stir it into the milk using an up-and-down motion for about 1 minute to distribute evenly.

  5. 5

    Cover the pot and let the milk sit undisturbed at 86°F until it sets into a firm curd that gives a clean break when tested with a knife.

  6. 6

    Using a long knife, cut the curd into 1/2-inch cubes, slicing a grid pattern straight down, then angling the knife to cut diagonally through the layers.

  7. 7

    Let the cut curds rest undisturbed for 5 minutes to firm up before heating.

  8. 8

    Slowly heat the curds and whey to 102°F over 30 minutes, stirring gently every few minutes with a slotted spoon to keep curds from matting.

  9. 9

    Maintain 102°F and stir occasionally for 30 minutes, until the curds have shrunk and firmed and release easily when squeezed.

  10. 10

    Pour the curds and whey through a colander lined with cheesecloth, draining off the whey completely.

  11. 11

    Transfer the drained curds to a bowl and sprinkle with cheese salt, tossing gently to combine.

  12. 12

    Let the curds sit at room temperature for 20 minutes, stirring once or twice, until they firm up and squeak slightly when bitten.

  13. 13

    Serve the curds immediately while fresh, or refrigerate in an airtight container for up to 3 days.